Chicken Soup with Lentils, Bacon, and Stewed Carrots in a Pressure Cooker

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken soup with lentils, bacon, and stewed carrots in a pressure cooker

Ingredients

Olive Oil - 2 tablespoons
Bacon - 8.5 oz
Onion - 1 head
Turnips - 2 pieces
Lentils - 8.5 oz
Parsley - 1 bunch
Bay leaf - 2 pieces
Chicken Drumstick - 8.8 oz
Chicken Broth - 1 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.