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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
Absolutely delicious. I cut the chicken breast up in large chunks and they came out tender and full of flavor. We ate it two nights in a row, it was so good. Had to make more mashed potatoes the second night. 🙂 Left out the mushrooms because DH won’t eat them, but I will add them next time. I really didn’t miss them though. My husband could not believe I made it in the Instant Pot. It looked and tasted like I toiled over a hot stove for hours to make this gourmet meal. I spooned the chicken and gravy over a bed of mashed potatoes and it looked gorgeous. I would send you a picture, but not sure how I can here.
Thank you for a great recipe!
Hi Mary! I am so glad you and your family loved this recipe! Thank you so much for trying it! xTieghan
Made this for dinner tonight, really easy and quick, big hit with all the family and as the red wine was opened it gave me a good excuse to have a glass! Thanks so much for all the work you put into your blog and instagram, it’s really appreciated and helps this mama out!
I am so glad this turned out so well for you Verity! Love a quick, simple, yet delicious recipe! Thank you so much! xTieghan
Hi Tieghan,
If using chicken thighs, bone and skin on, would
The time and process be the same?
Thank you!
Rachael
Hi Rachael! Yes, process is the same, but add 5 minutes to cooking time to ensure the chicken is cooked throughout! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Would the recipe change much if I was doing it on the stovetop? which of the two would i be better to follow?
Hey Jacob, no the recipe really doesn’t change much. I would do whichever you feel more comfortable doing. Either is great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was delicious !
Thank you Jackie! xTieghan
I just got my instapot, late to the game. And I decided to give this a try on a rainy autumn evening.
This may be one of the easiest, and most delicious meals I have made, and I started cooking for my siblings at a young age as well! I can’t wait to make it again!
Awh so sweet! I am so glad you loved this recipe, Jacque! Thank you! xTieghan
Bottom line this recipe is absolutely amazing! I made it in the crockpot and it turned out perfect, not to mention made the house smell like heaven on a fall night. I followed the recipe exactly except I added in a shallot and red pepper flakes (I don’t make anything without them). After reading reviews about the sauce being too runny, I deglazed the pan after sautéing the veggies and tomato paste with a 1/4 cup of the red wine and let it reduce in the pan. I left the lid off the crock pot for about half hour at the end and I thought it was perfect. I served over mashed cauliflower which soaked up all the delicious flavors. The leftovers the next day were even better! I have made quite a few recipes from this site and nothing ever disappoints! Thank you for another great one!
Hi Janine! I am so glad this recipe turned out so well for you! Thank you so much! xTieghan
This recipe has replaced my husbands cumbersome recipe. It’s a family favorite that is requested often!
That is so amazing! Thank you Mariah! xTieghan
Hi Tieghan! I love your recipes and I have a long time preparing them. I would like to buy my first electrical express cooker, but I can not get an Instant pot here. Do your recipes work for any express cooker? using the same functions and times? I can get the crock-pot express here. xoxo
Hey Carolina! I am so sorry, but I am not familiar with an express cooker so I really do not have an answer for you. If it similar to an instant pot then I would imagine my recipes should work just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
So glad I finally made this. It was absolutely amazing. I didn’t do any peeling or chopping ahead of time so it took quite a bit longer than I expected but with a little prep this is definitely doable on a weeknight. This will be a new staple of mine!
Woohoo!! So glad you loved this recipe Sarah! Thank you! xTieghan
what would you suggest for a replacement to the mushrooms? zucchini?
Hey Katherine! I would recommend using additional carrots our roughly chopped broccoli. I worry zucchini could make the sauce a littler watery. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Do you think you could make this in a mini instant pot? Like the 3qt one?
Hey Ellie, I would recommend halving the recipe for a 3qt instant pot. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I just made this recipe tonight! It was amazing! Just want to know if I can double the recipe. Thanks!
Hi there! This recipe can be doubled assuming you have a 6quart or large instant pot. I would add 4 minutes to the cooking time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this tonight for dinner and loved it. The only thing I did differently is sauté the bacon, then the onions and tomato paste in a pan on the stove. When they were done, I browned the chicken on both sides. Then I put everything but the wine in the Instant Pot. I used it to deglaze the pan and then added it. Thank you!
Thank you Susan! I am really glad this turned out amazing! xTieghan
This is my new fav recipe!
Amazing! Thank you Tatiana! xTieghan