Instant Pot French Onion Chicken Sandwiches
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Tonight I’m busting out my Instant Pot to whip up French Onion Chicken Dip Sandwiches! I’ve been searching for the perfect French dip recipe for years now – and folks, I think I’ve finally found it.
Topped with sweet and crunchy caramelized onions, this French dip might just be my new favorite sandwich.
Here’s What You Need
- Butter – Adds richness and helps caramelize the onions.
- Olive oil – Blends with butter for sautéing and flavor.
- Onions – The base for the sweet, caramelized topping.
- Sugar – Helps caramelize the onions faster.
- White wine – Deglazes the pot and adds depth to the flavor.
- Sea salt – Enhances the overall taste.
- Black pepper – Adds a touch of heat.
- Chicken breasts – The main protein of the dish.
- Parsley – Freshens up the dish; used in cooking and as a garnish.
- Garlic – Adds aromatic depth.
- Condensed French onion soup – Intensifies the onion flavor.
- Beef broth – Creates the au jus for dipping.
- Butter for bread – Ensures a crispy, flavorful bread.
- Hoagie rolls or French sub rolls – Holds all the delicious fillings.
- Provolone cheese slices – Melts perfectly, creating a barrier between the bread and meat.
- French fried onions – Adds a crunchy texture to the sandwich.
Let’s Cook
Set your Instant Pot to sauté mode on the more setting and melt the butter with the olive oil until it’s fully melted. Toss in those onions and sprinkle the sugar over them, stirring everything together nicely. Now, we’re going to let those onions cook on the more setting for about 10 minutes. After that, switch the sauté setting to “less” and keep cooking, uncovered, for another 40 minutes. You only need to stir every 5-10 minutes to keep things from sticking. Patience is key here for those perfectly caramelized onions!
Deglaze and Cook
Once your onions are beautifully caramelized, use tongs to take them out of the pot and set them aside. Pour the white wine into the pot to deglaze it, making sure to scrape up all those tasty bits from the bottom. Now, it’s time for the chicken. Place the chicken breasts in the pot, and season with salt and pepper. Add the whole garlic cloves, parsley, and the can of condensed French onion soup. Give everything a good stir and then pour in the beef broth.
Pressure Cook
Pop the lid on your Instant Pot and set the vent to “sealing.” Put it in Pressure Cook mode on the more setting. The pot will take about 5-10 minutes to pressurize before it starts the cooking timer. Meanwhile, preheat your oven to 350°F (175°C). Slice and butter your hoagie rolls, then place slices of provolone on top. Toast them in the oven for 5-10 minutes until the cheese starts to sweat and melt, but not too much – you want it to act as a barrier between the meat and bread.
Finish and Serve
When the Instant Pot is done, you can either do a quick release or let it depressurize naturally. Switch the pot back to sauté mode for about 15 minutes and let the liquid simmer until it reduces. Ladle out portions of the au jus into small bowls or ramekins for dipping.
Now, spread the shredded chicken over the rolls and top with those glorious caramelized onions, a sprinkle of French fried onions, and a bit of parsley. Dip your sandwich into the au jus and enjoy the deliciousness!
Tips for Perfect French Onion Chicken Dip Sandwiches
- Perfect Caramelized Onions: Patience is your best friend. Stir only occasionally and let the onions cook low and slow for the best flavor.
- Deglazing: Don’t skip the deglazing step with the white wine. It lifts all the flavorful bits from the pot, enhancing the overall taste.
- Cheese Barrier: Toasting the rolls with provolone cheese creates a barrier that prevents the bread from getting soggy, making for a perfect bite every time.
- Natural Release vs. Quick Release: Natural release keeps the chicken moist and tender. If you’re in a hurry, a quick release works too, but the texture might be slightly different.
- Au Jus: If your au jus is too thin, let it simmer a bit longer in sauté mode. You want it rich and flavorful for dipping!
These French onion chicken dip sandwiches have become a new staple in my kitchen. The combination of tender chicken, caramelized onions, and gooey provolone cheese is simply irresistible. The crunchy French fried onions add a fantastic texture, and the homemade au jus is perfect for dipping. It’s a comforting meal that’s sure to impress anyone you serve it to. So, grab your Instant Pot and give this recipe a try – you won’t regret it. Happy cooking, Hungry People!
French Onion Chicken Dip Sandwiches
Ingredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- 32 oz onion thinly sliced
- 1 tablespoon sugar
- 3 tablespoons white wine
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 3 chicken breasts
- ¼ cup parsley + more for topping
- 10 cloves garlic whole
- 1 can condensed French onion soup
- 2 cups beef broth
- 3 tablespoons butter for bread
- hoagie rolls for French sub rolls
- Provolone cheese slices
- French fried onions for topping
Instructions
- Set the Instant Pot (IP) to sauté mode on the more setting. Add the butter and olive oil and heat until the butter is completely melted. Add in the onions and sugar and stir well to combine.
- Cook the onions on the more setting for 10 minutes, then change the sauté setting on the IP to "less." Continue cooking uncovered for 40 minutes, until the onions are tender and caramelized. Do not overstir – stir once every 5-10 minutes to prevent sticking.
- Use tongs to remove the caramelized onions from the IP and set aside. Use the white wine to deglaze the bottom of the IP. Then add the chicken breasts to the IP along with salt and pepper, to taste.
- Add in the whole garlic, parsley, and French onion soup. Stir in the beef broth.
- Place the lid on the IP and make sure to set the vent to "sealing." Then put the IP in Pressure Cook mode on the more setting. The IP will start to pressurize over the next 5-10 minutes. When pressurized, the IP will begin the timer.
- Meanwhile, preheat the oven to 350°F (175°C). Slice and butter the hoagie rolls and place slices of provolone on top. Toast the rolls for 5-10 minutes, until the cheese is starting to sweat and melt. Do not overmelt the cheese – it should act like a barrier between the meat and bread.
- When the IP has finished cooking, do a quick release or let the IP depressurize naturally. Set the IP to sauté mode for 15 minutes and simmer until the liquid has reduced.
- Use a ladle to spoon out dipping portions of the au jus liquid into ramekins or small bowls.
- Spread the shredded chicken over the rolls and top with caramelized onions, French fried onions, and parsley to taste. Dip into the au jus and enjoy!
