Easy Instant Pot French Onion Chicken Soup Recipe

Instant Pot French Onion Chicken Pressure Luck Cooking

WebNov 20, 2020 · Add the chicken back into the pot. Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” …

Rating: 4.3/5(156)
1. Coat the chicken in the flour mixture and set aside
2. Add the olive oil to the Instant Pot, hit “Sauté” and “Adjust” to the “High” or “More” setting. Wait for it to read “Hot.”
3. Add the chicken in batches and lightly brown for about 1 minute on each side. Remove, set aside and repeat until all chicken is lightly browned. Chicken should be lightly browned like in the video for reference. Most or all of the oil will also have been absorbed by the chicken while browning so if there’s a little left you can just keep it in the pot or carefully pour it out – your choice
4. Add the butter to the pot and, once melted, add in the onions. Cook for about 10 minutes until they soften and become a bit browned (but not burned). While the onions are cooking, let them sit for a few minutes before stirring and deglaze (scrape) the bottom of the pan a couple times from any remnants that may have stuck

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Instant Pot French Onion Soup {Easy + Healthy} – …

WebOct 21, 2021 · Turn the Instant Pot (or similar electric pressure cooker) to sauté. Add the butter and let melt. Once melted, add the onions, garlic, …

Rating: 4.9/5(58)
1. Turn the Instant Pot (or similar electric pressure cooker) to sauté. Add the butter and let melt. Once melted, add the onions, garlic, thyme, and bay leaf and stir to combine. Cook, stirring, until onions slightly soften and start to release liquid, about 5 minutes. Stir in 3 tablespoons water. Cover and seal the Instant Pot, then set to cook on HIGH pressure (manual setting) for 20 minutes. Release pressure to vent immediately.
2. Remove the lid, then turn the Instant Pot back to sauté. Cook for 5 minutes until some of the liquid evaporates, then add the wine and bring to a simmer, scraping up any brown bits that have collected on the bottom of the pot. Let simmer for 10 minutes, until most of the wine has evaporated. Discard the thyme stems and bay leaf.
3. Add the bone broth and stock. Bring to a simmer and let cook until the soup thickens, about 10 minutes. Add the salt and pepper, then taste and adjust the seasonings as needed.
4. For the bread topping: When you’re ready to serve, preheat the oven broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyère. Broil until bubbly and golden brown, 3 to 5 minutes, watching constantly towards the end so that the bread does not burn. Ladle the soup into bowls, then float the bread on top. Enjoy! Alternatively, if you have ovenproof bowls, you can ladle the soup into them first, top with each with a baguette slice and cheese, then arrange the bowls on a baking sheet and place the sheet under the boiler, until the bread is toasted and the cheese is melted.

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