📝 About This Recipe
Transport your kitchen to the heart of Burgundy with this soul-warming French classic, reimagined for the modern pressure cooker. Traditionally simmered for hours, this version achieves a profound depth of flavor through a rich red wine reduction and succulent chicken thighs that fall off the bone. It is a masterpiece of silky sauce, smoky bacon, and earthy mushrooms that tastes like it spent all day on a wood-burning stove.
🥗 Ingredients
The Proteins
- 3 pounds Chicken Thighs (bone-in, skin-on for maximum flavor)
- 6 ounces Thick-cut Bacon or Lardons (diced into small strips)
Aromatics and Vegetables
- 1 large Yellow Onion (finely diced)
- 3 medium Carrots (peeled and cut into 1-inch chunks)
- 10 ounces Cremini Mushrooms (halved or quartered if large)
- 1 cup Pearl Onions (frozen and thawed, or fresh and peeled)
- 4 cloves Garlic (minced)
The Braising Liquid
- 2 cups Dry Red Wine (preferably Pinot Noir or Burgundy)
- 1 cup Chicken Stock (low sodium)
- 1 tablespoon Tomato Paste
- 4 sprigs Fresh Thyme
- 2 pieces Bay Leaves
Finishing Touches
- 2 tablespoons Unsalted Butter (softened)
- 2 tablespoons All-purpose Flour (to create a beurre manié)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode on the high setting. Add the diced bacon and cook until the fat has rendered and the bacon is crispy, about 5-7 minutes.
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2
Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
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3
Season the chicken thighs generously with salt and pepper. Working in batches to avoid crowding, sear the chicken skin-side down in the bacon fat until golden brown (about 4-5 minutes per side). Remove chicken and set aside.
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4
Add the mushrooms to the pot. Sauté until they have released their moisture and turned golden brown, about 5 minutes. Remove and set aside with the bacon.
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5
Add the diced onion and carrots to the pot. Sauté for 3-4 minutes until the onions are translucent. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
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6
Pour in the red wine. Use a wooden spoon to scrape all the brown bits (the fond) off the bottom of the pot—this is where the flavor lives!
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7
Let the wine simmer for 3-5 minutes to reduce slightly. Stir in the chicken stock, thyme sprigs, and bay leaves.
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8
Nestle the seared chicken thighs back into the liquid, along with any accumulated juices. Add the pearl onions on top.
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9
Secure the lid and set the valve to 'Sealing'. Cancel 'Sauté' and select 'Manual/Pressure Cook' on High for 15 minutes.
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10
Once the timer beeps, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam.
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11
Open the lid and carefully transfer the chicken and vegetables to a serving platter, leaving the liquid in the pot. Discard the thyme stems and bay leaves.
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12
In a small bowl, mash the softened butter and flour together with a fork to form a paste (beurre manié). Set the Instant Pot back to 'Sauté'.
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13
Whisk the butter-flour paste into the simmering sauce. Stir in the reserved bacon and mushrooms. Let the sauce bubble for 3-5 minutes until thickened and glossy.
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14
Pour the rich sauce over the chicken and vegetables. Garnish generously with fresh parsley and serve immediately.
💡 Chef's Tips
Don't skip the searing step; browning the chicken skin provides the essential base flavor for the entire sauce. Always use a wine you would actually drink—a cheap, sour wine will only intensify in acidity under pressure. If you prefer a thicker sauce, simmer the liquid for an extra few minutes on 'Sauté' after adding the beurre manié. To save time, buy frozen pearl onions which are already peeled and ready to drop into the pot. For the best results, use bone-in thighs rather than breasts, as white meat can become dry during pressure cooking.
🍽️ Serving Suggestions
Serve over a bed of buttery garlic mashed potatoes to soak up every drop of the wine sauce. Pair with a crusty French baguette to wipe the plate clean. A simple side of steamed green beans with lemon zest provides a bright contrast to the rich stew. Accompany with a glass of the same Pinot Noir used in the cooking for a perfect flavor bridge. For a traditional touch, serve alongside wide egg noodles tossed in butter and chives.