# Ingredient List:
→ Meats
01 - 8 bone-in, skinless chicken thighs
02 - 3.5 oz thick-cut bacon, diced
→ Vegetables
03 - 7 oz cremini or white mushrooms, quartered
04 - 2 medium carrots, peeled and sliced
05 - 1 large yellow onion, diced
06 - 3 garlic cloves, minced
07 - 2 tablespoons tomato paste
→ Liquids
08 - 1 ½ cups dry red wine
09 - ½ cup chicken broth
→ Spices & Herbs
10 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried
11 - 2 bay leaves
12 - ½ teaspoon salt, plus more to taste
13 - ¼ teaspoon black pepper
→ Finishing
14 - 2 tablespoons unsalted butter, room temperature
15 - 1 tablespoon cornstarch, optional for thickening
16 - 2 tablespoons chopped fresh parsley for garnish
# Steps:
01 - Set Instant Pot to Sauté mode. Add diced bacon and cook until crisp, approximately 4 minutes. Remove bacon and set aside, leaving rendered fat in the pot.
02 - Season chicken thighs with salt and black pepper. In batches, brown chicken on both sides in the bacon fat, about 3 minutes per side. Remove and set aside.
03 - Add diced onion, sliced carrots, and quartered mushrooms to the pot. Sauté for 4 to 5 minutes until softened. Stir in minced garlic and tomato paste; cook for an additional 1 minute.
04 - Pour in dry red wine and chicken broth, scraping browned bits from the bottom to deglaze. Stir in thyme, bay leaves, and half of the cooked bacon.
05 - Nestle browned chicken thighs into the liquid mixture. Cancel Sauté mode.
06 - Seal Instant Pot lid and set to Pressure Cook on high for 15 minutes.
07 - Allow natural pressure release for 10 minutes, then perform quick release to release any remaining pressure.
08 - Carefully remove chicken and vegetables to a serving dish. Discard bay leaves.
09 - For a thicker sauce, set Instant Pot to Sauté. Whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir into sauce, and simmer 2 to 3 minutes until thickened. Stir in butter until melted for richness and sheen.
10 - Ladle sauce over chicken and vegetables. Garnish with remaining crispy bacon and chopped parsley.
