Healthy Meal Prep
Instant Pot(R) Coq au Vin Recipe

Instant Pot® Coq au Vin


An Instant Pot(R) makes this coq au vin recipe an easier version of the classic dish, full of the same flavorful ingredients that are sure to impress guests.


  • 6 slices thick-cut bacon, cut lengthwise and into 1-inch pieces
  • ½ cup diced shallot
  • 2 large cloves garlic, finely diced
  • 1 ½ cups Pinot Noir, divided
  • ½ cup no-salt-added chicken broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • ½ teaspoon freshly ground black pepper
  • 1 pound skinless, boneless chicken thighs, trimmed of surface fat
  • 1 (8 ounce) package cremini mushrooms, quartered
  • 7 ounces pearl onions
  • 4 carrots, peeled and cut into 1/2-inch slices
  • 2 tablespoons cornstarch
  • 2 tablespoons no-salt-added chicken broth
  • ¼ cup chopped fresh parsley


  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function, medium heat, and add bacon. Cook, stirring frequently, until browned and crisp, about 10 minutes. Remove bacon to a small bowl and set aside. Remove all but 1 tablespoon of the bacon fat.
  2. Cook shallot in the hot fat until soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Pour in 1/4 cup Pinot Noir and deglaze the pot, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add remaining wine, 1/2 cup chicken broth, tomato paste, bay leaves, thyme, and pepper; stir well. Add 1/3 of the bacon pieces.
  3. Place chicken into the pot with mushrooms, pearl onions, and carrots; stir. Close and lock the lid.
  4. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  5. Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a warm plate. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  6. Mix cornstarch and 2 tablespoons chicken broth together in a small bowl; stir well.
  7. Select Saute function. Add cornstarch mixture to the pot. Heat until this becomes slightly thickened, about 5 minutes; this will not be thick like gravy.
  8. Divide chicken between serving plates and ladle mixture over. Garnish with parsley and remaining bacon pieces.

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Nutritional Information

Instant Pot® Coq au Vin

Servings Per Recipe: 4
Calories: 487.4
% Daily Value *
protein: 62 %
carbohydrates: 11 %
exchange other carbs:
dietary fiber: 32 %
fat: 28 %
saturated fat: 27 %
cholesterol: 29 %
vitamin a iu: 284 %
niacin equivalents: 102 %
vitamin b6: 41 %
vitamin c: 100 %
folate: 12 %
calcium: 19 %
iron: 46 %
magnesium: 35 %
potassium: 26 %
sodium: 22 %
thiamin: 27 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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