# What you'll need:
→ 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 tbsp tomato paste
→ Liquids
08 - 1 ½ cups dry red wine
09 - ½ cup chicken broth
→ Spices & Herbs
10 - 2 tsp fresh thyme leaves or 1 tsp dried thyme
11 - 2 bay leaves
12 - ½ tsp salt, plus more to taste
13 - ¼ tsp black pepper
→ Finishing
14 - 2 tbsp unsalted butter, room temperature
15 - 1 tbsp cornstarch (optional, for thickening)
16 - 2 tbsp chopped fresh parsley
# Method:
01 - Set the Instant Pot to Sauté mode. Add diced bacon and cook until crispy, about 4 minutes. Remove bacon and set aside, leaving fat in the pot.
02 - Season chicken thighs with salt and pepper. In batches, brown chicken on both sides, approximately 3 minutes per side. Remove and set aside.
03 - Add onion, carrots, and mushrooms to the pot. Sauté for 4 to 5 minutes until softened. Stir in minced garlic and tomato paste; cook for 1 minute.
04 - Pour in red wine and chicken broth, scraping up browned bits from the pot bottom. Stir in thyme, bay leaves, and half of the cooked bacon.
05 - Return chicken thighs to the pot, submerging them in the liquid. Cancel Sauté mode.
06 - Seal the Instant Pot lid and set to Pressure Cook (Manual) on high for 15 minutes.
07 - Allow natural pressure release for 10 minutes, then perform quick release to release remaining pressure.
08 - Remove chicken and vegetables to a serving platter. Discard bay leaves.
09 - Optional: Set Instant Pot to Sauté. Whisk cornstarch with 2 tbsp cold water and stir into the sauce. Simmer for 2 to 3 minutes until thickened. Stir in butter for shine and richness.
10 - Spoon sauce over chicken and vegetables. Garnish with remaining bacon and chopped parsley.
