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
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
5. Now you’ll add in the Canned Onion Soup (if using condensed soup, you’ll need to add 2 cans of
water to go with it. If you’re making my french onion soup instead, just halve that recipe and
make it now). Stir it up with the onions.
6. 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
7. 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
8. When the lid comes off the pot, remove the chicken with some tongs and set aside on a plate
(but leave sauce in the pot). Hit “Keep Warm/Cancel” and then hit “Sauté” again
9. Add the cornstarch slurry to the mixture right away along with the Onion Soup Mix packet and
stir/whisk in VERY well and bring to a bubble. Allow for about 1 minute of bubbling while stirring
constantly and then turn the pot off. The sauce is going to thicken very nicely after a few
moments of cooling down
10. Layer the chicken over the Texas Toast, cover with sauce, layer each piece with the cheese, add
a little more of the sauce and either let the cheese melt on its own from the heat of the chicken
and sauce OR pop it into the oven for about 5 minutes on broil so it bubbles and browns. Feel
free to sprinkle on some crispy fried onions for topping to go even more onion crazy!
11. Take a spatula and slide it under a piece of Texas Toast (this makes for SUPER easy/mess-free
serving) and plate it up
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (952g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.8mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!