Description
Caramelized onions, chicken tenderloins and buttered, toasted baguettes slices with melty gruyere cheese. Made with the help of your Instant Pot.
Ingredients
Scale
- 2 Tbsp butter
- 2 medium vidalia or yellow onions, halved and sliced
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Better than Bouillon beef base
- 1/4 cup water
- 1 Tbsp white wine vinegar
- 8 chicken tenderloins (frozen or fresh)
- 1/2 tsp italian seasoning
- 1/2 tsp dried thyme
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 Tbsp cornstarch
- 8 ounces sliced baguettes
- Butter
- 4 ounces shredded gruyere cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and melt. Add in the sliced onion, baking soda and ½ tsp kosher salt and pepper. Stir the onions every so often for about 4 minutes. Onions will start to turn yellow and release some moisture. Turn off the Instant Pot. Stir in the beef base, water and vinegar. Turn off Instant Pot.
- Add in the chicken tenderloins and sprinkle them with the Italian seasoning, thyme, ¼ tsp kosher and pepper.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes.
- Turn oven to 350 degrees. Butter the baguette slices and arrange in a single layer on a baking sheet. Bake in the oven for 10 minutes. Sprinkle the cheese over the bread and bake for 2 more minutes.
- Once Instant Pot is done cooking time let it sit for 5 minutes and then move valve to venting. Remove the lid. Turn your Instant Pot to the saute setting. In a small bowl stir together 1 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up sauce quickly.
- Scoop a portion of onions, sauce and chicken onto each serving plate and top with 2-3 baguette slices. Eat and enjoy!
- Category: Chicken
- Method: Instant Pot