Instant Pot Chicken with Lentils and Butternut Squash

 Combine half of shallots, 1 tablespoon oil, lemon zest and juice, and ¼ teaspoon salt in bowl; set aside. Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and pepper. Using highest sauté function, heat remaining 2 teaspoons oil in Instant Pot for 5 minutes (or until just smoking). Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate.

 Add remaining shallot and remaining ¼ teaspoon salt to fat left in pot and cook, using highest sauté function, until shallot is softened, about 2 minutes. Stir in garlic, caraway, coriander, cumin, paprika, and cayenne and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits, then stir in lentils.

 Nestle chicken skin side up into lentils and add any accumulated juices. Arrange squash on top. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 15 minutes.

 Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to plate and discard skin, if desired. Season lentil mixture with salt and pepper to taste. Add parsley to shallot mixture and toss to combine. Serve chicken with lentil mixture, topping individual portions with shallot-parsley salad.