Pat chicken dry with paper towels and season with salt and pepper. Using highest sauté or browning function, heat oil in  multi-cooker for 5 minutes (or until just smoking.) Place half of chicken, skin side down, in  multi-cooker and cook until well browned, 5 to 7 minutes; transfer to plate. Repeat with remaining chicken; transfer to plate.

Add pancetta, garlic, and ¼ teaspoon pepper to fat left in multi-cooker and cook until garlic is golden and pancetta is crisp and browned, about 3 minutes. Stir in beans, water, and rosemary sprigs. Nestle chicken, skin side up, into multi­-cooker, adding any accumulated juices.

To pressure cook: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 9 minutes. Turn off  multi-cooker and quick-release pressure.

Carefully remove lid, allowing steam to escape away from you.

To slow cook: Lock lid in place and open pressure release valve. Select low slow cook function and cook until chicken is tender, 2 to 3 hours. (If using Instant Pot, select high slow cook function and increase cooking time to 4 to 5 hours.) Carefully remove lid, allowing steam to escape away from you.

Transfer chicken to serving dish. Tent with aluminum foil and let rest while finishing beans.

Cook beans using highest sauté or browning function until liquid is thickened slightly, about 3 minutes. Discard rosemary sprigs. Stir in parsley and season with pepper to taste. Drizzle individual portions of beans with extra oil before serving with chicken.

Note: The chicken skin will not be crisp. If, like me, you don’t care for flabby chicken skin, pull it off and discard it before serving, OR run the chicken under the broiler for a few minutes to re-crisp the skin. But don’t skip the browning step at the beginning of the recipe, as it adds a lot of flavor to the finished dish. —Susan