Instant Pot Coq Au Vin

If you’ve ever wanted to bring a taste of French bistro cooking into your own kitchen without spending hours at the stove, this recipe is for you!! Instant Pot Coq Au Vin is a classic French chicken dish made easy. With tender braised chicken, a rich red wine sauce, hearty vegetables, and smoky bacon, it’s the kind of cozy dinner that feels elegant yet totally doable on a weeknight.

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It’s that time of year where cooking quick and easy Instant Pot recipes is about all I can manage!

As a nutritionist, I love recreating traditional comfort food with fresh, wholesome ingredients while keeping the flavors authentic. This Instant Pot version of Coq Au Vin is hearty, nourishing, and absolutely packed with flavor. Plus, the pressure cooker makes the chicken fall-off-the-bone tender in just a fraction of the time!

Why You’ll Love This Instant Pot Coq Au Vin

This dish has all the flavors of a slow braised French stew, but without the hours of cooking. The Instant Pot handles all the heavy lifting while you get a beautiful chicken dinner that is:

• Comforting and hearty with layers of flavor
• Perfect for weeknights or entertaining guests
• Packed with veggies and fresh herbs
• Easy to pair with mashed potatoes, cauliflower mash, rice, or even crusty bread

If you’ve tried my Instant Pot Chicken Cacciatore or Greek Chicken, this one takes things up a notch. It’s very similar to my Beef Burgundy, but with chicken instead. I also love sneaking in mushrooms here, because they add so much depth to the sauce.

How to Make Instant Pot Coq Au Vin: 

Here’s a quick step-by-step:

1. Select sauté on your Instant Pot. Cook chopped bacon until crispy, then remove and set aside.
2. Sear chicken thighs in the bacon grease until browned on both sides. Remove and set aside.
3. Sauté onion until softened, then cancel sauté mode.
4. Deglaze the pot with red wine, scraping up all the browned bits for maximum flavor.
5. Add mushrooms, garlic, carrots, chicken broth, tomato paste, thyme, and bay leaves. Nestle chicken on top.
6. Seal and cook on high pressure for 15 minutes. Quick release, then stir in the bacon. Remove bay leaves and thyme stems. Let sit for about 15 minutes before serving so the sauce thickens beautifully.

Can you make in the Slow Cooker?

Absolutely!! Follow the same steps to cook the bacon, sear the chicken, and sauté the onion. Add everything to your slow cooker, layer in the veggies, wine, broth, and herbs. Place the chicken on top and cook on low for 6 hours. Stir in bacon just before serving.

Serving/Storing:

This Instant Pot Coq Au Vin is best served over mashed potatoes or cauliflower mash for that classic pairing!! It’s also delicious with rice, cauliflower rice, or crusty bread to soak up the sauce. Store leftovers in the fridge for up to 3 days or freeze for later.

5 from 4 votes

Quick 30-Minute Instant Pot Coq Au Vin

By Amy Rains

Prep: 15 minutes mins

Cook: 12 minutes mins

Total: 27 minutes mins

Servings: 4

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This Instant Pot Coq Au Vin comes together so easily in the Instant Pot! All you need is 15 minutes of prep time to have this cozy dish on the table. Perfect for a busy weeknight or fancy enough for a Sunday dinner.

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Ingredients 

1x2x3x

• ▢ 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

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Instructions 

• 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. Add the bacon back to the pot.
• Serve as a thick stew, or over mashed potatoes or mashed cauliflower.

Notes

*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. 

 

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