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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.
Made this last night! Super easy, and served it with HBH cauliflower mash instead of mashed potatoes plus roasted Brussels sprouts. My boyfriend loved it! I didn’t have fresh herbs on hand, so I used dried parsley and thyme.
Amazing!! I am really glad you both loved this recipe, Joanna! Thank you! xTieghan
This was fantastic! I haven’t made a recipe of yours I don’t love. Thanks for making our dinner table more delicious!
That is so amazing to hear! Thank you Meg! xTieghan
Hi! I want to make one of your Coq au Vin dishes next week- I have the recipe in your cookbook and this one. Are they mostly the same other than cooking style (dutch oven vs. instant pot)? My one issue is that sometimes (through faults of my own I am certain) the sauces in my dishes come out thinner/more watery than intended. Any tips/advice to thicken the sauce on this dish is highly appreciated. Thank you!
Hey Alex,
Yes very similar dishes! To thicken sauce I would recommend simmering or adding a little corn starch if needed. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi would love to try this what non alcoholic alternative could I use
Thanks
Hey Naheed,
You can use beef broth or pomegranate juice mixed with water in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for dinner tonight and it was a hit with the kids! Tasted a bit like stew and it was amazing mixed with the herbed mashed potatoes. Such a great Fall fish! Will make again!
I am so happy you enjoyed this recipe, Katie! Thank you for trying it! xTieghan
This is a great recipe, but I’m sure I did something wrong. It didn’t reduce well and came out like shredded chicken with broth. Carrots were yummy…. but maybe I needed it to boil for the full 5 min…. LOL. But I will try again. Thank you for the wonderful recipes.
Thank you so much Yesi! xTieghan
This looks amazing! I don’t have an Instant Pot, so thank you for the slow cooker directions. Would bone-in chicken legs work just as well as breasts? Would the cook time on the slow cooker be the same with the legs?
Hey Katie,
Yes bone in chicken legs would be fine to use and keep the cooking time the same for the slow cooker. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have made your Coq au Vin twice in my instant pot and it’s a winner every time. I also taught my neighbor how to use her instant pot using this recipe. She was so proud of how well it turned out!!
Aw so sweet of you! I am really glad this recipe turned out so well for you, Lee! xTieghan
Sounds good. I will try it soon as we love coq au vin. One caveat: most red wines can dye the chicken a purplish color. If you find this off-putting, use a dry white wine instead. Not as traditional but just as tasty.
I am so glad you like this! I hope it turns out amazing for you, Shary! xTieghan
i had to make some adjustments for our teeny-tiny instant pot, and i can’t vouch for the authenticity as hard as the mansplainer from a couple years back in these comments, but this was delicious. <3
Thank you so much Liz!! I am really glad this recipe turned out so well for you! xTieghan
Absolutely a great recipe! Just finished up having this tonight. I had Coq au vin in Paris last year and this was a nice reminder of the wonderful food we had on that trip. I made it in my slow cooker it was excellent. Thanks again for another tasty, easy recipe.
Thank you Teddi! I am so happy this recipe turned out so well for you! xTieghan
Doesn’t natural or quick release make a big difference? Which would you recommended?
Hey Rachel,
I usually do quick release. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tasty, no fuss recipe. I cooked this for 5 hrs on high in my Instant Pot (slow cooker mode). Love being able to saute in the same pot first. The gravy did need to be thickened- no big deal. Someone else mentioned adding eggplant. I had a couple of small eggplant that I added. The eggplant really kind of got lost in the dish, but it you have a crazy garden and have tons of veggies to use, I can see throwing them in. I will likely add 2 lbs of chicken next time, as this makes a lot of gravy.
Thank you so much May! I am really glad this recipe has been turning out so well for you!! xTieghan
Typically “Coq au Vin” is made with a rooster or a spent laying hen both which are lean to begin with because they are older chickens. The best tasting are the open range chickens used to produce open range eggs that are raised traditionally (or backyard chickens) where they are put outside during the day to feed and back into the coops in the evening to sleep safely away from foxes and racoons. Boy, they were stinky to clean!! I worked at such a farm for a summer when I was a teen and my parents bought their eggs and spent hens from her for years if not decades. Back then they were cheaper than supermarket eggs. From time to time you can also find inexpensive mature chickens in the supermarket which are also leaner and older than regular chickens.
Your recipe looks good though! I wonder how long I’d have to pressure cook one of these older chickens to tenderize it!
Thank you so much for sharing, Friedrich! I hope you love this recipe if you get a chance to try it! xTieghan
I have just invested in an Instant Pot, and this was my first recipe to trial in it. It was absolutely delicious, and your instructions for a newbie were brilliant- thank you!! I’m now going to slowly make my way through your other recipes!
Thank you Kate!! I am so glad you loved this one!! xTieghan