Instant Pot Coq Au Vin Recipe

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This Instant Pot Coq Au Vin is a classic French stew made with chicken thighs, red wine, mushrooms and bacon. Made in the Instant Pot, recipe is super easy to make and incredibly delicious!

You guys are going to LOVE this Instant Pot Coq Au Vin. Seriously. It is SO. DARN. 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 under an hour! And most of that cook time is spent in the Instant Pot while you do you.

The Instant Pot is the ultimate way to make sophisticated dishes in no time at all...like these Instant Pot Beef Short Ribs, this Instant Pot Lemon Chicken or this Instant Pot Chicken Paprika.

Dishes that typically cook for long periods of time suddenly ready in an hour or under. It's like magic. Buy an Instant Pot.

Tender, juicy chicken thighs are cooked under pressure in a creamy wine sauce made with mushrooms, onions, garlic and bacon, among other seasonings...this is decadence at it's best!

Serve it with these Lyonnaise Potatoes or these Homemade Truffle Fries on the side. Or get even more decadent and serve it with the amazing truffle mashed potatoes.

What is Coq Au Vin?

Coq au Vin is a traditional French dish made with chicken, burgundy, garlic, mushrooms, and lardon. It is slow cooked so the chicken becomes ultra tender and delicious.

It's important the the chicken be on the bone for the best results and most flavor. Traditionally, the dish was made with a rooster and braised for a long time until tender.

Since many of us don't have access to roosters, we opt for hens.

Why This Recipe Works

Browning the chicken thighs first allows them to stay tender and juicy in the Instant Pot, while also adding a deep, rich flavor to the dish.

The bacon adds the perfect amount of smoky, salty flavor, the wine adds acidity, and the cream finishes it off for a melt in your mouth chicken dinner.

The mushrooms add an earthy flavor to the recipe.

Using the Instant Pot allows this dish to be ready quickly, with minimal prep time.

Served over buttered noodles with a crusty piece of French Bread, this is an ultimate comfort food meal that's great any time of year.

The Ingredients

Like I said earlier, chicken on the bone is a must for the best results. Thighs and/or legs both work great!

While the traditional method uses Burgundy, any dry red wine will work great.

I also use a touch of brandy in this recipe as it adds a great flavor, but you can just replace it with stock or more red wine if you don't have any.

I like to use my homemade chicken bone broth as it has a great richness that adds to much to this dish. **You will have to add more salt if using an unsalted stock

I stick with baby bellas, white or cremini mushrooms for the best result.

Step By Step Instructions

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 sauté setting. However, 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.

Brown the chicken in a cast iron skillet (skip this step if you choose to brown right in the Instant Pot). Cook on medium high in a cast iron skillet for about 3 minutes per side.

Add the onions and garlic to the Instant Pot and cook on the saute setting for 2-3 minutes. Deglaze the pan with the brandy. Let the liquid cook off for 1 minute.

Add the mushrooms and cook for 2-3 minutes, until they start to release some liquid.

Add all the remaining ingredients (except the cream and crumbled bacon) 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, 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 on normal.

Bring to a simmer and add the cream and bacon. Simmer until the sauce is slightly reduced and creamy, about 10 minutes. Sauce should be creamy, but not overly thick.

Serve over egg noodles or rice and with some crusty bread.

**Sauce can be thickened with a cornstarch slurry if necessary - see recipe notes for instructions. 

Expert Tips

 - Brown the chicken thighs in a cast iron skillet or nonstick pan before placing them in the Instant Pot for the best results.

- After it's done pressure cooking, simmer the chicken with the cream until it's been reduced to a creamy sauce.

- 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.

 - Season with additional salt and pepper to taste if necessary.

Frequently Asked Questions

What to Serve with Coq Au Vin

Make it a meal with these great dishes:

• Start with Blue Cheese Broiled Tomatoes
• Serve with Creamy Mashed Potatoes or Crispy Roasted Potatoes
• Get your veggies with Roasted Asparagus
• Try this Homemade French Bread from Mel's Kitchen Cafe

Did you make this recipe? Leave a comment below and let me know how it turned out!