Season chicken breasts with salt & pepper. Turn Instant Pot to saute. Begin to melt 2 Tbsp butter. Add chicken to the pot, brown them all on each side. Once browned, remove chicken from the pot.
Add remaining 2 Tbsp of butter to the Instant Pot. Add the sliced onions and saute until they become slightly tender and translucent. Add broth, balsamic vinegar, thyme and oregano.
Stir together. Turn the saute function off. Add the chicken back to the pot. Close lid and seal steam release valve. Cook on high pressure for 9 minutes.
Once cooking time is complete, let the pressure release naturally for 10 minutes. Quick release the remaining. Open Instant Pot, top each chicken breast with a slice of cheese.
Close lid and let the cheese melt for 1-2 minutes, then remove meat. Add French Onion Soup Mix packet to the pot. Turn on the saute function, bring to a boil. Once sauce has thickened, turn Instant Pot off. Serve sauce along with the chicken. ENJOY
Video
Notes
Adding Potatoes
If you want to add potatoes you can use russet or red, I suggest medium sized. Slice into 4-6 pieces (large bite sized pieces) and lay on top before closing lid to pressure cook.