We made this classic French recipe easier (and healthier!).
You may have seen this French classic on restaurant menus, but many of us don’t make Coq au Vin at home. It’s delicious, sure, but it’s seriously time-consuming! Many recipes require hours of hands-on cooking to get the dish to turn out correctly. We took the classic and made it easier (and healthier!) by making it in an electric pressure cooker. You’ll fall in love with our Instant Pot Coq au Vin, even if you’ve never made the original recipe!
What is Coq au Vin? At its most basic, it’s a stew made with chicken braised in wine. The low-and-slow cooking technique ensures that the chicken turns out juicy and tender, and the wine sauce transforms into a thick, rich sauce in the process.
Instant Pot Coq au Vin
The major problem with this classic recipe is how long it takes to make. The recipe in my culinary school books starts with cutting up a whole chicken and require hours of laboring over a simmering pot. Who has time for that?
We made a few shortcuts that don’t sacrifice flavor with our recipe for Instant Pot Coq au Vin. First, we take advantage of the many functions of the Instant Pot. You can use the Saute function to soften the onions and carrots before searing off the chicken. Instead of using a whole chicken, we use the chicken breasts because they’re significantly healthier than the legs and thighs.
Then, because we cut the chicken into pieces and we’re using pressure cooking, the cooking time is sped up to only 20 minutes under high pressure. After everything is cooked and tender, we whisk in some cornstarch to give the sauce the same thick, rich texture as a Coq au Vin that has simmered away for hours.
In the end, our Instant Pot Coq au Vin has all the deep, rich flavor of the original in a fraction of the time! It makes a great quick-and-easy weeknight dinner, and the leftovers taste fantastic for lunch the next day.
Instant Pot Coq Au Vin
- 1 Tablespoon olive oil
- 2 cloves garlic
- 1 small yellow onion diced
- 1 cup carrots diced
- 2 cups mushrooms sliced
- 2 Tablespoons fresh thyme leaves
- 2 pounds boneless skinless chicken breasts cut into large chunks
- 1 cup dry red wine
- 1 cup low sodium chicken broth
- 2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
To thicken sauce after cooking:
- 1 Tablespoon cornstarch or arrowroot
- 3 Tablespoons chicken broth or water cold or room temp
- Turn Instant Pot on to "Saute" setting.
- Add olive oil and heat inner pot.
- Add onion, garlic, carrot, mushrooms and thyme.
- Saute 2 minutes.
- Add chunks of chicken and saute another 3-5 minutes.
- Pour in wine and chicken broth.
- Add salt & pepper.
- Change setting to Manual High Pressure and set the timer for 20 minutes.
- Seal pot and make sure pressure release valve is closed.
- When timer goes off, allow pressure to release naturally for 10-15 minutes, then finish releasing pressure with quick release method.
- Take care not to burn yourself when releasing pressure.
- In a small bowl, whisk cornstarch or arrowroot with 3 Tbs chicken broth until dissolved and well combined.
- Pour into chicken mixture, stirring constantly, until thickened.
- Add more salt & pepper to taste, and serve over cooked egg noodles, or squash noodles.
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