Instant Pot Coq Au Vin

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

3 slices bacon (diced)

6 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper (to taste)

8 ounces cremini mushrooms (halved)

3 shallots (quartered)

3 cloves garlic (minced)

2 tablespoons all-purpose flour

2 tablespoons tomato paste

1 1/2 cups dry red wine

1 cup chicken stock

3 carrots (halved lengthwise and cut into thirds)

4 sprigs fresh thyme

2 tablespoons chopped fresh parsley leaves

Directions

Set a 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.

Working in batches, add chicken to the Instant Pot®, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Instant Pot®.

Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.

Stir in garlic until fragrant, about 1 minute.

Whisk in flour and tomato paste until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the Instant Pot®. Stir in chicken stock, carrots and thyme.

Return chicken to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Set chicken and vegetables aside. Select high sauté setting; simmer until the sauce has reduced and slightly thickened, about 8-10 minutes; season with salt and pepper, to taste.

Serve chicken and vegetables with juices immediately, sprinkled with bacon and garnished with parsley, if desired.