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.
Place the chicken in the Instant Pot (or keep it there depending on how you browned it) on the saute setting. Add the onions and garlic.
Let it cook for 2-3 minutes. Then add the brandy.
Cook 1-2 minutes, until liquid has cooked down.
Add all remaining ingredients (except cream) 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 salt to taste (optional) and serve over egg noodles (can also be served over mashed potatoes, polenta, spaghetti, etc.).