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Pressure Cooker Coq au Vin

The classic French braised chicken in red wine with lardons, mushrooms, and pearl onions, delivered in under an hour thanks to a pressure cooker. A restaurant-worthy dish with weeknight practicality.

75 minHardServes 4460 cal/serving

FrenchDinnerPressure CookerStandardLow CarbNut-FreeCorn-Free

Ingredients

  • 4 lbs bone-in chicken pieces (thighs and drumsticks), patted dry
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 6 oz thick-cut bacon (lardons), cut into 1/2-in pieces
  • 2 cups frozen pearl onions, thawed
  • 8 oz cremini mushrooms, quartered
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1.5 cups dry red wine (Burgundy or Pinot Noir)
  • 1 cup low-sodium chicken broth
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 tbsp fresh flat-leaf parsley, chopped

Instructions

  1. 1

    Season 4 lbs patted dry bone-in chicken pieces (thighs and drumsticks) generously with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper.

  2. 2

    Set the pressure cooker to saute mode. Cook 6 oz cut into 1/2-in pieces thick-cut bacon (lardons) until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.

  3. 3

    In batches, sear chicken skin-side down for 4 minutes until deep golden, then flip 2 minutes. Transfer to a plate.

  4. 4

    Add 2 cups frozen pearl onions, thawed and 8 oz quartered cremini mushrooms to the pot and cook 4 minutes until lightly browned. Add 4 minced garlic cloves and 2 tbsp tomato paste, stirring 1 minute.

  5. 5

    Pour in 1.5 cups dry red wine (Burgundy or Pinot Noir) and scrape up all browned bits from the bottom. Add 1 cup low-sodium chicken broth, 4 fresh thyme sprigs, and 2 bay leaves. Return the chicken and bacon to the pot, nestling them into the liquid.

  6. 6

    Seal the lid and cook on high pressure for 18 minutes. Quick-release the pressure.

  7. 7

    Check that chicken registers at least 165°F (74°C). Transfer chicken to a serving platter. Remove and discard thyme and bay leaves.

  8. 8

    Set the pot back to saute mode. Mash together 2 tbsp unsalted butter and 2 tbsp all-purpose flour into a paste. Whisk the paste into the simmering sauce a little at a time until the sauce thickens to your liking, about 3 minutes.

  9. 9

    Pour the sauce over the chicken, garnish with 2 tbsp chopped fresh flat-leaf parsley, and serve immediately.

Questions

Can I make Pressure Cooker Coq au Vin dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Pressure Cooker Coq au Vin gluten-free?

Yes. The gluten in this entry is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Pressure Cooker Coq au Vin keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Pressure Cooker Coq au Vin?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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