Description
Instant Pot Tuscan Chicken uses bone-in meat that provides a rich gravy flavored with pancetta, cannellini beans, and rosemary.
Ingredients
- 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
- 2–3 (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

Instructions
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.
- 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.
- 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.
- 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 the cooker - Stir in beans, water, and rosemary sprigs.
Add rosemary and cannellini beans to the cooker. - Nestle browned chicken, skin side up, into the cooker, adding any accumulated juices.
Browned chicken breasts 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.
Notes
*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.
- Prep Time: 15
- Cook Time: 30
- Category: Chicken
- Method: Pressure Cooker
- Cuisine: Italian
Keywords: Pressure Cooker, Instant Pot, weeknight meal, cannellini beans, rosemary, Italian food, bone-in chicken thighs