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Instant Pot Pressure Cooker Coq Au Vin (Chicken in Red Wine)

Instant Pot Pressure Cooker Coq Au Vin (Chicken in Red Wine)

I know what you are thinking. You took one look at the picture above and thought “Wow, that chicken is a super weird purple-ish black color. Is it supposed to look like that?” And I would have to agree with you. The chicken is a crazy color, but it is a crazy color for the same reason it tastes crazy good. It has literally been infused with red wine! I used the Instant Pot in this video but this recipe can easily be made in a standard pressure cooker. The video and full recipe are below. I hope you enjoy this recipe!

Instant Pot Pressure Cooker Coq Au Vin (Chicken in Red Wine)

2 lbs chicken legs

1 lb cremini or baby portobella mushrooms

1 lb baby carrots

12 oz frozen pearl onions

12 oz bacon, cut into small pieces

1 head of garlic, halved

1 750 mL bottle good red wine

6-8 fresh thyme sprigs

6-8 fresh rosemary sprigs

2 Tb sugar

2 Tb cornstarch

1/4 cup cold water

Salt and Pepper

Olive oil

For the Instant Pot: Set the Instant pot on High Saute and brown off your bacon. When it has rendered its fat and become crispy, remove it from the pot and reserve for later. In the bacon drippings, sear your chicken on all sides until it is brown. Add in the carrots, mushrooms, garlic, herbs, salt, pepper, sugar, and wine. Stir to combine and distribute the seasonings. Put on the lid and set the vent to sealing. Set the Instant Pot on Poultry. When the cooking cycle has finished, release the pressure and strain the meat and vegetables out of the liquid. Put the Instant Pot on High Saute and reduce the cooking liquid to thicken it and mellow the flavor. Combine the cornstarch and cold water to create a slurry. Pour the slurry into the cooking liquid and whisk until the liquid thickens. Add the meat and vegetables back to the thickened liquid. Serve with the bacon sprinkled over the top. Enjoy!

For a standard pressure cooker:  Set the pressure cooker over medium high heat and brown off your bacon. When it has rendered its fat and become crispy, remove it from the pot and reserve for later. In the bacon drippings, sear your chicken on all sides until it is brown. Add in the carrots, mushrooms, garlic, herbs, salt, pepper, sugar, and wine. Stir to combine and distribute the seasonings. Put on the lid and set the vent to sealing. Cook at high heat for 15 minutes. When the cooking has finished, release the pressure and strain the meat and vegetables out of the liquid. Put the pressure cooker over medium high heat and reduce the cooking liquid to thicken it and mellow the flavor. Combine the cornstarch and cold water to create a slurry. Pour the slurry into the cooking liquid and whisk until the liquid thickens. Add the meat and vegetables back to the thickened liquid. Serve with the bacon sprinkled over the top. Enjoy!

If you have any questions or have anything that you’d like featured in a future post on The Renaissance Beard, don’t hesitate to contact me or leave it in the comments.

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