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Inspired by the classic French dish, coq au vin, these Instant Pot wine-braised chicken thighs come together quickly enough for any night of the week. Bone-in, skin-on chicken thighs are browned and then pressure-cooked in a flavorful sauce made with dry white wine. Crisp bacon adds smoky depth, while the final reduction enriches the broth into a velvety sauce perfect for spooning over mashed potatoes, rice, noodles, or crusty bread. It’s a cozy, elegant meal that’s simple enough for weeknights but special enough for guests.
A quick thickening of the sauce at the end, along with a final flourish of butter and crisp bacon, brings everything together. The wine-braised chicken thighs are elegant enough for company yet simple and fast enough for a weeknight meal.
What You’ll Like About This Dish
Rich braised flavor. Chicken, wine, bacon, and aromatics create a beautifully layered sauce.
Fast Instant Pot method. Achieves long-simmered tenderness in a fraction of the time.
Flexible serving options. Perfect with potatoes, rice, pasta, or low-carb sides.
Comforting and elegant. Simple ingredients come together in a restaurant-worthy dish.
Ingredient Notes
- Chicken thighs – Bone-in, skin-on pieces add flavor and stay incredibly tender under pressure.
- Bacon – Provides smoky richness and forms the base for sautéing.
- White wine – Use a dry wine (such as Sauvignon blanc or Pinot grigio) for balance and acidity.
- Chicken stock – Low sodium is best since bacon and wine add natural seasoning.
- Mushrooms – Add umami depth and pair well with the wine sauce.
- Carrots – Bring sweetness and round out the vegetable mixture.
- Cornstarch slurry – Thickens the sauce to a glossy finish.
Steps to Make Instant Pot Wine Braised Chicken With Bacon
- Season the chicken thighs with salt and pepper.
- Sauté the bacon until crisp, then remove it to a plate.
- Brown the chicken thighs in the bacon drippings, working in batches.
- Add the onion and mushrooms and cook briefly, then add the garlic.
- Pour in the white wine and chicken stock, scraping up browned bits.
- Return the chicken to the pot along with the carrots, bay leaves, and thyme.
- Pressure cook until the chicken is tender.
- Remove the chicken and vegetables and separate the liquid using a fat separator.
- Simmer the strained liquid and whisk in a cornstarch slurry to thicken.
- Add the butter to finish the sauce and adjust seasonings.
- Return the chicken and vegetables to the sauce and garnish with bacon.
Tips
- Brown the chicken well—the caramelized bits enrich the finished sauce.
- Scrape the bottom thoroughly after adding wine to avoid a burn warning.
- Use a fat separator to keep the sauce rich but not greasy.
- Add the cornstarch slurry slowly to avoid lumps and achieve a silky texture.
- For extra depth, add a splash of wine at the end before simmering the sauce.
Recipe Variations
- Use chicken thighs only. Boneless thighs also work well and cook slightly faster.
- Add pearl onions. Stir in frozen pearl onions for a rustic French-style variation.
- Creamy version. Add a splash of heavy cream at the end to round out the sauce.
- Herb-forward option. Finish with fresh thyme, rosemary, or parsley for brightness.
Serving Suggestions
- Serve with mashed potatoes, buttered noodles, or rice to soak up the sauce.
- Pair with roasted vegetables, green beans, or a crisp green salad.
- Add crusty bread for dipping into the rich broth.
- Garnish with extra bacon or herbs for color and flavor.
- Use cauliflower rice or mashed cauliflower for a low-carb version.
- Pair with a chilled, dry white wine, such as Sauvignon Blanc or Chardonnay.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days. The flavors deepen as it rests.
Freeze: Freeze for up to 3 months. Thaw in the refrigerator overnight.
Reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth or water if the sauce thickens too much.
Instant Pot Wine Braised Chicken With Bacon
Ingredients
- 6 to 8 chicken thighs, with bone and skin; about 2 1/2 to 3 pounds
- Kosher salt, to taste
- Ground black pepper, to taste
- 4 strips bacon, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 ½ cups chicken stock
- 8 ounces sliced mushrooms
- 2 carrots, peeled and cut into 1-inch lengths
- 2 bay leaves
- Thyme sprigs (optional)
- 2 tbsp cornstarch
- 2 tbsp cold water
- 2 tbsp butter
- Mashed potatoes, mashed cauliflower, rice, or noodles (optional), for serving
Recommended Equipment
Instructions
- Sauté the Chicken: Season the chicken thighs with salt and pepper. Choose the Instant Pot sauté setting and add the diced bacon. Cook for 6 to 8 minutes or until the bacon is crisp, then remove it to a paper towel-lined plate and set aside. Add the chicken thighs, skin-side down, to the bacon drippings in the pot. Cook for about 5 minutes, or until browned. Turn the chicken pieces over and cook for about 2 minutes longer. You will probably have to do this in batches. Remove the chicken from the pan and set aside.6 to 8 chicken thighs | Kosher salt | Ground black pepper | 4 strips bacon
- Sauté the Aromatics: Add the onion and mushrooms to the pot and cook for 2 minutes; add the garlic and cook for 1 minute longer. Add the wine and chicken stock and cook, scraping up any browned bits from the bottom of the pot. Add the chicken back to the pan along with the carrots. Add the bay leaves and thyme, if using.1 onion | 3 cloves garlic | 1 cup dry white wine | 1 1/2 cups chicken stock | 8 ounces sliced mushrooms | 2 carrots | 2 bay leaves | Thyme sprigs (optional)
- Pressure Cook: Lock the Instant Pot lid in place and choose the pressure cook or manual setting (high pressure). Set the time for 22 minutes. When the time is up, carefully do a quick release. Cancel the pressure cook function. With a slotted spoon, remove the chicken thighs and vegetables to a bowl or platter.*
- Thicken the Liquids: Strain the juices into a fat separator. Return the liquids to the pot and discard the fat, bay leaves, and thyme sprigs. Select the sauté setting. Combine the 2 tablespoons of cornstarch and 2 tablespoons of cold water. Whisk until smooth. Whisk the cornstarch mixture into the simmering liquids and cook until thickened. Taste the sauce and add salt and pepper, as needed. Add the butter and stir until it has melted.2 tbsp cornstarch | 2 tbsp cold water | 2 tbsp butter
- Finish and Serve: Pour the sauce over the chicken and vegetables and garnish with the crisp, diced bacon. Serve with mashed potatoes, mashed cauliflower, rice, or noodles.Mashed potatoes, mashed cauliflower, rice, or noodles (optional)
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
