Instant Pot Coq Au Vin!!! Get your knife and fork (and probably a spoon too) ready for an unbelievable Coq Au Vin recipe made in your electric pressure cooker. This simple french dish is so incredibly flavorful and comforting. It might even rival Julia Child’s recipe!
Fall apart tender pieces of chicken thighs are enrobed in a red wine stew that is filled with carrots, mushrooms, garlic and herbs. Serve over mashed potatoes, polenta or buttered egg noodles for an AMAZING dinner! This one is worthy of guests or just a Tuesday night with the family.
What is Coq Au Vin
Coq Au Vin is a French dish that is translated as “rooster in wine”. Which just means it is chicken braised in a red wine sauce with mushrooms, carrots and garlic. This dish was especially made popular by Julia Child back in the 60’s when she published Mastering the Art of French Cooking.
Here is how you pronounce Coq Au Vin – “Coke-O-Vaw”.
Ingredients
This dish is flavor country ! Here are the ingredients you will need:
- bacon
- boneless skinless chicken thighs (see below)
- whole carrots
- onion
- garlic
- whole cremini mushrooms
- bay leaf
- rosemary (or thyme)
- kosher salt & black pepper
- tomato paste
- red wine (see below)
- chicken stock
- butter at room temp
- flour
- balsamic vinegar
Chicken Thighs
Traditionally Coq Au Vin is made with bone-in, skin-on chicken legs and thighs. However when I make Coq Au Vin in the Instant Pot I choose to make it with boneless skinless chicken thighs for a few reasons:
- Chicken skin cooked in liquid gets weird and rubbery!
- This is a lot easier to eat boneless.
- Ease of buying a package of all boneless skinless chicken thighs.
- The skin on chicken can make your stew greasy in the Instant Pot.
- The dark meat chicken is fall apart tender after braising!!
Wine
Make sure that you use a wine that you would want to drink. You want to use a hearty wine with bold flavor, not sweet wine. Something like a cabernet, merlot, malbec, or zin.
Serving
For serving Instant Pot Coq Au Vin you will want to have mashed potatoes, garlic butter egg noodles or polenta. Fill a bowl with your base and then spoon the braised chicken, veggies and sauce over top! Garnish with the crispy bacon and parsley.
You can also just eat this as stew, which is delicious too!
More Instant Pot Stew Recipes
If you love this recipe than I highly recommend that you check out a sort of beef version of this recipe – Red Wine Beef Stew. Or if you just love cooking with wine then this Instant Pot Mushroom Risotto has your name written all over it!
Instant Pot Coq Au Vin Recipe
Instant Pot Coq Au Vin
Equipment
- Instant Pot or Electric Pressure Cooker
Ingredients
- 5 strips center cut bacon – cut into ½ inch chunks
- 2 ½ lbs boneless skinless chicken thighs or breasts seasoned with salt and pepper
- 1 large yellow onion, chopped
- 4 garlic cloves, chopped
- 1 tbsp rosemary (or thyme)
- 2 tbsp tomato paste
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 cups red wine not sweet! – something like merlot or cabernet
- 1 bay leaf
- 2 ½ cups carrots, cut into 1 inch chunks
- 2 ½ cups cremini mushrooms- quartered
- 2 cups chicken stock
- 3 tbsp butter – room temp
- 3 tbsp all purpose flour
- 2 tsp balsamic vinegar
Serving
- mashed potatoes, garlic buttered egg noodles or polenta
Instructions
- Warm the instant pot on saute function. When it reads HOT, brown and crisp the bacon. With a slotted spoon remove from the pot and set aside, keeping the grease in the pot.
- In the remaining bacon grease brown the chicken. This may need to be done in 2-3 batches. Set the browned chicken aside.
- If you need to add oil to the pot, add 1 tbsp olive oil at this point. Add the onions, garlic and rosemary (or thyme) and saute for 5 minutes.
- Stir in the tomato paste, salt, and pepper to mix with the onions and garlic.
- Keeping the saute function on, pour the wine in to deglaze the pot. Scrape up ALL the browned bits at the bottom of the pot. This will help prevent getting the "burn" notice during cooking.
- Add the bay leaf, carrots, mushrooms, and browned chicken to the pot. Pour in the chicken stock.
- Set the Instant Pot to cook on high pressure for 6 minutes. Do a 5 minute natural release and then finish with a quick release.
- In a small bowl mash together the softened butter and flour.Stir into the stew.
- Now turn the pot back on to "saute" function for 5 minutes. This will thicken the stew.
- Stir in 2 tsp balsamic vinegar.Remove the bay leaf and discard.
- Turn the pot off and let the Coq Au Vin settle and cool for about 15 minutes. It will thicken as it sits.
Serving
- Serve over mashed potatoes, polenta, or garlic buttered egg noodles. You can also just serve as a stew. Garnish with the crumbled bacon.
Notes:
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
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