Plug in the IP with insert set in place.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides.

Press SAUTE on the IP and add oil and butter; heat until shimmering.

In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 2-4 minutes on each side. Turn with tongs or a spatula; you don’t want to pierce the skin with a fork. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches.

In the now empty IP, add all of the garlic to the pot and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the bourbon and the wine, return to a boil, and scrape the brown bits from the bottom of the pan.

Return the chicken to the IP with the juices and sprinkle with the thyme leaves.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 20 minutes on HIGH pressure.

When the IP beeps after pressure cooking for 20 minutes, allow your IP to naturally release pressure for 10 minutes.

When the display reflects L10:00, turn the setting on top of your IP to VENTING to quickly release any remaining pressure.

Open up your IP when the pin has dropped.

Remove the chicken and transfer to a platter; cover with aluminum foil to keep warm.

Add ½ of the sauce from the pot into a 2-cup measuring cup. Whisk in flour and then transfer mixture back into the IP.

Press SAUTE and allow sauce to come to a boil.

Add the remaining tablespoon of bourbon and the cream to the pot, and boil for 3 minutes.

Add salt and pepper, to taste. Pour the sauce and the garlic over the chicken and serve hot.