Pressure Cooker Chicken, Lentil, and Bacon Stew

LeGourmetTV's picture

Dec. 31, 2016

This is a great cold weather stew that will fill you up!


Bacon 8 Ounce (cut into 1/2
Onion 1 Medium , diced
Parsley sprig 12 (eaves roughly chopped, stems tied together with a piece of kitchen twine)
Carrots 2 Medium , roughly chopped
Bay leaves 2
French lentils 225 Gram (dried)
Chicken pieces 1 Kilogram (bone
Chicken stock 4 Cup (64 tbs)
Coarse salt To Taste
Freshly ground black pepper To Taste
Sherry vinegar 2 Teaspoon (plus more to taste)



1. Cook bacon until crisp around edges.

2. Add onions and cook, stirring, until softened.

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

4. Seal pressure cooker and bring to high pressure. Cook for 20 minutes. Cool and release pressure.

5. Transfer chicken pieces to a bowl. Discard parsley stems.

6. Return lentils to high heat and continue cooking, until reduced to a stew-like consistency.

7. Shred chicken, discarding bones and skin. Stir shredded chicken and vinegar into lentils.

8. Season to taste with salt and pepper, stir in half of chopped parsley.


9. Serve with remaining parsley at the table.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 554Calories from Fat 131

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 745 mg31.04%

Total Carbohydrates 42 g14%

Dietary Fiber 8 g32%

Sugars 5 g

Protein 61 g122%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet