Pressure Cooker Chicken Pot Roast

4 Slices Thick-Cut Bacon, Cut Into 1/2-inch Pieces
4 Bone-In Skinless Chicken Thighs
Fat Boy Prime Angus Rub
8-10 oz Sliced Mushrooms
3 Medium Carrots, cut into 1 1/2-inch Pieces
1 Tbsp Tomato Paste
2 Cloves Garlic, Minced
10 Sprigs Fresh Thyme (or 1 tsp Dried Thyme)
1 1/2 cups Dry Red Wine
1 Medium Onion, Chopped (1-inch Pieces)
1 Bay Leaf
1 Tbsp Butter, Softened
1 Tbsp Flour
Chopped Fresh Parsley (optional)

1. Press Saute; cook bacon until crisp. Remove and set aside.
2. Lightly coat each side of the chicken with olive oil. Season both sides with Fat Boy Prime Angus Rub (trust us … remember it is “Pot Roast” Chicken!) Saute chicken in bacon drippings, approximately 8 minutes on each side. Remove and set aside.
3. Add mushrooms and carrots to pot; cook for 6 minutes stirring occasionally and scraping bits off the bottom of the pan.
4. Add tomato paste, garlic, thyme, and half the onion. Cook for approximately 2 minutes.
5. Add wine; cook about 10 minutes or until reduced by half.
6. Return chicken to pot with the bacon and bay leaf.
7. Secure lid and move pressure release valve to sealing position. Press Pressure Cook or Manual. Cook on high pressure for approximately 14 minutes.
8. Mix butter and flour in a small bowl until well blended.
9. When cooking is complete, press cancel and use the quick release. Remove chicken and vegetables to a platter with a slotted spoon. Remove and discard thyme sprigs and bay leaf.
10. Press Saute; add remaining onions and butter mixture to pot. Cook and stir approximately 2-3 minutes or until sauce thickens. Season with salt and pepper as desired.
11. Pour sauce over chicken and vegetables. Garnish with parsley if desired.