This hearty Instant Pot Coq au Vin Blanc is a classic French recipe that's comfort food at its best. A twist on the traditional Coq au Vin, this dish pairs so well with heavenly Instant Pot mashed potatoes and parsnips.
Pat the chicken dry with a paper towel, and sprinkle both sides with salt and pepper.
Select Saute and cook bacon until crisp. Press Cancel and remove bacon; set aside.
Select Saute and brown the chicken in batches. Remove and set aside. (You can also brown the chicken in a skillet. This may allow you to do it in one batch since there's more room.)
Saute mushrooms and set aside.
Cook leeks and carrots till leeks are soft, about 1 minute.
Stir in tomato paste and garlic and cook till tomato paste begins to change color and/or begins to stick to the bottom of the pan, about 1 to 2 minutes.
Press Cancel and deglaze with brandy, until almost evaporated, stirring often.
Stir in chicken, wine, broth, pearl onions and thyme and close the Instant Pot.
Pressure cook on High Pressure for 12 minutes.
While Chicken is cooking, mix together the softened butter and flour.
Select Saute and drop the butter and flour mixture into the Instant Pot using a teaspoon. *
Stir the coq au vin and simmer until thickened. Press Cancel.
Top each serving with bacon.
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Notes
[This recipe was modified from the original version to reduce the quantity of total liquid from 4 cups to 2 cups, based on reader feedback. If your Instant Pot is prone to getting the Food Burn message, increase the liquid.]
Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
* Use more or less beurre manie (butter and flour) depending on how thick you want the sauce to be.
If the Instant Pot gets too hot while sauteing the first set of ingredients, turn it off to cool it down every so often.
Feel free to saute the mushrooms with the other vegetables and let them cook with the chicken. I've done this, and the mushrooms were not overcooked.
On the other hand, if you like the carrots to be tender-crisp, saute the carrots separately and add them to the chicken at the end.