Whole 30 French Onion Chicken for the Instant Pot

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  • 3 boneless, skinless chicken breasts
  • 2 lbs onion, sliced thin
  • 1 cup low sodium chicken broth
  • 3 cloves garlic, minced
  • 2 tsp ghee, melted
  • 1 tsp coconut aminos or coconut vinegar
  • 1 tsp balsamic vinegar
  • 1 tsp thyme
  • Salt, pepper, and garlic powder to taste
  • Almond flour


  1. Season chicken breasts with salt, pepper, and garlic powder.
  2. Spray Instant Pot liner with spray oil and saute chicken on each side until browned, set aside.
  3. Add half the onions to the liner, add chicken breast on top, and the other half of the onions on top of the chicken.
  4. Mix together broth, garlic, ghee, coconut aminos(or vinegar), balsamic vinegar and thyme.
  5. Pour sauce over onions and chicken.
  6. Set Instant Pot to manual, high pressure, for 5 minutes.
  7. When Instant Pot beeps, let the chicken sit for 5 minutes while it naturally releases pressure.
  8. Once 5 minutes is up, release the vent completely.
  9. Remove onions and chicken breast to a platter.
  10. Set Instant Pot to Saute and add a bit of almond flour to sauce to thicken. Make sure to whisk continuously to avoid clumping.
  11. Spoon thickened sauce over chicken breast and serve.
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