Save A modern, one-pot take on the classic French dish, featuring tender chicken thighs simmered in red wine with mushrooms, bacon, and aromatic vegetables ready in a fraction of the traditional time.
This recipe transforms classic coq au vin into a speedy Instant Pot dish that still delivers rich, comforting flavors.
Ingredients
- Chicken Thighs: 8 bone-in, skinless chicken thighs
- Bacon: 100 g (3.5 oz) thick-cut, diced
- Mushrooms: 200 g (7 oz) cremini or white, quartered
- Carrots: 2 medium, peeled and sliced
- Yellow Onion: 1 large, diced
- Garlic: 3 cloves, minced
- Tomato Paste: 2 tbsp
- Dry Red Wine: 350 ml (1 ½ cups)
- Chicken Broth: 125 ml (½ cup)
- Fresh Thyme Leaves: 2 tsp (or 1 tsp dried)
- Bay Leaves: 2
- Salt: ½ tsp plus more to taste
- Black Pepper: ¼ tsp
- Unsalted Butter: 2 tbsp, room temperature
- Cornstarch: 1 tbsp optional for thickening
- Fresh Parsley: 2 tbsp chopped for garnish
Instructions
- Step 1:
- Set the Instant Pot to Sauté mode. Add bacon and cook until crispy about 4 minutes. Remove bacon and set aside leaving fat in the pot.
- Step 2:
- Season chicken thighs with salt and pepper. In batches brown chicken thighs on both sides about 3 minutes per side. Remove and set aside.
- Step 3:
- Add onion carrots and mushrooms to the pot. Sauté for 45 minutes until softened. Stir in garlic and tomato paste cook for 1 minute.
- Step 4:
- Pour in red wine and chicken broth scraping up browned bits from the bottom. Stir in thyme bay leaves and half of the cooked bacon.
- Step 5:
- Return chicken thighs to the pot nestling them into the liquid. Cancel Sauté mode.
- Step 6:
- Seal the Instant Pot lid and set to Pressure Cook Manual on high for 15 minutes.
- Step 7:
- When done allow a natural pressure release for 10 minutes then release remaining pressure.
- Step 8:
- Remove chicken and vegetables to a platter. Discard bay leaves.
- Step 9:
- Optional For a thicker sauce set Instant Pot to Sauté. Whisk cornstarch with 2 tbsp cold water and stir into the sauce. Simmer until thickened 23 minutes. Stir in butter for sheen and richness.
- Step 10:
- Spoon sauce over chicken and vegetables. Garnish with remaining bacon and chopped parsley.
Save This dish brings the family together as everyone eagerly awaits that first rich flavorful bite that tastes like hours of simmering
Serving Suggestions
Serve with mashed potatoes crusty bread or buttered noodles to soak up the delicious sauce.
Variations
Try substituting pancetta for bacon or use pearl onions instead of diced onion for a more traditional feel.
Storage
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months for quick meals later.
Save This Instant Pot Coq au Vin perfectly balances ease and traditional flavors for a hearty satisfying meal.
Recipe Questions & Answers
- → What type of chicken works best for this dish?
Bone-in, skinless chicken thighs are preferred for tenderness and flavor absorption in this preparation.
- → Can I substitute bacon with another meat?
Pancetta can be used as a substitute to maintain a similar smoky, savory character.
- → How can I thicken the sauce if it’s too thin?
Whisk cornstarch with cold water and simmer it into the sauce to achieve a richer, thicker consistency.
- → Is it necessary to deglaze the pot with red wine?
Yes, using dry red wine deglazes the pot and infuses the sauce with deep, aromatic flavors.
- → What side dishes complement this main course?
Mashed potatoes, buttered noodles, or crusty bread pair perfectly with the rich flavors and sauce.
- → How long should the chicken simmer in the pressure cooker?
The chicken cooks for 15 minutes under high pressure, followed by a 10-minute natural release for tender results.