Instant Pot French onion soup delivers restaurant-quality results in a fraction of the time. The sauté function browns the onions while the pressure cooking extracts every bit of flavor. In under an hour, you have soup that tastes like it simmered all day.
The key is using the sauté function first to properly caramelize the onions - don't skip this step! Then pressure cooking intensifies the flavors and makes the onions silky soft.
Instant Pot Benefits
- Speed: 45 minutes total
- One pot: Sauté and cook in same pot
- Flavor: Pressure extracts more
- Consistent: Perfect every time
Tips for Success
- Use Sauté on high for browning
- Deglaze well - scrape all bits
- Natural release for best texture
- Season after cooking
Serving Suggestions
- Crusty bread rounds
- Swiss or Gruyère cheese
- Fresh thyme
- Weeknight dinner solution
Instant Pot Onion Soup
Quick pressure cooker French onion soup.
Nutrition per serving
235Calories
6gProtein
26gCarbs
12gFat
3gFiber
14gSugar
Ingredients
Instructions
-
Sauté onions. Set Instant Pot to Sauté on high. Add butter. Once melted, add onions and sugar. Cook 15 minutes, stirring occasionally, until golden brown.
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Deglaze. Add wine and scrape up any browned bits from the bottom. This prevents the burn warning.
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Pressure cook. Add broth, thyme, and bay leaves. Lock lid. Pressure cook on HIGH for 10 minutes. Natural release for 10 minutes, then quick release remaining pressure.
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Serve. Remove herbs. Season with salt and pepper. Serve topped with toasted bread and melted cheese.
Recipe Notes
- Avoid burn warning: Deglaze thoroughly before pressure cooking.
- Deeper color: Sauté longer (20-25 minutes) before adding liquid.
- Pot-in-pot: Make cheese toast in air fryer lid.
- Storage: Refrigerate 5 days. Freezes well 3 months.
