I would make it on the stove top in the future. Doing the meat saute steps took a very long time - about 20 minutes for each meat . Stove top would take maybe 20 minutes all together because there would be more room and the pan could be hotter . The carrots were way too mushy. I also typically do not use cornstarch when I make Coq au Vin. the mushrooms were added when I did the pressure cooking step and they came out perfect texture-wise.
