Place the beans, bay leaves, garlic, rosemary, olive oil, salt, pepper and 6 cups water in a 6-quart Instant Pot® and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high (or "beans" setting) and cook for 1 hour. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete.
While the beans cook, rinse the chard and kale. Remove the tough inner ribs from each leaf, then slice the leaves into 2-inch pieces. Set aside.
Being careful of any remaining steam, unlock and remove the lid of the pot. Remove and discard the bay leaves. Set the pot to normal saute. Working in batches, stir in the Swiss chard, kale and spinach. Cook, stirring occasionally, until the greens are tender and you have a thick, creamy stew, 5 to 7 minutes.
Taste the stew and add more salt or pepper if needed. Ladle the stew into shallow bowls, drizzle with a little olive oil, sprinkle with chives and serve with chunks of baguette.
Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.