Instant Pot French Onion Chicken
Description
This low-carb, keto, gluten-free chicken can be on your table in about 30 minutes. It's melt in your mouth yummy with a wonderful sauce that's great to serve with any sides of your choosing.
Ingredients
1 c. low-sodium chicken stock
2 cloves garlic, diced
1.4 oz. packet French Onion soup mix
2 large, boneless, skinless chicken breasts (each cut into 3 pieces, about 1.5 lb.)
5 oz. fresh mushrooms, sliced
8 oz. cream cheese
2 green onions, finely diced
Directions
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Cut each chicken breast into 3 pieces. Clean and slice the mushrooms; chop the garlic and onions.
Add 1 c. chicken stock to the Instant Pot; stir in half of the French Onion mix and half of the garlic. Place the chicken pieces in the stock; sprinkle on the remaining onion mix and garlic.
Top with mushrooms; place a block of cream cheese in the middle, DO NOT stir, it will melt into the sauce during cooking.
Secure and lock the lid. Set to Pressure Cook for 15 minutes on HIGH pressure. The Instant Pot will take about 6-7 minutes to come to pressure. When the timer is done, leave the pot alone for 5 minutes; use the quick release to let off the remaining pressure.
Remove the chicken pieces; place on a platter; shred or dice chicken. Cover to keep warm. Set aside.
Press the Saute function on the Instant Pot. Use a whisk or fork to whip the sauce a few times to break up any clumps of cream cheese. When the sauce starts to simmer, the cream cheese will start to melt completely. Let the sauce simmer for 2-3 minutes to reduce and thicken.
Return the shredded chicken back to the sauce, along with half of the green onions; stir.
If wanting to thicken the sauce some more, whisk 1 T. flour or cornstarch with 2-3 T. water in a small bowl; stir into the chicken. The sauce should thicken instantly.
Serve with your favorite side dishes.
4-6 servings.