Instant Pot Chicken Stew
This Instant Pot Chicken Stew with mushrooms and carrots is ready in 30 minutes and will rival the classic Coq au Vin any time!
Nutrition Facts
Ingredients
Instructions
Hit the Sauté button on your Instant Pot on High and fry the bacon until the fat is rendered. If your bacon is very fatty skip the butter, otherwise add 1 tbsp of butter, carrots and onions Sauté for 5 minutes, then add minced garlic and thyme leaves, cook briefly for half a minute, then add 1 tbsp of flour and stir until the mixture is pasty. Continue stirring for half a minute until it starts to smell slightly nutty.
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Notes
Any dry red like Cabernet Sauvignon, Merlot or Shiraz will work in this recipe. Don’t reach for a top tier wines for this recipe, it is not necessary.
The choice of wine will alter the colour of the sauce, which can range from dark purple to brown. The taste won’t vary too much despite this, if the wine is decent quality.
Chicken thighs and legs can be used, but it will be necessary to brown the chicken to deepen the flavour. Using skinless boneless chicken thighs means you can skip this step. Plus there are no bones to eat around when it is time to serve!
I went with bacon lardons, which feel closer to what would be traditionally used and are less smokey and fatty. Regular bacon or pancetta can also be used.
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Reviews from the Original Source
This was absolutely delicious and so very easy to make. I followed the recipe exactly. Will make this often. Thank you!
this chicken is great!
Delicious! I'm just learning how to use my instant pot and this is a yummy addition to my repertoire. I feel like a professional chef!
So incredibly easy to make and seriously the best weeknight meal. My family absolutely loved it and I will for sure be making it again soon! Thank you.
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