Quicker Coq Au Vin Blanc

Let's Cook

1. Step 1.

   Press Sauté on the Instant Pot, adjust to medium, and cook the pancetta in the oil for 5 to 7 minutes, stirring occasionally, until the fat has rendered and the pancetta is crisp. Transfer the pancetta to a plate with a slotted spoon, leaving the rendered fat in the pot.

2. Step 2.

   While the pancetta cooks, pat the chicken dry with paper towels and season all over with dried thyme and ½ teaspoon each salt and pepper. Working in batches to avoid overcrowding, add the chicken pieces skin side down to the hot pot and cook for 6 minutes total, turning once halfway through, until browned on both sides. Transfer the browned chicken to a large plate.

3. Step 3.

   Add the sliced leek and ¼ teaspoon salt to the pot and cook for 3 minutes, stirring frequently, until softened. Pour in the dry white wine and bring to a boil on high heat, then reduce the heat to maintain a simmer and cook for 5 minutes, scraping up any browned bits from the bottom of the pot.

4. Step 4.

   Add the potato chunks and quartered mushrooms to the pot, then return the chicken pieces (and any accumulated juices) to the pot, nestling them among the vegetables. Cover the Instant Pot, lock the lid, and cook on high pressure for 8 minutes.

5. Step 5.

   Use the quick release method to release the pressure, then carefully open the lid. Serve the chicken and vegetables in shallow bowls, spooning some of the cooking liquid over each portion. Sprinkle with chopped fresh parsley before serving.