This Instant Pot French Onion Chicken recipe is an easy and delicious way to make chicken in your pressure cooker. The chicken is cooked with onions, garlic, and seasonings, and then topped with cheese for a quick and easy dinner.
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❤️ Why you'll love this recipe
- This recipe is perfect for busy weeknights or when you want a hearty and comforting meal.
- Instant Pot French Onion Chicken uses simple ingredients that are easy to find at your local grocery store.
- The pressure coker does all the work for you saving you time in the kitchen, plus clean up is easy!
Ingredients
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- unsalted butter
- olive oil
- yellow onions
- garlic powder
- Italian seasoning
- Kosher salt
- black pepper
- balsamic vinegar
- dry red wine
- Worcestershire sauce
- beef broth
- bay leaves
- fresh thyme leaves
- boneless, skinless chicken breasts
- provolone cheese
Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Press the “Sauté” function and add the butter and olive oil to the vessel. Stir until butter is melted and evenly distributed across the bottom. Add in onions and season with the garlic powder, Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. 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 and the beef broth
- Push the “Cancel” button to turn the unit off.
- Season the chicken breasts on both sides with remaining salt and black pepper, before adding to the Instant Pot®.
- Top with the bay leaves and fresh thyme sprigs. ( or ¾ teaspoon dried thyme of fresh unavailable)
- Place the lid and lock into place, making sure the pressure release valve is set to “Sealing.” Select the “Manual” button on the high and adjust the cooking time to 6 minutes.
- When the cooking 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.
- Ready to serve.
How to store, reheat, and freeze
- Leftover pressure cooker french onion can be stored in an airtight container in the fridge for up to three days.
- Reheat instant pot chicken in a skillet on medium heat until warm, or in the microwave at 50% power in 30-second increments.
- You can also freeze this recipe for up to three months. I recommend freezing the chicken without the cheese, and then adding it when you reheat.
Expert Tips
Expert Tip: If you don't have fresh thyme on hand, you can use ½ teaspoon of dried thyme but fresh really does taste best in this recipe.
Frequently Asked Questions
How long should you cook chicken in the Instant Pot?
We are use thin sliced chicken breasts for this recipe you only need to cook them for 6 minutes.
Can you overcook chicken in a pressure cooker?
Yes, you can overcook chicken in a pressure cooker, if you are uncertain if your chicken is done, check the internal temperature before you cook it longer.
What should the internal temperature of chicken breasts be?
Chicken breasts should be 165 degrees f/ 74°C when checked with an instant-read thermometer.
Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- Add some sautéed mushrooms when you deglaze the pan with the wine.
- Swap out the provolone for Swiss cheese.
- Use chicken thighs instead of chicken breasts, they will need to cook for 8 minutes.
- Add a can of drained and rinsed white beans when you deglaze the pan for a heartier meal.
- Omit the cheese for a dairy-free version.
- If you follow a gluten-free diet, in leiu of Worcestershire sauce use Amino Acids
Serving Suggestions
- My family loves when I serve this Instant Pot French Onion Chicken recipe with Homemade Mashed Potatoes. They are light, fluffy, creamy, smooth, and buttery and pair so well with this flavorful chicken.
- If you are looking for a simple vegetable side dish to pair with this easy meal, look no further than this Easy Roasted Broccoli with Garlic. It's easy, fresh, and full of flavor.
- Instant Pot Quinoa would be a great side if you have an extra pressure cooker.
- Finish off a comforting meal like this No Bake Salted Caramel Pie. It's great to make ahead and enjoy after a hearty meal.
Similar recipes
- Instant Pot Chicken Tortilla Soup is a quick and easy soup that is full of Mexican flavor and cooks so quickly in your Instant Pot.
- If you enjoy Instant Pot chicken recipes, then I recommend that you give this Instant Pot Chicken Wings recipe a try next time you are in the mood for chicken.
- Easy Instant Pot Chicken and Dumplings is classic comfort food that's family-friendly and simple to make. It's creamy, satisfying, and perfect for the cold weather. Plus, it's a family-friendly meal that even picky eaters will enjoy.
- Instant Pot Pork and Veggies is a great one-pot dinner idea.
- Check out all our Instant Pot recipes.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Instant Pot French Onion Chicken
Instant Pot French Onion Chicken is a delicious quick and easy dinner recipe. Just a few minutes of prep and you have tender chicken in a luscious brown onion gravy.
Equipment
Ingredients
Instructions
- Press the “Sauté” function and add the butter and olive oil to the vessel. Stir until butter is melted and evenly distributed across the bottom. Add in onions and season with the garlic powder, Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. 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 and the beef broth
- Push the “Cancel” button to turn the unit off.
- Season the chicken breasts on both sides with remaining salt and black pepper, before adding to the Instant Pot®.
- Top with the bay leaves and fresh thyme sprigs. ( or ¾ teaspoon dried thyme of fresh unavailable)
- Place the lid and lock into place, making sure the pressure release valve is set to “Sealing.” Select the “Manual” button on the high and adjust the cooking time to 6 minutes.
- When the cooking 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.
- Ready to serve with your favorite sides.
Nutrition
Notes
Specific Cooking times: Prep time: 15 minutes, Sauté time: 10-15 minutes, Active cook time: 6 minutes (+ time to come to pressure)Natural release: 5 minutes.
Note 1: Fresh thyme is best for this recipe for flavor. However, if only dried thyme is available, use about ½ teaspoon of dried thyme.
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