Instant Pot Coq au Vin

Name: Instant Pot Coq au Vin
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving
Ingredients: 6 trips Bacon; 6 boneless, skinless chicken thighs; 2 large carrots; 10 ounces pearl onions; 7 ounces button mushrooms; 4 cloves garlic; 2 cups red wine; 1/2 cup chicken broth; 2 heaping tablespoons tomato paste; 4 prigs fresh thyme; 1 tablespoon cornstarch + 2 tablespoons cold water; salt & pepper

User Reviews

4.9

108 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Inactive time
10 mins
Total Time
1 hr 5 mins
Servings
4
Calories
312 kcal
Course
Main Course
Cuisine
French

Instant Pot Coq au Vin

Nina Acevedo

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This Instant Pot Coq au Vin recipe concentrates flavors with less effort and time than the traditional method! You'll love this take on the beloved chicken recipe.

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Ingredients

Servings

6 trips Bacon chopped into small pieces
6 boneless, skinless chicken thighs
2 large carrots chopped
10 ounces pearl onions peeled
7 ounces button mushrooms (leave them whole)
4 cloves garlic minced
2 cups red wine
1/2 cup chicken broth
2 heaping tablespoons tomato paste
4 prigs fresh thyme
1 tablespoon cornstarch + 2 tablespoons cold water
salt & pepper to taste

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Instructions

Prep your ingredients. I use kitchen shears to make cutting up the bacon easier. You can always finish prepping the remaining ingredients while the bacon is cooking to save time.
Add the bacon to your Instant Pot. Press the sauté button and fry the bacon until crispy (about 10-12 mins).
Once the bacon is crispy, move the bacon to one side of the Instant Pot and scoop most of the grease out with a spoon. Discard the fat (or store it and save it for other recipes).
Add the garlic, red wine, chicken broth, and tomato paste to the Instant Pot. Let it start to bubble, and scrape the browned bits off the bottom so you don't get a burn warning.
Add the chicken, carrots, onions, mushrooms, and thyme to your Instant Pot. Stir it as best as you can. Close the lid and set the valve to "sealing". Set the timer to cook on high pressure for 10 minutes.
Once the countdown has finished, let the pressure release naturally for 15 minutes, and then do a quick release of the remaining pressure.
Add the cornstarch slurry (mix the cornstarch and cold water together) to the Instant Pot. Press the sauté button and this will help the sauce sauce thicken a little bit (the sauce isn't meant to be too thick) if you let it cook for a few more minutes. Season with salt & pepper if needed.

Notes

I used about a pound of chicken thighs in this recipe. Anything around that mark (or even up to 1.5 lbs. or so) would work.
Serves 4-6 depending on portion size.
Inactive time = the time it takes your Instant Pot to get up to pressure.

Nutrition Information

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Calories 312kcal (16%) Carbohydrates 19g (6%) Protein 8g (16%) Fat 14g (22%) Saturated Fat 5g (25%) Cholesterol 23mg (8%) Sodium 367mg (15%) Potassium 630mg (18%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 6062IU (121%) Vitamin C 13mg (14%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 312 kcal

% Daily Value*

Calories	312kcal	16%
Carbohydrates	19g	6%
Protein	8g	16%
Fat	14g	22%
Saturated Fat	5g	25%
Cholesterol	23mg	8%
Sodium	367mg	15%
Potassium	630mg	13%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	6062IU	121%
Vitamin C	13mg	14%
Calcium	47mg	5%
Iron	1mg	6%