Instant Pot Creamy Coq Au Vin

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A take on the classic French dish Coq Au Vin, this Creamy Coq Au Vin is super easy to make with just a few steps, and a short time in the Instant Pot. Dinner can be ready in 30 minutes! Perfect for those busy weeknights without compromising flavor!

You guys are going to LOVE this Instant Pot Creamy Coq Au Vin.

Seriously.

It is SO. DAMN. EASY.

It really is perfect for those busy weeknights, I’m not just saying that to grab your attention.

Instead of throwing a frozen pizza in the oven, you can make this amazing sophisticated meal in just 30 minutes! And half of that time is spent in the Instant Pot while you do you.

Guys, if you don’t have an Instant Pot yet, read this post to find out if it’s for you or not. There are some pros and cons, but I am totally in camp “need an Instant Pot.”

If you already know you want one, BUY IT HERE (affiliate link – I earn a small commission if you buy through this link to help me continue making these awesome recipes).

How to Make Instant Pot Creamy Coq Au Vin

First off, coq au vin is French for chicken in wine. Simple as that.

The first step is to brown your chicken thighs. We like a nice crisp chicken skin.

One benefit of the Instant Pot is that you can brown your meat right in pot if you use the saute setting.

I love this option for beef, but not as much for chicken. I find the chicken skin sticks to the pan more than I would like, so I choose to brown the chicken in a cast iron skillet.

You can do it either way for this recipe.

SEE BELOW FOR STEP BY STEP PHOTOS.

If you use a cast iron skillet, once the chicken is browned, place it in the Instant Pot with the saute setting on normal.

Add the onions and garlic and cook for 2-3 minutes. Deglaze the pan with the brandy. Let the liquid cook off for 1 minute.

Add all the remaining ingredients (except the cream) and set the Instant Pot to pressure cook on high for 15 minutes.

Now sit down, take a breather, close your eyes. Read that magazine that’s been sitting on the table. RELAX for 15 minutes.

Once it’s done, use the quick release to release the pressure. Turn the Instant Pot back to the saute setting (low).

Bring to a simmer and add the cream. Simmer until you reach desired consistency, about 5- 10 minutes.

Sauce should be creamy, but not overly thick.

Season to taste with salt (I did not need to add extra salt, but everyone has their own tastes) and serve over egg noodles.

You can also serve this Instant Pot Creamy Coq Au Vin over potatoes, polenta, spaghetti, etc. But I personally think it’s best over egg noodles.

Once you take your first bite, you will be amazed at the flavors you created in just 30 minutes!

Cooking with my Instant Pot has been awesome. Check out some of these other great Instant Pot recipes:

Creamy Braised Oxtails
Caramelized Pork Ramen
Vietnamese Beef Pho
Spicy Creamed Corn
Vietnamese Fish Sauce Pork

Did you make this Instant Pot Creamy Coq au Vin? Leave a comment below and let me know how it turned out!

Instant Pot Coq Au Vin

This Instant Pot Coq Au Vin is a classic French stew made with chicken thighs, red wine, mushrooms and bacon.

5 from 2 votes

Print Rate

Course: Main Course

Cuisine: French

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 747kcal

Author: Danielle Wolter

Ingredients

• 4 chicken thighs (bone-in skin on)
• 4 slices bacon cooked and crumbled
• 1/2 onion chopped
• 1 cup red wine
• 1/2 cup chicken stock
• 1/4 cup brandy
• 2 sprigs fresh thyme
• 1 package sliced mushrooms, rinsed
• 2 tsp. tomato paste
• 2 cloves garlic, chopped
• 1/4 cup cream
• Salt, to taste

Instructions

• Heat a cast iron skillet over medium high heat and add the chicken thighs. Brown on both sides, about 3 minutes per side, until skin is crisp and browned.
• OPTION: Brown the chicken right in the Instant Pot.
• Place the chicken in the Instant Pot (or keep it there depending on how you browned it) on the saute setting. Add the onions and garlic.
• Let it cook for 2-3 minutes. Then add the brandy.
• Cook 1-2 minutes, until liquid has cooked down.
• Add all remaining ingredients (except cream) and set to cook on high pressure for 15 minutes.
• Once done cooking, let the pressure release naturally for 10 minutes. Then use the quick release to release the remaining pressure..
• Turn the Instant Pot back to the saute setting (normal) and bring to a simmer.
• Add the cream and simmer for 5-10 minutes, until sauce is reduced to desired level. Sauce can be thickened with a cornstarch slurry if desired - see expert tips.
• Season with salt to taste (optional) and serve over egg noodles (can also be served over mashed potatoes, polenta, spaghetti, etc.).

Expert Tips:

1. Brown the chicken thighs in a cast iron skillet or nonstick pan before them in the Instant Pot for the best results. 
2. After it's done pressure cooking, simmer the chicken with the cream until it's been reduced to a creamy sauce. 
3. If your sauce is too thin, you can thicken it with a cornstarch slurry. Add 2 teaspoons of cornstarch with 1 tablespoon of water and stir to combine. Slowly add the slurry to the instant pot, stirring until the desired thickness is reached. 
4. Season with additional salt and pepper to taste if necessary. 

Nutrition

Serving: 1thigh | Calories: 747kcal | Carbohydrates: 6g | Protein: 41g | Fat: 52g | Saturated Fat: 17g | Cholesterol: 258mg | Sodium: 392mg | Potassium: 688mg | Fiber: 1g | Sugar: 2g | Vitamin A: 8.7% | Vitamin C: 2.5% | Calcium: 3.8% | Iron: 11.2%

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