Quick and easy pressure cooker chicken, lentil, and bacon stew with carrots from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Can substitute pancetta for bacon.

  • rionafaith on November 25, 2025

    Made this again, this time with boneless skinless chicken thighs that I totally forgot to defrost so put them straight in frozen -- upped the cooking time to 25 mins under pressure and it was totally fine! Once again, stirred sliced lacinato kale in at the end.

  • danibattle on December 02, 2021

    Great! I made this last night with two chicken legs as there were just two of us. Yummy, simple and straightforward in the electric pressure cooker. A keeper!

  • FJT on February 15, 2020

    This is great winter comfort food (shame the weather won't play ball here in Switzerland - it was way too warm for a stew like this today, but it's February and I'm doing winter food!). Quick and easy to make - just don't forgo the sherry vinegar as it really lifts the dish. I used 6 whole chicken legs which I skinned in advance (pressure-cooked chicken skin is not appealing) and I chopped the parsley stalks finely rather than tying them up in string and removing them later; otherwise I followed the recipe. I was tempted to add extra vegetables but I was already at the half full mark on my 6-litre pressure cooker with all the recipe ingredients and I didn't want to go over the half-way line because of the lentils. We enjoyed this and it will be made again ... maybe when we get some colder weather!

  • rionafaith on February 09, 2020

    SO GOOD with very little effort. I stirred in a whole bunch of lacinato kale at the end, cut into ribbons, and it was lovely. Could probably take even more veggie content. I totally forgot to add the vinegar but it was still good, will have to remember it next time. I'll be making this one again soon!

  • TrishaCP on April 06, 2019

    I agree with others that this was great dish. I made it as written except for using boneless skinless thighs. Perfect cold weather meal.

  • uk2nl on December 05, 2018

    This has become a staple for me on busy days. I always add more carrots so I can eat it without having to add a side of veg. Great with crusty bread.

  • anya_sf on February 17, 2018

    Great flavor for a small amount of work! The recipe lends itself easily to variations. I used 4 oz smoked bacon (which was plenty), 1 lb boneless skinless chicken thighs, 4 carrots, 8 oz sliced mushrooms, regular brown lentils, 1 Tbsp chopped garlic, 1 tsp thyme (as well as the bay leaves, onion, and broth that are called for). I also stirred in 12 oz spinach at the end, after pressure cooking/venting. There is plenty of fat from the bacon, so I don't think bone-in, skin-on chicken is needed here, and boneless/skinless is so much easier to shred. I forgot the sherry vinegar at the end, but the stew was still amazing, although next time I'd definitely add it (lemon juice would also work). We ate this with bread, but it would also be great with pasta or mashed potatoes. From start to finish, it took just under an hour to make. A keeper.

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