Instant Pot® Coq au Vin

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Coq au vin usually takes hours to make but with the Instant Pot® you'll have dinner on the table in just over an hour.

Submitted by Bren
Published on December 19, 2019
Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hr 10 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

  • 6 slices thick-cut bacon, cut lengthwise and into 1-inch pieces

  • ½ cup diced shallot

  • 2 large cloves garlic, finely diced

  • 1 ½ cups Pinot Noir, divided

  • ½ cup no-salt-added chicken broth

  • 2 tablespoons tomato paste

  • 2 bay leaves

  • 4 sprigs fresh thyme

  • ½ teaspoon freshly ground black pepper

  • 1 pound skinless, boneless chicken thighs, trimmed of surface fat

  • 1 (8 ounce) package cremini mushrooms, quartered

  • 7 ounces pearl onions

  • 4 carrots, peeled and cut into 1/2-inch slices

  • 2 tablespoons cornstarch

  • 2 tablespoons no-salt-added chicken broth

  • ¼ cup chopped fresh parsley

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function, medium heat, and add bacon. Cook, stirring frequently, until browned and crisp, about 10 minutes. Remove bacon to a small bowl and set aside. Remove all but 1 tablespoon of the bacon fat.

  2. Cook shallot in the hot fat until soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Pour in 1/4 cup Pinot Noir and deglaze the pot, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add remaining wine, 1/2 cup chicken broth, tomato paste, bay leaves, thyme, and pepper; stir well. Add 1/3 of the bacon pieces.

  3. Place chicken into the pot with mushrooms, pearl onions, and carrots; stir. Close and lock the lid.

  4. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

  5. Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a warm plate. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  6. Mix cornstarch and 2 tablespoons chicken broth together in a small bowl; stir well.

  7. Select Saute function. Add cornstarch mixture to the pot. Heat until this becomes slightly thickened, about 5 minutes; this will not be thick like gravy.

  8. Divide chicken between serving plates and ladle mixture over. Garnish with parsley and remaining bacon pieces.

Cook's Note:

You can use any red wine you prefer.

Nutrition Facts (per serving)

487 Calories
18g Fat
35g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 487
% Daily Value *
Total Fat 18g 23%
Saturated Fat 5g 27%
Cholesterol 86mg 29%
Sodium 554mg 24%
Total Carbohydrate 35g 13%
Dietary Fiber 8g 29%
Total Sugars 8g
Protein 31g 62%
Vitamin C 60mg 67%
Calcium 190mg 15%
Iron 8mg 46%
Potassium 944mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.