Instant Pot Bay Leaf Chicken and Lentil Medley

1.Set the Instant Pot to the 'Sauté' function (Normal setting). Add the olive oil.

2.Once the oil is shimmering, add the diced chicken thighs. Cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken and set aside.

3.Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom, until the vegetables begin to soften.

4.Stir in the diced red bell pepper and minced garlic. Cook for 1 minute until fragrant.

5.Add the rinsed lentils, low-sodium chicken broth, bay leaves, dried thyme, black pepper, and salt to the pot. Stir well.

6.Return the browned chicken pieces to the pot, ensuring they are submerged in the liquid.

7.Secure the lid and set the valve to the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' function and set the time for 10 minutes on High Pressure.

8.Once the cooking cycle is complete, allow a Natural Pressure Release (NPR) for 10 minutes. Then, carefully switch the valve to the 'Venting' position for a Quick Release (QR) of any remaining pressure.

9.Carefully remove the lid. Discard the bay leaves. Stir the mixture well; the lentils should be tender and the liquid should have thickened into a hearty stew consistency.

10.Taste and adjust seasoning if necessary, keeping the low-sodium requirement in mind.

11.To serve, ladle the hot chicken and lentil medley over a bed of fresh arugula in individual bowls. The heat of the medley will slightly wilt the greens.