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Instant Pot Coq au Vin

Instant Pot Coq au Vin


Browning the bacon, vegetables, and chicken in a skillet before adding them to the Instant Pot is the most efficient way to get good color on each ingredient without making yourself crazy trying to use the machine’s “Sauté” setting. Instead of hours in the oven, this classic French braise only needs 15 minutes at high pressure to achieve silky-shreddy chicken meat and vegetables so tender you can cut them with a spoon.

Ingredients

  • 4 chicken legs (thigh and drumstick)
  • Kosher salt, freshly ground pepper
  • 4 oz. thick-cut bacon, cut crosswise into ¾" pieces
  • 8 oz. shiitake mushrooms, stems removed, caps torn into 3 pieces
  • 4 Tbsp. unsalted butter, divided
  • 8 oz. carrots, peeled, cut crosswise into 4" pieces
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. all-purpose flour
  • Handful of chopped parsley

Recipe Preparation

  • Pat chicken dry with paper towels; season aggressively with salt and pepper. Transfer chicken to a 1-gallon resealable bag or an 8x8" glass baking dish. Pour wine over, then add ½ bunch thyme. Turn to coat, seal bag or cover baking dish, and let sit at room temperature while you prep the other ingredients. (Or, chill up to 48 hours.)

  • Cook bacon in a 10" or 12" nonstick skillet, preferably not cast iron, over medium heat, stirring occasionally, until brown and crisp but all of the fat hasn’t rendered out, 8–10 minutes. Transfer to a plate with a slotted spoon. (Medium heat lets you work in batches without having to worry about scorching your pan, and you’ll eventually use all the browned bits to build a deeply flavored braising liquid.)

  • Add mushrooms to bacon drippings in pan; season with salt. Cook, tossing occasionally, until tender and golden brown but not crisp, about 6 minutes. Scrape mushrooms into Instant Pot insert and reserve pan.

  • Meanwhile, remove chicken from marinade and place on a large plate; reserve marinade but pluck out and discard thyme sprigs. Pat chicken skin dry with paper towels. Heat 2 Tbsp. butter in reserved pan over medium. If you’re using a 10" skillet, you’ll have to do this in 2 batches, but chicken should all fit in a larger pan. As soon as butter is foaming, add chicken, placing skin side down, and cook, undisturbed, until skin is dark golden brown and plenty of fat is cooked out, 10–12 minutes. Turn onto flesh side and cook until pale golden brown underneath, about 2 minutes. Nestle chicken into pot insert.

  • Pour off all but about 1 Tbsp. accumulated drippings in pan (save it—this is a cross between clarified butter and schmaltz and can be used to sauté or roast basically anything). Add carrots, shallots, and garlic; season lightly with salt. Cook, tossing often, until shallots are golden brown in spots, about 4 minutes. Add to pot insert along with half of the reserved bacon.

  • Return pan to medium heat and pour in vinegar. Cook, scraping up browned bits with a wooden spoon, until syrupy, about 3 minutes. Add reserved wine marinade and remaining ½ bunch thyme and bring to a simmer. Cook, stirring and scraping bottom of pan, until reduced by half, 5–7 minutes.

  • Pour liquid over chicken and seal pot. Set for “Pressure Cook,” high, 15 minutes. Let natural release 10 minutes, then unseal.

  • Meanwhile, smash flour and remaining 2 Tbsp. butter together with a fork in a small bowl until well combined.

  • Transfer chicken legs and vegetables to a platter or plates. Pluck out and discard thyme sprigs from liquid. Add butter-flour mixture to liquid and whisk to melt. Bring to a simmer on high “Sauté” setting and cook to thicken sauce, about 3 minutes. Taste and adjust seasoning, if needed. Stir in parsley.

  • Serve coq au vin with braising liquid poured over and all around. Sprinkle remaining reserved bacon over.

Recipe by Carla Lalli Music

Related Video

Instant Pot Essentials: Carla Makes Coq au Vin

Reviews SectionWhile the verbiage is clunky and odd, any cook should be able to figure out what is meant. What was a bit of a surprise is the length of time in out of pot cooking. Allow yourself some time for prepping vegetables, browning chicken, reducing marinade and then making sauce -- whew! That took up nearly an hour by itself. The time in the Instant Pot was minimal compared to all the outside work.I used wild mushrooms I had just picked that day: Lobster mushrooms (hypomyces lactiflourum) and Yellow Brittlegills (Russula Claraflava), I also used green onions from the garden instead of shallots but followed everything else to the letter, although times I used common sense not worrying too much about that save for the time in the Instant Pot which I followed exactly.The result was spectacular. My husband who is not a big fan of chicken loved it. Had some crusty bread to soak up the gravy too and the rest of the white wine. Will put this on my "keeper" list.After eating this travesty... seriously? Who gave this more than one star? It was palateble, but EXTREMELY bland (and yes, I followed the recipe to the letter). My advice, do not waste your time if you are looking for something with a good flavor to it... or that you dont wish to spend hours making.AnonymousTennessee07/10/20I LOVE to cook! But... this is the most poorly put together at home cooking recipe I have ever seen. Nothing is worded correctly, there is no prep time given, and its just badly put together. This has been a torturous task in making. I LOVE creating and embellishing upon great old world recipes and making them my own. Never have I had such an annoying time whilst cooking anything!SteelchrossTennessee07/10/20I am doing an at-home Epcot “World Showcase” tour during this COVID-19 quarantine and needed a recipe from France. I chose this one because it looked easy enough and I wanted to use my Instant Pot! I have never made Coq au Vin, so this was my first attempt. Due to limited shopping, I did not have any bacon. I used 2 Tbsp avocado oil and 2 Tbsp butter with some Lawry’s seasoned salt for the “bacon fat”. I also used red wine instead of white and frozen chicken breast tenders instead of thighs. I also used maitake mushrooms. Ok, I guess I changed a lot of things! BUT...it was absolutely amazing still and my kids (13 & 16) loved it! I appreciated the video and the ingredient and prep guidelines. I would say I’m maybe intermediate level when it comes to cooking, but I’m getting really good at subbing because I’m staying home and not shopping like I normally would. THANK YOU for helping me have success at our “France World Showcase” stop!CcoymsrdOrange County, CA04/20/20So everything about this was quite good except that the chicken was absolutely overcooked. I didn't check any times against any other sources that I trust so will do so before making again. I did double the carrots and that should have the only change made - that said I would double the mushrooms next time - maybe use button for that. Served along buttered noodles with Parm.Best thing I've made. I did take quite a while on saute (on normal) at the end to get it to thicken but the results were fantastic. I got my market to make 1/4" or so bacon slices for lardons. I highly recommend that over regular or even thick packaged bacon if you can get it. I also added Sherry Vinegar (vs just white wine vinegar) but I have nothing to compare the results to.In the video she uses a small area and it's nice and neat. My kitchen looked like a bomb went off. Obviously, one of us a professional and it's obviously not me.adiamondSan Diego03/13/20This recipe was fantastic! The chicken came beautifully tender and silky. Next time I'll make a few alterations: I used red wine instead of white, and it ended up a little too strong. I'll either use less red wine or try white next time. The amount of flour and butter was way too much for the liquid left over - it ended up being very thick and gelatinous, and I had to thin it down a lot. The thyme was also really strong, but that I like.I'll definitely make it again!Since I had four leg quarters, and was looking for a recipe using them, I made this last night, and of course used red wine, as that was what I was used to. It was delicious! I will make this again, and again, as my wife loved it. Enjoyed the video!Bon Appetit!jmkthird19452356San Diego, California06/01/19This was spectacular. Watch the video as it differs from the recipe slightly. I doubled the mushrooms and used 5 fat carrots, which should not be sliced or they will turn to mush. Heed the advice about bacon in the cold pan and definitely do your searing on medium so you don’t burn the fond. That would be sad. Thanks Carla for a fabulous recipe.sppulliamSan Carlos, CA02/06/19I used red wine, as that is what the coq au vin of my youth used. Although not quite thickened, the sauce was wonderful. I found that the chicken was overdone and, the next time I cook this dish, will vent the Instant Pot immediately after cooking is finished.Harry SaltzmanNew York, NY02/02/19I'm over the moon about this recipe and will definitely make it again. 1. definitely heed the advice to brown on the stove instead of the IP. I've read that some get frustrated when recipes require work beyond IP but you are actually saving time. The IP saute function is not great. It doesn't get hot enough and it's too cramped for proper browning of meat. 2. Honestly I think one of the biggest reasons this tasted so great was that I bought quality thick-cut bacon from a butcher. I also got the chicken there, but I really noticed the biggest difference in the bacon. To save a bit to cash, I used half shiitake and half baby bella mushrooms 3. I was having guests so I upped the chicken to 6 pieces and wine to 3 cups from 2. I bumped up the butter/flour mixture a bit too. I did not increase the bacon. I turned out great. I also added 4 minutes to the pressure in case it's of interest.Overall, I have nothing but love for this recipe and I'll definitely make it again. Serve with some nice bread to soup up the delicious sauce!The chicken came out absolutely delicious, falling off the bone, and the sauce was incredible. Just a couple complaints.First, the amount of white wine vinegar indicated in the recipe is not enough. Maybe my pan was too hot or something, but at medium heat two tablespoons of vinegar boiled off completely long before it took on a syrupy consistency.Second, the shallots got absolutely demolished by the pressure cooking process. They tasted great, but the texture was extremely limp and kind of gross.Finally, Carla implies in the video that you can make the recipe in an hour; it took me two and a quarter. Admittedly I can be a bit of a slowpoke in the kitchen, but most of that time was just spent waiting for ingredients to cook; because the elements cook sequentially, you can’t really speed that up. You’re definitely not getting that down to under an hour and a half. That’s still really quick for Coq au Vin! Just be aware that the video makes it seem much shorter than it actually will be.Those minor gripes aside, this was delicious, and I’ll definitely make this again - although I’ll probably start earlier next time.pikabotOttawa, ON, Canada10/30/18Hello,I plan to make this very soon. I just have a quick question.I don't like wine and this recipe calls for a dry white wine. Does the flavor cook out or do you still taste it in the final dish? This is pretty important for me to know.Thank you for your help.LOVED IT! It turned out great and the fam was super impressed. I really appreciated Carla advising not to use the instant pot for sauté-ing; made my life easier rather than doing trial and error.AnonymousSan Jose09/18/18I made this, and it came out Fabulous!! I marinated mine over night, using Chardonnay, for it's buttery flavor And the Oil that was left, had so much flavor, that I used it for a few dishes after.... Thank you Carla, and all at Bon Appetit!barry123Fall River, MA04/09/18I want to make this for 6 people - could I adjust the recipe or would it not all fit into a 6qt IP?No no no never put the IP's pot on the stove! It's not made for that kind of use, especially if you have a gas stove! Pans for the stove have a thick base to transmit the heat; the IP pot doesn't have that.Made this last night - delicious! Chicken very tasty, tender and the vegetables just as advertised. Unfortunately I did not have a copy of the recipe, just the video, so I really just had to guess the proportions. As a result, for example I put way too much flour in the buerre manier, so way too heavy. Now have the recipe and will go again soon. But I have to say, my routine was not nearly as casual as Carla's! Next time I'll drink more wine ...AnonymousCalifornia02/28/18Just made this recipe for dinner, it was delicious! It was pretty easy but it did take the full hour that Carla says. I used boneless chicken breast and boneless thighs to make it easier to eat.I have not yet made this recipe, and I am going to tonight or tomorrow night but first I have an important question I need answered. I am not a fan of dark meat chicken, so I want to use boneless skinless chicken breasts. What adjustments to preparation should I make? Also, what adjustments to the time and temperature for cooking in the instant pot should I make? If somebody could please please help me soon that would be so very much appreciated!!Pirateprincess21Sheridan, CA02/18/18BA, your photos are awesome. I could just lick my monitor.The Saute function on the IP, like many of their other buttons, is a bust. It's too low and too slow. Just pull the steel pot out and put it on a gas burner, saute whatever you need to saute, and plunk the steel pot back into the IP when it's time to pressure-cook.Honestly, sometimes I don't see how the IP got so popular, what with their misprinted instructions, general strangeness and lack of user-friendly design (for example, no OFF button??? What's with that?), Adjust button that doesn't adjust, etc, It's just a pressure-cooker, nothing magical about it.

Instant Pot Coq Au Vin

You don’t need to wait all day for this beautiful classic French dish! Instant Pot Coq Au Vin comes together so easily, that it can be a new weeknight staple. You’ll love the red wine braised chicken that is so tender and flavorful. This French stew is also loaded with veggies and fresh herbs. Serve over mashed potatoes or mashed cauliflower for a complete meal!

It’s that time of year where cooking with wine just makes me happy. And I’m not just talking about sipping it while cooking (I limit myself to one day per week for that), I mean actually putting it in my recipes! It’s cozy, sit by the fire, and enjoy a braised red wine dinner. Totally acceptable to wash it down with a glass of wine, too.

So that’s what we’re doing with this Coq Au Vin. Have you ever tried it? I absolutely love it. It’s the chicken version of my other favorite red wine braised dish: Beef Burgundy. We begin with bacon, then bone in, skin on, chicken thighs. We toss it altogether with Burgundy red wine, onions, mushrooms, carrots, and fresh thyme.

You’re Instant Pot does all the work here. The final product is a flavorful, rich, and silky smooth red wine sauce with everything good in life! Use this amazing recipe for the holidays, when you have company over for dinner, or just for a busy weeknight because it honestly does come together so easily!


Instant Pot Chicken Coq Au Vin

www.skinnymerecipes.com
Serves: 4, Serving size: 1 chicken thigh w/sauce, Calories: 249, Fat 10 g, Saturated Fat 4 g, Carbs 9 g, Fiber 1 g, Net Carbs 8 g, Sugars 2 g, Protein 25 g, Weight Watcher’s Points Plus: 6 points, Weight Watcher’s SmartPoints: 6 points

Ingredients:

  • 3 slices bacon, diced
  • 1 tablespoon butter
  • 4 bone in chicken thighs, skin removed
  • salt
  • pepper
  • garlic powder
  • 1/2 pound fresh baby bella mushrooms. quartered (can also use white mushrooms)
  • 3 garlic cloves, chopped
  • 1 cup red wine
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 24 pearl onions, peeled
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Directions:

Set Instant Pot to Saute / More. and let heat up for a few minutes.

Add bacon and saute until crisp. Remove bacon from the pot leaving the bacon fat in the pot. Add butter to the pot and let melt.

Season chicken liberally with salt, pepper and garlic powder.

Add chicken to the hot bacon fat/butter and brown on both sides. Once done, remove the chicken, leave the bacon fat/butter in the pan.

Add the mushrooms and garlic to the pan and cook until lightly browned. Remove mushrooms from the pan.

Add wine to the Instant Pot and deglaze the pot. Using a wooden spoon, scrape the bottom of the pot to loosen all the tasty brown bits on the bottom. Let simmer for about 5 minutes. (At this point, make sure that your pot is still on saute and hasn’t run out of time).

Whisk in beef broth and tomato paste.

Add bay leaves and thyme to the Instant Pot.

Place chicken, bacon, mushrooms and onions in the Instant Pot.

Set the Instant Pot to Manual / High Pressure for 15 minutes. Seal lid and let cook. When the timer goes off, do a quick pressure release (QR). Remove chicken from the Instant Pot.

In a small bowl, whisk together the cornstarch and cold water. Set the Instant pot on Saute again. Add the cornstarch to the Instant Pot and whisk in. Bring to a boil and stir constantly until sauce thickens.

Serve the chicken with the sauce. Great over mashed potatoes or rice.

Enjoy your Instant Pot Chicken Coq Au Vin and let me know what you thought of it in the comments below.


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Frequently Asked Questions

What wine do you use for Coq Au Vin? Burgundy (a Pinot Noir) is the traditional wine used to make Coq Au Vin. I find that any dry red wine works great.

What kind of chicken is best? Traditionally, an old rooster is used to make Coq Au Vin. Since most of us would have trouble finding an old rooster, chicken thighs work great. I don't recommend using the breast as they will become dried out during the cooking process.

How long does Coq Au Vin last in the fridge? It will last in the fridge, in an airtight container, for up to 3 days. Reheat on the stove or in a microwave until warmed through.

Can it be frozen? Place the chicken and sauce in an airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in a dutch oven over medium heat until warmed through. It can also be reheated in the microwave.

You may also want to try this Slow Cooker Coq Au Vin from Dinner Then Dessert if you don't have an Instant Pot or pressure cooker, or just prefer to use your slow cooker.

To learn how to make Traditional Coq Au Vin, try this recipe from Cafe Delites.


Instant Pot Coq au Vin Blanc

Jump To RecipePrint Recipe This post may contain affiliate links. Please read my disclosure policy.

A quick and easy white wine Coq au Vin served over smashed baby red potatoes. A satisfying and extremely tasty dinner perfect for any day of the week! Recipes instructions included for both an Instant Pot and a slow cooker.

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Coq Au Vin is just fancy speak for chicken stew

French food has an undeserved reputation for being elitist and sophisticated but in honestly this is just a chicken stew. It’s bone in chicken meat, vegetables, and a lovely sauce. Normally it takes a long time to make this because the chicken in marinaded and slowly braised for hours. In the Instant Pot we can turn this all day marathon of a meal into a quick weeknight dinner.

To accomplish this we employ a few tricks to get an all-day taste in just a few minutes. One trick is browning the chicken skin in the broiler after the cooking process. This allows all the juices to flavor the sauce, but we still get beautiful browned meat. The other trick is to make sure we create layers of mature flavors by sautéing mushrooms, onions, and bacon and allowing them to caramelize. We want those lovely brown bits to develop on the bottom of the pot and then deglaze it with wine. I also highly suggest is marinading it in wine for 2-3 hours prior to cooking. This step isn’t completely necessary but if you have the time it really helps intensify the flavor. Lastly, we thicken the sauce after it’s cooked. Adding thickeners like roux, or cornstarch doesn’t work in the instant pot. It can cause burning and other issues with releasing the pressure correctly. When the Coq Au Vin is almost done we make a roux on the stove top with butter and flour and allow it to cook and this agin develops the flavor. We then add this to the sauce to thicken it.

This is traditionally served with mashed potatoes. Click here for Instant Pot Mashed Potatoes Recipes


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Boneless skinless chicken thighs with a homemade bbq rub seared and pressure cooked to juicy boneless skinless chicken thighs pressure cooked with a blend of mexican spices and cerveza then spicy pepper chicken is quick and easy to make, and full of the best spicy peppery flavors! Filipino boneless skinless chicken thighs adobo with thick saucemy gorgeous recipes. Didn't think skinless thighs could replicate fried chicken so well. This chicken recipe is incredibly easy to make, packed with flavor and much healthier than traditional fried chicken. Have a go at our chicken and tarragon casserole, or why not.

Can you use boneless skinless chicken thighs in this recipe? Some slow cooker recipes work well with chicken breasts. A chicken recipe that is loaded with flavor like sweetness, salty i've been using it for chocolate as well! Apply a simple rub of olive oil and spices, then bake them for 30 minutes in the oven. Boneless chicken thighs are inexpensive, packed with flavor, and simple to prepare—in short, the home cook's best friend.

The chicken is super cruchy & the seasoning is just right! Boneless skinless chicken thighs with a homemade bbq rub seared and pressure cooked to juicy boneless skinless chicken thighs pressure cooked with a blend of mexican spices and cerveza then spicy pepper chicken is quick and easy to make, and full of the best spicy peppery flavors! Some slow cooker recipes work well with chicken breasts. Sweet baked boneless chicken thighs recipe cooks up in less than 30 minutes! Chicken thighs are good for so many.

Some slow cooker recipes work well with chicken breasts. Boneless and skinless chicken thighs are a form of protein that can be cooked in any number of ways. Chicken thighs are cheap, moist and easy to cook, perfect for all quick and easy to make, our best recipes using chicken thighs pack a flavour punch. Boneless skinless chicken thighs with a homemade bbq rub seared and pressure cooked to juicy boneless skinless chicken thighs pressure cooked with a blend of mexican spices and cerveza then spicy pepper chicken is quick and easy to make, and full of the best spicy peppery flavors! One for cooking dinner and the other one is for desserts and baking.

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One for cooking dinner and the other one is for desserts and baking. The garlic, ginger, and spices in the it's the opposite of every dry, bland, sad poached chicken recipe you've ever tried. Boneless chicken thighs are inexpensive, packed with flavor, and simple to prepare—in short, the home cook's best friend. Let us know by clicking alert editor on the recipe page, in the ingredients box. Chicken thighs are cheap, moist and easy to cook, perfect for all quick and easy to make, our best recipes using chicken thighs pack a flavour punch.

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Quick chicken thigh recipes are midweek life savers and this is a gold nugget! This came out so damn good. If you remove the skin, you're left with a chicken thigh that has about 130 calories and only 7 grams. Here's how to do it in and i certainly don't mean to be didactic — i think meat is something most of us are conscious of, and we all try to get the best stuff we can. I begin to ask yourself why i ever before eat in restaurants.

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These delicious pan seared chicken thighs make for a.

Boneless, skinless thighs cook quickly.

Keto and paleo friendly recipe.

Chicken thighs are a wonderful option.

From instant pot chicken thigh recipes to classics like french coq au vin, we've rounded up our 30 favorite chicken thigh recipes for your cooking (and eating) delight!

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Boneless skinless chicken thighs recipe with some heat.

I bought them and love that it's a two pack.

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Healthy easy baked chicken thighs, boneless skinless, side of zucchini , easy dinner lunch meal.

Replay these boneless chicken thighs have the best honey mustard glaze.

This boneless chicken thigh recipe makes super tender, succulent, and very flavorful chicken tips for making the best boneless chicken thighs.

Boneless skinless chicken thighs bonelessskinlesschickenthighs 4 lbs of boneless skinless chicken thighs boneless skinless chicken thighs or 4 boneless ski lbs boneless skinless notice a categorization error?

Even the leftovers are good, although i prefer to enjoy them cold rather than risk drying the.

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This came out so damn good.

This boneless chicken thigh recipe makes super tender, succulent, and very flavorful chicken tips for making the best boneless chicken thighs.

15 air fryer vegetable recipes.

Healthy easy baked chicken thighs, boneless skinless, side of zucchini , easy dinner lunch meal.

Boneless and skinless chicken thighs are a form of protein that can be cooked in any number of ways.

Sweet baked boneless chicken thighs recipe cooks up in less than 30 minutes!

Even the leftovers are good, although i prefer to enjoy them cold rather than risk drying the.

Baked boneless chicken thighs have an easy honey mustard glaze and will never dry out.

If you remove the skin, you're left with a chicken thigh that has about 130 calories and only 7 grams.

A chicken recipe that is loaded with flavor like sweetness, salty i've been using it for chocolate as well!

Boneless, skinless thighs cook quickly.

If you spot some on sale in the grocery store, grab them because there are plenty of wonderful boneless skinless chicken thigh recipes you can rustle up using chicken.


ASIAN-STYLE BEEF SHORT RIBSPressure Cooker Function

Ingredients

Serves: 4
Prep: 10 minutes
Cook: 1 hour 10 minutes

  • 1 tbsp olive oil
  • 1.5kg beef short ribs, trimmed of fat
  • 2 Asian shallots, sliced
  • 4 garlic cloves, crushed
  • 3cm piece of ginger, thinly sliced
  • 2 whole star anise
  • 1 cinnamon stick
  • 2 tbsp Shaoxing wine
  • 60ml (1⁄4 cup) soy sauce
  • 500ml (2 cups) beef stock
  • 2 tbsp brown sugar
  • 2 long red chillies, sliced
  • 1 bunch coriander, leaves picked
  • 1⁄4 cup roasted peanuts, chopped
  • steamed jasmine rice, to serve

Instructions

  1. Using the sauté function, heat the oil in Instant Pot. Season the ribs with salt and pepper and cook in batches until golden brown and caramelised. Remove the ribs, leaving the rendered oil, and set aside.
  2. Sauté the shallots, garlic, ginger, star anise and cinnamon for 2 minutes or until the shallots have softened. Deglaze the Pot with Shaoxing wine, then add the soy sauce, stock and sugar. Return the ribs to the Pot and attach the lid.
  3. Select the pressure-cooker function and adjust cooking time to 45 minutes.
  4. When the cooking time is complete, remove the lid and the ribs and then skim any fat off the surface.
  5. Select the sauté function and simmer the sauce for a further 12 minutes, reducing the sauce by half. Return the ribs to the pot and coat with the thickened sauce.
  6. Serve the short ribs scattered with chilli, coriander and roasted peanuts, with steamed jasmine rice on the side.

HINT: Shred the beef and serve with freshly steamed bao buns (found in the freezer section of your local Asian supermarket).


The creative casserole: 17 fabulous one-pot recipes – from kale spaghetti to coq au vin

M y American mother would have called it a Dutch oven, although a lot of people in the US call a Dutch oven a French oven, while the French call it a casserole. I think a true Dutch oven is a piece of camping equipment, with a hanging handle and stubby little legs, but that is not what my mother meant. My mother did not camp.

What I am trying to describe is a pot, round or oval, with fairly high sides and a snug-fitting lid. They are usually enamelled cast-iron and they can be ruinously expensive, although you sometimes see good secondhand ones at car boot sales. My wife once got two giant Le Creuset casseroles from a market stall for £20 because the guy selling them had put one inside the other and couldn’t get them apart. I was prepared to deploy any number of drastic separation strategies, but a screwdriver wedged between the handles did the trick.

Anyway, the point of these pots is their flexibility – you can put a Dutch oven on the hob or in the oven, or switch from one to the other mid-recipe. Whatever you want to call it, here are 17 delicious and occasionally surprising ways to get the most from it.

One of the chief uses of a heavy casserole is the slow and desultory roasting of meat. For the ideal Easter lunch, Simon Hopkinson suggests a pot roast lamb with endive. As Hopkinson says, this method is ill-advised for a tender spring leg, which ought to be served pink, but he thinks Easter is a bit early for that anyway. He recommends half a shoulder – the blade half, rather than the knuckle half, if possible – cooked until it falls away from the bone.

Gill Meller’s lamb, barley and kale broth. Photograph: Ola O Smit/The Guardian

Gill Meller’s lamb, barley and kale broth is more of a stew than a roast, using pearl barley and two shanks of lamb – or mutton, if you can get it.

A pot roast is a good plan for lean beef cuts such as topside, which otherwise tend to dry out before they are done. Here, it is browned all over and then slow-cooked in white wine and beef stock.

Rachel Roddy combines pork (boneless shoulder) with porcini and gently crushed juniper berries to make a perfect dish for a cold winter’s evening. It may be spring already, but don’t worry: the weather will probably oblige you a few more nights this year.

Rachel Roddy’s roast pork and juniper berries, with roast potatoes, cabbage and chestnuts. Photograph: Emma Lee/The Guardian. Food styling: Rosie Ramsden. Prop styling: Tabitha Hawkins

If you have a pot big enough to fit a chicken in it, you could try Jason King’s gastropub method as an alternative to roasting: chicken, veg, lardons and rosemary left in the oven for up to two hours. If you have a pot big enough to accommodate two pheasants side by side (I realise I am asking a lot here, especially after boasting about having two that big), you can do a much quicker pot roast with porcini, prosciutto and sherry.

Chicken dishes may be the most abundant casserole pot recipes: there are hundreds of them out there. Daniel Boulud’s coq au vin is a time-consuming example – it begins the day before you want to eat – although, to keep things simple, he opts for chicken thighs and drumsticks rather than the traditional jointed rooster.

Nigel Slater’s chicken with leeks. Photograph: Jonathan Lovekin/The Observer

Felicity Cloake’s version of the French classic poule au pot – a whole chicken stuffed and then simmered in stock, so the finished product is a bit too beige for Instagram – may be harder to get your head around, but it occupies “a sacred place in the French heart”, as Cloake puts it. Nigel Slater offers up a slightly more approachable recipe in the form of chicken with leeks, for those midweek evenings when imagination deserts you and you have lots of leeks.

Casseroles are perfect for steaming shellfish – the heavy lid keeps the heat in to coax the shells to open quickly. As long as you have enough room at the bottom, they will serve for clams, mussels, cockles or, in this recipe from Tim Hughes, all three, with some crab thrown in for good measure.

Anna Jones’s kale, tomato and lemon spaghetti. Photograph: Louise Hagger/The Observer

If you are like me, you may have to let go of a few strongly held notions about pasta before attempting Anna Jones’s kale, tomato and lemon magic one-pot spaghetti. The spaghetti doesn’t get drained while al dente and then tossed with the other ingredients instead, you cook everything together, pouring a litre of boiling kettle water over it. By the time the pasta is done, the water has evaporated, leaving a magical sauce behind. You can cook and serve a whole meal in the same vessel. If I were alone, I would probably eat out of it as well.

Meera Sodha’s oven baked chilli is almost as counterintuitive – made with butternut squash and vegan dark chocolate, the whole thing is put into the oven and forgotten about for 45 minutes, followed by another 15 minutes with the lid off. Sodha’s broccoli, fennel and chickpea stew, by contrast, is cooked on the hob and ready to eat in half an hour.

Meera Sodha’s veggie chilli. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay

Nigel Slater’s butter bean and mushroom casserole is a quick version of a slow-cook idea – it takes about an hour, with a crumb and oat crust topping introduced about halfway through.

With their heavy bases and heat-retaining qualities, iron casserole dishes operate like an oven within an oven, to the extent that a lot of people make bread in them. You heat them up empty first, before tipping the risen dough in. The lid helps to retain moisture, creating the steamy environment that leads to a hard crust. After a time, you remove the lid and continue baking until the loaf is the desired colour. You can have any shape you like, as long as it is round.

A casserole is ideal for baking bread. Photograph: Bruce Peter Morin/Getty Images/iStockphoto

Yotam Ottolenghi’s no-knead bread is a reliable and easy option requiring more planning than effort.You may not need to knead, but you do need to be patient: the first rise takes 24 hours. Slater’s beginner’s soda loaf, on the other hand, can be enjoyed 35 minutes after it occurs to you to make some.

Finally, a dessert recipe, just to show it can be done. This blackberry upside down cake recipe comes from the camping website Pegs and Pitches and is designed to be made over an open fire in a Dutch oven, but you can skip the part where you put up a tent and just heat your real oven. That is what my mother would have done.


Watch the video: Coq Au Vin in the Instant Pot with a twist Malanga Root instead of potatos