French Onion Chicken Cooked in the Instant Pot
If you love French onion soup, you’re really going to love this delicious chicken recipe made right in your Instant Pot or Pressure Cooker.
French Onion Soup has such a delicious earthy flavor with all the caramelized onions and rich beef broth all topped with a creamy melted cheese. The only things missing from this recipe is cheesy smothered croutons, but you can always serve your chicken with crusty bread and butter.
It’s fun to step away from the stove and cook in the beloved Instant Pot. It feels so much like one pot cooking with an oven attached!
Perk up Dinner by Cooking this French Onion Chicken Breast Recipe in your Instant Pot
- 1 1/4 lb. boneless chicken breasts, pounded ½” thick
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 lb. yellow onions, peeled and sliced
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 3 tablespoons balsamic vinegar
- 1/2 cup dry red wine
- 2 teaspoons Worcestershire sauce
- 1 1/4 cup beef broth
- 2 bay leaves
- 4-5 fresh thyme sprigs
- 6-8 thin Provolone cheese slices
- salt and pepper, to taste
Select the “Sauté” function and adjust to the medium setting. Add the butter and olive oil and stir until butter is melted and evenly distributed across the bottom.
Add onions and sprinkle with the garlic powder and Italian seasoning. Season with salt and black pepper, to taste, and stir to combine. Sauté, stirring occasionally, until the onions are soft and develop some color, approximately 10-15 minutes.
Add the balsamic vinegar and red wine, then deglaze the bottom of the pot with a spatula to release any browned bits. Once the liquid is reduced by one half, stir in the Worcestershire sauce, if using, and the beef broth. Push the “Cancel” button to turn the unit off.
Generously season the chicken breasts on both sides with salt and black pepper, before adding to the Instant Pot®. Top with the bay leaves and fresh thyme sprigs.
Add the lid and lock into place, making sure the pressure release valve is set to “Sealing.” Select the “Manual” button on the highest setting and adjust the cook time to 6 minutes.
When the cook time is complete, allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining pressure. Once the pin drops and the steam is no longer coming out, carefully remove the lid and discard the bay leaves and woody thyme stems.
Place the mild Provolone slices on top of the chicken breasts and cover the unit with the lid for 2 to 3 minutes, or until the cheese is thoroughly melted. Remove lid and serve immediately with your choice of sides. Enjoy!
What to Serve with French Onion Chicken in the Instant Pot?
We served our chicken with rice, but this chicken recipe will also go well with:
We are definitely onion lovers and that is one big reason why we love this recipe so much. Cooked onions add so much dept of flavor to dishes and especially when paired with beef broth and a splash of Worcestershire.
You can add even more flavor by adding a teaspoon of beef bouillon or beef base to the beef broth.
Do you LOVE the Instant Pot as Much As We Do?
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