Pressure Cooker Chicken, Lentil, and Bacon Stew (Transcription)

yield four servings (??? cups) time estimate 30 minutes overall, including 20 minutes unattended storage notes ??? level of difficulty easy special requirements instant pot source Serious Eats

Easy, flavor-packed chicken stew.

ingredient amount procedure
EVOO 2 Tbsp
Heat in pressure cooker over medium-high heat until shimmering.
Bacon (1 cm cubes) 225 g
Add and cook until starting to crisp, about 1 minute.
Onion 300g (1 ½ cup / 1 onion)
Add and cook, stirring until softened, about 2 minutes.
Carrots (rough chunks) 180g (1 cup / 2 carrots)
French Green Lentils 225 g (???)
Parsley Stems 12 stems
Bay Leaves 2 leaves
Chicken Drumsticks 1135 g
Chicken Stock 1 L
Salt to taste
Pepper to taste
Stir into pressure cooker Season gently with salt and pepper. Pressure cook on "high" for 20 minutes.
Salt to taste
Pepper to taste
Sherry Vinegar 2 tsp
Parsley Leaves Leaves from 12 sprigs
Transfer chicken pieces to a bowl. Discard parsley stems. Set pot to "high" sauté setting until the stew is thick, about 5 minutes. Shred chicken, discarding bones and skin. Add chicken and vinegar to the pot Season to taste with salt and pepper, stir in half of chopped parsley Serve, passing remaining parsley, sherry vinegar, and olive oil at the table.
  1. Heat oil in a pressure cooker over medium-high heat until shimmering.
  2. Add bacon and cook until starting to crisp around edges, about 1 minute.
  3. Add onions and cook, stirring, until softened but not browned, about 2 minutes longer.
  4. Add carrots, lentils, parsley stems, bay leaves, chicken legs, and chicken stock to the pressure cooker.
  5. Season gently with salt and pepper.
  6. Pressure cook on "high" for 20 minutes.
  7. Transfer chicken pieces to a bowl.
  8. Discard parsley stems.
  9. Return lentils to high heat and continue cooking, stirring, until reduced to a thick, stew-like consistency, about 5 minutes.
  10. Shred chicken, discarding bones and skin.
  11. Add chicken and vinegar to the pot
  12. Season to taste with salt and pepper, stir in half of chopped parsley
  13. Serve, passing remaining parsley, sherry vinegar, and olive oil at the table.
Note: you can replace the bacon for pancetta if you don't like the smoky flavor of bacon.