Soak the chickpeas in water with salt the day before.

Wash all the meat and bones, place them in the pot, cover with water, and set to turbo mode. When it starts to boil, skim off any foam.

Add the chickpeas and green beans. Set to stew mode, 284°F (140°C), high power, for 20 minutes.
Let the pot depressurize, then cut up all the meat and pork belly (I save the broth and meat for soup).
Serve hot.