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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
I don’t have an instant pot or slow cooker. Can I just do this recipe on the stove?
Hi Jackie! Yes, I actually have a stove-top recipe for this. Linked below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://fett-weg.today/one-pot-45-minute-coq-au-vin-brown-butter-sage-mashed-potatoes/%3C/a%3E%3C/p%3E
Replying to Cristina’s comment about a bacon substitute: Liquid Smoke can add some of that savory flavor back without the bacon. We are on a low sodium diet and can’t eat any kind of bacon or ham, turkey based or pork based. The liquid smoke adds the flavor of smoked something, with none of the meat, sodium or fat.
I just made this and it is wonderful. I used all the bacon fat and I used more wine so maybe not as healthy…but taste amazing : )
Thanks so much for the recipe.
So happy you loved this!! Thank you! xTieghan
Tieghan, in answer to the question about what you could substitute for bacon – Beef Frye, which can be found in the Kosher refrigerated department, looks, cooks and tastes just like bacon, but is all-beef. I can’t wait to try this recipe; it looks so delicious!
I hope you love this recipe, Peggy! Thank you! xTieghan
Omg so super delicious! i made this tonight and will make it again later in the week when my daughter comes home for spring break. Thank you so much for the quick and easy recipe that hits the spot for the perfect Sunday dinner!
Thank you so much Steph! I hope your daughter loves this as well! xTieghan
I made this recipe last week and it really is SO tasty! I was skeptical about how it would come out being made in the instant pot, felt like it wouldn’t be enough time to meld all the flavors together but I was really wrong. Lovely gravy, and amazing depth of flavor. I served mine over mashed cauliflower so that I could get the effect of eating over mashed potatoes but without some of the guilt. Another excellent recipe Tieghan! Thank you again!
Thank you so much Lindsay! xTieghan
What can you substitute for the wine that would make this Whole30 compliant? Any recommendations? I’m assuming the wine is more for the acidity, less than just a required liquid component… any insight would be helpful because I’d love to try this recipe!!
Hey Jen! I would recommend using chicken broth! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Question for you. Do you cut up your chicken breasts or put them in the pot whole?
HI! I put the chicken breast in whole. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
So east and absolutely delicious. I made it on a stovetop and I did let it simmer a while. Mashed potatoes and arkmsavoy cabbage made it a really comforting dinner.
Thank you so much Sue! xTieghan
Another Half Baked Harvest hit! Thank you!
Thank you Julie! xTieghan
Hello
This looks absolutely delicious! I am going to make it. I cant wait to taste it. I just want to ask you what other vegetables would work in this recipe instead of carrots and mushrooms?
Hello
This looks absolutely delicious! I am going to make it. I cant wait to taste it. I just want to ask you what other vegetables would work in this recipe instead of carrots and mushrooms?
Hi! You can use broccoli or other herty vegetables you love. Sweet potatoes would be great as well! I recommend using the mushrooms as they do add a lot of flavor. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! You can use broccoli or other hearty vegetables you love. Sweet potatoes would be great as well! I recommend using the mushrooms as they do add a lot of flavor. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this in the crock pot and couldn’t be easier! The flavours were excellent and the chicken moist with mashed potatoes for a cold, winters night. A few notes – in the recipe it does not say to put the bacon aside so I put it in the crock pot with onions, garlic, etc. When I got to the bottom where it said ‘add reserved bacon’ I was like what?! I’m sure it would have been better to add it back in. Another note, when you make it in a slow cooker and reduce it at the end to thicken it (with the slow cooker you need to reduce for 30 minutes to make the sauce thicken), keep in mind that reducing does make the dish saltier (liquid evaporating and leaving the salts, etc). So next time I likely will just reduce for 10 but add in a cornstarch slurry. It was a hit with everyone!
Hi Alison! I am so glad you loved this recipe and it turned out amazing for you! Thank you!
Every single recipe I make of yours is BOMB but this might be the best thing I have ever made (from any recipe!). I skipped the mushrooms but otherwise followed your recipe to a tee… Thank you so much for sharing your talent with an amateur cook like me (although this recipe will make me seem not so amateur-ish anymore!) <3 Also thanks for posting intstapot recipes… I have had a lot of "flop" instapot recipes via pinterest from other websites and it's so nice to know yours will always be amazing!
Hi Ally! I am so glad you have been loving my blog and recipes! Thank you so much and I hope you continue to love all of the ones you try!
Hi can you do with thighs? I guess boneless and skinless?
HI! Thighs will be great! Just make sure they are smaller in size that they cook similar to breast. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan