Instant Pot® Coq au Vin recipe
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Ingredients
- 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
Nutrition Info
- 487.4 caloriescarbohydrate: 35 gcholesterol: 86.4 mgfat: 18.3 gfiber: 8 gprotein: 31.1 gsaturatedFat: 5.4 gservingSize: -sodium: 553.8 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Coq au Vin
Directions
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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.
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.
Place chicken into the pot with mushrooms, pearl onions, and carrots, stir. Close and lock the lid.
Select high pressure according to manufacturer's instructions, set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
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).
Mix cornstarch and 2 tablespoons chicken broth together in a small bowl, stir well.
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.
Divide chicken between serving plates and ladle mixture over. Garnish with parsley and remaining bacon pieces.