by Diana Rattray
Bacon and white wine are featured in this easy and delicious Instant Pot chicken recipe. I used chicken thighs because they are flavorful and retain their tenderness and juiciness when braised, unlike chicken breasts, which can become somewhat dry. The braised chicken is similar to the classic French dish, coq au vin. It’s an excellent everyday dinner choice, and it’s special enough for guests.
Feel free to change it up a bit. Add parsnips instead of carrots or omit the chopped onions and add a cup of frozen pearl onions. If you aren’t a fan of mushrooms, leave them out or replace them with more carrots or a few small whole potatoes.
I usually allow 2 chicken thighs per person, but you might get by with fewer than 8 if they are large or you are feeding small children.
PrintInstant Pot Chicken With Bacon and Wine
This Instant Pot chicken recipe is another quick and easy meal for the pressure cooker. The chicken is cooked with bacon, garlic, white wine, and vegetables.
- Prep Time: 15 minutes
- Pressure Time: 10 minutes
- Cook Time: 34 minutes
- Total Time: 59 minutes
- Yield: 4 to 6 servings 1x
- Category: Instant Pot, Chicken Thighs, Wine, Bacon
- Method: Pressure Cook
Ingredients
- 4 strips bacon, diced
- 8 chicken thighs (with bone and skin; about 2 1/2 to 3 pounds)
- Kosher salt
- Ground black pepper
- 1 onion (chopped)
- 1 clove garlic (minced)
- 1 cup dry white wine
- 1 1/2 cups chicken stock
- 8 ounces sliced mushrooms
- 2 carrots (cut into 1-inch lengths)
- 2 bay leaves
- Optional: thyme sprigs
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons butter
Instructions
- Season the chicken thighs with salt and pepper.
- Choose the Instant Pot sauté setting and add the diced bacon. Cook until the bacon is crisp, then remove it to a 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.
- 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.
- 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.
- Strain the juices into a fat separator. Return the liquids to the pot and discard the fat, bay leaves, and thyme sprigs. Return any other solids to the pot. Select the sauté setting.
- Combine the 2 tablespoons of cornstarch and 2 tablespoons of 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.
- Pour the sauce over the chicken and vegetables and garnish with the crisp diced bacon; serve along with mashed potatoes, rice, or noodles. Or choose cauliflower rice for a low carb dish.