Recipes

Instant Pot Coq au Vin

  • ~2 lbs chicken thighs or legs with skin
  • 3-4 carrots, peeled and cut into 2 inch pieces
  • 2-3 celery, cut into 1.5 inch pieces
  • White or red potatoes, cut into 1″ cubes
  • 1 onion, cut into big chunks
  • 1 cup white wine
  • Thyme (1 tsp dry, or 5 fresh sprigs)
  • 2-4 pieces of garlic, smashed, but whole
  1. Add a little olive oil. Sear the chicken skin side down on Saute function or in skillet on stove, 3-4 minutes until skin is golden brown and released some fat. Do this with all the chicken, without crowding in pan.
  2. Sear the onions, celery, carrots, garlic in chicken fat in pot for 3-4 minutes.
  3. Add wine, deglaze pot, bring to a simmer.
  4. Put chicken on top of veggies.
    1. Chicken thighs with bones – pressure cook 10 minutes
    2. Chicken legs – pressure cook 20 minutes
  5. Release steam. Add potatoes. Pressure cook 3 more minutes.
  6. Remove veggies and chicken to serving bowl. Turn on saute function and bring sauce to a boil. Stir in 1 tablespoon cornstarch mixed with a little water. Simmer until thick (may need to add another tablespoon cornstarch). Pour sauce over chicken and veggies. Serve with rice.
Tags: