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Instant Pot French Onion Chicken (Easy One-Pot Dinner)

Tender chicken breasts with caramelized onions, red wine, and melted provolone cheese. All the flavors of French onion soup in an easy Instant Pot dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 21 minutes
Natural release 5 minutes
Servings: 4
Course: Main Course
Cuisine: American, French
Ingredients Equipment Method

Ingredients
  

For the Onions:
  • 2 T. unsalted butter
  • 1 T. extra virgin olive oil
  • 1 lb. yellow onions sliced root to tip
  • 1 t. garlic powder
  • ½ t. Italian seasoning
  • Sea salt and black pepper to taste
For the Sauce:
  • 3 T. balsamic vinegar
  • ½ c. dry red wine
  • 2 t. Worcestershire sauce optional – omit for sugar-free
  • 1¼ c. beef broth preferably organic
  • 2 bay leaves
  • 4-5 fresh thyme sprigs
For the Chicken:
  • 1¼ lbs. boneless skinless chicken breasts, pounded ½” thick
  • Sea salt and black pepper to taste
  • 6-8 thin slices mild non-smoked Provolone cheese

Equipment

  • Instant Pot Minimum 6 qt

Method
 

  1. Select “Sauté” function on medium setting. Add butter and olive oil, stirring until butter melts and coats the bottom evenly.
  2. Add sliced onions, sprinkle with garlic powder and Italian seasoning. Season with salt and pepper. Sauté, stirring occasionally, until onions are soft and golden brown, 10-15 minutes.
  3. Add balsamic vinegar and red wine. Scrape the bottom of the pot with a spatula to release any browned bits. Let liquid reduce by half, about 2-3 minutes.
  4. Stir in Worcestershire sauce (if using) and beef broth. Press “Cancel” to turn off sauté function.
  5. Generously season chicken breasts on both sides with salt and pepper. Add to the Instant Pot. Top with bay leaves and fresh thyme sprigs.
  6. Lock lid into place with pressure release valve set to “Sealing.” Select “Manual” or “Pressure Cook” on high and set timer for 6 minutes.
  7. When timer goes off, allow pressure to release naturally for 5 minutes, then quick release any remaining pressure. Once pin drops and steam stops, carefully remove lid.
  8. Discard bay leaves and woody thyme stems. Place Provolone slices on top of chicken breasts. Cover with lid (no pressure) for 2-3 minutes until cheese melts completely.
  9. Serve immediately with sauce spooned over the top.