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Instant Pot French Onion Soup with Chicken
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!
Equipment
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.