French Chicken Stew: Coq Au Vin In Instant Pot (Recipe)

I made an Instant Pot Coq Au Vin that turns boring weeknight chicken into a restaurant-level stew, so keep scrolling because you will want this on repeat.

I love this Instant Pot Coq Au Vin because it tastes like French Chicken Recipes I actually want for weeknights. I’m obsessed with the way the sauce clings to bone-in chicken pieces and makes every bite juicy.

There’s cremini mushrooms and pearl onions that soak up the wine and push the whole thing into another level of savory. But it feels honest, not fussy, the kind of meal that makes you pause and actually chew.

And yeah, it has that smoky depth and bright lift so dinner never tastes boring. I make it when I want dinner tonight on repeat.

Ingredients

• Chicken pieces: the hearty protein and comfort, skin adds crispy richness when browned.
• Kosher salt: brings out flavors, don’t be shy—season to taste.
• Black pepper: a little bite and warmth, keeps things from tasting flat.
• All-purpose flour: light coating for a thicker, slightly silky stew base.
• Bacon or pancetta: salty, smoky fat that makes the whole stew feel cozy.
• Olive oil or butter: helps brown things and adds a touch of richness.
• Mushrooms: earthy, meaty texture that soaks up the sauce.
• Pearl onions: sweet little pops of flavor and soft texture.
• Carrots: natural sweetness and color, gives nice bite.
• Celery: subtle savory backbone, optional but worth it.
• Garlic: aromatic punch, makes the sauce sing a bit.
• Tomato paste: concentrated umami and color, anchors the sauce.
• Red wine: deep fruitiness and tannins, ties the stew together.
• Chicken broth: gentle savory base that keeps things comforting.
• Worcestershire sauce: sneaky umami boost, optional but nice.
• Fresh thyme: woody herb lift, keeps it smelling homey.
• Bay leaves: background herbal note, you’ll barely notice but it matters.
• Granulated sugar: tames acidity from wine and tomatoes, subtle balance.
• Cornstarch or arrowroot: quick way to thicken if you want a saucier stew.
• Fresh parsley: bright, fresh finish that cuts the richness.

Ingredient Quantities

• 3 to 4 lb bone-in, skin-on chicken pieces (thighs and drumsticks work best)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 2 tbsp all-purpose flour (for dredging)
• 4 oz bacon or pancetta, diced
• 1 to 2 tbsp olive oil or unsalted butter
• 8 oz cremini or button mushrooms, sliced
• 12 to 16 pearl onions (about 8 oz), peeled
• 2 medium carrots, cut into 1/2 inch slices
• 1 celery stalk, chopped (optional but nice)
• 3 garlic cloves, minced or crushed
• 1 tbsp tomato paste
• 1 1/2 cups dry red wine (Pinot Noir or Burgundy style)
• 1 cup low-sodium chicken broth
• 1 tsp Worcestershire sauce (optional)
• 2 to 3 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 to 2 bay leaves
• 1 tsp granulated sugar (optional, to balance acidity)
• 1 tbsp cornstarch or arrowroot mixed with 1 tbsp water, for thickening (optional)
• 2 tbsp chopped fresh parsley for garnish

How to Make this

1. Pat chicken pieces dry, season with 1 tsp kosher salt and 1/2 tsp pepper, then lightly dredge in 2 tbsp flour, shaking off excess.

2. Set Instant Pot to Sauté, add 4 oz diced bacon or pancetta and 1 to 2 tbsp olive oil or butter; cook till bacon is browned and fat is rendered, about 5 minutes. Remove most of the bacon but keep the fat in the pot.

3. Brown chicken in batches in the bacon fat, 2 to 3 minutes per side, you just want some color. Transfer browned pieces to a plate.

4. Add sliced mushrooms, pearl onions, carrots and chopped celery to the pot; sauté 4 to 5 minutes until mushrooms release liquid and veggies get a little color. Stir in 3 minced garlic and 1 tbsp tomato paste, cook 1 minute more.

5. Pour in 1 1/2 cups dry red wine and scrape up any browned bits from the bottom with a wooden spoon to deglaze. Let wine reduce about 2 minutes, then add 1 cup low sodium chicken broth and 1 tsp Worcestershire if using.

6. Return chicken and reserved bacon to the pot, nestle pieces in the liquid. Add 2 to 3 sprigs fresh thyme or 1 tsp dried thyme, 1 to 2 bay leaves, and 1 tsp granulated sugar if the wine tastes too sharp. Taste and adjust salt and pepper.

7. Lock the lid, set Instant Pot to High Pressure for 10 minutes. When done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure and carefully open the lid.

8. If you want a thicker sauce, remove chicken and veggies to a serving dish. Mix 1 tbsp cornstarch or arrowroot with 1 tbsp water to make a slurry, stir into the sauce and simmer using Sauté for 2 to 3 minutes until thickened. Return chicken and veggies to the sauce.

9. Taste and adjust seasoning, remove thyme sprigs and bay leaves. Sprinkle 2 tbsp chopped fresh parsley over the stew.

10. Serve hot with mashed potatoes, crusty bread or buttered noodles. Leftovers are even better the next day.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. Chef’s knife
3. Cutting board
4. Tongs
5. Wooden spoon (for deglazing and stirring)
6. Measuring cups and spoons
7. Large plate or shallow dish (for dredging and resting chicken)
8. Small bowl and whisk or fork (for cornstarch slurry)
9. Slotted spoon or spider (to lift chicken and veggies)
10. Liquid measuring cup or heatproof measuring jug

FAQ

French Chicken Stew: Coq Au Vin In Instant Pot (Recipe) Substitutions and Variations

• 3 to 4 lb bone-in chicken pieces: swap for boneless, skinless chicken thighs or even a whole cut-up chicken. Cook time may be a few minutes less, and don’t skip browning, it adds flavor.
• 1 1/2 cups dry red wine: use a dry white wine or low-sodium chicken broth plus 1 tbsp red wine vinegar if you want less tannin. If you gotta skip alcohol, all chicken broth works fine, but it’ll be milder.
• 4 oz bacon or pancetta: sub with diced smoked ham, prosciutto, or a few slices of smoked turkey bacon for similar smoky depth without the pork fat.
• 12 to 16 pearl onions: replace with halved shallots or small chunks of yellow onion. They won’t be as cute, but they give the same sweet oniony flavor once braised.

Pro Tips

1. Brown the chicken well in batches and dont crowd the pot, you want good color not steam. That browned crust makes the sauce taste way deeper.

2. Use the bacon fat to sauté the veggies, it adds smoky richness. If the pan gets dry, splash a little wine or stock so things dont stick and burn.

3. Give the wine a couple minutes to reduce after deglazing so the alcohol cooks off and the flavor concentrates. Taste before adding sugar or salt, wines vary a lot.

4. If you plan to reheat leftovers, undercook the carrots slightly so they dont turn mushy next day. Also the sauce thickens as it chills, so thin with a splash of stock when reheating if needed.