Instant Pot Chicken with Lentils and Butternut Squash Recipe | America's Test Kitchen

Ingredients

• 2 large shallots, halved and sliced thin, divided
• 5 teaspoons extra-virgin olive oil, divided
• ½ teaspoon grated lemon zest plus 2 teaspoons juice
• 1 teaspoon table salt, divided
• 4 (5- to 7-ounce) bone-in chicken thighs, trimmed
• ¼ teaspoon pepper
• 2 garlic cloves, minced
• 1½ teaspoons caraway seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• 2 cups chicken broth
• 1 cup French green lentils, picked over and rinsed
• 2 pounds butternut squash, peeled, seeded, and cut into 1½-inch pieces (6 cups)
• 1 cup fresh parsley or cilantro leaves