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/