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A close up view of chicken coq au vin blanc topped with crispy bacon pieces, carrots, mushrooms, and a tasty, white wine gravy-like sauce.

Instant Pot Coq au Vin Blanc


  • Author: Shannon
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes*
  • Total Time: 50 minutes
  • Yield: Makes 6 Servings
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: French

Description

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


Instructions

Instant Pot Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6. 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. 
  7. 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. 
  8. Serve the chicken and sauce over smashed potatoes (see instructions below). Sprinkle with crispy bacon and chopped parsley.  

Slow Cooker Instructions

  1. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. 
  2. 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.
  3. 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.
  4. 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.
  5. 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. 
  6. Serve the chicken and sauce over smashed potatoes (see instructions below). Sprinkle with crispy bacon and chopped parsley.

Smashed Potato Instructions

  1. Preheat oven to 450°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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).