French Onion Chicken Soup Pressure Cooker Recipe
This French Onion Chicken Soup is a pressure cooker masterpiece, blending slow-cooked flavor with melt-in-your-mouth chicken, a rich oniony broth, and a bubbling cheesy finish that feels like a warm hug on a cold day.
Equipment
- 1 Mixing bowl Large
Ingredients
Soup Ingredients
- 4 cups sweet onion thinly sliced (about 4 medium or large)
- 2 cups shallot thinly sliced (about 4 shallots)
- 1 teaspoon kosher salt
- 1 ⅔ tablespoons extra virgin olive oil
- 2 tablespoons all purpose flour or gluten-free flour if desired
- ¼ cup light white wine dry
- ¼ cup sherry vinegar
- 4 fresh thyme sprigs
- 2 dried bay leaves
- 8 cups chicken bone broth Swanson’s preferred
- 1 pound boneless skinless chicken thighs or breast
- 6 slices baguette or sourdough bread ½ ounce each, toasted
- 12 slices Gruyere or Swiss cheese about 6 ounces total
Instructions
Cooking Instructions
- Heat olive oil in the pressure cooker pot over medium heat. Add sliced onions, shallots, and kosher salt. Stir occasionally as they begin to caramelize.
- Let onions cook low and slow for 25–30 minutes until golden brown and sweet.
- Add flour to the onions, stirring to coat. Cook for 1–2 minutes to eliminate raw flour taste.
- Pour in white wine to deglaze the bottom. Scrape up the brown bits for added flavor.
- Add sherry vinegar, thyme sprigs, bay leaves, chicken bone broth, and chicken thighs or breast.
- Seal pressure cooker, bring to pressure. Cook for 10–12 minutes. Use slow release. Remove herbs and shred chicken.
- Serve soup hot with toasted bread slices topped with Gruyere or Swiss cheese. Broil briefly until cheese melts.
Notes
Cool soup slightly before storing. Keep in fridge up to 4 days or freeze in containers. Reheat on stove or cooker, and toast more bread for serving.