Coq au Vin in the Instant Pot
This farmhouse stew made famous by Julia Child in her cookbooks and on her show is delicious and made much faster in the Instant Pot! There are many steps to this recipe so it is time consuming, but not hard.
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Coq au Vin in the Instant Pot
This farmhouse stew made famous by Julia Child in her cookbooks and on her show is delicious and made much faster in the Instant Pot! There are many steps to this recipe so it is time consuming, but not hard.
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| Servings | Prep Time |
| 6-8people | 1 hour |
| Cook Time | Passive Time |
| 15 minutes | 20minutes |
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Ingredients
- 3pounds chicken thighsboneless, skinless, cut in half, rinsed and dried carefully
- salt and pepperto season the chicken before frying
- 3 Tablespoons olive oil
- 4strips baconcut into lardons – 1/4′ thick pieces
- 2cups leekswashed well and sliced
- 4-6large carrotsstemmed and cut into medium pieces
- 2 cups crimini mushroomssauteed in the bacon fat, olive oil, or butter
- 1cup pearl onionsor diced white/yellow onion
- 1Tablespoon tomato paste
- 6cloves garlicpressed, or 1 T. jarred garlic in oil
- 2cups red wineBurgundy or Pinot Noir
- 2 cups chicken brothor stock, preferable home made
- 3/4teaspoon dried thyme
- 2 bay leaves
- 2 Tablespoons cornstarchcan use a butter and flour roux
Instructions
- Rinse the chicken, place on paper towels and pat dry. Generously salt and pepper each side.
- Place the olive oil in the liner of the Instant Pot, and hit the sauté button. Once hot, add the diced bacon and cook until mostly done and most fat rendered. Remove bacon pieces with a slotted spoon, to a plate lined with paper towels. Reserve.
- Place 4 to 6 of the chicken pieces in the hot liner, and brown on both sides. Do not crowd the chicken pieces. If the pot gets the message “HOT” simply turn off the pot for a few minutes to let it cool down. You may have to repeat that a few times during the entire process. Don’t worry. Brown all the pieces of chicken in this manner. You can also use a frying pan on the stove for some or all of this process.
- Sauteed the leeks, carrots, and onions if you are NOT using pearl onions, in the Instant Pot until leeks and onions are translucent and carrots starting to soften, about 5 minutes. Add the garlic toward the end, and let it cook in for about a minute.
- Deglaze the liner with the wine, carefully scraping the bottom of the pan to get all the crusty bits off and into the liquid. Add the broth, spices, tomato paste, chicken and about half of the cooked bacon.
- Set manual/pressure cook for 15 minutes. When done cooking, let natural pressure release for 5-10 minutes and then quick pressure release the rest.
- Add the mushrooms to the pot and stir in. Turn the pot to sauté once again, and take out about 1/2 cup of the liquid to a bowl or glass measuring cup. Add the cornstarch and blend well, and then put this mixture back into the pot, stirring well.
- Let the mixture come to a boil, and stir often. It will begin to thicken after about five minutes.
- Serve hot over mashed potatoes, rice, or noodles.
- This dish keeps well and is actually better the second day.