Quick and Easy Pressure Cooker Chicken, Lentil, and Bacon Stew with Carrots

seriouseats.com

Adam cooks things

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

2 ½ 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

Directions at seriouseats.com

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