Instant Pot Coq au Vin

Here is a very simple, quick, not totally classic version of Coq au Vin (Chicken in wine). This is a great option for me to cook at the firehouse. Using the Instant Pot, I can set up the pressure cooking program, go on a call and won't have to worry about not returning to the station in time to turn it off.

INGREDIENTS

• 4-5 slices thick cut bacon, chopped
• 1 yellow onion, chopped
• 4 cloves garlic, minced or grated
• 2 tablespoons tomato paste
• 5 carrots, chopped
• 3 large chicken breasts 
• 3 cups cremini mushrooms, sliced
• 2 cups dry red wine, such as Cabernet Sauvignon
• 1 cup low sodium chicken broth plus a bit more to sautee the pearl onions
• 3 bay leaves
• 5 thyme sprigs 
• kosher salt and black pepper
• 1/2 cup fresh parsley, chopped
• 1 cup pearl onions, peeled and left whole
• 1 tablespoon butter
• 1 1/2 tablespoon flour
• mashed potatoes for serving  
• crusty baguette for serving 

INSTRUCTIONS

 I only have one complaint about the Instant Pot and that is the inability to make bacon crispy.  The saute program just doesn't get hot enough to do this.  I cook the bacon separately in a skillet to get the job done right. We will also cook the pearl onions in the same skillet for this recipe.  The first time I made this recipe, I put the pearl onions in the Instant Pot with the rest of the stew and they lost all shape and completely disappeared into the stew. I sauted them in some bacon grease and wine and added them in at the end. This worked much better.​

 In a separate skillet, saute the bacon until it becomes crispy, 5-6 minutes.  Remove the bacon and set aside for later.  Reserve the bacon grease.  Add about a tablespoon of the grease into the Instant Pot and reserve another tablespoon in the skillet to use for the pearl onions.​

Set Instant Pot to sauté. 

To the instant post with the bacon grease, add the onion, garlic, and tomato paste and cook 5 minutes. Turn the instant pot off. 

 
Add in the red wine, chicken broth, bay leaves, thyme, chicken, carrots, and mushrooms. Season with salt and pepper. Cover and cook on high pressure for 15 minutes.

 
While the stew is cooking, turn the skillet with the bacon grease back on to med-high heat. Add the pearl onions and cook in the bacon grease for about 3 minutes.  Add about 1/3 cup of the chicken broth into the pan and let simmer for about 5 minutes, stirring occasionally. Season with salt and pepper and set aside until the stew is finished.

 
Mash a tablespoon of butter and the flour together to make a paste. This will be added into the stew later.

 
Once done cooking, use the natural or quick release function. Set the Instant pot to sauté. Remove the chicken breasts and shred them with two forks and return it to the pot. Add the butter and flour paste. Add the onions and stir to mix the paste into the stew and allow it to thicken. Bring to a boil, boil 5 minutes or until the liquid reduces and thickens slightly. Turn the instant pot off. Remove the bay leaves and thyme and discard. Stir in the parsley and reserved bacon.

 
Serve the chicken and sauce over mashed potatoes and sop up any liquid with the bread.

From Half Baked Harvest