Instant Pot French Onion Soup
This Instant Pot French onion soup is incredibly wholesome and comforting! Caramelized onions in a rich and flavorful broth is next-level delicious. This easy recipe comes together in a fraction of the time of traditional recipes, all thanks to the Instant Pot!
What Makes This Recipe So Good
- It all comes together in the Instant Pot, which means quick cooking and quick cleanup! The Instant Pot keeps things simple and all in one place. For anyone looking for an easier French onion soup recipe, then this is it!
- It’s simple, yet deeply flavorful! Three pounds (yes, three pounds!) of sliced onions are seasoned with only a couple of herbs and spices. Then, this delicious soup is finished off with crispy french bread and a mountain of melty cheese.
- It’s a total crowd-pleaser! Everyone will go insane over this irresistible Instant Pot French onion soup. And the best part is, they’ll never know how easy it was to make!
Yellow Onions – It wouldn’t be French onion soup without, you guessed it – the onions! Pick up a big three pound bag of yellow onions the next time you’re at the grocery store. To prepare the onions for this recipe, start by slicing off each end and removing the skin. Then, slice each onion in half before thinly slicing each half. We’re looking for half moon-shaped onion slices for this soup recipe.
Dry Red Wine – Cabernet Sauvignon, Pinot Noir, or Merlot are all types of dry red wines that would taste great in this recipe! I used a cabernet sauvignon and had delicious results. And don’t worry, the alcohol in the wine gets cooked off in the soup. Though if you’d prefer not to use wine, you can substitute it for more beef broth instead.
Gruyere Cheese – Gruyere is a French cheese, and is traditional to French onion soup which is why we use it in this Instant Pot recipe. However, if you don’t have gruyere cheese, you can use fontina, gouda, or sharp white cheddar cheese instead.
- If your onions are taking too long to caramelize, then sprinkle in a bit more sugar. The sugar helps to kick-start the caramelization process and will speed things along. Therefore, if you’re short on time, simply sprinkle in an extra teaspoon of sugar to help caramelize the onions!
- Keep a close eye on your Instant Pot French onion soup when it’s under the broiler! The broiler gets super hot and therefore has the potential to burn the cheese in a matter of seconds. I found 1 to 2 minutes to be the perfect amount of time to get the cheese melty and bubbly, without burning.
- Store any leftover soup in an airtight container in the fridge for up to five days. To reheat, either place in the microwave or in a pot over medium heat until warmed through. Once warm, transfer to an oven-safe bowl, top with bread and cheese, then broil as instructed.
Other Instant Pot Recipes You’ll Love
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- Instant Pot Jambalaya
- 20 Keto Instant Pot Recipes
- Instant Pot Carnitas
- Instant Pot Burrito Bowls
- Southern Instant Pot Collard Greens
- Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo)
- Instant Pot Potato Soup
Instant Pot French Onion Soup
- ¼ cup butter
- 3 pounds yellow onion peeled and sliced about ¼-inch thick
- 3 cloves garlic minced
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 pinch sugar to help speed up the caramelization
- 1 teaspoon salt
- ½ cup dry red wine
- 8 cups beef broth
- 6-8 slices French bread sliced about 1-inch thick
- 1 cup Gruyere cheese shredded
- Instant Pot
- Large wooden spoon or silicone spatula
- ramekins or similar oven-safe bowls
- Baking sheet
- Set Instant Pot to Sauté. Add butter to Instant Pot and let melt completely, then add in sliced onions, garlic, bay leaf, and thyme. Sauté 15 minutes, stirring as needed to prevent sticking or burning.
- Sprinkle in sugar and salt. Stir to incorporate, then continue sautéing another 15 to 20 minutes, or until onions have caramelized.
- Pour in red wine and use large spoon or spatula to scrape up any browned bits that may be stuck to bottom of insert. Simmer red wine on Sauté mode 10 minutes, or until most of liquid has evaporated.
- Pour in beef broth. Secure lid on Instant Pot with valve in sealing position. Set to Manual High Pressure for 5 minutes. Instant Pot will pressurize and then cook time will begin. Meanwhile, preheat broiler on High.
- When cook time on Instant Pot is up, immediately Quick Release pressure and carefully remove lid. Transfer soup to ramekins or other oven-safe bowls, dividing soup into equal portions. Top each ramekin with 1 slice bread and 2 to 3 tablespoons Gruyere.
- Place ramekins on baking sheet and place baking sheet under broiler, approximately 6 inches from heating element. Broil 1 to 2 minutes or until cheese is bubbly and bread is golden brown. Carefully remove baking sheet from oven. Serve hot.
- Sugar: Doesn’t affect the taste of the soup, but helps speed up the caramelization process.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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