This Instant Pot French Onion Soup is classic comfort food made in the pressure cooker. It tastes as it was simmering on the stove all day but it’s done in 30 minutes!
This soup is one of many family favorites I make in my Instant Pot. We also love the Instant Pot Pot Roast and Instant Pot French Dip Sandwiches. Pure comfort food!
The soup season is almost here and the cooler days will make us all crave comfort food. What better than a classic French onion soup with toasted cheesy baguette slices on top! This time, I am using my trusty Instant Pot to cut down on cooking time. Rich, flavorful and absolutely delicious! It’s one of the best soups you will make in your pressure cooker this fall and winter.
Ingredients:
- onions: I used yellow
- butter and olive oil: this combo will make the best caramelized onions
- brown sugar: to add sweetness and help with caramelization
- garlic
- spices: dried thyme, Bay leaf, salt and pepper
- Worcestershire sauce:
- beef stock: I recommend low-sodium; I also add water
- baguette: for the toasted topping; French bread or sourdough work too
- cheese: Gruyere or a combo of Gruyere and gouda
How to make French onion soup in the Instant Pot?
- Start by slicing onions.
- Heat up oil and butter in the Instant Pot on saute setting.
- Add onions and cook, stirring once in a while, until translucent.
- Add garlic and brown sugar and stir well.
- Cook onions until caramelized (rich, golden brown, caramel color).
- Add a little bit of beef stock and deglaze the bottom of the pot by scraping it with a wooden spoon.
- Add remaining liquid, thyme, basil, salt and pepper.
- Close the lid and switch valve to sealing position.
- Press manual setting and adjust timer to 7 minutes.
- Once the cooking cycle is done and the Instant Pot beeps, press “cancel/off” button and unplug your IP.
- Wait 2 minutes, then switch the valve to venting position to release the pressure.
- Slice baguette and shred the cheese.
- If broiling in the oven: fill oven-safe soup bowls with soup, top with baguette slices and cheese. Broil for 2 to 3 minutes until toasted.
What if I don’t have oven-proof soup bowls?
I recommend slicing the baguette and placing it on a baking sheet sprayed with cooking spray. Top it with cheese and broil for a few minutes. Do not walk away or it will burn. Once done, place on top of each soup bowl and enjoy!
Storing:
Any leftovers should be stored in a container with a lid, in the fridge, for up to 5 days. You can also freeze this soup for up to 3 months.
Expert tips:
- onions: I used yellow onions, but a mix of yellow and sweet is great too!
- Worcestershire sauce: this ingredient is not necessary but it does add rich flavor to this soup.
- baguette: I recommend slicing it into thicker slices so they won’t sink and fall apart while you broil it;
- cheese: classic French onion soup is topped with Gruyere cheese toasted on a slice of a baguette; I actually like to add gouda to the mix. Delicious!
More Instant Pot recipes:
For more recipes like this one, feel free to browse our Instant Pot category.
Also, check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance! Seeing BURN message on your IP? Read my Instant Pot Burn Message post to learn why and how to save your dish.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!
Instant Pot French Onion Soup
Ingredients
- 2 lbs yellow onions sliced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 3 tablespoons packed brown sugar
- 1 teaspoon dried thyme
- 1 Bay leaf
- 1 tablespoon Worcestershire sauce
- 4 cups beef stock
- 2 cups water
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 French baguette
- 1 cup shredded Gruyere cheese see note
Instructions
- Press “saute” setting on your Instant Pot. Once the display reads HOT, add oil and butter.
- Add onions and stir in. Cook onions stirring once in a while, until translucent.
- Add garlic and brown sugar and stir well.
- Cook onions until caramelized (rich, golden brown, caramel color). This may take at least 10 minutes. Stir so they won’t burn.
- Add 1/2 cup of beef stock and deglaze the bottom of the pot by scraping it with a wooden spoon. You want to make sure there is no cooked on spots or the Instant Pot will display the BURN message.
- Add remaining liquid, thyme, Bay leaf, salt and pepper.
- Close the lid and switch valve to sealing position.
- Press manual setting and adjust timer to 7 minutes. The Instant Pot will beep and start building up pressure.
- Once the cooking cycle is done and the Instant Pot beeps, press “cancel/off” button and unplug your IP.
- Wait 2 minutes, then switch the valve to venting position to release the pressure.
- Slice baguette and shred the cheese.
- If broiling in the oven: fill oven-safe soup bowls with soup, top with baguette slices and cheese. Broil for 2 to 3 minutes until toasted.
Notes
Classic French onion soup is topped with Gruyere cheese toasted on a slice of a baguette; I actually like to add gouda to the mix.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Mary Ellen says
THIS will now be my go-to chicken rice soup recipe! It was perfect!
Rusty Gage says
Quick. Easy. Delicious. Is now on the list of mainstays for our household.
Anna says
That’s fantastic! Thank you, Rusty!
Toni Dash says
This is such a comforting meal! My family loved it!
Katie says
My mouth is watering for this!!
Betsy says
Super easy and delicious recipe for Onion Soup! I love how it’s made in the Instant Pot! One more recipe to add to my ever increasing list of awesome things one can make in their Instant Pot!