Tuscan Chicken and White Beans


Tuscan Chicken and White Beans

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Course Main Course
Servings 4


  • Instant Pot


  • 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


  • 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.
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