For a Tuscan-inspired one-pot recipe, I turned to the Instant Pot as I was going to be out for a few hours just before dinner. This recipe makes a highly flavorful and oh so tender chicken dish that you and your family will enjoy. As it's all made in the one pot, it's also easy clean up.
But not all multi-cookers like the Instant Pot cook to the same temperatures when they are in slow-cooker mode, so I've given you some notes about how to adjust for that as well. Earlier models of the Instant Pot were known to have a very low slow cook temperature, not nearly as high as a traditional Crockpot. So recipes were adjusted to accommodate the highly popular Instant Pot. But since then models have been adjusted so knowing how yours cooks when in slow cooker mode is important. If you don't, I've given you notes in the recipe so you can check along the way.
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| Ingredients |
I've got some small chicken thighs today so I'm making 3 per person. Usually 1-2 store bought thighs is sufficient for an adult serving.
Ingredients
6-8 chicken thighs (2-3 per person depending on size)
Salt and pepper
1 Tablespoon olive oil, plus extra for drizzling
2-3 ounces pancetta, chopped small
5-6 garlic cloves, peeled and smashed
1 15-ounce cans cannellini beans, rinsed
1/2 cup water
2 springs fresh rosemary
Green beans (optional side)
Instructions
Prepare the above ingredients and set them near the Instant Pot. Pat the chicken dry with paper towels.
Using the highest sauté or browning function, heat oil in the Instant Pot for a few minutes until shimmering or just starting to smoke. Place pieces of chicken, skin side down, in the Instant Pot and cook until browned, about 5-8 minutes. Don't overcrowd the pot and work in batches if necessary. No need to cook the other side. Remove the browned chicken to a plate.
Add pancetta, garlic and a few grinds of black pepper to the fat left in the pot and cook until garlic is golden and pancetta is crips and browned, about 3 minutes. Stir in the beans, water and rosemary springs. Nestle the chicken, skin side up, into the Instant Pot.
Pressure Cook: Lock the lid in place and close pressure release valve. Select high pressure cook function and set it to cook for 9 minutes. Note that it will pre-heat first before the countdown begins, which is normal. When the 9 minutes of pressure cooking is completed. Turn off the Instant Pot. Using tongs or a spoon or your hand inside a silicon mitt, open the quick-release value to allow the steam pressure to escape. When fully released, carefully remove the lid allowing the remaining steam to escape away from you.
Slow Cook: Return the lid to the Instant Pot and lock the lid in place. Lock the pressure release value into the open position. Select the slow cook function and set it to high. Cook for 2-4 hours or until the chicken is very tender. You can open the lid and check the chicken at 2 hours and then again later if needed. If the pot begins to dry out, add a little more water.
Prepare green beans if using by steaming them and tossing them in a little butter, salt and pepper.
Transfer chicken to a serving dish and remove the rosemary. If there is excess moisture in the pot, set it to sauté or browning mode, and cook down the liquid until it is slightly thickened. Spoon the beans into the center of a platter and drizzle with more olive oil. Nestle the chicken into the beans. Surround with the optional green beans and serve.
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