Instant Pot Wine-Braised Chicken Thighs
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.
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. 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.
I usually allow 2 chicken thighs per person, but you might get by with fewer than 8 if they’re large or you are feeding small children.
How It Differs from Classic Coq au Vin
- The chicken is not marinated or flambéed with brandy.
- Coq au vin is typically thickened with a beurre manié or a slow reduction.
- This version skips the pearl onions.
- It is made quickly using the Instant Pot.
Recipe Variations
- Add pearl onions along with the carrots for a more traditional touch.
- Use boneless, skinless thighs for a lighter dish and a slightly shorter cooking time.
- Replace the white wine with dry vermouth or hard cider for a different flavor.
- Add a splash of cream or crème fraîche to the sauce for richness.
- Use herbes de Provence instead of thyme for a Southern French flair.
Serving Suggestions
- Serve over mashed potatoes to soak up the sauce.
- Try it with buttered egg noodles or steamed rice.
- Offer crusty bread and a green salad for a French bistro-style meal.
- Use cauliflower rice or mashed cauliflower for a low-carb version.
- Pair with a chilled dry white wine like Sauvignon Blanc or Chardonnay.
How to Store and Reheat
Refrigerate: Store cooled leftovers in an airtight container for up to 4 days.
Freeze: Transfer to freezer-safe containers and freeze for up to 3 months. For best texture, remove the skin before freezing.
Reheat: Reheat gently in a saucepan over medium-low heat until hot. Or microwave in a covered dish at 70% power in 1-minute increments, stirring between each, until heated through.
Instant Pot Wine Braised Chicken With Bacon
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
- 6 to 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
- Sauté the Chicken: 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.
- 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.
- 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. 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.
- Finish and Serve: Pour the sauce over the chicken and vegetables, and garnish with crisp, diced bacon. Serve with mashed potatoes, rice, or noodles. Or choose cauliflower rice for a low-carb dish.
Notes
*If you prefer, you can remove the chicken skin after cooking. While it adds flavor during browning and pressure cooking, the skin will be soft rather than crisp. Removing it before serving can make for a lighter dish and a more pleasant texture.
Nutrition
- Serving Size:
- Calories: 549
- Sugar: 5 g
- Sodium: 572.3 mg
- Fat: 37.4 g
- Carbohydrates: 14.4 g
- Fiber: 2.2 g
- Protein: 30.9 g
