Instant Pot® French Country Style Onion Chicken
Love that savory, rich flavor of French Onion Soup? Here’s a variation on that classic comfort food that uses chicken breasts (or thighs if you prefer a slightly more dark meat flavor) as a base and converts the soup into a French Onion Sauce…
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
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 (or thighs), pounded ½” thick
6-8 thin mild (non-smoked) Provolone cheese slices
* If you’re sugar-conscious, Worcestershire can be omitted.
Directions
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.