Place the chicken in a container or bowl and add the garlic and wine and cover with plastic film.  Place in the fridge to marinate for at least 2 hours and overnight is best if you can. After we have completed the marinate - we are going to take out the chicken to brown it- but keep the marinade as we will later add it to the instant pot when we pressure cook.

Next, remove the chicken and let it drain. 

Select sauté on the one-pot (push the sauté button to get the hot setting which is has the “More” showing. Wait until the display switches from On to HOT and add the diced bacon to the pressure cooker pot. Brown the bacon until crisp, stirring frequently. Now remove and set aside the bacon to a plate, leaving the bacon fat in the pot.

Add 1 tablespoon olive oil to the pot.  Now add the baby onions and cook till they start to go brown. Then remove them as set aside on a plate.

Now put in the mushrooms and again cook till they start browning. Take them out as set them aside also.

Now sauté the sliced onions first, then add in the garlic for about 1-2 minutes and again remove from the pot. (Turn off the Pot)

Season the chicken with salt and pepper and lightly coat with the flour. The flour will also help thicken up the sauce later. Now again select sauté MORE and put the chicken into the instant pot - brown on both sides in the bacon fat. Remove the chicken to a plate, leaving the fat in the pan and leaving the Instant Pot on.

Add the wine quickly to deglaze the pot (stir with a wooden spoon to remove any brown bits that are stuck to the bottom) and let it reduce by about 30% to concentrate the flavor. 

Stir in the chicken stock, bay leaf, thyme, celery, mushrooms, and carrots.

Add back the chicken to the pot, along with any juices that have collected on the platter.

Select 15 minutes on High Pressure and let it naturally release the pressure for about 10 minutes.

Now remove the chicken from the pressure cooker pot to a serving plate.

Combine the 1 tablespoon cornstarch and 1/2 cup water, whisking until there are no lumps. 

Turn on the pressure cooker to sauté again with the liquid from the pressure cooking still in the pot. Add cornstarch mixture to the sauce in the pot stirring constantly - make sure it boils while stirring constantly.

Next add back the bacon, mushrooms, and baby onions stirring again gently to mix them in and warm them at the same time.

Taste the sauce to check it is seasoned ok - and if necessary add tiny amounts of salt or pepper to get the taste to your liking.

After sauce thickens you can pour it over the chicken and your choice of side dish. We love placing the chicken on top of mashed potato and then gently pouring the thickened sauce over the plate. Garnish with some Italian parsley if you have it.