Instant Pot Coq Au Vin
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
Instant Pot Coq Au Vin
Description
Instant Pot Coq Au Vin begins with crispy diced bacon rendered in the pot, which flavors the dish's base. Chicken thighs, seasoned and seared skin-side down, develop a golden crust before being set aside. Mushrooms and shallots are sautéed in the remaining fat until tender and browned, enhancing their earthy flavor. Garlic is briefly cooked to release aroma, then flour and tomato paste are added to thicken the sauce and add depth.
Dry red wine deglazes the pot, lifting browned bits and mixing with chicken stock, carrots, and fresh thyme sprigs, creating a rich braising liquid. Returning the chicken to the pot, the ingredients cook under high pressure for 15 minutes, producing moist, tender chicken and a concentrated sauce with layers of flavor.
This method speeds up a classic French preparation while maintaining its characteristic robust taste. The balance of bacon fat, wine acidity, and herbaceous notes provides a complex sauce perfect for serving over mashed potatoes or crusty bread to soak up the sauce.
Ingredients
- 3 lices Bacon diced
- 6 chicken thigh bone-in, skin-on
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 8 ounces cremini mushrooms halved
- 3 shallot quartered
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 ½ cups red wine dry
- 1 cup chicken stock
- 3 carrot halved lengthwise and cut into thirds
- 4 prigs thyme fresh
- 2 tablespoons parsley chopped fresh leaves
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.
User Reviews
Overall Rating
5
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