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.
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
*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
Calories: 514kcalCarbohydrates: 11gProtein: 30gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 169mgSodium: 348mgPotassium: 645mgFiber: 1gSugar: 4gVitamin A: 3641IUVitamin C: 4mgCalcium: 33mgIron: 2mg
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.
Tried this recipe?Let us know how it was!