Place the chicken, chicken broth and 1 packet of onion soup mix into the Instant pot.

Seal the Instant pot, and set to 20 minutes. Let it slow release, and then remove the chicken and shred it with a fork. If you want to cut down on the prep time, or do not have an Instant Pot, you can use any shredded chicken or even a rotisserie chicken if you like.

Heat 2 tbsp of butter in a skillet over medium heat.

Add the sliced onion, and cook down for 15 minutes slowly.

Pour in 2 tbsp of white cooking wine, and cook down until almost completely absorbed.

Mix in 2 tsp minced garlic, oregano, thyme and beef broth. Cook down for several more minutes.

Line the bottom of a greased baking dish with the shredded chicken.

Pour the onion mixture over the shredded chicken, and smooth it out evenly.

Sprinkle the mozzarella cheese over the chicken.

Place 6 slices of swiss cheese on top of the chicken in an even layer.

Bake the mixture for 10 minutes, remove and top with the pork rind crumbs. Cook for an additional 5 minutes, remove, and serve with your favorite keto-friendly sides.