Ingredients

• ●1 tablespoon olive oil
• ●4 ounces pancetta or bacon, diced
• ●1 medium yellow onion, chopped
• ●2 cloves garlic, minced
• ●1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• ●1/2 teaspoon salt
• ●1/4 teaspoon black pepper
• ●1/2 teaspoon dried rosemary
• ●1/4 teaspoon dried sage
• ●1/2 cup dry white wine
• ●1 (14.5 ounce) can canned diced tomatoes, undrained
• ●4 cups chicken broth
• ●1 (15 ounce) can cannelini beans, rinsed and drained
• ●1 cup frozen spinach, thawed and squeezed dry
• ●1 cup cherry tomatoes, halved
• ●to garnish Fresh parsley, chopped
• ●for serving Crusty bread

Instructions

1. 1Press 'Sauté' on the Instant Pot and heat the olive oil. Add the pancetta (if using) and cook until crispy, about 5 minutes. Remove the pancetta and set aside, leaving the rendered fat in the pot.
2. 2Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. 3Add the chicken pieces to the pot and season with salt, pepper, rosemary, and sage. Cook until the chicken is lightly browned on all sides.
4. 4If using white wine, pour it into the pot and scrape up any browned bits from the bottom. Let the wine reduce for a minute or two.
5. 5Add the diced tomatoes and chicken broth to the pot. Stir in the cannellini beans.
6. 6Secure the lid on the Instant Pot and set the valve to 'Sealing.' Press 'Manual' or 'Pressure Cook' and set the cooking time to 10 minutes at high pressure.
7. 7Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release to release any remaining pressure.
8. 8Stir in the thawed spinach, halved cherry tomatoes, and cooked pancetta (if using). Taste and adjust seasoning as needed.
9. 9If the stew is too thin, you can press 'Sauté' again and simmer for a few minutes to thicken it.
10. 10Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread for dipping.