Coq Au Vin in the Pressure Cooker

  • 42 mins total
  • 15 mins prep
  • 30 mins cook

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Coq au vin in the pressure cooker.

Simply translated: chicken with wine. Once in a while, going back to old French classic recipes is a wonderful thing.

I always enjoyed Coq au Vin but the time it takes to prepare.  A luxury that I do not have on a school night.   Therefore is always pushed back on the pile of recipes to be enjoyed later.

Pressure Cooker

Having my new pressure cooker gives me a new opportunity to go over some of my favorites classic dishes.  Not to mention the time saving, and that alone is just too good of an opportunity to pass up. This coq au vin was the perfect dish to dive into.

One thing that you should know about me,  I do like to cut my own chicken into pieces, however, ask your butcher at your favorite grocery store to cut it up for you.

Free of charge of course, and time-saving for you.

This deliciously and easy dish only took a third of the time in the pressure cooker instead of the stovetop method and the result was just a perfectly tender, juicy, and flavorful chicken.

Enjoy it with

Mashed potatoes, steamed potatoes, or fresh pasta on the side, and voila, dinner is served in under 45 minutes. Your family will think you have spent hours cooking.

I am enclosing the recipe to be prepared both ways, stovetop and pressure cooker for you.

Watch the HOW TO video below

Enjoy the  “How To”  video that I have made to show you the few easy steps of preparation that it takes.


Giangi's Kitchen Signature


Nutrition Facts
Coq Au Vin in the Pressure Cooker
Amount Per Serving
Calories 6138 Calories from Fat 3078
% Daily Value*
Fat 342g526%
Saturated Fat 109g681%
Cholesterol 1480mg493%
Sodium 1969mg86%
Potassium 7560mg216%
Carbohydrates 197g66%
Fiber 26g108%
Sugar 68g76%
Protein 371g742%
Vitamin A 3590IU72%
Vitamin C 134.6mg163%
Calcium 610mg61%
Iron 27mg150%
* Percent Daily Values are based on a 2000 calorie diet.
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Coq Au Vin in the Pressure Cooker

  • 42 mins total
  • 15 mins prep
  • 30 mins cook


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  • 4 pounds chicken
  • 6 tablespoons unbleached all-purpose flour
  • 3 tablespoons unsalted butter
  • 2 slices bacon
  • 1 tablespoon olive oil
  • 12 large, cleaned, trimmed and quartered mushrooms
  • 12 small peeled yellow onion
  • 1 whole bottle of red wine
  • 3 cloves of garlic
  • 4 pinches nutmeg


  1. Cut the chicken into 10 serving pieces. Season the chicken with salt and pepper.

  2. Tie together the herbs in a cheesecloth for the bouquet garni.

  3. Slice the bacon into small pieces.

  4. Heat the olive oil in an 8 quarts pressure cooker (or large Dutch oven pan). Cook the onions, bacon, and mushrooms until softened, 5 minutes. Remove and set aside.

  5. Brown the chicken pieces on all sides for about 5 minutes. Pour in the wine, bouquet garni, garlic, salt and pepper, and a pinch of nutmeg.

  1. Close the lid and cook under the meat setting and set a timer for 30 minutes. Continue with the cooking method as instructed by the manufacturer.

  1. Bring to a simmer and cook for 1 1/2 hour, stirring from time to time.

  2. When done and the chicken is tender, remove the chicken and arrange it on a serving platter.

  3. Remove the bouquet garni and discard.

  4. In a small bowl mix flour and butter well. Add it to the boiling sauce and stir well for 2 minutes or until thickening. Pour over the chicken and serve immediately.

  5. Serve with steamed potatoes, mashed potatoes or fresh pasta.


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