Instant Pot Coq Au Vin is a traditional French dish updated for your electric pressure cooker. Chicken thighs are braised in red wine and mixed with carrots, mushrooms and herbs. Serve over mashed potatoes, polenta or buttered egg noodles for an amazing dinner!
Course Dinner
Cuisine French, Instant Pot
Prep Time 20 minutesminutes
Cook Time 6 minutesminutes
Pressure and Natural Release time 15 minutesminutes
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 tablespoon 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 teaspoon 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.