Instant Pot Coq au Vin

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/8/21
Instant Pot coq au vin in a bowl with thyme sprigs.
Diana Rattray
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
671 Calories
43g Fat
10g Carbs
58g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 671
% Daily Value*
Total Fat 43g 55%
Saturated Fat 14g 72%
Cholesterol 315mg 105%
Sodium 707mg 31%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 58g
Vitamin C 6mg 28%
Calcium 51mg 4%
Iron 4mg 21%
Potassium 934mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Coq au vin is a classic French dish of braised chicken with bacon, mushrooms, and wine—usually red Burgundy, but sometimes white. The dish is an excellent choice for a dinner party or Sunday dinner.

This version, made with flavorful bone-in chicken legs and thighs, includes red Burgundy wine, garlic, chopped onions, and cremini mushrooms. Feel free to add a dozen or so peeled pearl onions to the stew along with the mushrooms if you like.

Serve the chicken, vegetables, and rich sauce with mashed potatoes for a sensational meal.

Ingredients

  • 1 tablespoon olive oil

  • 4 strips bacon, thick cut

  • 1 onion, chopped

  • 3 pounds chicken thighs or legs, bone-in with skin

  • 1/2 teaspoon kosher salt, or to taste

  • Freshly ground black pepper, to taste

  • 3 cloves garlic, minced

  • 2 large carrots, cut diagonally into 2-inch pieces

  • 8 ounces mushrooms, halved, or left whole if small

  • 1 cup red wine, such as pinot noir or cabernet sauvignon

  • 3/4 cup chicken stock, unsalted or low-sodium

  • 1 tablespoon tomato paste

  • 1 large bay leaf, or 2 small

  • 2 sprigs thyme, plus more for optional garnish

  • 2 tablespoons all-purpose flour

  • 3 tablespoons butter, softened

  • Chopped parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Instant Pot coq au vin.
    Diana Rattray

  2. Select the sauté function on the Instant Pot and add the olive oil. Dice the bacon and add it to the pot. Cook the bacon pieces until they are just crisp, then remove them to paper towels to drain. 

    Cook the bacon for the coq au vin.
    Diana Rattray

  3. Add the chopped onion to the bacon drippings and cook, stirring, for about 2 minutes or until the onion is softened. Remove the onion to a plate and set aside. 

    Sauté the onions for the coq au vin.
    Diana Rattray

  4. Pat the chicken with paper towels to dry; lightly season it with kosher salt and black pepper. Add half of the chicken pieces to the pot. Cook for about 6 to 7 minutes, or until browned on both sides; remove the chicken to a plate and repeat with the remaining chicken pieces. Alternatively, sear the chicken in one batch a large, lightly oiled skillet over medium-high heat.

    Chicken in the Instant Pot for coq au vin.
    Diana Rattray

  5. Combine the red wine, chicken stock, and tomato paste in the Instant Pot and cook for a minute or two, scraping up any browned bits on the bottom of the pot. Add the reserved bacon, onions, chicken, garlic, carrots, and mushrooms. Tuck the thyme sprigs and bay leaves among the chicken pieces. Cancel the sauté function.

    Making Instant Pot coq au vin.
    Diana Rattray

  6. Secure the lid on the pot and make sure the steam release vent is in the sealing position. Select the manual or pressure cook function, high pressure. Set the time to 20 minutes. When the time is up, do a quick release. Carefully move the steam release vent to the venting position.

    Set the vent to sealing.
    Diana Rattray

  7. With a slotted spoon, remove the chicken and vegetables to a bowl and keep warm. Pour the liquids into a gravy separator; return the defatted liquids to the pot and select the sauté function.

  8. Combine the flour with the softened butter and mix to form a smooth paste. Stir the flour and butter mixture into the simmering liquids to thicken. Taste and season with salt and pepper, as needed.

    Beurre manie for Instant Pot coq au vin.
    Diana Rattray

  9. Pour the sauce over the chicken and vegetables and garnish with fresh thyme leaves or chopped parsley.

    Instant Pot coq au vin/
    Diana Rattray

  10. Enjoy.

Tips

  • While all of the sautéing can be done in the Instant Pot, it is often faster and easier to do in a large, heavy skillet on the stovetop.
  • Always choose low-sodium or unsalted broth or stock. It's easier to add salt than to fix an oversalted dish.