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French Onion Soup Chicken IP

The Instant Pot is IT! Wow, I can’t believe I was so on the fence about this.
This recipe is adapted from Pressure Luck Cooking. His video’s are amazing. You have to try this!!

My version:

2 whole onions, halved then sliced, not too thin, so they are half a ring.
1 chicken breast (this actually feed the three of us!!) sliced thin, and pounded a bit to make sure they were all the same thickness. Lightly salt, pepper, onion powder, flour. Shake off excess flour.
Garlic Bread. I used sourdough bread, sliced about 1 inch thick, with garlic butter (butter and garlic salt) Next time I will likely use Texas garlic bread.

Turn IP to sauté, add oil and butter, add onions. Keep stirring, about 15 minutes until they are caramelized.

Remove to bowl.

On sauté, add oil and some butter to cover bottom of IP. Add chicken. Set timer for one minute on each side. Remove to plate.

Add back onions, add broth (about 2 -3 inches in 8 quart IP, I should have measured, it was likely 3 cups) with 2 heaping spoonfuls of ‘better than beef boullion’

I didn’t have onion soup mix or onion soup in cans.. I did have onion flakes, so I added 2 rounded tablespoons of them. Simmer for a few minutes. Add back chicken.

Cover and have ‘sealing’ position.

Pressure cook 5 minutes.

Put garlic bread in oven at 425 to toast, turn. Remove from oven. I put them in a deep skillet, topped with parmesan cheese.

Leave chicken in the IP for 10 minutes. Release the pressure. Open.

Remove chicken.

Add 2 tbsp of cornstarch to 2 tbsp of water, mix well, add to sauce, stir. It will start to thicken in a minute or two.

Add back chicken.

Turn off IP.

Put chicken on toasted garlic bread. Spoon some sauce on top. Add swiss cheese.

Put in oven on broil for a minute or two until bubbly and brown.

Add more sauce.




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