In a medium bowl combine the chicken or bone broth, mustard, garlic, thyme, sea salt, pepper, and ground coriander. (and red wine if you choose to use it). * The alcohol in the wine will burn off when you reduce the mixture later, but if you are concerned skip it.
Mix the ingredients together with a wisk.
Select the saute setting on the Instant Pot and add the butter, ghee or oilve oil.
Add the onions and heat for about 5 minutes until the onions are soft and translucent.
Add the chicken pieces to the onions and mix together.
Add the broth mixture to the pot and stir everything together.
Put the lid on the top of the Instant Pot and make sure the pressure release is set to sealing. Cancel the saute cycle, and select a manual cooking time of 8 minutes at high pressure.
After 8 minutes let the pot sit for 10 minutes to naturally release some pressure. Then move the release valve to venting and be careful as the remaining steam is released.
Remove the chicken and set aside. Cancel the cycle and select saute. Continue to cook the broth mixture about 8 more minutes to reduce the sauce. Then turn off the Instant pot.
Add the chicken back to the reduced sauce and serve.