Real Recipes From Real Home Cooks ®

instant pot french onion soup

★★★★★ 1
a recipe by
Kristin Flannery
Alamogordo, NM

Create rich flavors in under two hours instead of two days by using the Instant Pot to give a delightful homemade and yet elegant taste to a classic French favorite. We love one-pot cooking! This takes a little bit of time during the sauté and assembly, but the results are worth it!! French Demi Glaze is usually easily found in most grocery stores. It is a small 1.5 oz package that packs a ton of flavor! Leftover soup keeps well in the fridge or the freezer - simply reheat in a pan, top with croutons and cheeses, broil and you have a second quick and delicious meal with minimal cleanup.

★★★★★ 1
serves 6
prep time 30 Min
cook time 1 Hr 15 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot french onion soup

  • 2 Tbsp
  • 1 Tbsp
    olive oil
  • 4 clove
    minced garlic
  • 3 lb
    white onions, halved and sliced
  • 1 Tbsp
    balsamic vinegar
  • 1 tsp
    fresh thyme (1/2 tsp. dried)
  • 1/2 c
    dry sherry
  • 4 c
    beef stock (32 oz. box)
  • 3 c
    hot water
  • 2 Tbsp
    beef better than bouillon
  • 1 1/2 oz
    french demi glaze
  • 1 Tbsp
    worcestershire sauce
  • 4 c
    fresh sourdough croutons (oven toasted)
  • 1 c
    shredded gruyere cheese
  • 1 c
    shredded emmentaler cheese
  • 1 tsp
  • 1/2 to 1 tsp
    fresh ground pepper
  • 1 dash
    fresh ground nutmeg (dusting)

How To Make instant pot french onion soup

  • 1
    Turn Instant Pot to Sauté and set timer for 20 minutes on maximum heat (if you have that adjustment). Melt butter and olive oil. Add minced garlic and sliced onions tossing well to coat. Sprinkle with salt. Stir frequently while caramelizing onions to get a good sear. I sometimes add a second 10 minute sauté to get a good deep glaze on the onions.
  • 2
    Add balsamic vinegar and thyme. Sauté for 1 minute. Add dry sherry to deglaze the pan and simmer (on sauté setting) for 1 to 2 more minutes - stir frequently. Press Cancel.
  • 3
    Add beef stock to Instant Pot. Dissolve thoroughly Beef Better Than Bouillon and Demi Glaze in 3 cups of hot water. Add worcestershire. Then pour into pot stirring well to make sure any browned onions are mixed in and bottom of pan is scraped clean. Add freshly ground pepper to taste.
  • 4
    Lock the lid and select Pressure Cook on High for 8 minutes. Double check as temperature comes up to make sure you have a good seal.
  • 5
    Once cooking is completed, let the pressure come down “naturally” for 10 to 15 minutes. Then quick release the remaining pressure. Open and stir well. I like to reduce the soup for about 10 minutes. I hit Cancel and then Sauté to bring soup back up to a low boil. Allow to go to Warm after Sauté cycle ends.
  • 6
    Adjust seasoning as needed. Ladle soup into oven safe crocks. Top with a handful of croutons. Combine shredded cheeses and sprinkle a good layer on top of the croutons. Place crocks on a cookie sheet and broil for a few minutes (watching carefully!!) until cheese is melted and bubbly. Add an additional grind of fresh black pepper and a light dusting of fresh nutmeg, if desired. Serve with buttered bread!