Instant pot french onion soup with chicken is a quick and flavorful meal, that will leave your taste buds begging for more. Made with tender chicken, caramelized onions, and a savory broth, this recipe is a must-try!
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Our instant pot French onion soup with chicken is perfect for a delicious and hassle-free dinner option. This twist on a classic recipe brings together the rich flavors of caramelized onions and juicy chicken in just a faction of the time. With just some simple ingredients, you can have a warm and satisfying bowl of soup in no time.
If you’re looking for more instant pot recipes, try these Instant Pot Chicken Marsala, Instant Pot Chicken and Broccoli Casserole, and Pressure Cooker Honey Garlic Chicken.
Why We Love This Instant Pot French Onion Soup with Chicken
This instant pot onion soup with made is a classic recipe that is sure to become a family favorite. This easy and delicious soup is made with simple ingredients making it perfect for busy weeknights.
- 30-Minute Meal: With the help of the instant pot, this French onion soup can be whipped up in just 30 minutes, making it a quick and convenient option for busy days.
- Adaptable: You can easily adjust this soup to be sugar free by removing the Worcestershire sauce from the ingredients.
- Makes Great Leftovers: If you have leftovers of this delicious soup, don’t worry! You can get creative with your soup leftovers and use them for a sandwich filling or as a topping to potatoes. Serve with a toasted French baguette.
Ingredient Notes for Chicken and Onion Soup in the Instant Pot
- Chicken Breast: The chicken breast adds a tender and protein-rich element to the soup. For the best results, use boneless and skinless chicken breasts.
- Italian Seasoning: The Italian seasoning brings a robust flavor to this dish, enhancing the taste of the onions and chicken. If you don’t have this seasoning on hand, our homemade Italian seasoning recipe is so easy to make.
- Beef Broth: Try beef stock for a richer flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions to Make Instant Pot French Onion Soup with Chicken
- Chicken variation: If you aren’t a fan of chicken breast and prefer dark meat, you can easily swap the breast for boneless skinless chicken thighs instead.
- Cooking variation: For a more hands-off approach, you can make this onion soup with chicken in a crock pot! Just adjust the cooking time accordingly to ensure the chicken is fully cooked and the onions are tender.
How to Make Pressure Cooker French Onion Soup with Chicken
It’s time to grab your pressure cooker and indulge in this French onion soup with chicken. Enjoy the comforting flavors and the ease of preparation that makes this recipe stand out.
These are the basic steps for making pressure cooker French onion soup with chicken. Refer to the full, printable recipe card below for detailed instructions.
Step 1: Saute Onions
Set your instant pot to the saute setting and adjust to medium. Add the butter and oil and stir until the butter is completely melted. Then add the onions and then sprinkle with garlic powder and Italian seasoning. Season with the desired amount of salt and pepper and stir. Saute for about 10-15 minutes, stirring often, until the onions are soft and all the same color.
Step 2: Deglaze Instant Pot
Pour the balsamic vinegar and red wine into the instant pot and stir occasionally. Use a spatula to deglaze the bottom of the pot and release any browned bits. Once the vinegar and wine mixture is reduced to one-half, add in the Worcestershire sauce and beef broth. Push the cancel button to turn it off.
Step 3: Season and Cook Chicken
Season both sides of your chicken breast generously with salt and pepper. Add seasoned chicken to the instant pot and top with bay leaves and thyme sprigs. Lock the lid into place and set the pressure valve to sealing. Click the manual button and set to the high pressure setting. Adjust the time and cook for 6 minutes.
Step 4: Release Pressure and Add Cheese
After cooking the chicken, do a pressure release naturally for 5 minutes and then quickly release any remaining pressure. Carefully remove the lid and discard the bay leaves and thyme stems. Add the provolone slices to the top of the chicken and cover with a lid for 2-3 minutes or until the cheese is fully melted. To make the cheese a golden brown place under the broiler and broil for a few minutes. Serve with French bread or baguette slices.
Recipe FAQs to Make French Onion Soup with Chicken
Expert Tips for Making This Favorite Instant Pot Soup Recipe
These tips will help take your instant pot French onion soup with chicken to the next level! This soup will delight your taste buds with every spoonful. Enjoy the comforting amoras and rich flavor of this beloved soup in the comfort of your own home.
- Fresh Herbs: To elevate the presentation and add a touch of freshness, top each serving with some fresh herbs. Chopped parsley, thyme, or chives will work wonderfully.
- Cheese Varieties: This recipe calls for mild provolone but for more flavor, try using a gruyere or Swiss cheese. Don’t be afraid to try different cheeses based on your preference.
- Mix up the Ingredients: A dry white wine or a sherry can also be wonderful for this instant pot or pressure cooker recipe.
What to Serve with Instant Pot French Onion Soup with Chicken
Instant Pot French Onion Soup with Chicken
Equipment
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Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Extra-virgin olive oil
- 1 pound Yellow onions, sliced from root to tip
- 1 teaspoon Garlic powder
- ½ teaspoon Italian seasoning
- 1 teaspoon Sea salt
- 1 teaspoon Black pepper
- 3 tablespoons Balsamic vinegar
- ½ cup Dry red wine
- 2 teaspoons Worcestershire sauce, optional
- 1¼ cups Beef broth, preferably organic
- 2 Bay leaves
- 4 to 5 Fresh thyme sprigs
- 1¼ pounds Boneless, skinless chicken breasts, pounded ½-inch thick
- 6 to 8 slices Mild, non-smoked Provolone cheese
Instructions
- Select the Sauté function on the Instant Pot and set it to medium. Add the butter and olive oil. Cook until the butter is completely melted.
- Add the sliced onions, garlic powder, Italian seasoning, sea salt, and black pepper. Stir to coat the onions. Sauté for 10 to 15 minutes, stirring occasionally, until the onions are soft and lightly browned.
- Add the balsamic vinegar and dry red wine. Use a spatula to scrape the bottom of the pot and loosen the browned bits. Cook until the liquid has reduced by half.
- Stir in the Worcestershire sauce, if using, and beef broth. Press Cancel to turn off the Instant Pot.
- Season both sides of the chicken breasts with salt and black pepper. Place the chicken in the Instant Pot over the onion and broth mixture. Add the bay leaves and fresh thyme sprigs.
- Secure the Instant Pot lid and set the pressure release valve to Sealing. Select the highest pressure setting and set the Manual cook time to 6 minutes.
- When the cooking time is complete, allow the pressure to release naturally for 5 minutes. Carefully perform a quick release to release the remaining pressure. Once the pressure pin drops and steam has stopped escaping, remove the lid.
- Remove and discard the bay leaves and thyme stems.
- Arrange the Provolone slices over the chicken. Cover the Instant Pot and let it stand for 2 to 3 minutes, or until the cheese is completely melted.
Christina’s Notes
- Fresh herbs: Top each serving with chopped parsley, thyme, or chives for fresh flavor and color.
- Change the cheese: Mild Provolone is the cheese called for in the recipe, but Gruyère or Swiss cheese can be used for a different flavor.
- Make sure the chicken breasts are pounded to an even ½-inch thickness so they cook consistently.
- Don’t skip deglazing the Instant Pot after adding the balsamic vinegar and red wine. Scrape up the browned bits from the bottom before pressure cooking.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.