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How to Make Instant Pot® Coq au Vin - A Step-by-Step Guide

Coq au Vin is a classic French dish that translates to "rooster in wine." Traditionally, this dish is made by braising chicken in red wine with mushrooms, onions, and bacon. The result is a rich and flavorful stew that's perfect for cozy nights in or special occasions. While the traditional method requires hours of stove-top cooking, this Instant Pot® version cuts down on the time without sacrificing any of the delicious flavors.

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Ingredients

  • 6 slices thick-cut bacon, cut lengthwise and into 1-inch pieces
  • ½ cup diced shallot
  • 2 large cloves garlic, finely diced
  • 1 ½ cups Pinot Noir, divided
  • ½ cup no-salt-added chicken broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • ½ teaspoon freshly ground black pepper
  • 1 pound skinless, boneless chicken thighs, trimmed of surface fat
  • 1 (8 ounce) package cremini mushrooms, quartered
  • 7 ounces pearl onions
  • 4 carrots, peeled and cut into 1/2-inch slices
  • 2 tablespoons cornstarch
  • 2 tablespoons no-salt-added chicken broth
  • ¼ cup chopped fresh parsley

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 10 mins
  • Servings: 4
  • Yield: 4 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function, medium heat, and add bacon. Cook, stirring frequently, until browned and crisp, about 10 minutes. Remove bacon to a small bowl and set aside. Remove all but 1 tablespoon of the bacon fat.
  • Cook shallot in the hot fat until soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Pour in 1/4 cup Pinot Noir and deglaze the pot, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add remaining wine, 1/2 cup chicken broth, tomato paste, bay leaves, thyme, and pepper; stir well. Add 1/3 of the bacon pieces.
  • Place chicken into the pot with mushrooms, pearl onions, and carrots; stir. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a warm plate. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Mix cornstarch and 2 tablespoons chicken broth together in a small bowl; stir well.
  • Select Saute function. Add cornstarch mixture to the pot. Heat until this becomes slightly thickened, about 5 minutes; this will not be thick like gravy.
  • Divide chicken between serving plates and ladle mixture over. Garnish with parsley and remaining bacon pieces.

    • Nutrition

    487 cal.

    • Total Fat: 18g
    • Saturated Fat: 5g
    • Cholesterol: 86mg
    • Sodium: 554mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 8g
    • Total Sugars: 8g
    • Protein: 31g
    • Vitamin C: 60mg
    • Calcium: 190mg
    • Iron: 8mg
    • Potassium: 944mg

    Categories

    Main recipes
    Chicken recipes
    French recipes
    Instant pot recipes