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How to Make Instant Pot® French Onion Soup - A Step-by-Step Guide

French Onion Soup is a classic dish that is beloved for its rich, savory flavor and comforting warmth. Traditionally, this soup is made by slowly caramelizing onions in a pot, then adding broth and seasonings and allowing the flavors to meld together over a long simmer. However, with the invention of the Instant Pot®, this delicious soup can now be made in a fraction of the time, while still achieving the same depth of flavor.

This Instant Pot® French Onion Soup recipe is perfect for ...

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Ingredients

  • 3 pounds onions, cut into 1/8-inch slices
  • ⅓ cup butter
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ¼ cup dry white wine
  • ¼ cup sherry
  • 7 cups beef broth, divided
  • 1 bay leaf
  • 3 ounces all-purpose flour
  • 1 loaf baguette, sliced
  • ½ pound sliced Gruyere cheese, or as needed

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 5 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 30 mins
  • Servings: 8
  • Yield: 8 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onions, butter, paprika, salt, and black pepper. Cook and stir about 4 minutes. Add wine; close and lock the lid. Select manual and high pressure and set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully immediately after timer goes off using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add sherry and select saute mode. Cook for 3 minutes, scraping up any browned bits from the bottom of the pot.
  • Add 6 cups broth and bay leaf to the pot. Close and lock the lid; select manual and high pressure and set the timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile, mix flour and remaining 1 cup broth together in a bowl.
  • Release pressure carefully immediately after timer goes off using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Set pressure cooker to saute and remove and discard bay leaf. Add flour-broth mixture, and cook and stir until soup is thickened, about 10 minutes. Season with salt and black pepper.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Ladle soup into oven-safe serving bowls and top each with slices of baguette and Gruyere cheese. Broil soup bowls until bread is toasted and cheese is melted, 1 to 3 minutes.

    • Nutrition

    487 cal.

    • Total Fat: 19g
    • Saturated Fat: 11g
    • Cholesterol: 52mg
    • Sodium: 1552mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 5g
    • Total Sugars: 9g
    • Protein: 21g
    • Vitamin C: 13mg
    • Calcium: 372mg
    • Iron: 4mg
    • Potassium: 506mg

    Categories

    Soup recipes
    French recipes
    Instant pot recipes
    Onion recipes
    Comfort food recipes