Keto Instant Pot Coq Au Vin
How to Make It
Step 1
Add the olive oil to the instant pot and set to sauté. Once the oil is hot, add the diced pancetta. Cook the pancetta through until crisp and golden. Carefully remove from the pot with a slotted spoon and set aside, leaving the pancetta fat in the pot.
Step 2
Add the chicken thighs to the instant pot. Sauté the chicken pieces on both sides until golden brown all over. This should take about 7/8 minutes. Once browned, cancel the sauté function.
Step 3
While the chicken browns, thinly slice the onion and garlic. Wipe clean the mushrooms and slice in half. Add the onion, garlic, mushrooms, thyme, salt and pepper to the instant pot with the browned chicken.
Step 4
Add the chicken stock, wine, and tomato sauce to the instant pot. Give everything a stir to combine. You may use an alternative stock such as vegetable if preferred.
Step 5
Place the lid securely on the instant pot and ensure that it is set to sealing. Set the timer for 15 minutes and cook on high pressure. Once cooked, let the steam release naturally for 10 minutes, then do a quick release to allow any further steam to escape. Once it is safe to do so, remove the lid from the instant pot. Switch to sauté and add the xanthan gum to the sauce. Stir well to combine, heating through for a minute or two to thicken. Serve the chicken hot with your preferred Keto sides.
Ingredients
- Thyme, Fresh – 2 teaspoon, chopped
- Chicken Thigh, Skin Eaten – 4 medium
- Diced Pancetta by Waitrose – 3 ounce
- Chestnut Mushrooms by Asda – 3 cup
- Garlic – 2 clove
- Olive Oil – 1 tablespoon
- Red Onion – 1 medium – 2 1/2″ diameter
- Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can – ½ cup
- Red Wine – ½ cup
- Xantham Gum Gluten Free by Hodgson Mill – ½ tsp
- Salt, Sea Salt – ½ teaspoon
- Tomato Sauce – ¼ cup
- Black Pepper – ⅛ teaspoon