Full Of Flavor And Nutrients, You’ll Love This Instant Pot Braised Chicken Thighs with Beans
Ingredients
8 bone-in thighs (about 6 oz)
2 oz nitrate free pancetta, chopped
1 T Chicken fat (substitute for other fat here)
5 Cloves garlic, smashed
2 Cans cannellini beans (15 oz) rinsed
½ C Water
1 sprig fresh rosemary
1 T parsley, fresh & chopped
Sea salt
Pepper
Directions
Pat chicken dry with paper towels and season with Salt and Pepper. Using sauté mode,
heat chicken fat in the multicooker for a few minutes, until melted and hot. Place
chicken skin side down in fat and cook until browned, about 5 – 7 minutes. Transfer to a
plate and repeat with the remaining chicken and then transfer to plate.
Add pancetta and garlic to fat and cook until garlic is golden, and pancetta is crisp, for
about 3 minutes. Stir in beans, water, and rosemary. Nestle chicken, skin side up, into
multicooker, adding any accumulated juices.
Lock lid in place and close pressure release valve. Select high pressure and cook for 9
minutes. Turn off the multicooker and quick-release pressure. Once pressure has been
released, carefully remove lid, allowing steam to escape away from you.
Transfer chicken to serving dish. Tent with foil and let rest while finishing beans.
Cook beans using sauté function until liquid is thickened slightly, about 3 minutes.
Discard rosemary sprigs, Stir in parsley and season with salt and pepper to taste.
Enjoy!