Instant Pot
Instant Pot Chicken in Red Wine Sauce
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36 Reviews
kduest
March 7, 2023
The whole family loved this! So delicious and easy. I didn't have red wine, so I used a dark Belgium beer instead. The chicken was fork tender and the sauce was sublime. This will definitely be going into our regular rotation.
dloofooloo
January 20, 2022
One of the best things I've made in the Instant Pot! I added some carrots. Very important to separately saute mushrooms in butter.
ChefMom216
December 15, 2021
I made this tonight and Oh My Goodness! So good! My picky 6 year old even loved it. Only thing I would change is to make more sauce next time if possible. We didn't have enough sauce for our noodles.
LM
October 16, 2021
Oh my, this was delicious. I have to admit that I was a bit skeptical about the instant pot as we were making it, but it turned out beautifully. We swapped turkey bacon and since it doesn’t make the same amount of bacon grease, had to add a little extra oil, but no problem. We made it about eight hours in advance, refrigerated it, and then put it in a baking dish and slowly reheated it at 325 for about 30 minutes. Took the foil off, and let it go for another 10 minutes so that the chicken skin crisped up up a little bit. Served with simple garlic green beans and buttered egg noodles. Just delicious.
Lori L.
November 28, 2020
Loved this! I made on the stovetop and it was gorgeous loved the rich flavors will absolutely make again
Scotty
September 15, 2020
Made it using one flat bottom wok instead, and it's just as good as the Instant Pot with more straightforward steps, for lazy people, don't need to separate and put back the chicken and bacon, just dump it all in one pot "one after another", and simmer for at least 30 minutes with low heat, use chicken thigh for more tender texture.
Scotty
September 15, 2020
Made it using one flat bottom wok instead, and it's just as good as the Instant Pot with more straightforward steps, for lazy people, don't need to separate and put back the chicken and bacon, just dump it all in one pot "one after another", and simmer for at least 30 minutes with low heat, use chicken thigh for more tender texture.
Christine G.
February 20, 2020
Hi could this recipe be adapted for a crock pot?
Ann M.
February 20, 2020
I'm sure it could but I've never cooked in a crock pot! I bet there's a version out there in Google.
frances S.
March 18, 2019
What adjustments would you recommend for chicken breasts? I just don't like dark meat although I know it slow cooks much better. Thank you.
Ann M.
March 18, 2019
Hi Frances, You could check the website of Hip Pressure for an idea of how long to cook chicken breasts. They have a chart with cooking times here: https://www.hippressurecooking.com/pressure-cooking-times/#meat
Raquel S.
February 21, 2019
This recipe is a HIT!! The depth of flavor that you can get from these ingredients is terrific. I made it for my husband for Valentines Day and he loved it. It is not low in calorie, but the taste is worth every one of those calories.
Rose D.
January 18, 2019
Definitely good enough for company! Great flavor! Served each thigh with sauce over a half cup of brown rice to add a healthy grain. Nutty flavor of the rice paired well.
Ann M.
January 24, 2019
Brown rice sounds like a delicious accompaniment. Delighted you enjoyed the recipe. Thanks for your comment!
Lauren B.
January 4, 2019
Set out to make this and I was out of tomato paste and bacon - however this recipe totally prevailed (with the aid of some tomato soup)! Everyone loved it and I can't wait to make it again as written. Also the beurre manie worked so good I have extra in my freezer now! Thanks for posting such a great recipe!
Jen V.
November 4, 2018
Thanks, Ann! I really enjoyed this recipe and coincidentally shared it w my sister, Julie, who recently worked for your husband at USUN. Turned out delicious! Congrats on the new cookbook and thank you!
KLD1967
October 31, 2018
Can you use skinless and/or boneless thighs?
Ann M.
November 1, 2018
I haven't tried it, but you'd probably want to dramatically decrease the cooking time and be prepared for the meat to fall apart in the sauce – which can also be delicious! Good luck!
Emma
November 1, 2018
Of course you can but some of the flavor is coming from the skin and bones, so be aware of that also.
Emma
October 28, 2018
I made this tonight; it was yummy. I used a Chilean merlot malbec blend. Only real change I made was to thinly slice the mushrooms. And I sauted in a large pan instead of the Instant pot. Pressure cooked as given. Eight small thighs was just enough for four people. The chicken was good but I Loved the mushrooms.
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