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    Instant Pot Coq Au Vin

    4 servings

    servings

    20 minutes

    active time

    1 hour 20 minutes

    total time
    Start Cooking

    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.

    4 servings

    servings

    20 minutes

    active time

    1 hour 20 minutes

    total time
    Start Cooking

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    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

    1

    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.

    2

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

    3

    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®.

    4

    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.

    5

    Stir in garlic until fragrant, about 1 minute.

    6

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

    7

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

    8

    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.

    9

    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.

    10

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