Step 1

Coat the chicken in the flour mixture and set aside

Step 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.”

Step 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 choice

Step 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

Step 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.

Step 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

Step 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

Step 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

Step 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

Step 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!

Step 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

Step 12

Enjoy!