Who’s ready to INSTANTLY master some French cooking?! Sound too good to be true? Uh huh, yes it does. BIG promises on Pass Me Some Tasty today friends. Coq au Vin Blanc is hitting our dinner plates tonight. Instantly. But not instant like drive-through fast food instant. Instant Pot instant. Let’s make Julia Child proud.
Coq au Vin translates to “rooster with wine.” Typically red wine is used, but I’ve traded it out for white. And no rooster here. I’m using boneless skinless chicken thighs. Not that I’m against trying rooster. Have you tried rooster? If so, how does it compare to the standard hen?
I’ve got a neighbor who has a rooster…If the mornings become a little more quiet than usual, it wasn’t me.
I’ve been on the fence for a while about the Instant Pot. I know, I KNOW. Don’t judge. I see all of you Potheads and have heard the shouts of your slightly obsessive love for the Instant Pot. I have my reasons for being cautiously hesitant in joining the craze though.
But I’ve watched and I’ve listened to you on Instagram and was shocked when I posted a poll on IG Stories asking who loved their IPs and who thought they were overrated and who wanted to see an Instant Pot recipe on Pass Me Some Tasty. 68% of you said you LUUUVED your Instant Pot while the other 32% said the Instant Pot is overrated and are most likely wishing they had spent their money on a day at the spa. That’s not the shocking part. The shocker was that 100% of you said you wanted me to serve up an Instant Pot recipe on PMST despite a third of you saying the Instant Pot is overrated. My only guess is that some of you have buyer’s remorse and you are looking for a recipe of redemption.
Consider this Coq au Vin Blanc your redemption.
This recipe may have slightly converted me into a Pothead. (No Mom and Dad. I don’t mean it like thaaat.)
Here’s why:
- The Instant Pot is a multi-cooker (and not JUST a pressure cooker) which means…
- Less dishes (yay) because…
- We can sauté bits of bacon until crisp (in the Instant Pot)…
- Then brown the chicken thighs to lock in all their juices and flavor (also in the Instant Pot)…
- And then with your eyes closed magically pressure cook the chicken and veggies in a tasty white wine sauce creating tender-fall-off-the-fork chicken ALL.IN.ONE.POT. You don’t actually have to close your eyes. But you could. (Even if you want to slow cook this dinner magic you can do that in the Instant Pot too → see #1.)
- It’s basically set it and forget it at it’s finest. But don’t actually forget it. Only forget it for about 22 minutes (10 minutes for the Instant Pot to come to pressure + 12 minutes cook time). It might not be the proper French method of cooking, but WHO CARES when it tastes this guuuud! Plus that slurpy white wine gravy-ish sauce is everything. Especially when it’s over everything. Including my face.
The hardest part of this dish is deciding what you’d like to serve with the tender chicken, veggies, and slurpy wine gravy sauce. I decided to serve my Coq au Vin Blanc over smashed baby red potatoes that I boiled and then crisped up in the oven with a little Maldon flaked sea salt sprinkled over top. But it would also be super tasty over mashed potatoes, polenta, or pasta. Basically it’s screaming comfort food (in French) and would definitely pass for a super tasty holiday dinner.
And if you don’t have an Instant Pot, no worries. I’ve also got you covered with slow cooker instructions so you can come home to comforting, soul satisfying Coq au Vin Blanc after enjoying your afternoon at the spa. (high fives all around)
Print
Instant Pot Coq au Vin Blanc
- Prep Time: 10 minutes
- Cook Time: 30 minutes*
- Total Time: 50 minutes
- Yield: Makes 6 Servings 1x
Print Recipe
Pin RecipeDescription
A quick and easy white wine version of Coq au Vin using an Instant Pot (instructions provided for a slow cooker method as well) served over smashed baby red potatoes. A satisfying and extremely tasty dinner perfect for any day of the week!
Ingredients
Coq au Vin Blanc
- 3 slices bacon, chopped
- 6 large boneless skinless chicken thighs
- Kosher salt and fresh ground pepper
- 1/2 large onion, finely chopped
- 2 carrots, peeled and finely chopped
- 1 lb cremini mushrooms (about 5 large), cleaned and quartered
- 4 garlic cloves, minced
- 1 1/4 cup dry white wine (I used Washington Hills Dry Riesling)
- 3/4 cup chicken broth
- 1–2 sprigs fresh thyme, finely chopped
- 1–2 sprigs fresh marjoram, finely chopped
- 2 tablespoons gluten free all purpose flour (I used Bob’s Red Mill 1-to-1 Baking Flour)
- 2 tablespoons unsalted butter
Smashed Potatoes
- 1 1/2 lbs baby red potatoes
- extra virgin olive oil
- Maldon flaked sea salt
- fresh ground pepper
Instructions
Instant Pot Instructions
- Set Instant Pot to the Sauté function. Add the bacon and cook for 4-5 minutes or until crisp. Remove the bacon and set aside.
- Season chicken with salt and pepper. Working in batches to avoid crowding, add the chicken to the Instant Pot and cook until browned, about 2-3 minutes each side. Transfer to a plate and set aside.
- To the Instant Pot, add the onion, carrots, mushrooms, and garlic. Sauté for about 5 minutes. Then turn the Instant Pot off by pressing Cancel.
- To the vegetables add in the wine, chicken broth, thyme, and marjoram. Nestle the chicken in the vegetable broth mixture. Season with salt and pepper.
- Close and lock the lid on the Instant Pot. Position the steam release handle to Sealing. Press the Pressure Cook function (or your IP might say Manual instead) and use the [+] or [-] button to set 12 minutes of pressure cooking time. Press the Pressure Level function to set the cooking pressure to High.
- Once finished cooking, use the quick release function by turning the steam release handle to the Venting position to let steam out until the float valve drops down. Press Cancel and transfer chicken to a plate and set aside.
- Set Instant Pot to the Sauté function. Add flour and butter to vegetable sauce mixture, stirring with a whisk, and sauté for 5-7 minutes or until sauce thickens slightly. Then turn the Instant Pot off.
- Serve the chicken and sauce over smashed potatoes (see instructions below). Sprinkle with crispy bacon and chopped parsley.
Slow Cooker Instructions
- Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes.
- Working in batches to avoid crowding, add the chicken to the skillet and cook until browned, about 3-4 minutes each side. Transfer to a plate and set aside.
- To the skillet, add the onion, carrots, mushrooms, and garlic. Sauté for about 5 minutes. Remove from the heat and transfer the mixture to the bowl of your slow cooker.
- To the slow cooker, add in the wine, chicken broth, thyme, and marjoram. Nestle the chicken in the vegetable broth mixture. Season with salt and pepper. Cover and cook on low for 6-7 hours or on high for 4-5 hours.
- Once done cooking, transfer the chicken to a plate and set aside. Transfer the vegetable sauce mixture to a large skillet over medium heat. Add flour and butter to the sauce, stirring with a whisk, and cook for 5-7 minutes, until sauce thickens slightly.
- Serve the chicken and sauce over smashed potatoes (see instructions below). Sprinkle with crispy bacon and chopped parsley.
Smashed Potato Instructions
- Preheat oven to 450°F.
- Place potatoes in a large pot of liberally salted water. Bring to a boil; cook for 15 minutes, or until they are fork tender. Drain well.
- Using olive oil, lightly grease a large baking sheet or tray. Arrange potatoes onto the sheet and use a potato masher or the back of a small plate to press down lightly on the potatoes to flatten them, but still keeping them in one piece.
- Drizzle olive oil over the tops of the potatoes and then brush the oil around the entire potato. Sprinkle Maldon flaked sea salt and pepper over the tops of the potatoes.
- Place into oven and bake for 20 minutes, or until browned and crispy on the top.
Notes
Cook time does not include extra time for the Instant Pot to pressurize (approx. 10 minutes) and depressurize (approx. 3 minutes).
- Category: Dinner
- Method: Instant Pot
- Cuisine: French
That white wine gravy, mmmm…
Disclaimer: All brand recommendations are purely my own opinion and are brands/products that I personally use and enjoy. This post may also contain affiliate links which I may receive a small commission from (without any additional costs to you).
Megan says
atHi Shannon, can you double the recipe?
Shannon says
atHi Megan! Great question! It really depends on the size of your Instant Pot and/or slow cooker. You could definitely double the recipe if you think your Instant Pot or slow cooker has the capacity to hold that much food. If you are using an Instant Pot to make this recipe, you would just want to make sure that the total amount of pre-cooked food and liquid in the inner pot doesn’t pass the 2/3 “Max” line. I’ve also heard of a number of people who own more than one Instant Pot because they love the appliance so much, in which case you could definitely double the recipe by just splitting the quantity of food between the two!
Megan says
atThanks Shannon!
★★★★★
Shannon says
atYou’re welcome Megan! I hope you enjoy this recipe! Feel free to reach out if you have any other questions!
Paul says
atHi thank you for sharing this recipe. Is it possible to make this a day ahead, and if so would you thicken the sauce with butter/flour mix when first being made, or right before serving? Thanks!
Shannon says
atHi Paul! You can definitely make this a day ahead and I would go ahead and just stick with thickening the sauce when you first make it rather than right before serving. Either way is completely fine though and both options will turn out equally tasty. Thanks for your question! I hope you enjoy!
Stacey says
atSO very good! I added rosemary and served it over mashed redskin potatoes and it was fabulous!
★★★★★
Shannon says
atThank you Stacey! I’m so glad to hear you enjoyed it!
Natalie says
atOh wow, this is just so delicious. I love the flavors and addition of white vine. I bet this taste beyond delicious. + It’s super easy to make in instant pot. I must give this recipe a try.
Shannon says
atThank you Natalie! Definitely give this recipe a try! I’d love to hear what you think! Enjoy!
Tammy says
atWhat an absolutely stunning and elegant meal. Your photos are so beautiful and this meal is just….heaven! I wish I could dig right in this very minute!
★★★★★
Shannon says
atThank you so much Tammy!
Amanda Mason says
atThis looks divine!! And I love that’s it’s made in an Instant pot! I’ve never made any french food before but I’m now DYING To try this!! can’t wait to try this Coq au Vin Blanc!
★★★★★
Shannon says
atIt’s the best! I hope you try it out Amanda! Thank you!
Marisa Franca says
atI’ve got my fingers crossed that Santa brings me an Instant Pot for Christmas. Lord knows, I’ve hinted enough!! The chicken certainly looks like it’s loaded with flavor. I certainly prefer white wine with chicken versus the red. I’m saving this recipe for when I get my Instant Pot.
★★★★★
Shannon says
atI hope Santa brings you an Instant Pot Marisa! Maybe send Santa a picture of this Coq au Vin Blanc with an invitation to dinner if you think he still needs an extra hint. ; )
Chef Markus Mueller says
atLove that you turned this classic into an instant pot dish! Makes for a quick and delicious weeknight meal!
Shannon says
atThank you Chef Markus!
Jennifer says
atI love finding new instant pot recipes! I can’t wait to make this coq au vin blanc for my family over the holidays! They are going to love it!
★★★★★
Shannon says
atHave a wonderful holiday Jennifer! I hope you family enjoys this recipe!
Aleta says
atYes please! Oh my goodness this dish looks absolutely delicious! I am one of those first Leary of the instant pot but now crazy obsessed about my new MAGIC kitchen tool. Can’t wait to give this recipe a try!
★★★★★
Shannon says
atHaha, it is definitely magical with some recipes! Enjoy!
Kiki Johnson says
atCoq au vin is one of my favorite dishes EVER and making it in the instant pot makes it so much easier! Love the detailed description and your pictures are gorgeous! Thanks for sharing this great recipe!
★★★★★
Shannon says
atThanks so much Kiki! I appreciate your kind feedback. : )
Farwin | Love & other Spices says
atI love my Instant Pot and always looking for IP recipes to make life easier. This looks so good !
Shannon says
atYes, it’s always SO nice when the IP makes getting dinner on the table a little bit easier. Enjoy!
Pam Greer says
atI would give this recipe 10 stars if I could. I love my instant pot and I love coq au vin – but not with red wine, only with white!! So, this recipe is perfect for me!
★★★★★
Shannon says
atThanks Pam, that’s such a sweet comment from you. Enjoy!
Elaine Benoit says
atCoq au vin in the Instant pot? SCORE!! I love coq au vin and I especially love the blanc version! Your recipe looks incredibly delicious and easy! You just gave me another reason to love my IP!
★★★★★
Shannon says
atThank you Elaine! Enjoy!!