Instant Pot French Onion Soup [Video]

Catalina Castravet
By Catalina Castravet

Instant Pot French Onion Soup is a restaurant-quality soup, easily and comfortingly made at home. It is loaded with caramelized onions, beef broth, and topped with Gruyere cheese, for the perfect finish!

We love making dishes in the Instant Pot because it’s convenient and usually done at a fraction of time. Like the Taco Soup and Baked Potato Soup, this French Onion Soup will quickly become your go-to soup.

Instant Pot French Onion Soup

Easy Instant Pot French Onion Soup

This Instant Pot French Onion Soup recipe is absolutely delicious. Unlike many other soups done in the pressure cooker, this one requires some extra time and attention in caramelizing the onions. After making this soup multiple times, we have come to the conclusion that for a perfect version of it, you will basically need to follow two important steps.

Step 1: Caramelizing the onions

This step takes some additional time to do in the Instant Pot. On average, it takes about 15-20 minutes to fully caramelize the onions. Hence, make sure to set time aside for the caramelizing part. Caramelizing is a process that occurs when sugar is added to the onions, and when they become brownish in color.

Step 2: Using high-quality beef broth

Since broth is the main ingredient here, make sure to use organic and high-quality broth. Your soup will only be as good as the stock you are using. The traditional French Onion Soup is made with beef broth, and this is what we have used here. So if you use boxed beef broth, taste it first!

Easy Instant Pot French Onion Soup

How to make the perfect Instant Pot French Onion Soup:

  1. Add butter, sliced onions, and brown sugar to the pressure cooker. Saute for about 15-20 minutes or until onions are golden brown and caramelized.
  2. Next, add garlic, red wine, Worcestershire sauce, and the seasonings. Stir for 1-2 minutes.
  3. Then, add the beef broth. Seal pressure cooker and set to cook on high pressure for 20 minutes.
  4. After the time is done, release pressure naturally for 15 minutes, then release the remaining pressure by opening the vent.
  5. Before serving, top the serving bowl with a slice of baguette and plenty of Gruyere cheese. Place in the oven for few minutes to broil. Broil until cheese is melted, and has a golden brown color.

Recipe Tips and Tricks:

  • For deeper flavor, you can even use Bone Beef Broth. Alternatively, you can substitute the beef broth with chicken broth.
  • For a vegetarian version, use vegetable stock.
  • Top the soup with your favorite cheeses. We have used Gruyere cheese, but a combination of provolone, Swiss or Parmesan will work just as well.

Pressure Cooker French Onion Soup

How to best serve Instant Pot French Onion Soup?

This delicious homemade soup is best to be served right away. Add some cheese on top, and use a fresh baguette for dipping. Also, it’s best to use cheeses which have some sharpness to them such as Gruyere or aged Beemster.

How to store Instant Pot French Onion Soup:

The soup can be stored in the fridge for up to 5 days. When ready to serve, heat the soup in a pot, and pour the soup into ceramic bowls. To create the cheesy bread topping, arrange baguette slices on top of each bowl, with some shredded or sliced cheese. Then, put under the broiler for a few minutes until cheese is bubbly and golden brown.

Instant Pot French Onion Soup Recipe

Tools to Make Instant Pot French Onion Soup:

Watch Recipe Step-by-Step Video:

Save Recipe
4.91 from 10 reviews
Ultimate Instant Pot French Onion Soup
Author: Catalina Castravet Serves: 6 servings
Prep time: 30 minutes Cook time: 35 minutes Total time: 1 hr 5 mins

Ingredients

  • 5 medium size  onions   (peeled and thinly sliced)
  • 4 tablespoons  unsalted butter 
  • 2 tablespoons  brown sugar 
  • 5 cloves  garlic minced 
  • 1 teaspoon  dry thyme  (optional)
  • 1 tablespoon  Worcestershire sauce 
  • 1 cup  red wine  (or beef broth)
  • 8 cups  beef broth 
  • 1/4 tsp  salt and pepper  (or to taste)

For serving:

  • 6  baguette slices 
  • 2 cups  Gruyere cheese  (grated )

Instructions

  1. Turn on the Instant Pot and Select Sauté mode on High. Once it reads HOT, add the butter, and stirring with a wooden spoon, melt it.

  2. Add sliced onions and brown sugar to the Instant Pot. Sauté for about 15-20 minutes or until onions are golden brown and caramelized. Stir occasionally.

  3. Next, add minced garlic, thyme, red wine, Worcestershire sauce, and salt and pepper to taste. Stir for 1-2 minutes.

  4. Then, add the beef broth. Make sure you do not go over the MAX line of the inner pot.

  5. Seal pressure cooker lid and cook on high pressure for 20 minutes. Followed by a 15 minutes Natural Pressure Release.

  6. After the time is done, release remaining pressure by allowing steam to vent, then remove the lid. Stir the soup.

Serving:

  1. Turn on the oven broiler.

  2. Before serving, top each serving bowl with a slice or two of French baguette and some sliced or shredded Gruyere cheese.

  3. Place the bowl on a baking sheet and transfer into the oven for few minutes to broil. Broil until cheese is melted, bubbly and has a golden brown color.

Calories: 326 Carbohydrates: 6 Protein: 17 Fat: 22 Saturated Fat: 13 Cholesterol: 68 Sodium: 1532 Potassium: 291 Fiber: 0 Sugar: 4 Vitamin A: 650 Vitamin C: 1.4 Calcium: 480 Iron: 1
Save Recipe

Instant Pot French Onion Soup

top betting websites
Get free recipes to your inbox!

Comments

Leave a reply

Kimberly

One of my all-time favorites, love the sound of this IP version!

Reply

Abeer

Looks heavenly! Nothing beats an Instant Pot soup this time of the year!

Reply

thank you!

Reply

Katerina @ diethood .com

Such a gorgeous soup!! I love that you made it in the Instant Pot!

Reply

So much quicker than the slow cooker!

Reply

Carrie R

Usually making homemade French onion soup is an all day thing! I love how quickly you can make this in the instant pot. :)

Reply

Allyson Zea

I've had instant pot French onion soup on my must make a list for a while, I cannot wait to try your recipe, it looks amazing!

Reply

Brandy O'Neill

Oh my goodness, this looks so good!

Reply

jessica | novice chef

the easiest way to my my all time favorite soup! i'm positively giddy over this!

Reply

:) its so good

Reply

february

Really tasty! I had to saute low to caramelize, it was burning too quick for me even though I was standing right there. I personally would add more onions for the second cook, the ratio of broth to onion “strings” was off for me. Delicious recipe, but all your recipes are delicious.

Reply

Nick

The soup is amazing the only thing we find is that the onions taste sweet in the soup. Is there anything we can do to make it more savory now that has been cooked.

Reply

Skip the brown sugar if you don't like the sweetness, and next time use regular yellow onions, not sweet. Also, you can add a bit more Worcestershire sauce.

Reply

Monica

What is the herb sprig in the photo?  I don’t see it listed in ingredients. 

Reply

thyme :)

Reply

D Fuller

EXCELLENT!! I did mix sweet with yellow onions and turned out so good. This is a forever recipe!

Reply

Lisa

Any danger to cooking with wine in the IP? I see many warnings not to use alcohol even in a stovetop pressure cooker. Also, I assume that the alcohol does not cook off like it would in a traditional recipe, so  this recipe would not be particularly safe for children, correct?

Reply

The alcohol doesn't fully evaporate as it does on the stove or in the slow cooker. If you want to serve this to kids, all you have to do, after Pressure Cooking, open the IP, click on Saute and simmer the soup for 5-10 minutes, to make sure the alcohol evaporates.

Reply

I would also imagine that a cup of wine cooked for 2 minutes and then diluted into 64 ounces of broth would be pretty low in alcohol conent.

Reply

John

I would also imagine that a cup of wine cooked for 2 minutes and then diluted into 64 ounces of broth would be pretty low in alcohol conent.

Reply

Karin

Delicious soup! My broiler isn’t working so I just cut the slices of Provolone cheese in small strips and place it on top of the soup. The cheese quickly melted into stretchy strings of yumminess and topped it off with a slice of French bread. By the way, I didn’t use salt; the broth and cheese have  plenty of sodium. I also replaced the wine by broth.

Reply

happy that you loved it!

Reply

Cecily

Can you can this soup? Without the cheese until you reheat for serving. I somehow ended up with a bunch of onions and would love to make for winter

Reply

I don't see why not.

Reply

Susan Brous

We enjoyed this soup for dinner. Liked the fact that I didn’t have to smell the onions for quite as long. I needed to add salt and I rarely do that - should have tasted it more before I served it! I buttered pieces of a bagette and warmed it, then added slices of Gruyere and put it under the broiler. After I put the soup into the bowl, I added 3 pieces of bagette, then grated Gruyere cheese onto the bowl. (Afraid to put my china under the broiler). Thanks for the recipe.

Reply

Dianne F

Delicious

Reply

Susan

Could you add beef to this soup? What do you think would change in the cook time?

Reply

you can brown some beef chunks and add it to the soup, I would increase the cooking time by 10 minutes.

Reply

Stevie

I never leave comments on recipes but I had to with this one. I did the red wine (cooking wine) and substituted 2 cups bone broth and did only 6 cups of beef broth and it was AMAZING. Best french onion soup i've ever made. I would say that I'd prefer a swiss or parmesan cheese but wow.

Reply

Thanks for the comment, I am glad you liked it!)

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.