Next Post
Extra Sticky Maple Pecan Sticky Buns.
This post may contain affiliate links, please see our privacy policy for details.
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
I made this on Friday and it was so yummy!! However, the sauce didn’t really thicken. It was a little runny. Any tips on how to make it a bit thicker?
Thanks! 🙂
Hey Bri! Did you simmer the sauce the directed 5-10 minutes? You may just need to cook the sauce longer in sauté to thicken it up a bit or add an additional tablespoon of tomato paste, which would thicken it as well. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This looks so amazing! I just bought an instant pot and have been trying to familiarize myself with it and find some good recipes. I have some bone in skin on chicken breasts and chicken thighs i was planning on using. Would the cooking time need to be increased if I use them?
I would add 10 minutes of cooking time. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi! I trust everything you do so would be interested to know what kind of insta pot you have? I believe there are several brands. Thank you!
Hi Beth! I have the Instant Pot brand and it is 6 quarts. I will link it below!
https://www.crateandbarrel.com/instant-pot-ultra-6-qt.-electric-pressure-cooker/s520064?SID=.MjYwNzAwLTExNTE.eb338ffc-e0ae-11e8-8f5d-f1a62f327ff2&si=2975314&aff=cj
If you are concerned about making sure the alcohol is cooked off, add the wine after sautéing the onion, garlic & tomato paste mixture. Leave the pot on sauté function, and cook until the wine is evaporated. Then turn the pot off and proceed with the remainder of the recipe.
Cheers!
Thank you for this Diane! I am sure so many will find it helpful!
Would it be ok to substitute pancetta for the bacon?
HI! Yes, I am sure pancetta will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I made this Halloween night and it was perfect! I put it in my slow cooker before I left that evening and kept it on low until I came home. I used bone-in chicken quarters and browned them before sautéing my aromatics. The chicken was falling off the bone and the sauce was rich. I quickly made mashed potatoes and was done. It was wonderful to have a delicious warming meal after being out for the night! Thank you for the recipe!
I am so glad you loved this recipe and it turned out amazing for you Marie! Thank you so much!
Hi! If I did this in my crockpot in the oven what would I cook it on and for how long? Looks delicious!!
HI! Crockpot directions are included within this recipe just below the instant pot directions. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This looks delish! We don’t drink, so I wonder if you could suggest a wine substitute? I’ve heard some use balsamic vinegar, but figured I’d ask. Thanks!
Hey Kelly! I recommend using cranberry or pomegranate juice in replace of the wine. Using balsamic will be too powerful for this dish. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I made this in the slow cooker yesterday, my grown sons LOVED IT!!! “Mom I had 2 FAT bowls of that again last night!”
Wow that is so amazing! I am so glad you and your family loved this recipe, Eileen! Thank you!
I made this in the slow cooker last night and it was amazing! I couldn’t get cremini mushrooms at the store so used baby bellas (small portobello mushrooms) and they workd well. Great dinner for a grey and rainy day. Thank you
I am so glad this turned out so well for you Dianna! Thank you so much!
Oops, my prior comment was for another recipe and accidentally posteed here instead.So sorry! Maybe Tieghan can delete it.
I don’t have an instant pot so appreciate that you include alternative cooking options. I’ve only one Coq au Vin with bone-in chicken parts so lookk forwaard to tryiing this version.
Hi Marlene! No worries! I hope you love this recipe when you try it!
Made this tonight with ingredients on hand (Thai rice noodles, carrots, julienned snap peas) and it was very tasty, Jen. Mr Fussy was pleased! (And he lives up to his name…) Same goes for the Bang Bang Shrimp I made last week. Keep those great flavors coming! I will look for the Korean noodles for next time. I will share this on my FB page.
I am so glad you enjoyed these two recipes, Marlene! Thank you so much!
PS. to everyone, this comment was not intended for this recipe!
Can’t wait to try this! love all of these ingredients, and looks like the perfect recipe to make for dinner guests! 🙂
Thank you Brittany!
I made this tonight as I was looking for an Insta Pot chicken recipe and this came in my email! It was easy and delicious. I had bone-in skin-on chicken thighs which I browned before adding. I opened a Round Hill cabernet (inexpensive), and used shitake mushrooms because I had them. We served over rice!Don’t miss the last step (I removed the chicken to simmer sauce down and on my insta pot, I used ‘saute’). That 15 minutes turned the sauce into velvety goodness.We all loved it here!
My only other advice was use bacon you love…my bacon was very smokey which went well with this dish, but next time I might try a less smokey bacon! Thanks again, Tieghan!
Thank you so much Liz! I am so glad you loved this recipe!
Hey! First of all I’m a huge fan! You’re amazing!!
I made your coq au vin recipe for dinner and it was AMAZING! Thank you so much!! Looking forward to more of your art work!
Thank you so much Regina!