{"id":772,"date":"2019-01-23T13:08:50","date_gmt":"2019-01-23T20:08:50","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=772"},"modified":"2020-07-24T10:11:39","modified_gmt":"2020-07-24T16:11:39","slug":"pressure-cooker-coq-au-vin","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-coq-au-vin\/","title":{"rendered":"Instant Pot \/ Pressure Cooker Coq au Vin"},"content":{"rendered":"

This Instant Pot \/ Pressure Cooker Coq au Vin is a classic French chicken stew made with chicken thighs, onions, carrots, mushrooms, and topped with bacon. You can make this slow-cooked favorite in a fraction of the time in a pressure cooker or Instant Pot.<\/em><\/p>\n

\"Pressure<\/p>\n

First of all, if you’re wondering how to say Coq au Vin\u2014it’s “coco van<\/a>.” But don’t let the fancy French name fool you. This dish is basically chicken (coq<\/em>) cooked in a red wine sauce (vin<\/em>) with vegetables and mushrooms. And it’s delicious.<\/p>\n

Traditionally, you would simmer Coq au Vin on the stove or in the oven for hours. This pressure cooker twist on Coq au Vin gives you the same slow-cooked flavor with a 10 minute High Pressure cook time.\u00a0I like to serve it over egg noodles,\u00a0brown rice<\/a>, or\u00a0mashed potatoes<\/a>.<\/p>\n

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Making Pressure Cooker Coq Au Vin in an Instant Pot<\/h1>\n

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use to create this delicious Instant Pot Coq Au Vin!<\/p>\n

\"Browning<\/p>\n

Should I use chicken breasts or thighs in Coq au Vin?<\/h2>\n

The first time I made this recipe I used chicken thighs, and the next time I didn’t have any chicken thighs on hand, so I used chicken breasts. Both my husband and I agree that it is better with chicken thighs, which cook up more tender and juicy.<\/p>\n

Be sure your Instant Pot reads Hot before you add the bacon to the pot to brown.\u00a0Don\u2019t worry about browning the chicken completely, as long as you get a nice sear on one side of the chicken and have some nice browning on the bottom of the pan, you\u2019re good. (This will help you cut down on the cook time.)<\/p>\n

Use an\u00a0instant-read thermometer<\/a> to verify each chicken thigh or breast is at least 165\u00b0F in the thickest part after cooking.<\/p>\n

Don\u2019t crowd the pan when browning, or you\u2019ll steam the chicken instead of browning it.<\/p>\n

\"Frying<\/p>\n

Do I have to cook the mushrooms?<\/h2>\n

Personally, I love the mushrooms in this dish. However, my family is divided into mushroom lovers and haters. When some of my picky kids are over, I don’t stir the mushrooms into the sauce. Instead, I add them to individual servings as desired.<\/p>\n

This recipe calls for the white button mushrooms. However, if you love mushrooms, go ahead and use cremini in this recipe for a bolder mushroom flavor.<\/p>\n

Also, you don’t have<\/em> to cook the mushrooms in another pan. I prefer to cook the mushrooms separately to get perfectly caramelized mushrooms. But if you’re not as fussy about your mushrooms, you can saute them in the cooking pot before you fry the bacon.<\/p>\n

(Every time I cook mushrooms I can\u2019t help but think of Julia Child saying “don\u2019t crowd the mushrooms.” This is just the kind of dish you’d find in a Julia Child cookbook.)<\/p>\n

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