Steps:
- Saute onion, celery and carrots in oil x 3-4 min
- Add garlic, thyme, oregano and tomato paste. Stir x 1 min. Add in broth and stir
- add chicken breasts, farro, salt and pepper. Cook x 12 min on high pressure. Use natural release x 10 min
- remove chicken breasts and shred with 2 forks. Return to stew. Stir in parsley and season with salt and pepper to taste.
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