Instant Pot Flageolet Beans with Lamb, Pork, Or Beef

Brown the Meat:
Heat the olive oil in the pressure cooker pot over high heat (Sauté mode adjusted to high in an Instant Pot) until the oil is shimmering, about 3 minutes.

Sprinkle the meat with ¼ teaspoon fine sea salt, then set it in the pot and sear it on one side until it is browned, about 5 minutes. Remove to a plate for later.

Saute the Aromatics:
Add the beans, shank, water, and stock to the pot.

Add the onion, carrots, celery, and garlic to the pressure cooker pot, and then sprinkle with the ½ teaspoon sea salt and dried thyme. Saute until the onion softens, about 5 minutes, scraping the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of lamb into the onions.

Once the onion is softened, put the meat back into the pot, and then add the sorted and rinsed flageolet beans.

Pour in the water and chicken broth, then sprinkle with the remaining 1 teaspoon sea salt.

Pressure Cook:
Lock the lid and pressure cook on high pressure for 35 minutes in an Instant Pot or other electric pressure cookers, or for 30 minutes in a stovetop pressure cooker. NOTE: If you’ve soaked the beans overnight beforehand, reduce the cook time to 12 minutes.

When the cooking time is over, let the pressure come down naturally. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes of natural pressure release.) Remove the lid, tilting it away from you to avoid any hot steam.

Shred, Season, and Serve:
Lift the meat out of the pot, then pull and shred the lamb meat, discarding the bone and any pieces of fat or gristle. Stir the shredded meat back into the pot, then stir in the black pepper.

Serve.