Next Post
Extra Sticky Maple Pecan Sticky Buns.
This post may contain affiliate links, please see our privacy policy for details.
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.
Was very watery ever after 15 minutes on saute. The sauce looked like nothing like the photos
Hi there,
So sorry to hear this recipe turned out watery for you. I would add 2 tablespoons of flour to help to thicken the sauce. I hope this helps! xx
This was a great recipe – I made it yesterday. Nom!!
Thanks so much for trying out the recipe!! Have a great week! xT
I made this this week and it is delicious. My husband loved it! It’s a lot like a French beef stew I’ve made (that recipe used a whole bottle of wine), but this is so easy. I might try making the one I’ve made before but using this method to make it.
So glad you enjoyed this recipe! xT
5 minutes + 5 minutes + 8 minutes + 5 minutes does not equal 15 minutes. And that doesn’t even take into account the time for the instapot to preheat between sauté and pressure cooking. The recipe is solid but it’s not a 30 minute meal in any respect.
Thanks for sharing your feedback Tim, sorry this took longer than expected! xx
Can you use frozen chicken breast?
Hey Cherie,
I always like to thaw my chicken first:) Please let me know if you have any other questions, I hope this turns out well for you! xx
Gourmet impressive. My family was impressed and they have sophisticated palates.
Thank you
It even tastes better the second day
Hi Carole,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
This was delicious and easy. My daughter said it was a “restaurant quality dinner.” Thank you! Any tips on thickening sauce a bit?
loved it. Will be a household staple!
Hey Carolyn,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx
Flavor was there but chicken was terribly chewy/tough. Don’t think chicken breasts are the right cut of chicken here. I used a Beurre manié to thicken a little like another reviewer mentioned. If I try recipe again will try boneless thighs instead.
Hi Sarah,
Thanks for giving the recipe a try and sharing your feedback, sorry to hear about your chicken. xTieghan
This looks amazing … thank you, Tieghan! My family and I have enjoyed EVERYTHING of yours that we’ve made! Regarding this recipe, I’m needing to feed 7 adults and 2 children, and I have 6 qt instant pot? Do you think a double recipe will fit? TIA!
Hey Emelye,
Thanks so much for your kind message!! I don’t think double the recipe will fit in a 6 quart pot, so sorry! Let me know if you give this recipe a try! xT
I was thinking the same thing. Chicken breasts cook in a matter of minutes. Why on earth would you pressure cook them? You could put cubed breasts into the liquid, turn it to boil, simmer for about 5-7 minutes and the chicken would be done. Even with bone-in thighs the pressure cooking seems a bit excessive, though it would make more sense.
My family has a habit of eating the same boring things all the time and I am a lover of foods so tonight I cooked outside of the box and it was a WINNER my girls all loved it from my girlfriend all the way to my youngest daughter who is 7 your recipe was quick and easy and blew our minds with the taste, we eat till bursting and I made more mashed potatoes so I could have leftovers tomorrow for lunch ? thank you so much for this amazing meal.
Hey Nathan,
Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Have the best week:) xx
If you double this in a slow cooker, do you increase the time?
Hey Erin,
I would cook on low for 8 hours and just make sure your pot is large enough to handle doubling the recipe! Let me know if you have any other questions! xTieghan
I’m making this again for the 3rd time and I can’t wait for dinner! So little effort for such depth of flavor. Incredible. Thank you for sharing!
Hey Kim,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
This was excellent and easy! I let the coq au vin simmer on the sauté mode for about 20 minutes and then used a Beurre manié to thicken it (2T softened butter mashed with 2T flour) stir the Beurre manié in and let it cook for the last 2 minutes.
Hi Jennifer,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
This looks so good! I’d like to double the recipe in a slow cooker. Would I have to cook it longer than 6-7 hours? Thank you!
Hi Danielle,
I would do at least 8 hours on low and just ensure that your pot is large enough to handle doubling the recipe:) Please let me know if you have any other questions! xx
So this has been sitting on my pinned list for sometime now, and I finally made it yesterday with my crackpot. It was a HUGE hit with my husband and 2 year old daughter. I chose to serve it with mashed cauliflower for the sake of keeping things on the lighter side, and it still had that warm and comforting feel to it. It also made for yummy lunch leftovers today. I’ll definitely be making this one again.
Hi Kristi,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
I made this tonight and it was delicious! My family loved it. Will definitely make again. I feel like my sauce was a little thinner than yours. Any advice on how to achieve that thickness?
Hey Sydney,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. You can simmer longer for a thicker sauce. Have the best week! xTieghan
Very simple and delicious, highly recommend!
Hey Rachel,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan