Save to Pinterest Tender chicken breasts simmered with caramelized onions and a savory, herb-infused broth, topped with melted Gruyère cheese for a comforting, French-inspired meal all made quickly in the Instant Pot.
I first created this Instant Pot French Onion Chicken when craving those rich, caramelized onion flavors but didn't have hours to spend at the stove. The Instant Pot takes all the fuss out of preparation, delivering impressive results every single time!
Ingredients
- Chicken: 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g), 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil
- Onions: 2 large yellow onions, thinly sliced, 2 tablespoons unsalted butter
- Broth & Flavorings: 3 cloves garlic (minced), 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves), 1/2 teaspoon dried rosemary, 1/2 cup dry white wine (optional; substitute with more broth if desired), 1 cup beef broth (low sodium preferred), 1 tablespoon Worcestershire sauce, 2 teaspoons cornstarch (mixed with 2 teaspoons cold water)
- Topping: 4 slices French baguette (optional, use gluten-free if needed), 1 cup shredded Gruyère cheese (or Swiss cheese)
Instructions
- Season the Chicken:
- Season the chicken breasts on both sides with salt and pepper.
- Caramelize the Onions:
- Set the Instant Pot to Sauté mode. Add olive oil and butter. Once melted, add the sliced onions. Sauté for 8 to 10 minutes, stirring frequently, until onions are golden and caramelized.
- Layer Flavorings:
- Add minced garlic, thyme, and rosemary. Sauté for 1 more minute until fragrant.
- Deglaze Pot:
- Pour in the white wine (if using) and deglaze the pot by scraping up any brown bits. Allow wine to reduce for 2 minutes.
- Add Liquids and Chicken:
- Stir in beef broth and Worcestershire sauce. Nestle the seasoned chicken breasts into the onion mixture. Cancel Sauté mode.
- Pressure Cook:
- Secure the lid and set to Manual or Pressure Cook on high for 8 minutes.
- Release Pressure:
- When cooking is complete, allow a natural release for 5 minutes, then quick release any remaining pressure.
- Thicken Sauce:
- Remove the chicken and set aside, tented with foil. Turn the Instant Pot back to Sauté. Stir in the cornstarch slurry and simmer for 2 to 3 minutes, until the sauce thickens.
- Serve or Broil:
- Return chicken to the pot, spooning the onion sauce over each piece. (Optional) Preheat broiler. Place chicken breasts on a baking sheet, top each with a slice of baguette and a generous amount of Gruyère cheese. Broil for 2 to 3 minutes, until cheese is bubbly and golden. Serve hot, spooning extra onion sauce over each serving.
Save to Pinterest This recipe quickly became a favorite at our family table, especially on chilly nights when we crave cozy comfort without spending all day cooking.
Required Tools
Instant Pot or electric pressure cooker, chefs knife, cutting board, wooden spoon or spatula, measuring cups and spoons, baking sheet (if broiling cheese topping)
Allergen Information
Contains dairy (butter, cheese) and gluten (baguette; substitute gluten-free bread if needed). Double-check Worcestershire sauce for fish/soy allergens and ensure broth is gluten-free if required.
Nutritional Information
Per serving with baguette and cheese: 410 calories, 18 g fat, 18 g carbohydrates, 44 g protein.
Save to Pinterest Serve this Instant Pot French Onion Chicken piping hot with some extra sauce on top for a truly comforting meal. Enjoy every flavorful bite!
Common Recipe Questions
- → What type of cheese is best for topping?
Gruyère cheese is ideal for its nutty flavor and excellent melting qualities, but Swiss, mozzarella, or provolone work well as alternatives.
- → Can I omit the bread topping?
Yes, leaving out the bread simplifies the dish and lowers carbohydrates, while extra onions and cheese keep it flavorful and satisfying.
- → Is white wine necessary in the cooking process?
White wine adds depth and acidity, but you can substitute with extra broth if preferred or to keep it alcohol-free.
- → How do I achieve caramelized onions quickly?
Sauté thinly sliced onions over medium heat, stirring frequently to prevent burning. This process takes about 8-10 minutes for rich golden color.
- → What is the purpose of the cornstarch slurry?
The cornstarch mixed with cold water thickens the onion broth into a smooth, flavorful sauce that coats the chicken perfectly.