Quick French Onion Soup in an Instant Pot

What’s Up, Hungry People

My boyfriend got me an Instant Pot for Christmas this year. And when it shows up on your porch with a picture of what’s in the box on the side and he’s not fast enough to get to the door before you, you get to open your Christmas present early.

Naturally, I had to try it out within seconds of pulling it out of the box—and decided to make French onion soup for the inaugural run of my brand new Instant Pot!

Instant Pots are essentially well-marketed pressure-cookers equipped with preset functions to “instantly” cook meals. Although the name might be a tad misleading, Instant Pots fulfill the promise of pressure cookers: they reduce the cooking time of nearly everything by about 70%-80%.

For French onion soup, the onions first need to be sautéed until tender and just beginning to caramelize, a process that traditionally might take hours. However, using the sauté mode on the Instant Pot, this step is expedited significantly, achieving great flavor in a fraction of the time.

The Instant Pot method transforms raw ingredients into a delicious soup with deeply developed flavors in about 8 minutes under high pressure. This method tenderizes the onions perfectly, and because there’s no need to stir continuously, the onions maintain their texture without turning mushy.

There are a few ways to depressurize the Instant Pot: let it depressurize naturally over about fifteen minutes, use the “vent” mode for a quicker release, or opt for a rapid depressurization by toggling the valve from “sealing” to “vent.” Always exercise caution during this step to avoid burns from the hot steam—wearing a cooking mitt is a must.

Once the soup is done, the next step involves ladling it into oven-safe crocks, generously topping each with cheeses such as Gruyère, mozzarella, or Gouda, and broiling until the cheese is bubbling and slightly browned. A finishing touch of fresh thyme adds a burst of flavor, making this dish irresistible. Serve immediately, but remind everyone that the bowls are extremely hot.

My boyfriend actually called this soup “absolutely perfect,” which is high praise considering the gourmet meals I usually prepare. His standards are exceptionally high, and I must agree with him on this—the Instant Pot does indeed deliver restaurant-quality French onion soup right at home.

This method not only saves time but also infuses the soup with robust flavors that are sure to impress. Whether you’re an Instant Pot pro or a curious newbie, this French onion soup recipe promises a delightful and savory experience. So grab your Instant Pot, and let’s make a batch of this classic comfort food to warm up your kitchen and your tummy too.

Here’s What You Need

• Sweet onion: Adds a mild, slightly sweet flavor to the soup.
• Yellow onion: Provides a robust depth to the overall flavor profile.
• Olive oil: Used to sauté onions, helps in caramelizing them.
• Butter: Adds richness and aids in cooking the onions evenly.
• Garlic: Infuses a strong, aromatic essence into the dish.
• Flour: Thickens the soup, giving it a heartier texture.
• Brown sugar: Balances the acidity with a hint of sweetness.
• Sea salt: Enhances overall flavor without overpowering other ingredients.
• Worcestershire sauce: Adds a complex, tangy twist to the broth.
• Balsamic vinegar: Contributes a subtle sweetness and acidity.
• Beef broth: Serves as the flavorful liquid base of the soup.
• Fresh oregano: Provides a peppery bite and fresh aroma.
• Fresh thyme: Offers a slightly floral and earthy note.
• Bay leaves: Infuse a distinctive flavor and increase complexity.
• Croutons: Add texture contrast with their crunchiness.
• Gruyère or Gouda: Melts well, adding creamy texture and nutty flavor.
• Mozzarella: Provides a stretchy, gooey cheese topping.
• Crusty French bread: Ideal for dipping, adds a satisfying crunch.

Let’s Cook

First thing’s first—get that Instant Pot ready. Turn it onto “saute” mode, then crank it up a notch to the “more” setting. You’ll know it’s heated up when it says “On.” Set a timer for 15 minutes; this gives you plenty of time to work on the onions. Drop in the olive oil and butter and wait just a bit until they melt almost completely. Now, toss in those sliced onions. Give them a good stir to make sure they’re all coated in the butter and oil mixture. Let them saute for about 10 minutes. You’ll want to stir occasionally until the onions are soft and starting to get that golden caramelized look.

Building the Flavor

Once your onions are looking good, it’s time to build up those flavors. Throw in the minced garlic, flour, sea salt, and brown sugar. Mix these all together until they’re well combined. Next, pour in the balsamic vinegar and Worcestershire sauce for that perfect zest. After these are all mixed in, it’s time to add the beef broth and your fresh herbs—oregano and thyme work wonders here. Oh, and don’t forget to toss in those bay leaves. Make sure your pot isn’t filled more than two-thirds of the way; we want everything to cook evenly and safely.

Pressure Cooking Magic

Now, switch your Instant Pot to “high pressure” mode. Lock the lid in place and listen for that little melody that tells you it’s sealed properly. Set the valve to “sealing” and then set your timer for 8 minutes. While the pot does its magic, go ahead and preheat your broiler. We’re getting close to the grand finale!

Finishing Touches

After the cooking time is up, let the Instant Pot depressurize naturally for about 15 minutes. If you’re in a rush, you can use the quick release method by carefully switching the valve from “sealing” to “venting.” Just be sure to wear an oven mitt to protect your hands from the steam. Once depressurized, ladle the soup into individual crocks. Pile on the croutons, and then layer generously with Gruyère, mozzarella, or Gouda. Pop them under the broiler for 5-8 minutes until the cheese is gloriously melted and starting to brown. Give it a few minutes to cool down a bit before serving. Don’t forget to warn everyone that those crocks are hot!

Perfecting Your French Onion Soup

• Preventing Burn Notices: Occasionally, ingredients may stick to the bottom of your Instant Pot, triggering a burn notice. To avoid this, ensure you deglaze the pot thoroughly after sautéing the onions and before closing the lid to pressure cook. Simply add a bit of broth and scrape any bits off the bottom with a wooden spoon.
• Achieving Optimal Cheese Melt: For that perfectly broiled cheese topping, make sure your broiler is preheated and the rack is placed in the middle position. This setup prevents the cheese from burning before it has fully melted. Gruyère or a mix of Gruyère and mozzarella is recommended for the best melt and flavor.
• Soup Consistency Adjustments: If your soup is too thin after pressure cooking, set your Instant Pot to sauté mode and simmer it uncovered for a few minutes to reduce. If it’s too thick, simply stir in a bit of extra broth until you reach your desired consistency.
• Serving Suggestions: Serve the soup hot, but always caution about the temperature of the crocks. These containers retain heat, making them very hot to the touch. Always use a protective cloth or tray to serve.

There you have it, Hungry People—this soup not only saves you time but also manages to capture all the traditional flavors you crave in a classic French onion soup. From the sweet caramelized onions to the rich, bubbling cheese topping, every bite is a warm hug on a chilly day.

It’s been a blast sharing this first recipe adventure with my new kitchen gadget, and the results definitely lived up to the hype.

So next time you’re looking for a quick, satisfying meal that feels like a gourmet treat, remember this recipe. Here’s to many more delicious experiments with the Instant Pot!

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