This instant pot French onion chicken recipe is a delicious alternative to basic and boring chicken breasts, especially if you love French onion soup.
The flavor of French onion soup has worked well in many recipes. This tasty chicken version is definitely one the whole family will enjoy!
History
French onion soup, or soupe à l’oignon gratinée in French, has been around for centuries. It made its way to the US around 1861. Since then we have adapted it to a variety of culinary specialties, such as the renowned French onion dip.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoons extra virgin olive oil
- 1 lbs. yellow onions, sliced root to tip
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Sea salt and black pepper, to taste
- 3 tablespoons balsamic vinegar
- ½ cups dry red wine
- Optional: 2 teaspoons Worcestershire sauce*
- 1¼ cups beef broth, preferably organic
- 2 bay leaves
- 4-5 fresh thyme sprigs
- 1¼ lbs. boneless skinless chicken breasts, pounded ½” thick
- 6-8 thin mild (non-smoked) Provolone cheese slices
Equipment
- Instant pot – the modern pressure cooker that makes cooking delicious meals fast by using high pressure a total breeze.
Instructions
- 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.
- Season generously 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.
- Allow the pressure to release naturally for 5 minutes, when the cook time is complete, 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 to let the cheese melt. Remove lid and serve immediately with your choice of sides. Enjoy!
Cooking Tips
- To keep this recipe sugar free, omit the Worcestershire sauce from the ingredients and directions.
- Top with crispy fried onions for texture.
Pairs with:
- Chardonnay – our favorite white wine for this delicious meal!
- Red Bordeaux
- Pinot Noir
Goes well with:
- Garlic bread or our favorite version – slices of Texas toast!
- Rice
- Potatoes
- Garden Salads
- Bread
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Yield: 6
Instant Pot French Onion Chicken
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Instant pot French onion chicken is a delicious alternative to basic and boring chicken breasts, especially if you love French onion soup.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoons extra virgin olive oil
- 1 lbs. yellow onions, sliced root to tip
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Sea salt and black pepper, to taste
- 3 tablespoons balsamic vinegar
- ½ cups dry red wine
- Optional: 2 t. Worcestershire sauce*
- 1¼ cups beef broth, preferably organic
- 2 bay leaves
- 4-5 fresh thyme sprigs
- 1¼ lbs. boneless, skinless chicken breasts, pounded ½” thick
- 6-8 thin mild (non-smoked) Provolone cheese slices
Instructions
- 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!
Notes
To keep this recipe sugar free, omit the Worcestershire sauce from the ingredients and directions.