January – Instant Pot Chicken and Cannellini Beans

Tender chicken, creamy and extremely tasty beans…what more could you ask? A perfect cold weather meal with a glass of chardonnay and a simple green salad. Even better, it’s one pot in the electric pressure cooker.

Instant Pot Chicken and Cannellini Beans

Instant Pot Chicken and Cannellini Beans


Ingredients: (Serves 4-6)

  • 1 tablespoons olive oil
  • 2 oz of chopped pancetta or bacon
  • 1-1/2 to 2 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs)
  • 1 large yellow onion, peeled and cut into half moons
  • Kosher salt and black pepper
  • 5 garlic cloves, peeled and smashed
  • ½ teaspoon red-pepper flakes
  • ½ cup white wine
  • 1 (28-ounce) can or 2 (14-ounce) cans cannellini beans, rinsed and drained
  • 2 sprigs of fresh rosemary
  • optional: 1 parmesan rind
  • ½ lemon, juiced (about 1 tablespoon)
  • ½ cup chopped flat-leaf parsley

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Ingredient Substitution Guide


  1. Season the chicken generously all over with salt and pepper. Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and warm the oil. Add the pancetta and sauté until just starting to brown. Add the chicken, skin-side down, and sear until the skin is browned and releases easily from the pot, 6 to 8 minutes. (If you have more than 4 thighs, you may need to do this in two batches.) Using tongs, remove the chicken.
  2. Add the garlic and onion and sauté, stirring constantly, until just softened, about 2 minutes. Add the red-pepper flakes and stir constantly for about 30 seconds, then add the white wine. Stir well, scraping up all the browned bits. Turn off the sauté setting.
  3. Stir in the beans, parmesan rind if using, and rosemary. Season lightly with salt and generously with pepper. Nestle the chicken thighs on top, skin-side up. Add any accumulated juices to the pot. Cook on high pressure for 12 minutes.
  4. Allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually. Remove any woody stalks of rosemary and any remaining rind of parmesan. (I found mine had simply melted into the beans.) Squeeze in the lemon juice and fold in the parsley. Serve the beans and chicken in shallow bowls.

You may want to remove the skin on the chicken thighs before serving. It has already provided a boost of flavor to the dish and is not longer particularly attractive.

2 thoughts on “January – Instant Pot Chicken and Cannellini Beans

    • The skin on the chicken thighs is not so tasty after they cook, you may want to remove it before serving. Let me know how you like it.

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