Trim most of the fat off of the chicken thighs. Cut each thigh into small pieces and season with salt and pepper.

Spray the Instant Pot liner with olive oil spray.

Add 1 t. olive oil.

Press "Sauté," on Instant Pot.

When Instant Pot is hot, add onions. (I like to chop my onions in the food processor with the garlic. My kids will eat them if they are finely minced). Sauté for a few minutes.

Add mushrooms and about 1 t. butter. Spray the mushrooms with a small amount of oil and sauté for a few minutes. Add chicken and cook until most of it is no longer pink on the outside. The onions will stick but don't worry, we'll deglaze them soon.

Add 1/2 c. Madeira wine and deglaze the bottom of the pot by scraping all the onion and chicken bits. Turn off Instant Pot.

Put on the lid, make sure seal is correct and manual pressure cook for 8 minutes with vent closed.

When done, allow to sit for another 10 minutes, then release pressure. Turn off.

While chicken is cooking, cook asparagus in microwave for 2 minutes. (I like to do this by putting the asparagus in a microwave safe bowl, sprinkle a few drops of water over the top, then cover with a plate. Cook 2 minutes. Leave plate on bowl to steam and set aside).

When Instant Pot is done and pressure has been release, add salt to taste. Bring to a boil using the "Sauté," setting.  Add in cooked asparagus. (Drain off any water on asparagus first).

In a small cup, add 2 T. cornstarch. Add in about 1/8 c. of the liquid mixture (try to get just the liquid, not the mushrooms and chicken). Stir well.  Then add cornstarch mixture back into Instant Pot and cook for a few minutes until thick. (If you add the cornstarch directly to the Instant Pot mixture it will make the sauce lumpy).

Add in 1 T. of Madeira wine and half and half to the mixture and combine. Heat thoroughly. (See note at bottom).

Spoon mixture over chicken, top with 1 T. mozzarella, dash of parmesan and fresh parsley.  Serve with rice, zucchini noodles, butternut squash noodles, or pasta.