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Instant Pot French Onion Soup

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It has a rich, beef base filled with caramelized onions and just a bit of wine and cognac, and bubbly cheesy goodness melted on a toasted baguette! This old classic has been revamped and modernized into Instant Pot French Onion Soup, but all of the delectable flavor is still present and more than willing to warm you up on a cold night!

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

Instant Pot French Onion Soup topped with melted cheese bread.

What do you think of when I say “Comfort Food”? Do you gravitate towards rich, creamy casseroles? Maybe you prefer spicy foods that get your heart racing!! I don’t like casseroles, and I don’t do spicy food, so my go-to is cheese! I know, I know, I am lactose-intolerant but that has never stopped me…obviously. This Instant Pot French Onion Soup is totally worth it!

Three bowls of French Onion Soup topped with melted cheese bread.

How to make Instant Pot French Onion Soup:

Turn on the pressure cooker and press the Saute button. Add the oil and butter once the display reads “HOT”.

When the butter is melted add the sliced onions and sugar, toss to coat the onions.

Onion rings in a pressure cooker.

Saute for 25 to 35 minutes until the onions are caramelized and deep, golden brown, stirring occasionally to make sure that they do not stick to the bottom or burn.

Caramelized onions in the pressure cooker.

Stir in the garlic and cook for one minute. Add the flour and stir for one minute to cook the flour.

Flour sprinkled over the caramelized onions.

Pour in the wine and scrape the bottom to deglaze the pan.

Add the beef stock, bay leaf and thyme, stir to combine.

Beef broth and seasonings in a pressure cooker.

Secure the lid and turn the knob to the Sealing position. Press Cancel, then Manual and adjust the time to 5 minutes using the + and – buttons.

Cook on Manual High Pressure for 5 minutes.

When the pressure cooker beeps, allow the pressure to release naturally for 15 minutes.

Natural Pressure Release for 15.

Don’t touch anything, just let the timer do it’s thing. Turn the knob to the Venting position and release any remaining steam.

Stir in the raw, grated onion and the Cognac if using.

Ladle the soup into 4 to 6* oven-safe bowls.

Soup in oven safe bowls on a baking sheet.

Top each bowl with a slice of toasted bread.

Three bowls of soup topped with a slice of toasted bread.

Sprinkle the grated cheese over the toast…..

Sprinkle grated cheese over the toast cookingwithcurls.com

and place in the oven under the broiler until the cheese is melted and starting to brown.

A big bowl of Instant Pot French Onion Soup.

Remove from the oven and serve.

Caramelized onion soup on a spoon.

Could I get a yummy, cheesy shot? Of course not! 😉

How to toast the bread for Instant Pot French Onion Soup:

Place 6, one-inch thick slices of baguette or French bread on a foil lined baking sheet.

Seven bread slices on a baking sheet drizzled with olive oil.

Drizzle with oil and bake in a preheated oven for 15 to 20 minutes, until golden brown.

Recipe Notes:

  • The longer you saute the onions, the darker and sweeter they will become. Caramelization equals flavor so don’t skimp!
  • If you cannot find Gryuere cheese, substitute Swiss cheese.
  • For alcohol free soup, substitute additional beef stock for the wine and omit the Cognac.
  • Serving size will depend on the size of your bowls, and if you are serving as a main course or starter.

Additional Instant Pot Soup recipes that your family will enjoy:

Tools used to create this recipe:

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Enjoy!!

Instant Pot French Onion Soup topped with melted cheese bread.

Instant Pot French Onion Soup

Instant Pot French Onion Soup is a modern twist on an old classic recipe!
5 from 2 votes
Print Rate
Course: Appetizer, Main Course
Cuisine: French
Keyword: caramelized onion soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Pressure Release: 15 minutes
Total Time: 50 minutes
Servings: 6 Servings
Calories: 621kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker

Ingredients

French Onion Soup

  • 6 cups yellow onions (about 2 pounds, thinly sliced)
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 3 cloves garlic (minced)
  • 3 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 6 cups beef stock
  • 1 bay leaf
  • 1 teaspoon dried thyme (or sage)
  • .25 cup yellow onion (grated)
  • 3 tablespoons Cognac (optional)
  • sea salt and black pepper (to taste)

Cheese Toast Topping

  • 6 slices baguette or French bread (cut 3/4 to 1-inch thick)
  • 2 cups grated Gruyere cheese (or substitute Swiss)

Instructions

  • Turn on the pressure cooker and press the Saute button. Add the oil and butter once the display reads “HOT”.
  • When the butter is melted add the sliced onions and sugar, toss to coat the onions.
  • Saute for 25 to 35 minutes until the onions are caramelized and deep, golden brown, stirring occasionally to make sure that they do not stick to the bottom or burn.
  • Stir in the garlic and cook for one minute. Add the flour and stir for one minute to cook the flour.
  • Pour in the wine and scrape the bottom to deglaze the pan. Add the beef stock, bay leaf and thyme, stir to combine.
  • Secure the lid and turn the knob to the Sealing position. Press Cancel, then Manual and adjust the time to 5 minutes using the + and – buttons.
  • When the pressure cooker beeps, allow the pressure to release naturally for 15 minutes. Don’t touch anything, just let the timer do it’s thing. Turn the knob to the Venting position and release any remaining steam.
  • Stir in the raw, grated onion and the Cognac if using.
  • Ladle the soup into 4 to 6 oven-safe bowls. 
  • Top each bowl with a slice of toasted bread. Sprinkle the grated cheese over the toast and place in the oven under the broiler until the cheese is melted and starting to brown.
  • Remove from the oven and serve.

To Toast the Bread

  • Place 6, one-inch thick slices of baguette or French bread on a foil lined baking sheet.
  • Drizzle with oil and bake in a preheated oven for 15 to 20 minutes, until golden brown.

Notes

  • The longer you saute the onions, the darker and sweeter they will become. Caramelization equals flavor so don’t skimp!
  • If you cannot find Gryuere cheese, substitute Swiss cheese.
  • For alcohol free soup, substitute additional beef stock for the wine and omit the Cognac.
  • Serving size will depend on the size of your bowls, and if you are serving as a main course or starter.

Nutrition

Calories: 621kcal | Carbohydrates: 59g | Protein: 27g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 961mg | Potassium: 839mg | Fiber: 4g | Sugar: 11g | Vitamin A: 650IU | Vitamin C: 12.8mg | Calcium: 541mg | Iron: 3.9mg

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