Set the Instant Pot to Saute mode. After it gets hot, pour in 1 Tablespoon of olive oil.
Add the chopped garlic and onions and saute for 2-3 minutes.
Chop the bacon and add the bacon and the Paprika to the Instant Pot. Saute with the garlic and onions for 1 minute.
Add the chicken thighs and saute until each side is lightly browned, turning over once to saute each side.
Next, add in the fresh mushrooms, fresh spinach, and sun-dried tomatoes on top of the seared chicken thighs and continue to saute the ingredients.
In a bowl, combine the dijon mustard, sour cream and whole grain mustard. Remove the chicken from the Instant Pot and take a basting brush and coat the chicken thighs in the creamy dijon mustard cream sauce.
Pour the white wine into the Instant pot and stir ingredients well.
Place the chicken thighs back into the Instant Pot. Add in the fresh thyme springs and lock the lid to seal. Close the steam valve.
Set the Instant Pot to the Poultry setting and set the timer to cook for 8 minutes if the chicken is thawed, 15 minutes if the chicken is frozen. Note that during this cooking process, steam will start escaping the Instant Pot. This is a normal part of the process.
After the timer runs out, move the valve to release the pressure. Once the steam has stopped and it has completely depressurized, remove the chicken and place onto a plate.
Set the Instant Pot back to Saute mode. Once it gets hot and the sauce starts to lightly boil, add 1 Tablespoon of Arrowroot or Cornstarch to 1 Tablespoon of water in a small bowl and mix well. Then, pour the liquid mixture and whisk until the sauce becomes thicker.
Add the chicken back to the Instant Pot so the sauce covers the chicken and mix lightly to combine. Turn Your Instant Pot off and you are now ready to serve. Store any leftovers in the refrigerator.