Chicken and Lentil Stew (instant Pot) by Italian enough

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Step 1

Cook the bacon. Turn the Instant to Sauté-medium heat. Heat the olive oil until shimmering. Add the bacon and fry until fat has rendered and bacon has fully crisped, about 8 minutes.

Step 2

Cook the onions. Add the onions and stir to coat in the fat; cook for 2 more minutes. You want these soft but not brown.

Step 3

Deglaze it. Use a mall amount of your stock and scrape up all the bits, of which there will be many. Switch off the Instant Pot. Then add in the carrots, chicken, lentils, bay leaves, parsley, remaining stock, salt and pepper. Give it all one good stir to combine.

Step 4

Seal it up. Set the Instant Pot to Pressure-High for 10 minutes.

Step 5

Do a natural release. When it’s done, let naturally release for 5 minutes before manually releasing the remaining pressure.

Step 6

Shred the chicken separately and simmer to thicken. Take out the bay leaves and toss. Remove all the chicken to a board and switch the Instant Pot back to Sauté-Low heat.

Step 7

Fold in the kale. Add your kale to the now-chickenless stew and stir. Let this simmer while you shred your chicken, about 5 minutes.

Step 8

Recombine and serve. Return the chicken to the pot and stir in the sherry vinegar. Ladle into cozy bowls and shower with fresh pepper; you can add more sherry vinegar if you like a little extra acid