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This Healthier Instant Pot Coq au Vin is for those cold fall and winter nights when you want a fancy slow braised chicken, but you want it ready in less than an hour. All made in the instant pot (or the slow cooker), using simple, wholesome ingredients that you might already have on hand. This dish is warm, flavorful, hearty but healthy, and so delicious. Great for both a simple family dinner and holiday entertaining.
What better way to start Monday off than with an easier, healthier take on a fancy French classic? Especially one that involves cooking with red wine? Yes, this is a good Monday recipe.
Coq au vin is a family favorite. Every time I make it, I love it more and more.
Coq au Vin is the fancy French way of saying chicken braised in red wine. It’s a truly delicious and hearty recipe that’s perfect when served over mashed potatoes. Add a side of crusty bread to soak up all the flavorful red wine sauce…la perfection!
Today I’m simplifying the traditionally lengthy recipe by cooking this entirely in the instant pot in less than an hour. If you prefer to use the slow cooker I’ve included directions for that too, you choose. But by far, the most requests this past month have been for more instant pot recipes.
It seems as though everyone is getting on board with the instant pot. Which makes me happy, because I actually love it too. It definitely took me a while to get on the instant pot train. But once I got the hang of cooking with it, I quickly realized why everyone loves their instant pot so much. It’s kind of like cooking magic, and I do think it cooks the best chicken every single time…
Which is why I am excited for today’s recipe!
As mentioned, coq au vin is traditionally a French style chicken that’s slowly cooked in red wine on the stove top. Some recipes require four plus hours of cooking, multiple steps, a good amount of ingredients, and a lot of hands on time. That’s all great if we have the whole day to spend in the kitchen, but I totally get that most of us just don’t.
Enter this healthier, easier take on Coq au Vin that’s made entirely in the instant pot.
It’s simple, it’s quick, it’s flavorful…and just oh so good. The secret? A little bit of bacon, red wine, and plenty of fresh thyme (fresh herbs are my current obsession).
Here’s how you make it. You ready? It’s simple.
Cook up the bacon and get it nice and crisp. Add in the onions, garlic, and tomato paste, cooking until fragrant. Then add the wine, chicken and herbs. Cover and cook for a bit. In about 20 or so minutes, you’ll be done.
I know it sounds too good to be true, but I promise, it really is this simple.
A few notes.
Traditionally, coq au vin is made with whole chicken pieces. I used chicken breasts, which not only cook up quicker, but are also a lighter choice than skin on dark meat. The red wine helps to keep the chicken from drying out. The instant pot cooks the chicken until it’s perfectly tender and tastes as though it’s been slow cooked all day long.
It’s going to seem like a lot of wine to use, but trust me, it’s going to be great. The wine is the heart of the recipe, providing flavor while also helping to tenderize the chicken, so don’t skip it.
Highly recommending these mashed potatoes and a crusty side of bread. And for anyone looking for a simple stove-top version, check out this recipe.
Also? Maybe pour yourself a glass of wine while you’re cooking. It’s Monday and that just sounds like a nice idea…
If you make this coq au vin please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Healthier Instant Pot Coq au Vin
Servings: 6
Calories Per Serving: 452 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2-3 slices thick cut bacon, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 tablespoons tomato paste
- 4 carrots, chopped
- 1 1/2 pounds boneless chicken breasts
- 2 cups cremini mushrooms, sliced
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon
- 1 cup low sodium chicken broth
- 2 bay leaves
- 4 thyme sprigs
- kosher salt and black pepper
- 1/2 cup fresh parsley, chopped
- mashed potatoes, for serving
Instructions
Instant Pot
- 1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. 2. To the instant post, add the onion, garlic, and tomato paste and cook an additional 5 minutes. Turn the instant pot off. 3. Add in the red wine, chicken broth, bay leaves, thyme, chicken, carrots, and mushrooms. Season with salt and pepper. Cover and cook on high pressure for 8 minutes. 3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and bring to a boil, boil 5 minutes or until the liquid reduces slightly. Turn the instant pot off. Remove the bay leaves and thyme and discard. Stir in the parsley and reserved bacon.4. Serve the chicken and sauce over mashed potatoes.
Slow Cooker
- 1. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. If there’s excess bacon grease, drain off all but 1 tablespoon. 2. To the skillet, add the onion, garlic, and tomato paste and cook an additional 5 minutes. Remove from the heat and transfer the mixture to the bowl of your slow cooker.3. To the slow cooker, add in the red wine, chicken broth, bay leaves, thyme, chicken, carrots, and mushrooms. Season with salt and pepper. Cover and cook on low for 6-7 hours or on high for 4-5 hours. 3. Once done cooking, cook, uncovered on high for 15-20 minutes to reduce the sauce. Remove the bay leaves and thyme and discard. Stir in the parsley and reserved bacon. 4. Serve the chicken and sauce over mashed potatoes.
This post was originally published on October 29, 2018
When you reduce, as someone else asked do you leave the chicken in the pot? Also do you do this without the Instant Pot lid on? This may seem like a silly question, but I am not a very good cook, so for me I need the specifics. Love your blog site and the recipes!
Hey Denise! I do not remove the chicken while reducing the sauce as I do not think that is necessary. I leave the top off the instant pot while reducing. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Tieghan:
I have the same question as Jeanne from the other day: does One remove the chicken before reducing the sauce?
Jeanne, I’m taking the gamble and will remove a piece and check it. If it seems cooked (which I think it will be), I’ll be removing all the chicken. Nothing worse than overcooked breasts; except maybe not getting an answer from the chef, harummmph. ?.
Hi! I do not remove the chicken and don’t think it is necessary to remove it while simmering. That said, you can do whatever you feel you will enjoy best. I am sorry for the delay. It can be hard to get to everyones comments the same day recipes go live. Hope you understand. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Major MAJOR high fives Tieghan – this looks insanely delicious!!
Rebecca | http://www.peppermintdolly.com
Thank you so much Rebecca!
Hello,
Can’t wait to try this recipe today. Do you cut up the chicken or put the whole chicken breast in the slow cooker?
Thank you and for sharing your delicious recipes.
Take care, Claudia
Hi Claudia! I put the chicken in the instant pot whole. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This looks fantastic!!! Do you think this would be safe to consume while pregnant? (cause of the wine?) Does the alcohol “cook out” when covered in an Instant Pot?
Hi Catherine! From what I have read the alcohol may or may not cook out all the way in an instant pot. I am unsure, so I would not suggest eating this while pregnant. I hope you love some of my other recipes!
Could you please suggest a savory substitution to the bacon (as I do not eat pork )? Turkey bacon? Would that work? But I would prefer not to use any bacon or bacon like products. Thank you. It would be greatly appreciated. And again, thanks for all your contributions! I love all you share.
Hey Cristina! You can just omit the bacon from the recipe. No need to replace it. It will be still be delicious! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Can’t wait to make this, but I will. This will be my election night dinner. I’ll go with bone-in thighs.and also add a chopped large shallot. Perfect. Thanks for the Instanr Pot recipe.
I hope this turns out perfectly for you Joyce! Thank you so much!
Thanks for to share
Thank you!
This recipe looks delicious – can’t wait to try it! One question: do you leave the chicken in the pot when reducing the sauce? I am worried they will be over cooked if you do. Thanks!
Hey Jeanne! I do leave the chicken in the pot and I did not find the chicken to be overcooked. That said, you can certainly remove it if you would like. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi Tieghan, happy to see another French recipe! It makes me smile because we make less and less of these traditional dishes here (the new generation is more into world food, which came pretty late on the market) but we love it when our grandmothers cook this for us! The traditional recipe calls for rooster, marinated in wine the night before (but as you mentioned it, we want quick recipes!) Not sure you have this in the US, chicken will do fine but I personnaly think chicken parts with bones, or a whole chicken cut up, will stay togeher and be tastier than breasts. Bon appétit !
I am so glad you like this Anaïs! I hope you make this!
Oh my gosh this looks amazing. I’ll definitely try to make it this week. I’m getting an Insta pot for Christmas so in the mean time I’ll use my crock pot. Thank you for including the slow cooker directions too!
The mashed potatoes are on my list for Thanksgiving! What a genius idea!!
Thank you so much Kristen! I am so glad you love this!
Do you mean to use skinless boneless chicken breasts? Would skin on bone in chicken breasts add more flavor?
Oh my, this looks divine Tieghan! It’s getting very cold recently, and a warming meal like this would be absolutely perfect for tonight. I’m sure turkey breast will work too?
HI! Yes, turkey breast will work, but make sure they are similar in size to chicken breast to insure a similar cooking time. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Do you leave the chicken breasts whole or cut up on pieces?
Hey Carrie, leave the chicken breast whole. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Yum, I love a good coq au vin!!
Thank you so much Ruth!