Check out my recipe for making Instant Pot French Onion Soup using the pressure cooker function!
Every time I go to a nice, fancy restaurant, I order French Onion Soup! It’s so rich and delicious, I just can’t get enough of it! So, I figured, why not just make it at home? Making French Onion soup with the Instant pot is so easy (and cheap) to do! The results are so good!
I’m not usually a fan of onions…and I certainly never would have thought that I would be ordering and eating a whole bowl of onions out at a restaurant. But, Instant Pot French Onion Soup isn’t just a bowl of onions. During the cooking process, the raw onions turn into carmelized goodness that pairs so well with the rich broth. The texture is wonderful. The flavors are deep. And there’s cheese…did I mention there’s cheese?
Instant Pot French Onion Soup is traditionally served topped with bread and cheese. If you ask me, the cheese is the BEST part! When choosing the best bread and cheese, there are a lot of options out there. Traditionally, gruyère cheese and toasted croutons or french bread are used. If you can find gruyere cheese at your grocery store, pick it up! The flavor is great and ant it’s great for melting! Unfortunately, it’s almost impossible to find gruyere cheese at a grocery store near me, so instead, I use thinly sliced provolone. Provolone is a mild-tasting cheese and it melts really well. You can also use white cheddar, mozzarella, or swiss cheese if you prefer.
You’ll easily find fancy croutons or toasted slices of bread at many grocery stores. But, to take it up a notch, I like to use thinly sliced French bread that’s been toasted. French bread slices are the perfect size to fit on the top of the bowl. The texture of the bread (soft on the inside but toasty on the outside) is great for soaking up some of the soup! If you have access to a fresh baguette, pick one up! It’s a great addition to the Instant Pot French Onion Soup!
Tips for making Instant Pot French Onion Soup
Using beef broth instead of vegetable broth helps to add a deeper flavor to the soup. Choosing the right onions is also important when it comes to flavoring French Onion soup. If there’s still not quite enough flavor in the soup, try adding a little extra Worcestershire sauce. But, a little goes a long way. So. you can add more, but do so sparingly.
French Onion soup broth is made with lots of onions, broth, wine, Worcestershire sauce, and seasonings.
French Onion soup should be a little sweet. So, you want to pick a sweeter onion, like the yellow onion, when making French Onion soup.
French Onion soup was first created in France….so it’s actually French! It was first made in Paris during the 18th Century using simple ingredients. Over the years, it’s gotten fancier and can now be found on the menu at famous steakhouses all across the world!
To melt the cheese on top of the French Onion soup:
-Place the cheese on top of the very hot soup and it will start to melt on its own.
-If the soup is not hot enough to melt the cheese, you can place the soup in a microwave-safe bowl and microwave on high for 15-30 seconds until the cheese has melted.
-If the soup is not hot enough to melt the cheese, you can place the soup in an oven-safe bowl on a baking sheet and place it in the oven on broil for about a minute or you can place the bowl of soup into the Instant Pot on the metal rack and use the crisping lid to broil the cheese until it’s nice and melted.
French Onions Soup is made using caramelized onions, beef broth, thyme, bay leaves, and wine. Regular onion soup can be made with vegetable or chicken broth, additional vegetables, and a variety of onions. Also, most regular onion soup is not served with bread and cheese on top.
Looking for more Instant Pot Soup Recipes? Check out all of our Instant Pot recipes here!
What you’ll need to make Instant Pot French Onion Soup:
Ingredient substitutions and tips for making Instant Pot French Onion Soup:
The full ingredient list is found at the bottom of the post in the recipe card.
Butter- I prefer to use salted butter but if you can prefer, you can use unsalted butter, margarine, or a light-tasting oil like Olive oil.
Onions- Yellow onions, sliced very thin and quartered. You want to use sweeter onions for this recipe.
Garlic– Minced, fresh or jarred can be used.
Brown Sugar– If you don’t have brown sugar, you can use white sugar, but I would recommend using a little less than the recipe calls for. If your onions are very sweet, you can omit the brown sugar if desired.
Salt and Black Pepper– I prefer freshly ground salt and pepper. Feel free to adjust the salt and pepper based on your own preferences.
Wine- White wine. I used Pinot Grigio because that’s what I always have on hand. Use a white wine that you like the taste of. Traditionally, a dry white wine works best for cooking. While wine is recommended, it can be omitted. I would not substitute it with anything else.
Beef Broth- Low sodium beef broth can be used instead of regular. If you prefer, you can use vegetable or chicken broth to make French Onion soup, but the flavor will be a little different.
Worcestershire Sauce– The Worcestershire sauce, although not very much is used in the recipe, adds a lot of great flavor. I would not recommend substituting it with anything.
Thyme– Fresh thyme leaves- removed from the stems. Fresh herbs are usually better, but if you don’t have any on hand, you can use dried instead.
Bay Leaf- Dried- be sure to remove the bay leaf after cooking. You do not want to eat it.
Baguette- I prefer to use a Fench baguette, but you can use large croutons or any type of bread.
Cheese– Sliced or shredded. Gruyere is traditionally used but if you don’t have access to it, provolone works great! Any mild-flavored cheese that melts well will work! Try Provolone, Swiss, or White Cheddar.
Steps for making Instant Pot French Onion Soup:
Directions for making Instant Pot French Onion Soup:
1. Turn the Instant Pot on and select the “Sauté” function.
2. Add the butter.
3. Once the butter has melted, add the onions and saute and stir for 15 minutes, or until the onions are transluscent.
4. Add garlic, brown sugar, salt, and pepper.
5. Stir and saute for 10 minutes. The onions should be turning brown. Be sure to stir the onions every couple of minutes so that they do not burn to the bottom of the pot.
6. Pour in the wine, and stir for 2 minutes to cook off most of the alcohol.
7. Pour in the beef broth, Worcestershire sauce, thyme, and bay leaf, and stir.
8. Press cancel and turn the saute function off and put on the pressure cooking lid.
9. Choose the “Pressure Cook” function. Pressure cook on high pressure for 5 minutes and then move the pressure release valve and quick release the remaining pressure.
10. When the pressure cooking time is over, delay the pressure release by 5 minutes and then release the remaining pressure. Open the lid and remove the bay leaf.
11. Toast the baguette slices.
12. Serve the soup in a bowl and top with toasted baguette slices.
Pin Instant Pot French Onion Soup on Pinterest:
Recipe
Instant Pot French Onion Soup
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Ingredients
- 3 Tablespoons (2.96 Tablespoons) Butter
- 2 ½ Pounds (1.13 kg) Onions (Peeled, quartered, and thinly sliced)
- ½ Tablespoon (0.49 Tablespoon) Garlic (Minced)
- 1 Tablespoon (0.99 Tablespoon) Brown Sugar
- ½ Teaspoon (0.49 Teaspoon) Salt
- ¼ Teaspoon (0.25 Teaspoon) Black Pepper
- ½ Cup (120 g) White Wine (Pinot Grigio)
- 8 Cups (1.92 kg) Beef Broth
- 1 Teaspoon (0.99 Teaspoon) Worcestershire Sauce
- 1 Teaspoon (0.99 Teaspoon) Thyme (Fresh, removed from stems, and chopped)
- 8 Slices (8 Slices) Baguette (Thinly sliced)
- 8 Slices (8 Slices) Cheese (Sliced or shredded Gruyere, Swiss, or Provolone)
- 1 (1) Bay Leaf
Instructions
- Turn the Instant Pot on and select the "Saute" function.
- Add the butter.
- Once the butter has melted, add the onions and saute and stir for 15 minutes, or until the onions are transluscent.
- Add garlic, brown sugar, salt, and pepper.
- Stir and saute for 10 minutes. The onions should be turning brown. Be sure to stir the onions every couple of minutes so that they do not burn to the bottom of the pot.
- Pour in the wine, and stir for 2 minutes to cook off most of the alcohol.
- Pour in the beef broth, Worcestershire sauce, thyme, and bay leaf, and stir.
- Turn the saute function off and put on the pressure cooking lid.
- Choose the "Pressure Cook" function. Pressure cook on high for 5 minutes and then move the pressure release valve and quick release the remaining pressure.
- When the pressure cooking time is over, delay the pressure release by 5 minutes and then release the remaining pressure. Open the lid and remove the bay leaf.
- Toast the baguette slices.
- Serve the soup in a bowl and top with toasted baguette slices.
Notes
-Place the cheese on top of the very hot soup and it will start to melt on its own.
-If the soup is not hot enough to melt the cheese, you can place the soup in a microwave-safe bowl and microwave on high for 15-30 seconds until the cheese has melted.
-If the soup is not hot enough to melt the cheese, you can place the soup in an oven-safe bowl on a baking sheet and place it in the oven on broil for about a minute or you can place the bowl of soup into the Instant Pot on the metal rack and use the crisping lid to broil the cheese until it’s nice and melted. What makes French Onion soup French? French Onion soup was first created in France….so it’s actually French! It was first made in Paris during the 18th Century using simple ingredients. Over the years, it’s gotten fancier and can now be found on the menu at famous steakhouses all across the world!
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
Leave a comment and rate this recipe!
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