Enjoy a French Classic in record time with this easy recipe for Instant Pot Coq au Vin! With tender, red wine braised chicken and a rich and luscious gravy with bacon and mushrooms, this chicken stew delivers on flavor with ease.
Classic Coq au Vin Made Fast
When it comes to rich, nuanced comfort food, nothing quite compares to the decadence of classic French dishes. But many of those traditional dishes feel intimidating and time-consuming.
Not so with this recipe for Instant Pot Coq au Vin! Just like my recipes for Instant Pot Beef Bourguignon and Instant Pot French Onion Soup, this classic is surprisingly easy to make. From searing to braising to thickening, the Instant Pot handles it all! And thanks to pressure cooking, the time it takes for the chicken to become tender and the sauce to develop deep, bold flavors is significantly reduced.
Even Julia Child would be impressed–with both the flavor and speed of this Instant Pot Coq au Vin recipe!
Happy Cooking! xo Kristen
Notes on Ingredients
Coq au Vin translates to chicken in wine. But beyond the chicken and wine, this recipe uses a mix of pantry staples and a few fresh ingredients to build layers of flavor. Below is a glance at the ingredients and notes to help you make the best selection. You will find the full ingredient list in the recipe card.
- Chicken: Coq au vin is classically made with a whole chicken cut into parts. For ease and accessibility, I recommend using bone-in, skin-on chicken thighs, chicken legs, or a combination of the two. To save on calories and fat, feel free to use skinless chicken thighs or legs, but you want still opt for bone-in chicken pieces, as that will help keep the chicken juicy as it braises and lend flavor to the stew.
- Thick-Cut Bacon: Adds a smoky, salty base that infuses the entire stew with incredible flavor.
- Dry Red Wine: For best results, use a full-bodied red wine, such as Burgundy, Malbec, or Pinot Noir. It does not need to be an expensive bottle of wine, but it should be one suitable for drinking. NEVER use wine labeled cooking wine, as it will ruin your stew with its bitter, salty, artificial flavor.
- Cognac (optional): Just a splash deepens the sauce beautifully. An alternative would be brandy or bourbon.
- Mushrooms: While I prefer the earthy flavor of baby bella or cremini mushrooms, you can certainly use button mushrooms if that is what you have on hand.
- Shallot: A shallot is milder, sweeter, and a bit more sophisticated in flavor than a yellow onion, but feel free to use a yellow onion if that is what you have on hand.
- Pearl Onions: Pearl onions are traditional in coq au vin. That said, I have made this dish with and without them, and they add very little to the overall flavor of the stew.
- Maple Syrup or Brown Sugar: A touch of sweetness to balance the acidity of the wine.
- Cornstarch: Used to thicken the stew after pressure cooking. Feel free to use arrowroot powder in place of cornstarch.
How to Make Instant Pot Coq au Vin
If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
- Sauté Bacon. Taking a few extra minutes to sauté bacon to start this recipe is key to developing smoky, savory notes. Using the sauté function, let the bacon brown until just crispy. As the bacon cooks, it renders out its fat, which translates to an extra layer of savory flavor. Once browned, remove the bacon from the inner pot and set aside.
- Season and Sear Chicken. Pat the chicken pieces dry with a paper towel, which will help them sear beautifully, then season generously with salt and pepper. Add the seasoned chicken in a single layer in the inner pot. Let the chicken brown for about 2-3 minutes per side, or until golden, then remove the chicken and set it aside.
kristen’s Tip
Don’t overcrowd the pot! It is best to work in batches if needed to ensure the chicken browns properly.
- Sauté Veggies. Add the carrots, shallots, and mushrooms to the rendered fat and sauté for a couple minutes, stirring often, until the shallots begin to soften. Add in the tomato paste and garlic and briefly sauté just to lightly toast. Watch closely–you don’t want to burn your garlic!
- Deglaze Inner Pot. With the saute function still running, pour in the wine and cognac, if using, and then use a wooden spoon or spatula, scrape up all the browned bits on the bottom of the inner pot. That will prevent a burn notice AND add incredible flavor to the stew. Let the wine simmer and reduce by about half. Then turn off the sauté function.
- Layer Ingredients. Add beef broth, pearl onions, thyme, bay, rendered bacon, and a good pinch of salt and pepper to the inner pot, stirring into the stew mixture. Nestle the chicken into the liquid.
- Pressure Cook. Set the cook time to 15 minutes on high pressure. Keep in mind it will take about 10 minutes for pressure to build and the cooking time to start.
- Let Pressure Release Naturally. Letting the pressure release naturally for at least 10 minutes ensures tender, fall-off-the-bone chicken.
- Thicken Stew. After the pressure has been released, remove the braised chicken pieces to a serving dish. Turn the Instant Pot back to sauté, add a cornstarch slurry, and butter, and simmer, whisking constantly, until the sauce has thickened.
- Coat Chicken in Sauce Add the chicken back to the inner pot to coat in the rich gravy, or pour the thickened sauce over the chicken on the serving platter.
- Serve. Serve Instant Pot Coq au Vin over creamy mashed potatoes or buttered noodles alongside a hunk of crusty French bread to soak up every drop of that rich, wine-infused sauce. Pour yourself a glass of the remaining wine and sit down for a dinner worthy of a French restaurant.
A Few Tips From Kristen
- Cut back on expense. The addition of wine and bacon adds to the cost of coq au vin, yet are critical components. You can save a few dollars by omitting the pearl onions, cognac, and use dried thyme leaves in place of fresh thyme leaves without sacrificing much flavor.
- Make 4-8 pieces of chicken. While this recipe is written using 6 chicken thighs, you can easily make it using only 4 pieces of chicken or up to 8 pieces of chicken, leaving the remaining ingredients and the cooking time the same. Just keep in mind you will want to sear your chicken in batches to help it develop crispy skin.
- Don’t let your bacon go to waste! A package of bacon typically has 12+ slices and this stew only needs 3 strips of bacon to develop rich flavor. You can use the remaining bacon to make Instant Pot Egg Bites, a Warm Spinach Bacon Salad, or Homemade Baked Beans. Alternatively, freeze the slices individually between layers of parchment paper, which will prevent the slices from sticking together.
- Same with tomato paste! This recipe only uses 2 tablespoons of tomato paste, which is about a half of can. Use the remaining tomato paste to make Instant Pot Tomato Soup (works well with leftover wine as well!) within the week OR freeze in ice cube trays.
- Make it Dairy-Free. Simply omit the butter–the sauce will still be rich and decadent.
- For Serving. If opting to serve the coq au vin with mashed potatoes, opt for stove top mashed potatoes or crockpot mashed potatoes, not Instant Pot mashed potatoes–unless of course you have two Instant Pots! That will help the dish come together at once.
Storage Instructions
- Refrigerate: Let cool slightly, transfer to an airtight container, and refrigerate for up to 3 days.
- Freeze: Let cool, transfer to a freezer-safe container, and freeze for up to 1 month.
- Reheat: Defrost overnight in the refrigerator if needed. Reheat individual servings in a heat-safe bowl, covered by a damp paper towel in the microwave.
More Impressive Instant Pot Recipes
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- ½ tablespoon extra virgin olive oil olive oil, + more if needed
- 3 strips thick-cut bacon, diced
- 6 bone-in chicken thighs, or chicken legs
- kosher salt and pepper to taste
- 1 large carrot, minced
- 1 large shallot, minced
- 8 ounces cremini mushrooms, halved
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 ½ cups dry full-bodied red wine, see recipe notes for notes on wine
- 2 tablespoons cognac or brandy, optional
- 1 cup beef stock
- 1 tablespoon maple syrup or brown sugar
- 2 bay leaves
- 2 sprigs fresh thyme, or ½ teaspoon dried thyme leaves
- 2 tablespoons cornstarch
- ¼ cup water
- 2 tablespoons unsalted butter
Prevent your screen from going dark
Hit saute on the instant pot and hit the adjust key to select the normal setting. Add ½ tablespoon extra virgin olive oil olive oil and let heat briefly. Once heated, add in the 3 strips thick-cut bacon (chopped) and saute until the bacon is cooked through, stirring often. Once the bacon is fully cooked, use a slotted spoon to transfer to a paper towel-lined plate and set aside.
Pat 6 bone-in chicken thighsdry with a paper towel and generously season with salt and pepper on each side.
Add chicken thighs skin side down and cook for 2-3 minutes until nicely browned. Flip and continue to cook until lightly golden, 1-2 minutes. Remove the chicken from the inner pot and place on a plate. Keep in mind it is best to sear the chicken in a single layer, so work in batches if needed.
If the inner pot is dry, add in an additional ½ tablespoon olive oil. Then add in 1 large shallot (minced), 1 large carrot (diced),8 ounces cremini mushrooms(halved) to the inner pot and saute, stirring often, until the shallots have softened.
Add 4 cloves garlic (minced) and 2 tablespoons tomato paste and BRIEFLY saute for 30-60 seconds just to lightly toast.
Add in 1 ½ cups dry full-bodied red wine and 2 tablespoons cognac or brandy if using. Scrape up any browned bits off the bottom of the inner pot, while you continue to let the wine cook off and reduce by half. This will take about 5 minutes. Hit cancel to turn off the saute function.
Stir in the 1 cup beef stock, 1 tablespoon maple syrup or brown sugar2 bay leaves, 2 sprigs fresh thyme, and a generous pinch of salt and pepper. Add the bacon and seared chicken back to the inner pot.
Secure the lid on the Instant Pot. Press the MANUAL button, select HIGH, and set the time to 15 minutes. Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes.
After the pressure has been released, remove the chicken to a plate, hit cancel to turn off the Instant Pot and then hit saute to thicken the cooking liquid.
Whisk together 2 tablespoons cornstarch with ¼ cup water until fully dissolved. Whisk the cornstarch mixture and 2 tablespoons unsalted butter into the inner pot and let thicken for 3-5 minutes, removing the bay leaves as you come across them. Once thickened, hit cancel to turn off the saute function.
Nestle the chicken back in coating with the rich sauce.
Calories: 535kcalCarbohydrates: 13gProtein: 28gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 164mgSodium: 367mgPotassium: 703mgFiber: 1gSugar: 4gVitamin A: 2343IUVitamin C: 3mgCalcium: 40mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
