In the fresh meat case
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Prep Time: 10 min
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Cook Time: 18 min
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Serves 6
- 490
Calories
- 46G
Protein
- 390MG
Sodium
- 4G
Sat.fat
-
Sugar
In the fresh meat case
Ingredients
2 cans (16 oz. each) cannellini or white beans, drained
1 can (16 oz.) stewed tomatoes
1 1/2 tsp. chopped fresh rosemary (or 1/2 tsp. dried, crushed)
1/4 tsp. ground black pepper
Stir
Combine chicken, beans, tomatoes, rosemary and pepper in your multi cooker. Stir to combine.
Cook
Lock the lid and close the release valve. Set to the manual, poultry or pressure cook setting. Set the pressure level to high and the timer for 8 minutes. When the time is finished, use the quick release valve to release the remaining pressure. Remove the lid carefully and let cool for about 5 minutes.
Serve
Serve Multi Cooker Chicken Cassoulet in a shallow bowl with crusty bread, a green salad and a glass of wine.
Pressure Cooker Chicken Cassoulet
30 
