Quick and Easy Pressure Cooker Chicken, Lentil, and Bacon Stew with Carrots

🥘 Ingredients

• bay leaves
  2
• carrots (medium, peeled and roughly chopped)
  4
• chicken (boneless)
  1 pound
• chicken stock (homemade or store-bought low-sodium)
  1 quart
• lentils (dried french, such as Le Puy)
  8 ounces
• olive oil (extra-virgin, plus more for serving)
  2 tablespoons
• onions (medium, about 1 cup, diced)
  1
• ounce slab bacon or pancetta (cut into 1/2-inch lardons)
  8
• parsley (italian, leaves roughly chopped, stems tied together with a piece of kitchen twine)
  12 sprigs
• pepper (kosher salt and freshly ground black)
• sherry vinegar (plus more to taste)
  2 teaspoons

🍳 Cookware

• pressure cooker
• bowl

1. 1

   Gather ounce slab bacon or pancetta .

   ounce slab bacon or pancetta: 8 (cut into 1/2-inch lardons)
2. 2

   Heat oil in a pressure cooker over medium-high heat until shimmering. Add bacon and cook until starting to crisp around edges, about ⏱️ 1 minute . Add onions and cook, stirring, until softened but not browned, about ⏱️ 2 minutes longer. Add carrots , lentils , parsley stems, bay leaves , chicken legs, and chicken stock . Season gently with salt and pepper and stir to combine.

   onions: 1 (medium, about 1 cup, diced), carrots: 4 (medium, peeled and roughly chopped), lentils: 8 ounces (dried french, such as Le Puy), parsley: 12 sprigs (italian, leaves roughly chopped, stems tied together with a piece of kitchen twine), bay leaves: 2, chicken: 1 pound (boneless), chicken stock: 1 quart (homemade or store-bought low-sodium), pepper (kosher salt and freshly ground black)
3. 3

   Seal pressure cooker and bring to high pressure. Cook for ⏱️ 20 minutes . Cool pressure cooker under a cold running tap (if using an electric cooker, use the quick release valve), and open. Using tongs, transfer chicken pieces to a bowl . Discard parsley stems. Return lentils to high heat and continue cooking, stirring, until reduced to a thick, stew-like consistency, about ⏱️ 5 minutes . Meanwhile, shred chicken, discarding bones and skin.
4. 4

   Stir chicken and vinegar into beans. Season to taste with salt and pepper, stir in half of chopped parsley, and serve, passing remaining parsley, sherry vinegar , and olive oil at the table.

   sherry vinegar: 2 teaspoons (plus more to taste), olive oil: 2 tablespoons (extra-virgin, plus more for serving)
5. 📝

   Nutrition: (per serving) 927 Calories 63g Fat 8g Carbs 78g Protein Nutrition Facts Servings: 4 Amount per serving Calories 927 % Daily Value* Total Fat 63g 80% Saturated Fat 19g 94% Cholesterol 401mg 134% Sodium 1350mg 59% Total Carbohydrate 8g 3% Dietary Fiber 2g 8% Total Sugars 3g Protein 78g Vitamin C 19mg 95% Calcium 90mg 7% Iron 5mg 29% Potassium 1268mg 27% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.