Quick and Easy Pressure Cooker Chicken Lentil and Bacon Stew With Carrots Recipe

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 8 ounces slab bacon or pancetta, cut into 1/2-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 1/2 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

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