Braised Chicken Thighs With White Beans and Pancetta 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Instant Pot Pressure Cooker Dec 20, 2018

The flavors of rich-tasting chicken thighs, salty pancetta and creamy cannellini beans are heightened with woodsy rosemary in this Tuscan-inspired one-pot, pressure-cooked dish.

Canned beans work well here. You'll need at least a 6-quart electric multicooker for this recipe.

To read the accompanying story, see: A complete guide to Instant Pots and other multicookers.


Servings:
4 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-8 servings

Ingredients
  • 8 bone-in, skin-on chicken thighs, excess fat trimmed (2 1/2 to 3 1/2 pounds total)
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 2 ounces pancetta, finely chopped
  • 5 cloves garlic, smashed (and peeled)
  • Two 15-ounce cans cannellini beans, rinsed and drained
  • 1/2 cup water
  • 2 stems fresh rosemary
  • 1 tablespoon chopped fresh parsley

Directions

Pat the chicken dry with paper towels. Season lightly with salt and pepper on both sides.

Heat the oil in your electric multicooker on the highest SAUTE or BROWN function, for 3 minutes or until the oil starts to shimmer. Add half the thighs to the pot, skin sides down; cook for 5 to 7 minutes, until browned, then transfer to a plate. Add the remaining thighs and repeat the cooking, transferring them to the plate as well.

Stir the pancetta, garlic and 1/4 teaspoon of the pepper into the oil and rendered fat left in the pot; cook for 2 to 3 minutes, until the garlic is golden and the pancetta has crisped and browned. Stir in the beans, water and rosemary. Return all the thighs to the pot, skin sides up (overlapping is okay), along with any accumulated juices. Lock the lid in place and close the pressure release valve. Cook on HIGH for 9 minutes. Turn off the multicooker and quick-release the pressure. Carefully remove the lid, allowing residual steam to escape away from you.

Transfer the thighs to a serving dish and discard their skins, if desired. Cover loosely with aluminum foil and let the chicken rest while you finish the beans (already in the pot). Cook using the highest SAUTE or BROWN function for about 3 minutes, until the liquid thickens slightly and the garlic is mostly broken down. Discard the rosemary stems. Stir in the parsley; taste and add more pepper, as needed.

To serve, divide the thighs among individual plates. Portion the beans alongside, drizzling them with a little more oil.

Rate it

Recipe Source

Adapted from "Multicooker Perfection: Cook It Fast or Cook It Slow -- You Decide," by the editors at America's Test Kitchen (America's Test Kitchen, 2018).

Tested by Becky Krystal.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.