If you love French onion soup, you’re really going to love this delicious alternative to basic and boring chicken breasts. I’ve always loved French Onion Soup so I couldn’t resist this combination! The great onion flavor topped with provolone cheese, Instant Pot French Onion Chicken is one of our new family favorite recipes. Even though my son insists he doesn’t like onions, he couldn’t get enough of this meal!
Tired of making the same chicken recipes, over and over?
Here are a bunch of our favorite Chicken Recipes and some made in the Instant Pot!
- Try this Instant Pot Chicken Lanzone with Baby Portobello Mushrooms
- This Chicken Marsala made in the Instant Pot is a family favorite!
- You’ll love this Sweet and Savory Instant Pot Peach Chicken with Peach BBQ Sauce
- This satisfying Instant Pot lemony Chicken and Risotto is the ultimate “one-pot” comfort food.
- Check out these 30 mouth-watering Instant Pot Chicken Recipes that are not only easy but quick to make. So, if you have been wondering what to make in your Instant Pot, browse through and see what looks yummy to you!
Prep time: 15 minutes
Sauté time: 10-15 minutes
Active cook time: 6 minutes (+ time to come to pressure)
Natural release: 5 minutes
Serves: 4-6
Ingredients needed for French Onion Chicken:
2 T. unsalted butter
1 T. extra virgin olive oil
1 lbs. yellow onions, sliced root to tip
1 t. garlic powder
½ t. Italian seasoning
Sea salt and black pepper, to taste
3 T. balsamic vinegar
½ c. dry red wine
Optional: 2 t. Worcestershire sauce*
1¼ c. 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
*To keep this recipe sugar free, omit the Worcestershire sauce from the ingredients and directions.
Directions to make French Onion Chicken:
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!
Print the Recipe:
Instant Pot® French Onion Chicken
Flavor your chicken with this French onion flavor!
Ingredients
- 2 T. unsalted butter
- 1 T. extra virgin olive oil
- 1 lbs. yellow onions, sliced root to tip
- 1 t. garlic powder
- ½ t. Italian seasoning
- Sea salt and black pepper, to taste
- 3 T. balsamic vinegar
- ½ c. dry red wine
- Optional: 2 t. Worcestershire sauce*
- 1¼ c. 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.
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