Instant Pot French Onion Chicken Recipe

This Instant Pot French Onion Chicken Recipe is a delicious meal that can be made in under an hour! If you love French onion soup, you’re really going to love this delicious alternative to basic and boring chicken breasts.

I know that many of you aren’t shopping in stores right now, so you might consider grabbing some farm fresh chicken from Perdue Farms, which will be delivered right to your door. It’s convenient, easy, and ensures that you won’t have to leave home!

Which chicken part is healthiest?

Chicken breast is the leanest meat on the bird, so that’s why many healthier recipes call for chicken breasts, as opposed to drumsticks, thighs, and wings, which have more calories.

How can I cook chicken safely?

Chicken can be cooked safely when you follow guidelines. Make sure that your chicken is properly thawed, and cooked properly. Avoid cross contamination.

Can you put frozen meat in instant pot?

Yes, you absolutely can put frozen meat into an Instant Pot. The pressure cooking quickly cooks frozen food to a safe temperature.

What size Instant Pot Should I buy?

A 6 quart Instant Pot is ideal for a family of 4. If you are cooking for a larger family, the 8 quart would be best. I’ve added quick shopping links to both sizes below, as well as the Ninja Foodi, and an Instant Pot cookbook.

What recipes besides this French Onion Chicken Recipe do you recommend?

We’ve got a lot of great recipes that I think you will enjoy. I suggest the ones listed below, and feel free to browse our site for more delicious recipes!

• INSTANT POT CHICKEN WINGS WITH SESAME GARLIC SAUCE
• VEGETABLE SOUP RECIPE EASY IN INSTANT POT

Yield: 4-6

Instant Pot French Onion Chicken Recipe

Print

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

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

If you would like to keep this recipe sugar free, omit the Worcestershire sauce that this recipe calls for.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 638Total Fat: 33gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 191mgSodium: 860mgCarbohydrates: 18gFiber: 2gSugar: 8gProtein: 60g

WHICH CHICKEN PART IS HEALTHIEST?

Chicken breast is the leanest meat on the bird, so that’s why many healthier recipes call for chicken breasts, as opposed to drumsticks, thighs, and wings, which have more calories.

HOW CAN I COOK CHICKEN SAFELY?

Chicken can be cooked safely when you follow guidelines. Make sure that your chicken is properly thawed, and cooked properly. Avoid cross contamination.

CAN YOU PUT FROZEN MEAT IN INSTANT POT?

Yes, you absolutely can put frozen meat into an Instant Pot. The pressure cooking quickly cooks frozen food to a safe temperature.