Instant Pot Chicken Lentil Stew

Ingredients

  • 2-3 tbsp olive oil

  • 220g bacon or pancetta, cut into chunks

  • 1 onion, diced

  • 2 carrots, diced

  • handfull yellow or green beans, cut into 1 inch pieces

  • 220g dried French lentils

  • bay leaves

  • 1000-1200g chicken pieces, bone in (6-8 thighs)

  • bay leaves

  • parsley

  • 1 litre chicken stock

  • 1 tbsp sherry vinegar

Directions

  1. Heat oil in a Instant Pot over medium-high heat until shimmering. Add bacon/pancetta and cook until starting to crisp around edges. Add onions and cook, about 2 minutes longer.

  2. Add carrots, beans, lentils, bay leaves, chicken legs, and chicken stock.

  3. Seal Instant Pot and bring to high pressure. Cook for 20 minutes, then quick release.

  4. Using tongs, transfer chicken pieces to a bowl. Cool. Remove meat from bones.

  5. Return pot to high heat, adding parsley, and continue cooking. Reduce until thickened.

  6. Stir chicken and vinegar into beans. Season to taste.

Source