Pressure Cooker Chicken Cassoulet
In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 18min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 13g||%|
|Saturated Fat 4g||%|
|Total Carbs 46g||%|
|Dietary Fiber 11g||%|
|Vitamin A %|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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
Combine chicken, beans, tomatoes, rosemary and pepper in your multi cooker. Stir to combine.
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 Multi Cooker Chicken Cassoulet in a shallow bowl with crusty bread, a green salad and a glass of wine.
Pressure Cooker Chicken CassouletAdd Your Comment