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Instant Pot Coq Au Vin

This Instant Pot Coq Au Vin transforms the beloved French classic into a weeknight-friendly masterpiece with rich wine, tender chicken, and earthy vegetables in one pot.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 pounds bone-in chicken thighs, skin removed
  • 4 slices bacon, chopped
  • 1 large onion, sliced
  • 8 oz mushrooms, quartered
  • 3 carrots, cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup red wine (Pinot Noir or Burgundy)
  • 1 cup chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • Fresh parsley for garnish

Method
 

  1. Set your Instant Pot to sauté mode and cook the chopped bacon until crispy, about 4 minutes. Remove bacon with a slotted spoon but leave the fat behind.
  2. Season chicken thighs generously with salt and pepper. Working in batches, brown the chicken in the bacon fat for 3-4 minutes per side until golden.
  3. Add onions to the pot and cook for 2 minutes until they start softening. Toss in mushrooms, carrots, and garlic, stirring for another minute until fragrant. Stir in tomato paste and cook for 30 seconds.
  4. Pour in the red wine, scraping up any browned bits with a wooden spoon. Add chicken broth, bay leaves, thyme, and return the chicken and bacon to the pot.
  5. Secure the lid, set valve to sealing, and pressure cook on high for 20 minutes. Let pressure release naturally for 10 minutes, then quick release.
  6. Remove chicken and vegetables to a serving platter. Switch to sauté mode and stir in the cornstarch slurry. Simmer for 2-3 minutes until the sauce thickens to a silky consistency.

Notes

Don't skip browning the chicken for essential flavor layers. Choose a wine you'd actually drink, not cooking wine. Allow natural pressure release and don't rush it. Remove bay leaves before serving. Perfect for meal prep - can double the recipe and freeze half. Refrigerate leftovers for up to 4 days or freeze for 3 months. Reheat gently with a splash of broth.