Coming to you straight from the instant pot, this pressure cooker french onion soup is bistro worthy, but a breeze to make in your home kitchen!
This was my first foray into attempting to make french onion soup. I think I cheated a little bit though because french onion soup is known for being one of those labor intensive, lots of waiting while the onions caramelize type of soups. But, why wait when you have an instant pot, right?? I mean, I totally get the experience involved with hoisting a giant pot onto your stovetop and slowly stirring and periodically checking on the onions while they sweat and sweat and shrink and start to caramelize while you’re on the couch with a good book, but sometimes you just don’t have time for that. So, on those days you bring out the instant pot.
I know many of you still don’t have a pressure cooker, and I really don’t want you to feel left out, but this is one of those recipes that is just so darn easy if you do!! I’m just gonna throw one more shameless plug in here for any of you who are still on the outskirts of the PC tribe.
Actually, no shameless plugs, let me just tell you what steps I took to make this soup.
#1. I sliced about 5 lbs of onions.
#2. I put butter in my IP and added all of the above onions.
#3. I stirred once.
#4. I added ALL of the remaining ingredients. At one time.
#5. I locked the lid, set the timer on my IP, and my work was done.
#6. I opened the lid (after the pressure released, of course) and I ladled the soup into my bowl.
A classic french onion soup has you put a piece of toasted bread into the bottom of your bowl then ladle your soup in and cover it with a layer of cheese, but I’m going to leave that part of the recipe up to you. I ate mine a little simpler. Just straight soup with a bit of shredded white cheese on top and a piece of bread dipped in occasionally. Your choice though! If you want to go the traditional route, you’ll need some broiler/oven proof bowls to slide into the oven for cheese melting purposes.
One more thing. I HIGHLY recommend serving some really tasty bread with this soup. Here are a few options!!
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- ½ cup butter
- 5 lbs mixed onions (I used mainly yellow onions with one large white and red onion), thinly sliced
- 3 cloves garlic
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- ¼ cup flour
- 2 teaspoon worcestershire
- 1 tablespoon soy sauce
- 8 cups beef stock
- Add onions to butter in pressure cooker, saute for 3-4 minutes until onions are all coated in melted butter.
- Add all remaining ingredients, stir, and lock lid.
- Set to high pressure for 20 minutes and when time is up, do a 10 minute natural release.
- Release any remaining pressure, stir, and serve!
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