Instant Pot Coq Au Vin

Name: Instant Pot Coq Au Vin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 3 lices Bacon; 6 bone-in, skin-on chicken thighs; Kosher salt and freshly ground black pepper; 8 ounces cremini mushrooms; 3 shallots; 3 cloves garlic; 2 tablespoons all-purpose flour; 2 tablespoons tomato paste; 1 ½ cups dry red wine; 1 cup chicken stock; 3 carrots; 4 prigs fresh thyme; 2 tablespoons chopped fresh parsley leaves

User Reviews

5.0

54 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4 servings

Instant Pot Coq Au Vin

Iris Warren

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Oh-so-perfect silky-tender chicken and veggies cooked in a red wine sauce in just a fraction of the time. SO GOOD!

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Ingredients

Servings

3 lices Bacon diced
6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper to taste
8 ounces cremini mushrooms halved
3 shallots quartered
3 cloves garlic minced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 ½ cups dry red wine
1 cup chicken stock
3 carrots halved lengthwise and cut into thirds
4 prigs fresh thyme
2 tablespoons chopped fresh parsley leaves

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Instructions

Set a 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the Instant Pot.
Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
Working in batches, add chicken to the Instant Pot®, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Instant Pot®.
Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
Stir in garlic until fragrant, about 1 minute.
Whisk in flour and tomato paste until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the Instant Pot®. Stir in chicken stock, carrots and thyme.
Return chicken to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Set chicken and vegetables aside. Select high sauté setting; simmer until the sauce has reduced and slightly thickened, about 8-10 minutes; season with salt and pepper, to taste.
Serve chicken and vegetables with juices immediately, sprinkled with bacon and garnished with parsley, if desired.