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Instant Pot French Onion Chicken.

Instant Pot French Onion Chicken

Angela Milnes
This Instant Pot French Onion Chicken is a savory, flavor-packed dish that brings together the rich taste of caramelized onions with tender, juicy chicken.
5 from 4 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinners
Cuisine French
Servings 4 Servings
Calories 332 kcal

Ingredients
  

  • 1 ½ Cups Low Sodium Chicken Stock
  • 1 Pkt Onion Soup Mix
  • 1 Teaspoon Chopped Garlic
  • 2 Large Chicken Breasts
  • 1 ½ Cups Mushrooms Diced
  • 200 G Cream Cheese
  • ½ Cup Spring Onion Finely Diced

Instructions
 

  • Turn on the Instant Pot and select the sauté button.
  • Add 1 ½ cups of low-sodium chicken stock. Stir in French onion soup mix (stir properly so that there are no lumps), mix, and add garlic.
  • Add chicken breasts to the stock. Next, evenly top with diced mushrooms and place the block of cream cheese in the middle, do not stir as it will melt while cooking.
  • CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 15 minutes. (Make sure the valve is in the SEALING position).
  • Once the pressure-cooking cycle is over. Allow pressure to release naturally for 5 minutes then quick release pressure by manually moving the valve from SEALING to VENTING position.
  • Select the CANCEL button and take the lid off carefully. Remove the chicken pieces, shred them and set aside.
  • Select SAUTE button, whisk the soup with the help of a spatula, and let the soup simmer on medium low heat for 2-3 minutes, stirring occasionally.
  • Return the shredded chicken breast back to the soup, along with finely diced spring onions, and stir through.
  • Select the CANCEL button. Serve immediately hot with crusty bread, a bowl of pasta, or mashed potatoes.

Notes

If you want the French onion chicken to have some extra flavor and a nutritional punch, you can use beef stock or beef broth instead of the chicken broth that the recipe calls for.
For this recipe, we've used chicken breasts, but you can use any other boneless or bone-in cut of meat of your choice. Chicken thighs are a great option, because they are much more tender, and pack in a lot of flavor too.
If you want to tenderize your chicken breast, you can use a meat mallet to break down the fibers before you add them to the soup.
    • To tie everything together, you can also add a dash of olive oil into the mix.

Nutrition

Calories: 332kcalCarbohydrates: 6gProtein: 30gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 123mgSodium: 339mgPotassium: 714mgFiber: 1gSugar: 3gVitamin A: 830IUVitamin C: 5mgCalcium: 69mgIron: 1mg
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