Ingredients
1 tablespoon Avocado Oil or olive oil
2 cups sliced baby carrots
1 cup sliced celery
1 red bell pepper, chopped
1 tablespoon Onion Onion Seasoning
2 teaspoons Seasoned Pepper
4 cups unsalted chicken broth or stock
1 (14.5 ounce) can no salt added diced tomatoes, undrained
1½ cups dried beans (white, cannellini, pinto, or kidney)
3 tablespoons Mama Mia Marinara Sauce Mix
1½ pounds boneless skinless chicken breasts
Directions
In 6-quart or larger multi-cooker set to Sear/Sauté and HIGH, heat oil. Add carrots, celery, peppers, Onion Onion Seasoning and Seasoned Pepper. Sauté 3-4 minutes.
Stir in chicken broth, tomatoes, beans and Mama Mia Marinara Sauce Mix. Add chicken breasts. Set multi-cooker to Pressure Cooker on HIGH for 35-40 minutes.
When stew is done, allow a 10 minute natural release, then continue with a quick release of pressure. Stir and shred chicken to desired size.
Makes 6 servings.
Serve with a green salad and crusty bread.
Wine Pairing: Pinot Grigio
Make Ahead & Freeze: Combine first 6 ingredients in a quart freezer bag. Place tomatoes and Mama Mia Marinara Sauce Mix in a quart freezer bag. Place chicken breasts in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Slow Cooker Option: Following directions above, sauté vegetables in a skillet. Assemble in a 5-quart or larger slow cooker. Cook on LOW for 7-9 hours.
