Instant Pot French Onion Chicken
User Reviews
5
10 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Additional Time
10 mins
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Total Time
1 hr 5 mins
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Servings
4
-
Calories
457 kcal
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Course
Main Course, Dinner
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Cuisine
French
Instant Pot French Onion Chicken
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Instant Pot French Onion Chicken features boneless, skinless pounded chicken thighs coated in flour, browned, and cooked with sweet onions, beef stock, and balsamic vinegar. The dish finishes under a layer of melted mozzarella cheese for a savory, richly flavored entrée.
Description
This recipe starts by pounding chicken thighs thin, seasoning and dusting them with flour before browning in the Instant Pot's sauté mode to develop a golden crust. Sweet, sliced onions are then sautéed until translucent, creating the base for the onion gravy. Beef stock and balsamic vinegar add depth and a classic tang, while dried thyme and oregano bring aromatic herbal notes. The sauce thickens slightly with cornstarch slurry, then the chicken is returned to the pot to absorb the flavors. Finally, shredded mozzarella cheese is sprinkled on top and gently melted. The resulting dish balances tender chicken with a savory, slightly sweet onion sauce topped with creamy cheese. It pairs well with rice, noodles, or vegetables, providing a satisfying main course with rich, layered flavors and a comforting texture.
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Ingredients
- 6 chicken thigh boneless, skinless
- ½ cup all-purpose flour
- 3 tbsp butter unsalted
- salt to taste
- black pepper to taste
- 2 onions sliced, medium, sweet
- 1 cup beef stock
- 2 tbsp balsamic vinegar
- 1 ½ tbsp cornstarch
- ½ tsp thyme ground
- 1 tsp oregano ground
- 5 tbsp water
- ½ cup mozzarella cheese shredded
Instructions
- Place your 6 boneless, skinless chicken thighs in a large plastic ziplock bag and seal tightly. Use a meat cleaver to pound your chicken thighs until about ¼ inch thick. Season with salt and pepper.
- Remove chicken thighs from the bag. Pour ½ cup flour into a shallow bowl. Dip the chicken thighs in the flour, coating each side in flour thoroughly.
- Turn your Instant Pot on to the saute setting. Add 1 tbsp of butter and allow it to melt. Add the chicken thighs into the pot, browning them on each side (about 4 minutes each). Cook in two rounds if you need to so as not to crowd the chicken. Remove the browned chicken and set on a separate plate.
- Still on the saute setting, add two more tablespoons of butter into your Instant Pot. Add the 2 medium sliced onions and saute until the onions begin to turn translucent. Add small drizzles of olive oil if the bottom of the pot seems too dry.
- Once the onions have softened, turn off the saute feature.
- Pour 1 cup beef stock into the Instant Pot along with 2 tbsp balsamic vinegar, using a wooden spoon to scrape up any browned bits that had stuck to the bottom of the pot.
- Add the chicken back into the pot with the ½ tsp oregano and 1 tsp thyme, and put on the lid. Turn Instant Pot to Manual for 9 minutes. Once the 9 minutes are up, allow pressure to naturally release for 10 minutes, then instant release the rest.
- Remove the cooked chicken from the pot and set on a separate plate.
- Turn the Instant Pot to saute again, and allow the sauce to come to a boil.
- In a separate bowl, combine 1 ½ tbsp cornstarch and water and mix to combine. Add the cornstarch slurry into the boiling sauce, and stir until the sauce thickens.
- Once the sauce has thickened, turn off the pot. Add the chicken back into the pot. Sprinkle ½ cup cheese on top of the chicken. Place the lid back on for about 2 minutes, using the residual heat until the cheese melts all the way.
- Serve chicken with sauce. Enjoy
Notes
- Use boneless, skinless chicken thighs or pound chicken breasts to ¼ inch thickness as an alternative.
- Sweet yellow onions sliced thin work best for the sauce's flavor and texture.
- Low-sodium beef broth helps control saltiness and maintains the sauce's tang from balsamic vinegar.
- Herbs such as fresh thyme sprigs or ground oregano can be used according to preference.
- Mozzarella cheese can be substituted with gruyere, provolone, or Swiss for different flavor profiles.
- Serve with rice, noodles, or steamed vegetables like broccoli to complete the meal.
- For added creaminess, stir in a bit of cream cheese to the onion gravy after cooking, if desired.
Nutrition Information
Show Details
Serving
1serving
Calories
457kcal
(23%)
Carbohydrates
30g
(10%)
Protein
40g
(80%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
195mg
(65%)
Sodium
449mg
(19%)
Potassium
770mg
(16%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
420IU
(8%)
Vitamin C
8mg
(9%)
Calcium
141mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 457kcal | 23% |
| Carbohydrates | 30g | 10% |
| Protein | 40g | 80% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 195mg | 65% |
| Sodium | 449mg | 19% |
| Potassium | 770mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 141mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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