# What You 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 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 thyme
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
# How To Make:
01 - Set Instant Pot to Sauté mode. Add diced bacon and cook until crispy, about 4 minutes. Remove bacon and reserve, leaving rendered fat in the pot.
02 - Season chicken thighs with salt and pepper. Brown in batches on both sides for about 3 minutes per side. Remove and set aside.
03 - Add diced onion, sliced carrots, and quartered mushrooms to the pot. Cook for 4 to 5 minutes until softened. Stir in minced garlic and tomato paste; cook 1 minute more.
04 - Pour in red wine and chicken broth, scraping up browned bits from the bottom. Stir in thyme, bay leaves, and half of the cooked bacon.
05 - Return chicken thighs to the pot, nestling them in the liquid. Cancel Sauté mode, seal Instant Pot lid and cook on high pressure (Manual) for 15 minutes.
06 - Allow a natural pressure release for 10 minutes, then carefully release remaining pressure manually.
07 - Transfer chicken and vegetables to a serving platter. Discard bay leaves.
08 - To thicken sauce, set Instant Pot to Sauté. Whisk cornstarch with 2 tablespoons cold water and stir into sauce. Simmer 2 to 3 minutes until thickened. Stir in butter to finish.
09 - Spoon sauce over chicken and vegetables. Garnish with reserved bacon and chopped parsley.
