Instant Pot Creamy Mushroom and Chicken Thigh Ragout with Lentils

1.Pat the chicken thighs dry and season generously on both sides with salt and pepper.

2.Set the Instant Pot to the 'Sauté' function (Normal/Medium heat). Add olive oil. Once hot, sear the chicken thighs in batches until deeply golden brown on both sides, about 3-4 minutes per side. Remove chicken and set aside.

3.Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes until softened, scraping up any browned bits from the bottom of the pot.

4.Add the sliced mushrooms and cook for another 5-7 minutes until they have released their moisture and started to brown. Stir in the minced garlic and cook for 1 minute until fragrant.

5.Stir in the rinsed lentils. Return the seared chicken thighs to the pot, nestling them among the vegetables. Add the chicken broth and the bay leaf.

6.Secure the lid and set the valve to 'Sealing'. Select the 'Manual' or 'Pressure Cook' setting on High Pressure for 12 minutes.

7.Once cooking is complete, allow for a Natural Pressure Release (NPR) for 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.

8.Remove the chicken thighs and bay leaf. Shred the chicken using two forks and return it to the pot. Discard the bay leaf.

9.In a small bowl, whisk together the heavy cream and the flour (or cornstarch) until smooth to create a slurry.

10.Set the Instant Pot back to 'Sauté' (Low heat). Stir the cream slurry into the ragout. Let it simmer gently, stirring constantly, for 2-3 minutes until the sauce has thickened to a rich, creamy consistency.

11.Taste and adjust seasoning with additional salt and pepper if necessary. Serve hot, garnished with fresh chopped parsley.