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.
   

   

4. Stir in beans, water, and rosemary sprigs.
   

   

5. Nestle browned chicken, skin side up, into the cooker, adding any accumulated juices.
   

   

   

• 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.