Instant Pot French Onion Chicken

Four pieces of chicken in an Instant Pot with brown gravy.

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.

Course Main Course

Cuisine American

Keyword french onion chicken, instant pot french onion chicken, pressure cooker french onion chicken

Prep Time 15

Cook Time 6

Saute/ Natural Release 20

Total Time 41

Servings servings

Calories 337kcal

Author Eileen Kelly

Equipment

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6 quart Instant Pot

Ingredients

2 Tablespoons unsalted butter
1 Tablespoon olive oil
2 large yellow onions, peeled and thinly sliced
1 teaspoon garlic powder
½ teaspoon Italian seasoning
¾ teaspoon Kosher salt divided into ¼ teaspoon for the onions and ½ teaspoon for the chicken
½ teaspoon black pepper, divided divided into ¼ teaspoon each for onions and chicken
3 Tablespoons balsamic vinegar
½ cup dry red wine
2 teaspoons Worcestershire sauce
1 ¼ cup beef broth
2 bay leaves
5 fresh thyme leaves note 1
1 ¼ pounds boneless, skinless chicken breasts pounded ½-inch thick (12.70mm)
6-8 thin slices, provolone cheese

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.

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.

Nutrition