Coq au Vin

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine French
Servings 8


  • Instant Pot


  • 6 strips thick-sliced bacon chopped
  • 1.5 lbs boneless skinless chicken thighs
  • 1 medium onion chopped
  • 2 tbsp tomato paste
  • 2.5 tsp minced garlic
  • 1.5 cups dry red wine
  • 16 oz baby carrots
  • 16 oz baby bella mushrooms
  • 1 cup reduced-sodium chicken broth
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper


  • Select saute setting on Instant Pot and set to medium heat.
  • Chop bacon.
  • Add bacon to Instant Pot. Cook and stir until crisp. Remove with a slotted spoon and drain on paper towels.
  • Brown chicken on both sides in bacon drippings; remove and set aside.
  • Chop onion.
  • Add onion, tomato paste, and minced garlic to Instant Pot; cook and stir 5 minutes.
  • Add wine and cook for 2 minutes.
  • Press cancel on the Instant Pot.
  • Chop baby carrots in half.
  • Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt, and pepper to Instant Pot. Set Instant Pot to pressure cook on high for 5 minutes, and then quick release when finished cooking.
  • Remove chicken and vegetables to a serving platter, and cover with foil to keep warm. Discard thyme and bay leaves.
  • Select saute setting and set to low heat. Simmer until reduced by half (approx. 10-15 minutes), stirring constantly.
  • Stir in cooked bacon.
  • Add chicken and vegetables back to the Instant Pot. Serve warm.
Keyword chicken, instant pot