Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rotisserie chicken carcass, onion, carrot, celery, and salt to an Instant Pot or other pressure cooker, then pour in 8 cups of water. (It should just cover the rotisserie chicken – it’s OK if the knobs of the drumsticks are poking up.) Lock the lid and cook on high pressure for 60 minutes in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot), or for 50 minutes in a stovetop PC. Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off.) If you’re in a hurry, let the pressure come down naturally for 20 minutes, then quick release the remaining pressure. Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they’ve given their all to the broth. Strain the broth through a fine mesh strainer and set aside for later, and wipe out the pot with paper towels before the next step. (For more details, see my standalone Instant Pot Rotisserie Chicken Broth recipe.)

Set the Instant Pot to Sauté mode and stir in the olive oil and diced pancetta. (Use medium heat for a stovetop PC). Cook, stirring often, until the pancetta starts to crisp up, about 5 minutes. Add the garlic to the pot, and let it cook until it turns fragrant, about 1 minute. Pour in the white wine, bring to a simmer, and simmer for 1 minute, scraping the bottom of the pot to loosen any browned bits of pancetta and garlic.

Pour in the 8 cups of broth, then adjust the Instant Pot’s sauté mode to high (or turn the stovetop to medium-high.) Stir in the acini di peppe, shredded chicken, cannellini beans, baby arugula, parsley leaves, and the 1 teaspoon of fine sea salt. Cover the pot (use the non-pressure lid if you have it), bring to a simmer, and simmer for the recommended time on the Acini di Peppe box. (Mine said 9 minutes).

Stir in the ground black pepper and serve, adding a sprinkle of shredded parmesan to each bowl. Enjoy!