Instant Pot French Onion Soup

Classic French onion soup loaded with caramelized onion, beef broth, and topped with gooey cheese, This DELICIOUS and Tasty dish is a crowd pleaser and is made in the pressure cooker to save you time!
Instant Pot French Onion SoupI’ve been craving caramelized onions lately and I couldn’t think of a better way to enjoy them then with this French onion soup. This tasty flavor-packed soup is all cooked in the pressure cooker. It’s super easy to make and only requires a few simple ingredients. It makes a great lunch or dinner in the fall and winter and will fill your home with a warm aroma. Instant Pot French Onion Soup

The only step that takes time is caramelizing the onions. They take about 15-20 minutes to fully caramelize so make sure to set time aside for the caramelizing part. After the onions are caramelized, a few tablespoons of flour, garlic, and the broth is then added.

I used College Inn® Beef Broth because it is deep and rich and has the perfect amount of flavorful herbs and spice. It takes the soup to the next level and adds several layers of flavor and the deep dark color that is a must in French onion soup!Instant Pot French Onion Soup After adding the broth, the pressure cooker is set for just 5 minutes because the beef broth is already complex in flavor and has already simmered for hours.  From there you can ladle the soup into small soup bowls, top with a slice or two or toasted bread and a sprinkle of cheese, broil for a few minutes and enjoy! Instant Pot French Onion SoupInstant Pot French Onion Soup

4.47 from 15 votes
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Instant Pot French Onion Soup

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Layla

Ingredients

  • 2 pounds yellow onions peeled and sliced
  • 4 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • 3 cloves garlic minced
  • 3 tablespoons flour
  • 2 32 oz cartons College Inn beef broth (or 8 cups)
  • 2 tablespoons balsamic vinegar
  • For serving:
  • 6 to asted baguette slices
  • 2 cups grated Gruyere or swiss, parmesan, mozzarella

Instructions

  1. Place onions, butter, and sugar in a pressure cooker or Instant Pot. Sautee for 15-20 minutes or until onions are golden brown and caramelized. Be sure to keep an eye on them so they don't burn.

  2. Add the flour and garlic. Stir for 1 minute or until the flour is cooked through. Add the broth and balsamic vinegar. Seal pressure cooker and set heat to high pressure; Set cooking time to 5 minutes. After the time is done, release pressure by allowing steam to vent, then remove the lid.

  3. To Serve: Preheat broiler and move oven rack to top position. Spoon broth into 4-6 ovenproof serving bowls. Top with a slice of toast and a generous sprinkle of cheese. Set the bowls on a rimmed baking sheet. Broil until cheese is melted and browned in spots. Serve immediately and enjoy!

Instant Pot French Onion SoupInstant Pot French Onion Soup

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    Comments

    Terri

    Just made this soup and it is
    awes ome!

    Geoffrey G Klein

    i tried a much more complicated recipe tonight and myself and family all felt this recipe if the one to stick with. Easier, fewer ingredients and delicious. Only thing is you definitely need 3-31/4 lbs of onions, 2 lbs just doesn’t cut it.

    Lynn Dolphin

    Made the soup and was underwhelmed. Couldn’t get the Beef Broth you used so used a organic one. Added some Red wine and Thyme but its got no wow factor.

    february

    Really tasty! I had to saute low to caramelize, it was burning too quick for me even though I was standing right there. I personally would add more onions for the second cook, the ratio of broth to onion “strings” was off for me. Delicious recipe, but all your recipes are delicious.

      Layla

      Thanks for the insights and kind words!

    Ada

    I agree. I will try your tips next time I make this soup.

    Lorrie

    this was really good but I felt it was missing a bit of the WOW factor I’m always going after. I now deglaze the onions and bottom of the pot with red wine and let it simmer until reduced to add huge flavour to the onions which in turn, add to the taste of the soup. also a pinch of dried thyme gives it just a hint more of something special.

    line ramekins with plastic wrap and fill with cold soup. place on a cookie sheet and freeze. pop out and wrap thoroughly and place back in the freezer for easy soup making later when you are pressed for time.

    KIm

    Omg! This was the best french onion soup i have ever Tasted! And so easy!!!

    John V

    I think she said in her instructions to quick release.

    Jeanne

    Omg this Was so good. I will never order this in a restaurant again. Easy and so flavorful.

    Connie Richardson

    Your instructions are unclear whether to quick release or naturally release the pressure after cooking is complete. Can you clarify this please?

      Beth

      Quick release

    Geoffrey G Klein

    I made this recipe for the second time last NIght and made some changes that worked out wonderfully. I used 50% more onions, 3 lbs total and added the 4 inch rind from the parmesean wedge I had. The soup was much more thick and hearty and the flavor wonderful. I adjusted the amount of butter, brown sugar and flour just slightly to accommodate the additional onions. It takes a while to carmalized that many onions but well worth it. Thanks for the great recipe.

    Geoffrey G Klein

    As you need some cheese to grate over the top anyway, I would suggest cutting about a 3″ long piece of the cheese rind off and putting in the soup while it is cooking. Adds just a bit of body. I used parmesan.

    pococub

    i could not put my spoon down! so delicious! thank you

    Andrea

    Just made this and it’s yummy!

    One quick question– in the instructions you mention garlic, but there is no garlic in the ingredients listed. I put the equivalent of 3 cloves in… not sure if that’s close to what I was supposed to do.

    Thanks!

      Jess

      I was wondering the same thing!

      Michelle C

      It says brown sugar in the list of ingredients, it should be garlic.

    Wilkins@TastyKitchenn

    I’m a big fan of Instant pot recipe. Definitely gonna give this one a try soon, hope it will be tasty for the kids. Thanks!

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