Heat a cast iron skillet over medium high heat and add the chicken thighs. Brown on both sides, about 3 minutes per side, until skin is crisp and browned.
OPTION: Brown the chicken right in the Instant Pot. You'll want a non-stick insert for this though. Remove the thighs when done cooking and set aside.
Heat the olive oil in the pot on the sauté setting and add the onions and garlic.
Add the mushrooms and cook 2-3 minutes, until they start to release some liquid.
Add the brandy and cook 1-2 minutes, until liquid has cooked down.
Add all remaining ingredients (except cream and crumbled bacon) and set to cook on high pressure for 15 minutes.
Once done cooking, let the pressure release naturally for 10 minutes. Then use the quick release to release the remaining pressure..
Turn the Instant Pot back to the saute setting (normal) and bring to a simmer.
Add the cream and simmer for 5-10 minutes, until sauce is reduced to desired level. Sauce can be thickened with a cornstarch slurry if desired - see expert tips.
Season with additional salt to taste (optional), stir in bacon crumbles and serve over egg noodles (can also be served over mashed potatoes, polenta, spaghetti, etc.).