This is a great cold weather chicken and lentil stew that will fill you up! You can use any pressure cooker - the Instant Pot works great for this - and have a hearty easy stew on the table in no time!
Pressure Cooker Chicken, Lentil, and Bacon Stew Recipe


Ingredients:
8 oz. (225g) bacon, cut into 1/2-inch pieces
1 medium onion, diced
12 sprigs parsley, leaves roughly chopped, stems tied together with a piece of kitchen twine
2 medium carrots, roughly chopped
2 bay leaves
8 oz. (225g) dried French lentils, such as Le Puy
2 1/2 lbs. (1.2Kg) bone-in, skin-on chicken pieces
4 cups (1L) chicken stock
Coarse salt and freshly ground black pepper
2 tsp (10 mL) sherry vinegar, plus more to taste


Method:

Cook bacon until crisp around edges.
Add onions and cook, stirring, until softened.
Add lentils, carrots, parsley stems, bay leaves, chicken, and chicken stock.
Season gently with salt and pepper and stir to combine.
Seal pressure cooker and bring to high pressure.
Cook for 20 minutes.
Cool and release pressure.
Transfer chicken pieces to a bowl.
Discard parsley stems.
Return lentils to high heat and continue cooking, until reduced to a stew-like consistency.
Shred chicken, discarding bones and skin.
Stir shredded chicken and vinegar into lentils.
Season to taste with salt and pepper, stir in half of chopped parsley.
Serve with remaining parsley at the table.


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