Instant Pot Coq Au Vin Food

INSTANT POT COQ AU VIN

Steps:

• Prep your ingredients. I use kitchen shears to make cutting up the bacon easier. You can always finish prepping the remaining ingredients while the bacon is cooking to save time.
• Add the bacon to your Instant Pot. Press the sauté button and fry the bacon until crispy (about 10-12 mins).
• Once the bacon is crispy, move the bacon to one side of the Instant Pot and scoop most of the grease out with a spoon. Discard the fat (or store it and save it for other recipes).
• Add the garlic, red wine, chicken broth, and tomato paste to the Instant Pot. Give it a good stir.
• Add the chicken, carrots, onions, mushrooms, and thyme to your Instant Pot. Stir it as best as you can. Close the lid and set the valve to "sealing". Press the "manual" button and set the timer to cook on high pressure for 10 minutes.
• Once the countdown has finished, let the pressure release naturally for 15 minutes, and then do a quick release of the remaining pressure.
• Add the cornstarch slurry (mix the cornstarch and cold water together) to the Instant Pot. Press the sauté button and this will help the sauce sauce thicken a little bit (the sauce isn't meant to be too thick) if you let it cook for a few more minutes. Season with salt & pepper if needed.

PRESSURE-COOKER COQ AU VIN

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pressure cooker. Brown chicken on both sides in reserved drippings; remove and set aside., Add onion, tomato paste and garlic to pressure cooker; cook and stir 5 minutes. Add wine; cook 2 minutes. Press cancel., Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. , Remove chicken and vegetables to a serving platter; keep warm. Discard thyme and bay leaves. Select saute setting and adjust for low heat. Simmer cooking juices, stirring constantly, until reduced by half, 10-15 minutes. Stir in bacon. Serve with chicken and vegetables., , Slow-cooker option: In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Brown chicken on both sides in reserved drippings; remove and set aside. Add onion, tomato paste and garlic to skillet; cook and stir over medium-high heat 5 minutes. Add wine; cook 2 minutes. Transfer to a 4- or 5-qt. slow cooker., Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper. Cook, covered, on low 6-7 hours or until chicken is tender. , Remove chicken and vegetables to a serving platter; keep warm. Discard thyme and bay leaves. Transfer cooking juices to a large saucepan. Bring to a boil; cook until liquid is reduced by half, 10-15 minutes. Stir in bacon. Serve with chicken and vegetables.

INSTANT POT COQ AU VIN

Steps:

• Pat the chicken dry with paper towels. Season with salt and pepper.
• Place the chicken into a deep baking dish. Add the onions and fresh thyme, and pour the wine over. Marinate for a minimum of 2 hours, or overnight.
• Set the Instant Pot to sauté, medium heat. Add half of the oil and all of the bacon; cook until the bacon is crisp.Using a slotted spoon, transfer the cooked bacon to a plate.
• Add the mushrooms and butter to the Instant Pot, and cook until tender and slightly brown, and until most of the mushroom-liquid has evaporated.
• Add the carrots to the Instant Pot, and cook for another 2 to 3 minutes. Add more oil if needed.Transfer carrots to a plate using a slotted spoon.
• Remove the chicken from the marinade - do not throw away the marinade - place chicken on a plate, and pat dry with paper towels. Add the remaining oil to the Instant Pot, and fry the chicken in 2 batches until just browned on all sides.
• Remove the chicken from the Instant Pot, and add the wine marinade and chicken stock to the Instant Pot. Reduce by half by cooking on medium heat for about 5 minutes.
• Once the liquid is reduced, add the chicken, marinated onions, thyme, mushrooms, carrots, and bacon bits.
• Lock the lid in place, and set the Instant Pot to Pressure Cook on Medium High for 15 minutes. Let natural release for 10 minutes, and then move the sealing valve to "vent" for a quick release of the remaining pressure.
• While the chicken is cooking, mix the cornstarch and water together with a fork in a small bowl; mix until well-combined.
• Remove the chicken and vegetables from the Instant Pot. Add the cornstarch mixture to the wine sauce, and whisk to combine. Set Instant Pot to sauté mode and cook until the sauce thickens. Taste, and add salt and pepper as needed.
• Serve the coq au vin with mashed potatoes, and sprinkle with fresh parsley.

INSTANT POT COQ AU VIN

Steps:

• With a slotted spoon, remove the chicken and vegetables to a bowl and keep warm. Pour the liquids into a gravy separator; return the defatted liquids to the pot and select the sauté function.
• Enjoy.

PRESSURE-COOKER COQ AU VIN

Steps:

• Make a bouquet garni: Wrap smashed garlic, peppercorns, bay leaf, thyme sprigs, and parsley stems in a piece of cheesecloth; tie with kitchen twine. Season chicken with salt and pepper. Place flour in a shallow dish and dredge chicken, shaking off any excess.
• Heat butter and 1 tablespoon oil in a 6-to-8-quart stovetop pressure cooker over medium, or in an electric pressure cooker set to saute. Working in batches, add chicken and cook until golden brown on both sides, 3 to 4 minutes; transfer to a plate.
• Add remaining 1 tablespoon oil to cooker; increase heat to medium-high. Add mushrooms, onions, and minced garlic. Season with salt and pepper; cook until golden, about 6 minutes. Transfer mixture to plate.
• Add cognac and wine to cooker. Using a wooden spoon, scrape up any browned bits and cook until reduced by half, about 4 minutes. Add broth (2 3/4 cups for stovetop; 2 1/4 cups for electric), tomato paste, bouquet garni, and reserved chicken and mushroom mixture; bring to a boil.
• Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 10 minutes. Remove from heat and quickly release pressure, then remove lid. With a slotted spoon, transfer chicken, mushrooms, and onions to a bowl. Remove and discard bouquet garni. Return cooker to medium-high heat.Electric: Secure lid. Manually set cooker to 14 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid. With a slotted spoon, transfer chicken, mushrooms, and onions to a bowl. Remove and discard bouquet garni. Set cooker to saute.
• Bring liquid to a boil and cook until reduced by half, about 7 minutes. Return chicken, mushrooms, and onions to cooker; cook 2 minutes. Skim any fat from surface; season with salt. Stir in parsley leaves, top with thyme leaves, and serve.

COQ AU VIN (PRESSURE COOKER)

Steps:

• In the pressure cooker fry the bacon until crisp. Use a slotted spoon to transfer the cooked bacon to a bowl and set aside. Add the 1 tablespoon oil to the pressure cooker and bring to a hot temperature.
• Season with salt and pepper the chicken pieces. To the pot add the pieces of cut-up chicken and brown in batches in the bacon fat and oil. Transfer cooked pieces to the bowl with the bacon once it's lightly browned.
• Add the carrot and celery to the pressure cooker; saute for 2 minutes. Add the onions; saute for 3 minutes or until they begin to brown. Add the garlic, mushrooms, thyme, and parsley; saute for 5 minutes or until the mushrooms have released their moisture.
• Stir in the wine and cognac. Return the bacon and chicken pieces. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes. Remove from heat, quick-release the pressure and remove the lid.
• In a bowl, whisk the cornstarch into the water. Return the pressure cooker to medium heat. Bring to a simmer and whisk in the cornstarch slurry.
• Simmer for 3 minutes or until the sauce is thick and glossy and the cornstarch flavor has cooked out of the sauce. Adjust seasoning and add salt and pepper to taste.