Pressure Cooker Chicken, Lentil, Bacon Stew

Tender chicken, French lentils, smoky bacon, and a savory broth come together in the pressure cooker for a hearty, satisfying stew. All the cozy comfort food vibes without spending half your damn day cooking.

I'm a big fan of a stew that actually fills you up. No sad bowl of broth pretending to be dinner.

This one combines bone-in chicken, French lentils, bacon or pancetta, carrots, onion, and fresh parsley in a rich, savory broth. The pressure cooker gets everything tender, and a splash of sherry vinegar at the end brings it all together.

You've got protein, fiber, and vegetables in one hearty bowl. Comfort food that doesn't require an entire afternoon hovering over the stove. Beautiful.

presure cook

20 min

High pressure

reduce stew

5 min

Approximately

SERVINGS

4

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Grocery List & Ingredients

Check off what you already have.

2 tablespoons extra-virgin olive oil, plus more for serving 8-ounce slab bacon or pancetta, cut into ½-inch lardons 1 medium onion, diced (about 1 cup) 2 medium carrots, peeled and roughly chopped 8 ounces dried French lentils, such as Le Puy 12 sprigs parsley, leaves roughly chopped, stems tied together with a piece of kitchen twine 2 bay leaves 2½ pounds bone-in, skin-on chicken pieces (a mix of thighs and drumsticks for best texture, though breasts will work as well) 1 quart homemade or store-bought low-sodium chicken stock Kosher salt and freshly ground black pepper 2 teaspoons sherry vinegar, plus more to taste

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Instructions

01

Heat the olive oil in a pressure cooker over medium-high heat until shimmering.

02

Add the bacon and cook until starting to crisp around the edges, about 1 minute.

03

Add the onions and cook, stirring, until softened but not browned, about 2 minutes longer.

04

Add the carrots, lentils, parsley stems, bay leaves, chicken pieces, and chicken stock. Season gently with salt and pepper and stir to combine.

05

Seal the pressure cooker and bring it to high pressure. Cook for 20 minutes.

06

Release the pressure according to your cooker's instructions. The original recipe specifies cooling a stovetop pressure cooker under a cold running tap or using the quick-release valve for an electric cooker. Open the cooker once it is fully depressurized.

07

Using tongs, transfer the chicken pieces to a bowl. Discard the parsley stems.

08

Return the lentils to high heat and continue cooking, stirring, until reduced to a thick, stew-like consistency, about 5 minutes. Meanwhile, shred the chicken, discarding the bones and skin.

09

Stir the chicken and sherry vinegar into the lentils. Season to taste with salt and pepper.

10

Stir in half of the chopped parsley and serve, passing the remaining parsley, sherry vinegar, and olive oil at the table.

Enjoy! 

SOURCE: Pressure Cooker Chicken, Lentil, Bacon Stew — Original Recipe

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