# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon olive oil
→ Onions
05 - 2 large yellow onions, thinly sliced
06 - 2 tablespoons unsalted butter
→ Broth & Flavorings
07 - 3 cloves garlic, minced
08 - 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
09 - ½ teaspoon dried rosemary
10 - ½ cup dry white wine (optional; substitute with additional broth as needed)
11 - 1 cup low sodium beef broth
12 - 1 tablespoon Worcestershire sauce
13 - 2 teaspoons cornstarch mixed with 2 teaspoons cold water
→ Topping
14 - 4 slices French baguette (optional; use gluten-free if required)
15 - 1 cup shredded Gruyère cheese or Swiss cheese
# How to Make It:
01 - Season both sides of chicken breasts with salt and black pepper.
02 - Select Sauté mode on the Instant Pot. Add olive oil and butter. When melted, add sliced onions and cook, stirring frequently, until golden and caramelized, about 8 to 10 minutes.
03 - Incorporate minced garlic, thyme, and rosemary; sauté for an additional minute until fragrant.
04 - Pour in white wine if using, scraping the bottom to loosen browned bits. Simmer and reduce for 2 minutes.
05 - Stir in beef broth and Worcestershire sauce.
06 - Nestle seasoned chicken breasts into the onion mixture and cancel Sauté mode.
07 - Secure lid and set the Instant Pot to Manual or Pressure Cook on high for 8 minutes.
08 - Allow natural pressure release for 5 minutes, then perform a quick release for any remaining pressure.
09 - Carefully remove chicken breasts and tent with foil to keep warm. Return pot to Sauté mode.
10 - Stir the cornstarch slurry into the pot and simmer for 2 to 3 minutes until thickened.
11 - Return chicken to the pot, spooning the onion sauce over each piece.
12 - Preheat broiler. Place chicken breasts on a baking sheet, top each with a slice of baguette and a generous amount of shredded Gruyère cheese. Broil for 2 to 3 minutes until cheese is bubbly and golden brown.
13 - Serve the chicken hot, spooning extra onion sauce over each portion.
