# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon olive oil
→ Onions
05 - 2 large yellow onions, thinly sliced
06 - 2 tablespoons unsalted butter
→ Broth & Flavorings
07 - 3 cloves garlic, minced
08 - 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
09 - ½ teaspoon dried rosemary
10 - ½ cup dry white wine (optional, can substitute with additional broth)
11 - 1 cup low-sodium beef broth
12 - 1 tablespoon Worcestershire sauce
13 - 2 teaspoons cornstarch mixed with 2 teaspoons cold water
→ Topping
14 - 4 slices French baguette (optional; use gluten-free if necessary)
15 - 1 cup shredded Gruyère cheese or Swiss cheese
# Step-by-Step Guide:
01 - Season chicken breasts evenly on both sides with salt and black pepper.
02 - Set Instant Pot to Sauté. Add olive oil and butter. Once melted, add sliced onions and sauté for 8 to 10 minutes, stirring frequently, until golden and caramelized.
03 - Add minced garlic, thyme, and rosemary; sauté for 1 minute until fragrant.
04 - Pour in white wine (if using) and scrape brown bits from the pot; reduce wine for 2 minutes.
05 - Stir in beef broth and Worcestershire sauce until combined.
06 - Nestle seasoned chicken breasts into the onion mixture. Cancel Sauté mode.
07 - Secure lid, set to Manual or Pressure Cook high for 8 minutes.
08 - Allow natural release for 5 minutes, then quick release remaining pressure.
09 - Carefully remove chicken breasts and tent with foil to keep warm. Turn Instant Pot back to Sauté.
10 - Stir cornstarch slurry into pot; simmer for 2 to 3 minutes until sauce thickens.
11 - Return chicken breasts to pot and spoon onion sauce over each piece.
12 - Preheat broiler. Arrange chicken on baking sheet, top each with a baguette slice and shredded Gruyère cheese. Broil 2 to 3 minutes until cheese melts and bubbles.
13 - Serve warm, spooning additional onion sauce over servings.
