Tuscan Chicken and White Beans
Equipment
- Instant Pot
Ingredients
- 8 (5-7oz) bone-in, skin-on chicken thighs trimmed
- salt and pepper
- 1 tbsp extra-virgin olive oil
- 2 oz pancetta finely chopped
- 5 garlic cloves peeled and smashed
- 2 (15 oz) cans cannellini beans rinsed
- 1/2 cup water
- 2 sprigs fresh rosemary
- 1 tbsp chopped fresh parsley
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Using highest sauté or browning function, heat oil in multicooker for 5 minutes (or until just smoking.) Place half of the chicken, skin side down, in multicooker and cook until browned, about 5-7 minutes. Remove to hang out on a plate. Repeat with the remaining chicken, transfer to plate.
- Add pancetta, garlic and ¼ tsp pepper to leftover fat in the pot and cook until garlic is golden and the pancetta is crisp and browned, about 3 minutes. Stir in the beans, water and rosemary sprigs. Nestle the chicken, skin side up into the pot and add in any juices left on the plate. (FLAVOR!)
- Lock the lid in place and close pressure release valve. Select HIGH pressure cook function and cook for 9 minutes. Turn off multicooker and carefully release the quick-release pressure. Carefully remove the lid, opening it away from your face, allowing steam to escape safely.
- Transfer chicken to serving dish and discard skin, if desired. Tent with foil and let rest while finishing the beans.
- Cook beans using saute or browning function until liquid is thicken slightly, about 3 minutes. Discard rosemary sprigs. Stir in the parsley and season with pepper to taste. Drizzle individual portions of beans with extra oil before serving with the chicken.
Tried this recipe?Let us know how it was!
Posted in: Instant Pot