Step 1

Select the saute function on the instant pot. Lightly grease with cooking spray or a bit of cooking oil, and toss in the chopped bacon. Cook for 4-5 minutes, or until bacon is crispy to your liking. Remove the bacon, and reserve 1 tbsp of bacon grease into the pan (we'll use it for the chicken).

Step 2

Sprinkle the chicken with salt and pepper. Add the chicken to the pot and cook for about 3 minutes per side, or until chicken is lightly browned. Set aside.

Step 3

If the pot is dry, add in a bit more cooking oil and toss in the onion. Cook for 2-3 minutes, then add the minced garlic. Cook for another minute and select cancel.

Step 4

Now add in the mushrooms, carrots, and salt. Pour in the wine, and deglaze the Instant Pot. Using a spatula or wooden spoon, scrape off any leftover browned bits. This helps to prevent the burn function. Now add in the chicken broth, tomato paste, fresh thyme, and bay leaves.

Step 5

Nestle the chicken on top (the bacon will go in later). Secure the lid. Cook on high pressure for 12 minutes. Use a quick release. Once the steam is released, remove the lid.

Step 6

Stir together the arrowroot starch with 2 tbsp of water. Pour inside the mixture to let it thicken. Select the cancel function on the Instant Pot and let it sit for about 10 minutes to rest before serving. Add the bacon back to the pot.

Step 7

Serve as a thick stew, or over mashed potatoes or mashed cauliflower.