This post may contain affiliate links. Please read my disclosure.
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, Instant Pot Oxtails 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.
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.
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 saute 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.
You can do it either way for this recipe.
SEE BELOW FOR STEP BY STEP PHOTOS.
- 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.
- Place the browned chicken 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, 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. 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 wine do you use for Coq Au Vin? Burgundy (a Pinot Noir) is the traditional wine used to make Coq Au Vin. I find that any dry red wine works great.
What kind of chicken is best? Traditionally, an old rooster is used to make Coq Au Vin. Since most of us would have trouble finding an old rooster, chicken thighs work great. I don’t recommend using the breast as they will become dried out during the cooking process.
How long does Coq Au Vin last in the fridge? It will last in the fridge, in an airtight container, for up to 3 days. Reheat on the stove or in a microwave until warmed through.
Can it be frozen? Place the chicken and sauce in an airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in a dutch oven over medium heat until warmed through. It can also be reheated in the microwave.
You may also want to try this Slow Cooker Coq Au Vin from Dinner Then Dessert if you don’t have an Instant Pot or pressure cooker, or just prefer to use your slow cooker.
To learn how to make Traditional Coq Au Vin, try this recipe from Cafe Delites.
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
Don’t forget to sign up for the email list (don’t worry, it’s only one a week and it’s packed full with AMAZING recipes!) and get your FREE Instant Pot Cookbook!!
Did you make this recipe? Leave a comment below and let me know how it turned out!
This recipe was originally published in April 2018. It has been updated for content and photos.
Instant Pot Coq Au Vin
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:
- Brown the chicken thighs in a cast iron skillet or nonstick pan before 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.
Nutrition
