Instant Pot Tuscan Chicken

Instant Pot Tuscan Chicken uses bone-in meat that provides a rich gravy flavored with pancetta, cannellini beans and rosemary.

March 4, 2021

Instant Pot Tuscan Chicken in a white dish

This delicious Instant Pot Tuscan Chicken dish is inspired by America’s Test Kitchen Multi-Cooker Perfection Cookbook. Every recipe in the cookbook allows cooking with a multi-cooker as a pressure cooker or slow cooker, making the book a great resource. The below recipe includes directions for three methods. Step 5 explains the variations between the three methods:

  1. multi-cooker pressure cooker option
  2. multi-cooker slow cooker option
  3. standard slow cooker

You can use chicken or thighs or breasts. The point is, that the Tuscan Chicken recipe is very versatile with cooking methods and meats.

Instant Pot Tuscan Chicken
Adding kale makes this a wonderful one-pot meal.

Bone-In Meat Provides Health Benefits

The Instant Pot quickly cooks chicken on the bone, which usually is more time-consuming. Cooking with bone-in meats makes the recipe more flavorful and offers nutritional benefits. Bone-in meat adds vitamin A, trace minerals, and collagen. For more information about the nutritional benefits check out Stephanie Kay Nutrition post on Why you Should Eat Bone-In Meat.

Make Tuscan Chicken a One-Pot Meal

With the addition of kale during the last 3 minutes of cooking, this recipe becomes a one-pot dinner. If kale is not your thing, serve with your favorite salad kit. Either way, Instant Pot Tuscan Chicken will be an instant favorite.

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Instant Pot Tuscan Chicken with cannellini beans and kale on a serving dish

Instant Pot Tuscan Chicken


Instant Pot Tuscan Chicken uses bone-in meat that provides a rich gravy flavored with pancetta, cannellini beans, and rosemary.


  • 8 bone-in chicken thighs with skins, trimmed of extra fat, or 4 bone-in chicken breasts*
  • Salt & pepper
  • 1 Tablespoon extra-virgin olive oil
  • 2 ounces of pancetta or 2 bacon strips, chopped
  • 5 garlic cloves, chopped
  • 23 (15-oz) cans cannellini beans, drained and rinsed
  • ½ cup water
  • 2 rosemary sprigs, fresh
  • 12-oz kale stemmed and coarsely chopped, optional
  • juice of 1 lemon if using kale, optional
  • 1 Tablespoon fresh parsley, chopped
Pressure Cooker or Instant Pott
Get the Pressure Cooker out of the cupboard for this delicious meal.


Instructions include directions for the multi-cooker (both pressure cooking and slow cooking options) as well as a standard slow cooker. If your slow cooker does not have a browning feature, use a Dutch oven or large skillet to braise the meat. Step 5 describes the different methods.

  1. If using kale, rinse in and drain in a salad spinner and break into small pieces. Discard any large thick stems. Place kale pieces in a bowl and sprinkle with lemon juice and 1/4 teaspoon sea salt. Work salt and lemon juice into the leaves and massage for 1 minute. This tenderizes the kale. Let it sit in lemon juice while preparing the dish. Please stir it and knead the leaves a few times while cooking the dish.
  2. Pat chicken dry with paper towels and season with salt and pepper. Using the highest sauté or browning function, heat oil in the cooker for 5 minutes or just smoking. Place 4 thighs or breasts skin side down in cooker until browned, 5 – 7 minutes. Repeat with remaining chicken, transfer to plate.
  3. Add pancetta, garlic, and ¼ teaspoon of pepper to fat in the cooker until pancetta is crisp and browned for about 3 minutes.
    Brown pancetta in pressure cooker
    Brown pancetta in the cooker
  4. Stir in beans, water, and rosemary sprigs.
    Rosemary and cannellini beans in pressure cooker
    Add rosemary and cannellini beans to the cooker.
  5. Nestle browned chicken, skin side up, into the cooker, adding any accumulated juices.
    Browned chicken in pressure cooker (Instant Pot)
    Browned chicken breasts
    Tuscan chicken thighs browning in Instant Pot.
    Browned chicken thighs. Either meat works well.


  • 5 A. To Pressure Cook with Multi-Cooker: Lock lid in place and close pressure release valve. Select the high-pressure cook function and set the time for 9 minutes. It will take a few minutes to get to the correct temperature, and then the 9-minute countdown begins. When the timer goes off, turn off the multi-cooker and turn the knob to a quick release and release steam. Carefully remove the lid, allowing moisture to escape away from you.
  • 5 B. To  Slow Cook with Multi-Cooker:  Lock lid in place and open pressure release valve. Select low slow cook function and cook until chicken is tender 2 to 3 hours. (if using Instant Pot, select high slow cook function and increase cooking time to 4 to 5 hours.  Carefully remove the lid, allowing steam to escape away from you.
  • 5 C. Standard Slow Cooker: Place lid on the slow cooker and select low heat and cook until chicken is tender 2- 3 hours.

6. Transfer chicken to a platter and remove the skin, if desired. TO the Instant Pot, add the chopped kale and the lemon juice from the bowl  (if using)  and cook for 3 minutes until wilted. Add more water if needed. Discard rosemary sprig but allow leaves to remain. Pour bean mixture around the chicken platter and sprinkle with parsley.


*The recipe calls for 8 chicken thighs, but I also use 4 bone-in chicken breasts.  They both are delicious, but I prefer thighs. This recipe has generous portions, and the beans are very filling.  It may serve more than four people, depending on the weight of the meat and the appetites.

Keywords: Pressure Cooker, Instant Pot, weeknight meal, cannellini beans, rosemary, Italian food, bone-in chicken thighs

Let me know your thoughts on this post!

8 Responses

  1. Nice, hearty dinner! I used skinless chicken thighs, so I don’t know if that affected the flavor or not. I did need a little more oil for browning them. I think next time I’ll use 4-6 thighs — 8 seems like a lot in proportion to the beans. I definitely have enough for a several meals.

    1. Glad it was a hit. Looove the idea adding more beans to the current proportions. My son-in-law said the same thing. I added your suggestion to the recipe.

  2. This looks yummy and would love to try it, but don’t have a pressure cooker. Can you give the directions for using a slow cooker?

    1. Hi Monica, thanks for checking out this recipe. I added the directions for a standard slow cooker. Let me know what you think.

  3. Loved this recipe and my cat did too! I used great Northern beans and light red kidney beans to substitute for the cannellini. Mom’s standard, old school Crockpot cooked the dish perfectly after 3 hours on high. It tastes even better the next day. My finicky cat Mandy woke up from a deep sleep to come sniff my lunch plate. She gobbled up tender, juicy pieces of thighs immediately after having walked away 30 minutes earlier from canned clams.

    1. It is wonderful to learn the recipe is a success for the whole family. I love that you made substitutes for beans on hand.

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