Instant Pot Coq Au Vin
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(18)
Ingredients
4 servings
- 4 chicken thighs
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup red wine
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme
- 2 cups mushrooms, sliced
- 1 cup pearl onions
- 1 tablespoon butter
- 2 tablespoons flour
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Preparation
Step 1
Season chicken thighs with salt and pepper.
Step 2
Set the Instant Pot to sauté mode and add olive oil.
Step 3
Brown the chicken thighs on both sides, then remove and set aside.
Step 4
In the same pot, add chopped onions and garlic, sauté until translucent.
Step 5
Pour in red wine to deglaze, scraping up any brown bits from the bottom.
Step 6
Stir in chicken broth, tomato paste, and thyme.
Step 7
Return the chicken to the pot, along with mushrooms and pearl onions.
Step 8
Secure the lid, set the Instant Pot to pressure cook on high for 15 minutes.
Step 9
Once done, allow natural pressure release for 10 minutes, then quick release the remaining pressure.
Step 10
Remove chicken and vegetables, set aside.
Step 11
Switch the Instant Pot back to sauté mode.
Step 12
In a small bowl, mix butter and flour to create a paste (beurre manié).
Step 13
Stir the paste into the sauce to thicken, cooking for about 3-4 minutes.
Step 14
Return chicken and vegetables to the pot, coat with the sauce before serving.
Step 15
Save recipe for the next time?
Chef's notes
For a richer flavor, marinate the chicken in wine overnight.
You can substitute pearl onions with shallots if desired.
