Instant Pot Coq au Vin

5 from 4 votes

With tender, red wine braised chicken and a rich and luscious gravy with bacon and mushrooms, this Instant Pot Coq au Vin recipe delivers on flavor and ease.

Prep Time10

Cook Time15

Searing + Pressure Build-Up + Release45

Total Time1 10

Course: Main Course

Cuisine: American, French

Servings:

Author: Kristen Chidsey

Equipment

Electric Pressure Cooker (6 or 8 quart)

Ingredients

½ tablespoon olive oil + more if needed
3 strips thick-cut bacon diced
6 bone-in chicken thighs or chicken legs
kosher salt and pepper to taste
1 large carrot minced
1 large shallot minced
8 ounces cremini mushrooms halved
4 cloves garlic minced
2 tablespoons tomato paste
1½ cups dry full-bodied red wine see recipe notes for notes on wine
2 tablespoons cognac or brandy optional
1 cup beef stock
1 tablespoon maple syrup or brown sugar
2 bay leaves
2 sprigs fresh thyme or ½ teaspoon dried thyme leaves
2 tablespoons cornstarch
¼ cup water
2 tablespoons unsalted butter

US Customary - Metric

Instructions

Set the Instant Pot to Sauté and press Adjust to select the Normal setting. Add olive oil and let it heat briefly. Once heated, add the chopped bacon and sauté, stirring often, until cooked through. Once the bacon is fully cooked, use a slotted spoon to transfer to a paper towel-lined plate and set aside.
Pat the chicken thighs dry with a paper towel, then generously season each side with salt and pepper.
Add chicken thighs, skin side down, and cook for 2-3 minutes until nicely browned. Flip and continue to cook until lightly golden, 1-2 minutes. Remove the chicken from the inner pot and place on a plate. For best results, sear the chicken in a single layer, so work in batches if needed.
If the inner pot is dry, add ½ tablespoon more olive oil. Then add the minced shallot, minced carrots, and halved mushrooms to the inner pot and sauté, stirring often, until the shallots have softened.
Add the minced garlic and tomato paste, then cook for 30-60 seconds, stirring constantly, to lightly toast.
Add in the red wine and cognac or brandy (if using). Scrape up any browned bits from the bottom of the inner pot, then let the wine cook off and reduce by half. This will take about 5 minutes. Hit cancel to turn off the sauté function.
Stir in beef stock, maple syrup, bay leaves, fresh thyme, and a generous pinch of salt and pepper. Add the bacon and seared chicken back to the inner pot.
Secure the lid on the Instant Pot. Press the MANUAL button, select HIGH, and set the time to 15 minutes. Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes.
After the pressure has been released, remove the chicken to a plate, hit cancel to turn off the Instant Pot and then hit saute to thicken the cooking liquid.
Whisk together cornstarch with water until fully dissolved. Whisk the cornstarch mixture and butter into the inner pot, then let it thicken for 3-5 minutes, removing the bay leaves as you come across them. Once thickened, hit Cancel to turn off the sauté function.
Nestle the chicken back into the sauce, then serve.

Video

Notes

Dry Red Wine: For best results, use a full-bodied red wine, such as Burgundy, Malbec, or Pinot Noir. It does not need to be an expensive bottle of wine, but it should be one suitable for drinking. NEVER use wine labeled cooking wine, as it will ruin your stew with its bitter, salty, artificial flavor.

Mushrooms: While I prefer the earthy flavor of baby bella or cremini mushrooms, you can certainly use button mushrooms if that is what you have on hand.

Shallot: A shallot is milder, sweeter, and a bit more sophisticated in flavor than a yellow onion, but feel free to use a yellow onion if that is what you have on hand.

Pearl Onions: Pearl onions are traditional in coq au vin. That said, I have made this dish with and without them, and they add very little to the overall flavor of the stew.

Adjust Quantity of Chicken: Use 4-8 pieces of chicken without any change to cooking time or adjusting the quantity of the remaining ingredients.

Dairy-Free: Simply omit the butter--the sauce will still be rich and decadent.

Storage: Let cool slightly, transfer to an airtight container, and refrigerate for up to 3 days or freeze in a freezer-safe container for up to 1 month. Defrost overnight in the fridge if needed and reheat individual servings in a heat-safe bowl, covered by a damp paper towel in the microwave.

Nutrition