You don’t need to wait all day for this beautiful classic French dish! Instant Pot Coq Au Vin comes together so easily, that it can be a new weeknight staple. You’ll love the red wine braised chicken that is so tender and flavorful. This French stew is also loaded with veggies and fresh herbs. Serve over mashed potatoes or mashed cauliflower for a complete meal!
It’s that time of year where cooking with wine just makes me happy. And I’m not just talking about sipping it while cooking (I limit myself to one day per week for that), I mean actually putting it in my recipes! It’s cozy, sit by the fire, and enjoy a braised red wine dinner. Totally acceptable to wash it down with a glass of wine, too.
So that’s what we’re doing with this Coq Au Vin. Have you ever tried it? I absolutely love it. It’s the chicken version of my other favorite red wine braised dish: Beef Burgundy. We begin with bacon, then bone in, skin on, chicken thighs. We toss it altogether with Burgundy red wine, onions, mushrooms, carrots, and fresh thyme.
You’re Instant Pot does all the work here. The final product is a flavorful, rich, and silky smooth red wine sauce with everything good in life! Use this amazing recipe for the holidays, when you have company over for dinner, or just for a busy weeknight because it honestly does come together so easily!
How to make Instant Pot Coq Au Vin:
Let’s gather up these ingredients:
- bone in chicken thighs with skin
- red wine (use a Burgundy, Zinfandel, or Cab)
- chicken broth
- tomato paste
- fresh thyme
- bay leaves
- salt and pepper
To start, we need to select the saute function on the Instant Pot. It’s important to cook the bacon, and get the outside of the chicken crispy before letting everything come to pressure. Make sure the bacon is cut into pieces and cook until crispy (about 5 minutes) and remove. Reserve at least 1 tbsp of the bacon grease, and cook the chicken thighs for about 3 minutes per side. Remove, and finally cook the chopped onion for about 3 minutes. Select cancel.
Pour in the red wine to deglaze the pan and scrape off any browned bits. Add in the mushrooms, garlic, carrots, chicken broth, tomato paste, thyme, and bay leaves. Nestle the chicken on top (keep the bacon out, and you will add this at the end).
Secure the lid and cook on high pressure for 15 minutes. Use a quick release. Stir in bacon, remove the bay leaf and thyme. Let sit for about 15 minutes before serving.
Can you make in the Slow Cooker?
YES!! You still want to follow the same instructions of cooking the bacon, searing the chicken, and sautéing the onion before adding to the slow cooker. Layer in the veggies in the slow cooker, then add the wine, broth, and herbs. Place the chicken on top. Cook on low for 6 hours. Add the bacon just before you’re ready to serve.
Serve over mashed potatoes or mashed cauliflower for a super hearty and comforting meal! You can also serve over rice or cauliflower rice. Top with salt and pepper, and more fresh thyme.
Instant Pot Coq Au Vin
- 6 slices thick bacon (chopped)
- 2 lbs bone in chicken thighs or breast*
- salt and pepper
- 1 medium yellow onion (diced)
- 2 large cloves garlic (minced)
- 10 oz sliced mushrooms
- 2 large carrots (diced)
- 1 tsp sea salt
- 1.5 cups dry red wine**
- 1/2 cup chicken broth
- 3 tbsp tomato paste
- 3 sprigs fresh thyme (plus more for serving)
- 2 bay leaves
- 3 tbsp arrowroot starch or tapioca starch
Select the saute function on the instant pot. Lightly grease with cooking spray or a bit of cooking oil, and toss in the chopped bacon. Cook for 4-5 minutes, or until bacon is crispy to your liking. Remove the bacon, and reserve 1 tbsp of bacon grease into the pan (we'll use it for the chicken).
Sprinkle the chicken with salt and pepper. Add the chicken to the pot and cook for about 3 minutes per side, or until chicken is lightly browned. Set aside.
If the pot is dry, add in a bit more cooking oil and toss in the onion. Cook for 2-3 minutes, then add the minced garlic. Cook for another minute and select cancel.
Now add in the mushrooms, carrots, and salt. Pour in the wine, and deglaze the Instant Pot. Using a spatula or wooden spoon, scrape off any leftover browned bits. This helps to prevent the burn function. Now add in the chicken broth, tomato paste, fresh thyme, and bay leaves.
Nestle the chicken on top (the bacon will go in later). Secure the lid. Cook on high pressure for 12 minutes. Use a quick release. Once the steam is released, remove the lid.
Stir together the arrowroot starch with 2 tbsp of water. Pour inside the mixture to let it thicken. Select the cancel function on the Instant Pot and let it sit for about 10 minutes to rest before serving.
Serve as a thick stew, or over mashed potatoes or mashed cauliflower.
*I used in bone in thighs with a skin. This adds more flavor, but it is also a bit more difficult to serve. You will have to remove the bones and skin. You can use boneless and skinless thighs in it's place. Chicken breast is also fine!
**Use a Burgundy wine, or something dry like a bold Cabernet Sauvignon.