Chicken Soup with Lentils, Bacon, and Stewed Carrots in a Pressure Cooker
Main Dishes • European
Description
Chicken soup with lentils, bacon, and stewed carrots in a pressure cooker
Ingredients
- Olive Oil 2 tablespoons
- Bacon 10 oz
- Onion 1 head
- Turnips 2 pieces
- Lentils 10 oz
- Parsley 1 bunch
- Bay leaf 2 pieces
- Chicken Drumstick 10 oz
- Chicken Broth 0 qt
- Salt to taste
- Ground Black Pepper to taste
- Champagne Vinegar 2 teaspoons
Step-by-Step Guide
Step 1
Heat the oil in the pressure cooker over medium heat. Cut the bacon and fry until crispy around the edges, about 1 minute. Chop the onion coarsely and add it to the bacon. Cook, stirring, for about 2 minutes. Then add the chopped carrots, lentils, tied parsley stems, bay leaves, chicken, and pour in the broth. Season with salt and pepper, and mix well.
Step 2
Seal the pressure cooker tightly. Cook for 20 minutes. Cool the pressure cooker and open it. Using tongs, transfer the pieces of chicken to a bowl. Discard the parsley stems. Let the lentils cook for another 5 minutes until they reduce in volume and reach a stew-like consistency. Meanwhile, shred the chicken, separating the meat from the bones and discarding the skin.
Step 3
Mix the chicken, vinegar, and beans, season to taste with salt and pepper, add half of the parsley leaves, and serve with olive oil, vinegar, and the remaining parsley on the side.
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