From the Cook
From the Cook
1/3
Instructions
1
Choose the Sauté option and set it to medium. Incorporate the butter and olive oil and mix until the butter is completely melted and spread evenly on the base.
2
Combine onions, garlic powder, and Italian seasoning. Add salt and black pepper to taste and mix well. Stir occasionally while sautéing until onions are soft and slightly browned, which should take about 10-15 minutes.
3
After adding balsamic vinegar and red wine, use a spatula to deglaze the pot's bottom and release any browned bits. Reduce the liquid by half, then add Worcestershire sauce (if desired) and beef broth. Finally, turn off the unit by pressing the Cancel button.
4
Before placing the chicken breasts in the Instant Pot, generously sprinkle salt and black pepper on both sides. Then, add bay leaves and fresh thyme sprigs on top.
5
Ensure that the pressure release valve is set to Sealing, then securely attach the lid and lock. Choose the highest setting and press the Manual button, adjusting the cook time to 6 minutes.
6
After the cook time is up, wait for 5 minutes to let the pressure release naturally. Then, do a quick release to get rid of any remaining pressure. When the pin drops and steam stops coming out, take off the lid carefully and throw away the bay leaves and thyme stems.
7
After placing the mild Provolone slices over the chicken breasts, cover the dish and let it sit for 2 to 3 minutes until the cheese is completely melted.
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Tips & Tricks (5)
- Caramelize Onions First 🧅Use the Instant Pot's sauté function on high heat with butter and olive oil to deeply caramelize onions for 8-10 minutes before pressure cooking—this builds the rich, complex foundation that makes French onion soup exceptional.
- Deglaze with Wine Properly 🍷After caramelizing, pour in the dry red wine and scrape up all browned bits with a wooden spoon to extract maximum flavor, then let it reduce by half before adding broth to concentrate the savory depth.
- Quick-Release for Tender Chicken ⏱️Use a quick manual release immediately after the pressure cooking cycle completes to prevent overcooking the chicken breast, which can become dry if exposed to residual steam pressure too long.
- Layer Provolone Before Serving 🧀Add provolone cheese directly to hot bowls just before serving so it melts perfectly into the soup rather than cooking it in the pot, which can make it stringy and separate.
- Finish with Fresh Thyme & Worcestershire 🌿Stir in fresh thyme and Worcestershire sauce in the final minute after pressure cooking to preserve their bright, complex flavors rather than cooking them away during the pressurization process.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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