Instant Pot Coq Au Vin

Season chicken thighs with salt and pepper.

Set the Instant Pot to sauté mode and add olive oil.

Brown the chicken thighs on both sides, then remove and set aside.

In the same pot, add chopped onions and garlic, sauté until translucent.

Pour in red wine to deglaze, scraping up any brown bits from the bottom.

Stir in chicken broth, tomato paste, and thyme.

Return the chicken to the pot, along with mushrooms and pearl onions.

Secure the lid, set the Instant Pot to pressure cook on high for 15 minutes.

Once done, allow natural pressure release for 10 minutes, then quick release the remaining pressure.

Remove chicken and vegetables, set aside.

Switch the Instant Pot back to sauté mode.

In a small bowl, mix butter and flour to create a paste (beurre manié).

Stir the paste into the sauce to thicken, cooking for about 3-4 minutes.

Return chicken and vegetables to the pot, coat with the sauce before serving.