2 pounds of boneless/skinless chicken breasts, sliced about 1/4″ thick
1/2 cup of all-purpose flour (with a few pinches of onion powder, garlic salt and black pepper mixed together), for dredging
2 Vidalia or sweet onions, sliced into strands
1/4 cup of extra virgin olive oil
1.5 tbsp of salted butter
Two 18.5 oz cans of ready-to-eat French Onion Soup (I used Progresso. OR you can use two 10.5 oz cans of Campbell’s condensed and just add water per the can’s instructions. OR you can make half the recipe of my French Onion Soup and just use that!)
4-6 slices of Texas Toast (any variety is fine, I used a garlic parmesan – you can find this in most frozen food sections. If not, garlic bread works just fine too!)
1 packet of Onion Soup mix
3 tablespoons of cornstarch 3 tbsp of water
10 slices of Swiss cheese (can get either in the deli section or they usually come in a packet of 10 slices in the dairy section)
Crispy fried onions, for topping (optional)
Don’t care for the canned soup shortcut? Make 1/2 of my French Onion Soup recipe instead of the sauce at Step 5.
Don’t feel like broiling the cheese at the end? That’s fine! The heat of the chicken and sauce will melt the cheese within a few minutes. But I DO suggest broiling it if you want that bubbly, super gooey cheesy touch!
Don’t care for Swiss cheese? Use Mozzarella, Provolone or even Cheddar instead!
Rather not layer the Texas Toast under the chicken, sauce, and cheese? (It WILL get a little soggy while retaining some of its crunch – BUT that’s exactly how it is in a great french onion soup). Well, no problem! Serve it on the side and use it to lap up the chicken and the sauce!
Coat the chicken in the flour mixture and set aside
Add the olive oil to the Instant Pot, hit “Sauté” and “Adjust” to the “High” or “More” setting. Wait for it to read “Hot.”
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
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 of times from any remnants that may have stuck
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.
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
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
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
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!
Take a spatula and slide it under a piece of Texas Toast (this makes for SUPER easy/mess-free serving) and plate it up