As a lover of French food, I was so excited to find this Coq au Vin recipe from Half Baked Harvest. The fact that it’s a 30 minute meal for the instant pot made it even better. As an instant pot newbie, this was the perfect choice for my first pressure cooked meal. Especially since I had always been skeptical of the instant pot before.

Of course pressure cooking isn’t new, but over the past few years the instant pot has gained some serious traction. It seems like everyone has one these days so I finally gave in and joined the club. Last Christmas my in-laws bought us the Instant Pot Ultra 10-in-1 6 qt. Programmable Pressure Cooker and we finally broke it out a few weeks ago.

For months it’s been in its box giving me some serious side eye, but I was just too intimidated to use it. If you’ve ever read through the manual on one of these cookers you know how overwhelming it can feel. I kept putting it off because learning how to use it felt like going back to college. Once I broke it out and used it, however, I fell in love.

The Instant Pot isn’t just a fad, it’s a surprisingly useful
tool that every kitchen would benefit from.

Thankfully my husband tackled the IP beast with me for this Coq au Vin recipe and it was really fun. It was a daunting task at first with fears of being burned by the steam, but everything came together perfectly. I was in denial about it being done because how could it cook a meal like this so quickly? Most Coq au Vin recipes take 1.5 to 2 hours so to have the same flavor in 30 minutes is mind blowing.

This Coq au Vin has a great depth of flavor and is every bit as
decadent as more involved recipes. So delicious!

instant pot coq au vinI hadn’t expected something so initially overwhelming to also be this rewarding, but it really was. This recipe is simple enough for an IP newbie and is definitely going into the dinner rotation. We made these HBH Sage Brown Butter Mashed Potatoes to go with it. *chef’s kiss*

For more Half Baked Harvest, check out my review of the Super Simple cookbook here.


Leave a Reply