Easy Instant Pot Coq Au Vin

This recipe for coq au vin combines two of my favorite things: French comfort food and my Instant Pot. Talk about a win-win!

You all know that I love to cook with my Instant Pot. Not only can I get food onto the table much faster by using this easy-to-use pressure cooker.  But I also find this cooking method does a better job at concentrating flavors — and making dishes tastier — than if I use a slow cooking method.

Instant Pot Coq Au Vin

And that works perfectly for this classic French stew. In the traditional recipe, you braise chicken slowly in red wine (and some brandy), until the meat is fall-off-the-bone tender and the sauce, filled with crisp bits of bacon, mushrooms, carrots, and pearl onions, is thick and rich.

This re-vamped recipe (inspired by one from food writer Melissa Clark), still delivers a dish that’s big on taste and perfect for feeding a crowd. But just a heads up: while the cooking time is reduced, the recipe does still require a good amount of sautéeing.

The pancetta, the chicken, the onions, and the mushrooms all need to be sautéed on their own. My Instant Pot comes with a sautéeing function, but the pot isn’t big enough to brown all the chicken in one batch, which made this step a little time-consuming. To save time, I recommend browning the chicken in a large sauté pan on the stovetop.

A Few More Tips on Making this Coq Au Vin

Here are a few more things to consider when making this dish:

• I use skin-on, bone-in chicken legs, and thighs for this recipe. I feel this adds flavor and moisture to the meat during the cooking process.
• Your chicken might take on a purplish hue thanks to the wine. This is normal! Also, I used red wine (pinot noir) in this recipe instead of the rosé the original recipe calls for. But you can use either.
• I used pre-diced pancetta instead of bacon or lardons. But you can use whichever you prefer.
• Also, I used already-peeled frozen pearl onions in this recipe (and all recipes that call for pearl onions!).
• You will need to add some flour to your sauce right before adding the brandy. This is done to help thicken the sauce.
• This dish is great with mashed potatoes, a baguette, and/or with a salad. And of course, more wine!

Looking for more Instant Pot recipes? Try this Mexican Chicken Salad!

Instant Pot Coq Au Vin

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Description

A take on the classic French comfort dish, Coq au Vin, using an Instant Pot. Serve with a baguette, a simple salad, or some good wine! The original recipe is by Melissa Clark.

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Ingredients

Units USM Scale 1x2x3x

• 3–4 pounds chicken legs (drumsticks and thighs)
• 2 1/4 teaspoons Kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 1/2 cups dry rosé wine
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• Extra-virgin olive oil, as needed
• 5 ounces of pancetta or bacon, diced into 1/4-inch pieces
• 3 large shallots, diced
• 1 large carrot, diced
• 8 ounces cremini or white button mushrooms, halved if large, sliced (about 4 cups)
• 2 garlic cloves, grated on a Microplane or minced
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon brandy
• 1 tablespoon unsalted butter
• 8 ounces pearl onions (I buy the already peeled, frozen ones and thaw before using)
• Pinch of sugar
• Chopped fresh parsley, for serving

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Instructions

1. Season the chicken with 2 teaspoons of salt and pepper.  In a large bowl, combine the chicken, wine, bay leaf, and thyme. Cover and let sit while you prepare the pancetta.
2. Using the sauté function, drizzle a little oil in the pressure cooker and spread the pancetta in an even layer. Cook, stirring often, until the meat is golden and crispty, about 5-7 minutes. Use a slotted spoon to transfer the pancetta to a paper-towel-lined plate (leave the rendered fat in the pot).
3. Next, remove the chicken legs from the wine, reserving the marinade, and pat them dry. Add the chicken to the pot in a single layer (do this in batches if necessary) and cook until well browned, about 5 minutes per side, adding more oil to the pot if needed.  You can also brown the meat on the stovetop in a large sauté pan. Transfer the chicken to a plate as they brown.
4. Add the shallots, carrot, half the mushrooms and 1/4 teaspoon salt to the pot and cook, stirring often, until the vegetables are lightly browned, about 5 minutes.
5. Stir in the garlic and cook for 1 minute. Then stir in the flour and cook for another minute. Add the brandy and the reserved marinade, bring to a boil, until the liquid has reduced by half (to 1 1/2 cups), about 12 minutes. Skim off any large pockets of foam on the surface.
6. Add the chicken, and juices, and half the pre-cooked pancetta.
7. Cover and cook on high pressure for 13 minutes.  Then release the pressure manually.
8. Meanwhile, melt the butter and 2 tablespoons olive oil in a skillet over medium high heat. Add the pearl onions, sugar, and salt, to taste. Cover the skillet, reduce the heat to low, and cook for 15 minutes, shaking the skillet often to move the onions around.
9. Uncover and push the onions to the side. Add the remaining mushrooms and raise the heat to medium high. Cook, uncovered, stirring the mushrooms frequently and gently tossing the onons occasionally, until everything is browned, 5-8 minutes.
10. When the chicken is done, use a slotted spoon to transfer to a plate and set aside. Using the sauté function, simmer the liquid in the pressure cooker until the sauce thickens to the desired texture, 8 to 10 minutes.  Taste and add salt and pepper if needed.
11. To serve, return the chicken to the pressure cooker to reheat in the sauce, adding the pearl onions, mushrooms, and remaining pancetta. Baste with the wine sauce, sprinkle with parsley, and serve.