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–+ servings

Instant Pot French Onion Chicken

This Instant Pot French Onion Chicken transforms the deep, rich flavors of classic French onion soup into a hearty, cheesy chicken dish served over garlic toast.
Cooked quickly in the Instant Pot, this dish delivers tender chicken, caramelized onions, and a savory sauce in under an hour, making it a perfect addition to your collection of instant pot recipes.
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Prep Time 5 minutes
Total Time 45 minutes
Course Main Dish
Cuisine French Inspired
Servings 4

Equipment

  • Instant Pot (or other pressure cooker)
  • Tongs
  • Casserole dish (for optional broiling)

Ingredients
  

For the Chicken

  • 2 pounds boneless, skinless chicken breasts sliced into fillets (¼ inch thick)
  • ½ cup all-purpose flour,mixed with a pinch of onion powder, garlic salt, and black pepper for dredging
  • ¼ cup extra-virgin olive oil
  • 4 tablespoons ½ stick salted butter, divided
  • 2 Vidalia (sweet) onions sliced into thin strands

For the Sauce

  • 2 18.5-ounce cans non-condensed French onion soup
  • 3 tablespoons cornstarch
  • 1 packet onion soup/dip mix optional

For Assembly

  • 6-8 slices Texas toast or frozen garlic bread
  • 8-10 slices Swiss cheese
  • Crispy fried onions for garnish optional

Instructions
 

  • Prepare the Chicken – Dredge the sliced chicken fillets in the seasoned flour mixture, coating evenly, and set aside.
  • Sauté in the Instant Pot – Set the Instant Pot to "Sauté" mode on high heat. Add olive oil and 2 tablespoons of butter, letting it melt for about 3 minutes.
  • Sear the Chicken – Working in batches, lightly brown each chicken fillet for about 1 minute per side, then remove and set aside. Leave excess oil in the pot for added flavor.
  • Caramelize the Onions – Add the remaining 2 tablespoons of butter to the pot. Once melted, stir in the onions and sauté for about 10 minutes, stirring occasionally, until they soften and slightly brown. Scrape up any browned bits from the bottom of the pot.
  • Add the Broth – Pour in the French onion soup and stir. Return the seared chicken to the pot.
  • Pressure Cook – Secure the lid, set the valve to sealing, and pressure cook on high for 5 minutes. Use a quick release when finished.
  • Prepare the Toast – While the chicken cooks, bake the Texas toast or garlic bread according to package instructions. Arrange it in a casserole dish once done.
  • Thicken the Sauce – After removing the cooked chicken, keep the Instant Pot on "Sauté" mode. Mix cornstarch with 3 tablespoons of water, then stir it into the sauce. Add onion soup mix (if using) and cook for 1 minute, stirring until thickened.
  • Assemble the Dish – Place the cooked chicken fillets over the bread in the casserole dish. Spoon sauce over the chicken and add a slice of Swiss cheese on top.
  • Broil for Final Touch – For a melty, golden finish, broil in the oven for about 5 minutes, until the cheese bubbles and slightly browns. Sprinkle crispy fried onions on top for extra crunch.

Notes

  • For a deeper onion flavor, use caramelized onions instead of just sautéed onions.
  • For a lighter version, use low-sodium French onion soup and reduce the butter.
  • For extra richness, add a splash of Worcestershire sauce or sherry to the sauce before pressure cooking.
Keyword cheesy chicken with onion soup, easy instant pot dinner, French onion chicken bake, Instant Pot chicken recipes, instant pot recipes, one-pot chicken meal, pressure cooker chicken, Quick Instant Pot Recipes
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