# Components:
→ 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)
11 - 2 bay leaves
12 - ½ tsp salt (plus additional 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 (for garnish)
# Directions:
01 - Set the Instant Pot to Sauté mode. Add diced bacon and cook until crispy, about 4 minutes. Remove bacon and reserve, leaving fat in the pot.
02 - Season chicken thighs with salt and black pepper. In batches, brown the chicken thighs on both sides, approximately 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 vegetables soften. Stir in minced garlic and tomato paste; cook for 1 minute.
04 - Pour in dry red wine and chicken broth, scraping up browned bits from the bottom. Stir in fresh thyme leaves, bay leaves, and half of the cooked bacon.
05 - Nestle the browned chicken thighs into the liquid mixture. Cancel Sauté mode.
06 - Seal the Instant Pot lid and set to Pressure Cook (Manual) on high for 15 minutes.
07 - Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
08 - Remove chicken and vegetables to a serving dish. Discard bay leaves.
09 - For a thicker sauce, set Instant Pot to Sauté. Whisk cornstarch with 2 tbsp cold water, stir into sauce, and simmer for 2 to 3 minutes until thickened. Stir in butter for richness.
10 - Spoon sauce over chicken and vegetables. Garnish with reserved bacon and chopped parsley.
