Add these to a pressure cooker, I use an 8 quart one:
- 1 pound dry cannellini or northern white beans
- 6-8 cups unsalted or low salt chicken broth, ideally half unsalted, half low salt
- 1 chopped yellow or sweet onion
- 1 cup sliced carrots
- 1/2 teaspoon dry rosemary, or 1 teaspoon fresh rosemary
- 4 ounce or half cup Parmesan cheese
- 2 lbs chicken breast
- 1 10.5 oz can of cream of chicken soup
Pressure cook on high for 1 hour and 10 minutes. Then add these:
- 4-6 cups chopped kale
- 1 tablespoon lemon juice
- 1/2 teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh flat-leaf parsley leaves or 1.5 tablespoons dry parsley
Put the pressure cooker on slow-cooker mode on high and cook for another 30 minutes, mainly to wilt the kale.
based on https://www.eatingwell.com/recipe/269820/slow-cooker-chicken-white-bean-stew/