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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.
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Can you freeze this recipe?
HI! Yes, this recipe freezes wonderfully! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Can you use bone in chicken thighs and legs? Is the cook time the same??
Hi Lisa, I would recommend adding 5 minutes to the cooking time if you would like to use chicken thighs + legs. That should be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Can I do it even if I have nor instant pout or slow cooker? And in case how? Thanks!
Hi Chiara! Of course! Linked 2 of my stove-top versions of this recipe for you below. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
https://www.halfbakedharvest.com/one-pot-45-minute-coq-au-vin-brown-butter-sage-mashed-potatoes/
https://www.halfbakedharvest.com/30-minute-coq-au-vin-chicken-meatballs/
I made this recipe last night. It was delicious and so easy! I did not have mushrooms on hand, which probably would have taken this dish to another level (if that is even possible??) but it was great without. My family consisting of everything from “I’ll eat anything to the pickiest of picky eaters” all were asking for seconds.
I will definitely be making this again.
Wow that is so amazing to hear! Thank you so much for trying this Kate! xTieghan
This recipe was kind of elegant by name, and easy by instructions. Like a special chicken stew. I did not have fresh parsley and that would have added to the taste. I served with mashed potatoes as suggested. Could have added potatoes with the carrots, too.
Leftovers for tonight
Hi Nicolette! I am so glad this turned out so well for you and I hope the leftovers are even better! Thank you for trying this! xTieghan
Hi, I asked a question a couple weeks ago regarding quick release vs. natural release, and I’m not able to reply to your answer for some reason. I just wanted to pop back over and thank you for your response, and let you know that I love this recipe, and the family did too! Since I was making it the first time without your answer (I was determined to try the recipe immediately!), I just compromised a little…when the cooking time was up, I puttered around the kitchen for a few more minutes before releasing the steam. The recipe is very forgiving, and the chicken was perfect. But again, thank you for clearing up that it should be a quick release at the end of the cooking time! I’ll probably be making it again soon, but I’m about to browse your site to figure out what I’m going to make tonight! 🙂
Hi Carrie! I am so glad you are loving this recipe! Thank you so much for trying it! Let me know whenever you have a question, I love to help out! xTieghan
Curious what recommendations you would have for using a whole chicken instead of just chicken breast?
HI! The cooking time would increase a bit. I would try cooking on high pressure for 18-20 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
it was delicious. I used a Pinot Noir instead, bu must say there is no problem using chicken breasts.
Jane from q uebec
Thank you so much Jane! xTieghan
OMG! This is a very tasty dish! Just made this tonight in our new instant pot. I have made coq au vin the old fashioned way years ago, in a large skillet with bone in chicken pieces. This tasted exactly like the old tried and true method, but the instant pot and the boneless chicken breasts make it soooo much easier! Thank you so much for this recipe Tieghan!
Thank you Ron!! I am so glad this recipe turned out so well for you! xTieghan
This was AMAZING! Depth of flavor made this feel like one of mama’s prized Comfort recipes handed down. However i felt that mashed potatoes are a MUST as the sauce by itself was very brothy and the dish really benefitted from that creamy foundation- I don’t think I would have liked it nearly as much without the mashed potatoes but boy was it excellent with! Very simple to make and fantastic for a cold winter day. Thank you!
Hi Laura! Thank you so much for trying this and so glad you loved the potatoes!! xTieghan
This was amazing!! Warm comfort food that was simple to make. Thank you!!?
Thank you so much Donna! I am so happy you enjoyed this one! xTieghan
Made this last night and it was SO tasty! Can’t wait to try more of your recipes 🙂
Thank you Katie! I hope you love all of the other recipes you try! xTieghan
Hi Tieghan,
Happy Valentines Day to you and your family! We made this Coq au Vin recipe the other night in the IP and if there were 10 stars to rate, this recipe would have mine!!! IT WAS DELICIOUS!!?
I love your beautiful site and DELICIOUS recipes and am so glad you are incorporating IP recipes; THANK YOU! It’s my go-to appliance and have gotten somewhat pretty good adapting regular recipes for it.
Thank you, again and have a great weekend!!?♀️
Hi Susan! That is so great to hear! I am so glad you and your family loved this recipe! Have an amazing Valentine’s Day! xTieghan
So good! So. I made it twice. First time I used bone in chicken and didn’t use thyme. I also tried to thicken with cornstarch. It was…ok. Good enough that I wanted to try again. Used breasts the second time, bought some thyme and just followed the recipe (almost). Soooo much better! The thyme really adds something. My only change – put your potatoes in the pot! Just peel and half them. Then pull them out and mash them. Why waste a pot?
I am so glad this turned out so well for you Kim! Thank you so much for trying it! xTieghan
Wow, I made this recipe last night and it was fabulous!! My package of chicken was almost 2.5 lbs so I increased the sauce/herb ingredients to be 1.5 times the recipe. I did remove the chicken & carrots to reduce the sauce. It didn’t thicken enough so I mixed some corn starch with chicken broth and it was perfection. Shredded the chicken then added it along with the carrots back into sauce. Thanks for an amazing and easy recipe ❤️
Thank you so much for trying this Maria! I am really glad this turned out so well for you! xTieghan