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!
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 ½ 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
If you don't have oven-safe 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.
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.