Instant Pot Coq au Vin

Experience the rich flavors of the French countryside with this Instant Pot Coq au Vin Style Chicken Thighs recipe. This modern one-pot meal transforms the classic French dish into a quick and accessible dinner, featuring tender chicken thighs simmered in a luscious red wine sauce with earthy mushrooms, smoky bacon, and aromatic vegetables. Perfectly balanced and ready in under an hour, it brings gourmet taste straight to your table with minimal effort.

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Using the Instant Pot for this Coq au Vin style dish means you get all the wonderful, slow-cooked flavors in a fraction of the time. From crispy bacon to perfectly browned chicken and a silky, wine-infused sauce, every bite is satisfying. Plus, the sauté-then-pressure-cook method layers flavors beautifully and makes cleanup a breeze.

Ingredients

• Meats
  • 8 bone-in, skinless chicken thighs
  • 100 g (3.5 oz) thick-cut bacon, diced
• Vegetables
  • 200 g (7 oz) cremini or white mushrooms, quartered
  • 2 medium carrots, peeled and sliced
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
• Liquids
  • 350 ml (1 ½ cups) dry red wine
  • 125 ml (½ cup) chicken broth
• Spices & Herbs
  • 2 tsp fresh thyme leaves (or 1 tsp dried)
  • 2 bay leaves
  • ½ tsp salt (plus more to taste)
  • ¼ tsp black pepper
• Finishing
  • 2 tbsp unsalted butter, room temperature
  • 1 tbsp cornstarch (optional, for thickening)
  • 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Set the Instant Pot to Sauté mode.

Add bacon and cook until crispy, about 4 minutes. Remove bacon and set aside, leaving fat in the pot.

2. Season chicken thighs with salt and pepper.

In batches, brown chicken thighs on both sides, about 3 minutes per side. Remove and set aside.

3. Add onion, carrots, and mushrooms to the pot.

Sauté for 4–5 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute.

4. Pour in red wine and chicken broth, scraping up browned bits from the bottom.

Stir in thyme, bay leaves, and half of the cooked bacon.

5. Return chicken thighs to the pot, nestling them into the liquid.

Cancel Sauté mode.

6. Seal the Instant Pot lid and set to Pressure Cook (Manual) on high for 15 minutes.

7. When done, allow a natural pressure release for 10 minutes, then release remaining pressure.

8. Remove chicken and vegetables to a platter. Discard bay leaves.

9. Optional: For a thicker sauce, set Instant Pot to Sauté.

Whisk cornstarch with 2 tbsp cold water and stir into the sauce. Simmer until thickened, 2–3 minutes. Stir in butter for sheen and richness.

10. Spoon sauce over chicken and vegetables.

Garnish with remaining bacon and chopped parsley.

Zusatztipps für die Zubereitung

To maximize flavor, consider marinating the chicken in red wine and herbs for a few hours before cooking. This step deepens the taste and tenderizes the meat further. Use a wooden spoon to gently scrape up fond while deglazing to capture every bit of caramelized goodness. Remember to brown the chicken in batches to ensure even color and texture.

Varianten und Anpassungen

If you prefer a more traditional presentation, substitute pearl onions for the diced yellow onion. Pancetta can be used instead of bacon for a subtly different smoky flavor. Feel free to adjust salt and pepper to taste, and omit the cornstarch if you like a lighter sauce consistency.

Serviervorschläge

This dish pairs wonderfully with creamy mashed potatoes, a crusty artisan bread to soak up the sauce, or simple buttered noodles. Garnish generously with fresh parsley for brightness and an extra pop of color at the table.

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Embrace a classic French favorite with ease and minimal cleanup. This Instant Pot Coq au Vin recipe brings the best of rustic charm and modern convenience together, making it ideal for weeknight dinners or special occasions alike. Savor every bite with loved ones and enjoy a taste of French tradition in your own kitchen.

Recipe FAQ

→ What cut of chicken works best for this dish?

Bone-in, skinless chicken thighs are preferred for their tenderness and ability to absorb flavors during cooking.

→ Can I substitute bacon with another cured meat?

Pancetta is a great alternative that offers a similar smoky, savory element to the dish.

→ How does pressure cooking affect the texture of the chicken?

Pressure cooking tenderizes the chicken quickly, resulting in juicy, fall-off-the-bone meat while intensifying flavors.

→ What are the key herbs used in the cooking liquid?

Fresh or dried thyme and bay leaves provide aromatic depth and complement the richness of the red wine and bacon.

→ Is it necessary to thicken the sauce after cooking?

Thickening the sauce with a cornstarch slurry is optional but enhances the richness and helps the sauce cling to the chicken and vegetables.

→ What sides pair well with this dish?

Mashed potatoes, crusty bread, or buttered noodles are excellent accompaniments that soak up the flavorful sauce.