Instant Pot Coq au Vin Blanc

Step 1

Set Instant Pot to the Sauté function. Add the bacon and cook for 4-5 minutes or until crisp. Remove the bacon and set aside.

Step 2

Season chicken with salt and pepper. Working in batches to avoid crowding, add the chicken to the Instant Pot and cook until browned, about 2-3 minutes each side. Transfer to a plate and set aside.

Step 3

To the Instant Pot, add the onion, carrots, mushrooms, and garlic. Sauté for about 5 minutes. Then turn the Instant Pot off by pressing Cancel.

Step 4

To the vegetables add in the wine, chicken broth, thyme, and marjoram. Nestle the chicken in the vegetable broth mixture. Season with salt and pepper.

Step 5

Close and lock the lid on the Instant Pot. Position the steam release handle to Sealing. Press the Pressure Cook function (or your IP might say Manual instead) and use the [+] or [-] button to set 12 minutes of pressure cooking time. Press the Pressure Level function to set the cooking pressure to High.

Step 6

Once finished cooking, use the quick release function by turning the steam release handle to the Venting position to let steam out until the float valve drops down. Press Cancel and transfer chicken to a plate and set aside.

Step 7

Set Instant Pot to the Sauté function. Add flour and butter to vegetable sauce mixture, stirring with a whisk, and sauté for 5-7 minutes or until sauce thickens slightly. Then turn the Instant Pot off.

Step 8

Serve the chicken and sauce over smashed potatoes (see instructions below). Sprinkle with crispy bacon and chopped parsley.

Step 9

Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes.

Step 10

Working in batches to avoid crowding, add the chicken to the skillet and cook until browned, about 3-4 minutes each side. Transfer to a plate and set aside.

Step 11

To the skillet, add the onion, carrots, mushrooms, and garlic. Sauté for about 5 minutes. Remove from the heat and transfer the mixture to the bowl of your slow cooker.

Step 12

To the slow cooker, add in the wine, chicken broth, thyme, and marjoram. Nestle the chicken in the vegetable broth mixture. Season with salt and pepper. Cover and cook on low for 6-7 hours or on high for 4-5 hours.

Step 13

Once done cooking, transfer the chicken to a plate and set aside. Transfer the vegetable sauce mixture to a large skillet over medium heat. Add flour and butter to the sauce, stirring with a whisk, and cook for 5-7 minutes, until sauce thickens slightly.

Step 14

Serve the chicken and sauce over smashed potatoes (see instructions below). Sprinkle with crispy bacon and chopped parsley.

Step 15

Preheat oven to 450°F.

Step 16

Place potatoes in a large pot of liberally salted water. Bring to a boil; cook for 15 minutes, or until they are fork tender. Drain well.

Step 17

Using olive oil, lightly grease a large baking sheet or tray. Arrange potatoes onto the sheet and use a potato masher or the back of a small plate to press down lightly on the potatoes to flatten them, but still keeping them in one piece.

Step 18

Drizzle olive oil over the tops of the potatoes and then brush the oil around the entire potato. Sprinkle Maldon flaked sea salt and pepper over the tops of the potatoes.

Step 19

Place into oven and bake for 20 minutes, or until browned and crispy on the top.