Instant Pot Coq Au Vin

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 minutes

Cook Time 6 minutes

Pressure and Natural Release time 15 minutes

Total Time 41 minutes

Servings people

Calories 508.2kcal

Author Susie Weinrich

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 tablespoon rosemary (or thyme)
2 tablespoon tomato paste
1 teaspoon kosher salt
½ teaspoon 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 tablespoon butter - room temp
3 tablespoon all purpose flour
2 teaspoon 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 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.

Notes

Instant Pot Mashed Potato Recipe

Yukon Gold Mashed Potatoes

This recipe nutrition is calculated using mashed potatoes as a serving base.

Nutrition