Instant Pot Coq au Vin
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Inactive time
10 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
312 kcal
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Course
Main Course
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Cuisine
French
Instant Pot Coq au Vin
Description
The recipe starts by frying chopped bacon in the Instant Pot until crispy, establishing a savory base. Excess fat is mostly discarded. Garlic, red wine, chicken broth, and tomato paste are then added and heated to lift browned bits from the pot bottom.
Chicken thighs, chopped carrots, pearl onions, mushrooms, and sprigs of fresh thyme are added next. The Instant Pot lid is sealed and set to high pressure for 10 minutes. After a natural pressure release and quick release, the chicken becomes tender and absorbs the wine and herb flavors.
To finish, a cornstarch slurry thickens the cooking liquid into a glossy sauce. Salt and pepper seasoning can be adjusted at the end. This recipe serves 4 to 6 people and is convenient for producing traditional coq au vin flavors in less time.
Active prep includes prepping bacon and vegetables; cooking time is shorter due to pressure cooking. It suits those wanting a classic French stew with deep red wine flavor but needing faster cooking methods.
Ingredients
- 6 trips Bacon chopped into small pieces
- 6 boneless, skinless chicken thighs
- 2 large carrot 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 thyme fresh
- 1 tablespoon cornstarch plus 2 tablespoons cold water
- salt to taste
- black pepper to taste
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
- Use about 1 to 1.5 pounds of chicken thighs for best results.
- Discard most bacon fat after frying to avoid greasy stew, or save for other uses.
- Allow natural pressure release for 15 minutes before quick releasing leftover steam.
- Active prep time can be reduced by prepping ingredients while bacon cooks.
- Serves 4 to 6 depending on portions.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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