Deep, savory braising is where this dish earns its comfort-food reputation, and the Instant Pot makes it a weeknight-friendly affair. Bacon renders down to give the pot its backbone, then chicken thighs and drumsticks get seared skin-side down until deeply golden before joining pearl onions, quartered cremini mushrooms, and garlic in a rich red wine reduction. Pressure-cooking locks in tenderness in a fraction of the traditional braise time, and the wine, broth, thyme, and bay leaf melt together into a sauce with real depth. The chicken comes out fall-apart tender with crisp-edged skin, and the glossy pan sauce clings beautifully to every piece once it's finished on the stovetop. Finished with a scatter of fresh parsley, this one plates up like a special-occasion braise while staying entirely doable on a Tuesday night. It's a comforting, satisfying option to add to a gluten free dinner rotation.
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Set the Instant Pot to Sauté (high). Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is lightly browned and crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to a small bowl, leaving the rendered fat in the pot.
Pat the chicken pieces dry and season all over with the salt and pepper. Working in two batches to avoid crowding, sear the chicken skin-side down in the bacon fat, undisturbed, for 4–5 minutes until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 2 minutes. Transfer to the bowl with the bacon.
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