Instant Pot French Onion Chicken Recipe How to Make French Onion
To make the Instant Pot French onion chicken Recipe: Melt butter in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook for 5-8 minutes until soft. 2. Reduce heat to medium and cook, stirring occasionally until onions are caramelized - about 15 minutes. Pour in 1/4 cup of broth to deglaze if your pan gets.
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Arrange the chicken on top of the onions as close to a single layer as possible. Set the Instant Pot to manual high pressure and the time to 8 minutes. Add the lid and set it to seal. Pressure cook for 8 minutes. When the time is up, allow the pressure to release naturally for 5 minutes, and then do a quick release.
Instant Pot French Onion Chicken Recipe How to Make French Onion
In a small bowl, mix the cornstarch and water. Pour the cornstarch slurry into the broth in the Instant Pot. Whisk the broth until it thickens. Pour the sauce over the chicken and onions in the baking dish. Top with slices of Gruyere. Place the baking dish under the broiler for 3 minutes until cheese is melted.
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Add the 1 ½ cups water to the rice in the pan and set aside. Turn the pot on Sauté mode (Normal heat). When the display reads Hot, add the oil and butter. Add the chicken and brown it a little on both sides. Then remove it to a plate. Add the onion to the pot and cook, stirring occasionally, until translucent.
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Instructions. Press Sauté - High/More for 20 Minutes. Add 3 tbsp of the butter. Stir until melted. In a small bowl, combine the kosher salt and cornstarch. Coat the chicken breasts in the cornstarch mixture and set aside. Sear chicken breasts until golden brown all over, about 5-8 minutes on each side.
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Once your Instant pot is hot, add 2 tablespoons of oil and thinly sliced onions. Sauté for 5 to 7 minutes until the onions are translucent. Remove and set aside. While your instant pot still on sauté mode, sear your chicken on each side for about two minutes. Season with salt, pepper and Italian season. Add the broth and onions.
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In a small bowl, combine the kosher salt and cornstarch. Coat the chicken breasts in the cornstarch mixture and set aside. Sear chicken breasts until golden brown all over, about 5-8 minutes on each side. Set aside. Add the ½ cup water to the bottom of the pot, scraping up any browned bits. Add the sliced onions and toss to evenly coat in water.
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STEP 2: Pour in the red wine and deglaze thoroughly, removing all stuck pieces from the bottom of the pot using a wooden spoon. When the pot is deglazed, simmer for about 2 minutes to reduce the wine. Remove the bay leaf and discard. STEP 3: Add flour to the pot and mix for 1 minute to coat the onions.
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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).
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Add the broth and onions. Seal the lid and pressure valve and cook on high pressure for 8 minutes. Make sure internal temp of chicken is 160°f. Quick pressure release and remove the chicken. Set aside. Set the instant pot to sauté and once the Au ju starts to simmer, whisk in the flour to thicken au ju into a gravy.
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Stir until butter is melted and evenly distributed across the bottom. Add in onions and season with the garlic powder, Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine. Sauté, stirring occasionally, until the onions are soft and develop some color, approximately 10-15 minutes.
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Add the chicken back into the pot. Secure the lid, hit "Keep Warm/Cancel" and then hit "Manual" or "Pressure Cook" High Pressure for 5 minutes. Quick release when done. While the chicken is cooking, make the Texas Toast (or garlic bread) according to package instructions. When done, line the toast in a casserole dish.
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When the chicken is done, quickly stir the slurry into the hot broth. Place some of the broth, onions, and chicken in a serving bowl, and sprinkle the grated cheese over the top. Then ladle more hot onion gravy over the cheese to help it melt. Let it sit for about 2-3 minutes for the cheese to fully melt. Then serve.
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Top with thyme and your bay leaf. Place lid on the Instant Pot and make sure the valve is set the sealing. Pressure cook for 6 minutes. Allow for a 5 minute release of pressure once the chicken is done. Remove the bay leaves and thyme. Then place with the sliced cheese and let it melt down.
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How to Make Instant Pot French Onion Chicken. STEP ONE: Put some flour on a plate or flat-bottom bowl. Cover, or dredge, the chicken in the flour to cover both sides. STEP TWO: Turn your Instant Pot onto Sauté mode and add in the oil. Sauté the chicken for approximately one minute on both sides. This will help the chicken retain more flavor.
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Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid. Use tongs to place the chicken in a baking dish.
