Break down the chicken into breasts, thighs, drumsticks, and wings.

Set the Instant Pot to “Sauté”. Add the bacon and cook until crisp. Add the butter.

Season chicken pieces with salt and pepper. Add to the pot and brown on all sides. Transfer to a plate.

Add the mushrooms and garlic to the pot. Cook until golden.

Pour in the wine and deglaze the pot. Use a wooden spoon to scrape up all of the brown bits from the bottom.

Simmer for 5 minutes, then add the tomato paste, beef broth, bay leaves and thyme.

Return the chicken to the pot with the pearl onions, placeing dark meat on the bottom and white meat on the top. Close and lock the lid.

Set to “Manual”, “High Pressure” and cook for 15 minutes. Do a quick release.

In a small bowl, whisk together the arrowroot and water. Set Instant Pot to “Sauté” and whisk in the arrowroot mixture. Bring to a boil and allow sauce to thicken.

Serve with Fauxtatoes or Cauliflower Rice.