A lighter take on coq au vin, Instant Pot white wine braised chicken is simple to make, a deliciously satisfying combination of poultry and vegetables.
- 3 lbs chicken (8 pieces total – bone-in thighs, breasts, wings, and drumsticks)
- 1/2 tsp kosher salt
- ½ tsp freshly cracked black pepper
- 4 strips bacon, diced
- 3 Tbsp unsalted butter
- 2 cups sliced crimini mushrooms
- 2 cups diced leeks
- 1 1/2 cups chopped carrots
- 1/2 Tbsp white or yellow miso paste
- 1/4 cup all-purpose flour
- 3 cloves garlic, minced
- 1 1/4 cups homemade or low-sodium chicken broth, divided
- 1 2/3 cups dry white wine
- 3 sprigs fresh thyme, plus more for garnish
- 1 bay leaf
- Season chicken with salt and pepper.
- Set Instant Pot to Saute. Once hot, add chopped bacon and cook until crispy, approximately 3-4 minutes. Then hit Cancel, and set bacon aside.
- Return Instant Pot to Saute. Brown chicken well on all sides, then set aside.
- Add butter to the Instant Pot and coat the bottom, then add mushrooms. Saute until golden brown, approximately 3-4 minutes, then remove and set aside.
- Add leeks and carrots, and cook until fork tender, approximately 3-4 minutes.
- Stir in miso paste and flour. Cook for approximately 2 minutes. Add garlic and cook for another 30 seconds or until fragrant.
- Deglaze the insert with 1/4 cup chicken broth, stirring to scrape up any bits from the bottom of the pan.
- Add the chicken, white wine, remaining broth, thyme sprigs, bacon, and bay leaf.
- Cover and set to Manual Pressure for 12 minutes. Quick release when finished. The chicken should be cooked through completely at this point (internal temperature of 165°F).
- Stir in mushrooms. If the sauce hasn’t thickened, set to Saute and simmer for a few minutes until reduced.
- Remove bay leaf and thyme sprigs. Serve immediately with a garnish of fresh thyme leaves.
- Category: Instant Pot
- Method: Pressure Cooker
- Cuisine: French
Keywords: Instant Pot, pressure cooker, coq au vin blanc, white wine, chicken