Learn how to make Umami Instant Pot French Onion Soup! Sweet caramelized onions simmered in rich hearty beef broth topped with toasted golden crusty bread and melted Gruyère cheese. Comforting pressure cooker soup – simple ingredients yet fancy entrée that’ll impress your guests!
We are loving this chilly wintery season as we wrap up another awesome year.
I just love snuggling up with warm bowls of soul-soothing Instant Pot Soups with my cozy blankie on my favorite couch. hehe~
And French Onion Soup (French: soupe à l’oignon) is a classic favorite that has been on our long “To-Experiment in our Instant Pot Pressure Cooker” List ever since the very beginning! 😀
The sweet caramelized onions, the delicious savory aroma in comforting rich beefy broth, topped with golden crusty bread & creamy melted cheese…oh life is good!
Tips for Instant Pot French Onion Soup
1. Use High-Quality Stock
The quality of your stock will determine your French Onion Soup’s destiny to achieve excellence. So, it’s very important to use high-quality beef stock & chicken stock.
Have a taste of your stock before you start cooking!
If you can’t find high-quality beef stock, feel free to use all chicken stock or vice versa.
2. Types of Onions
Since onion is the star of the show, be sure to use good quality onions. It makes the world of difference!
We are using 3 ⅓ lbs yellow onions + ⅓ lb shallots. For simplicity, you can use 3 ⅔ lbs of yellow onions.
3. Why Add Baking Soda to The Onions?
This idea is actually from J. Kenji López-Alt (his cookbook is a masterpiece).
Baking soda raises the pH and speeds up the rate of maillard reaction.
In simple terms: baking soda helps onions caramelize faster.
*Note: Be sure to double check you’re using Baking Soda, NOT baking powder!
4. Caramelized Onions
Caramelizing onions is definitely a labor of love.
It does take a bit of time for the onions to release their sweet flavor, but it’s easy. The more caramelized the onions, the more flavor it’ll impart into your French Onion Soup.
And oh my! Caramelized Onion Puree rocks the world!!
In fact, it’s our secret weapon in recreating Tokyo’s most highly rated Japanese Curry Beef Stew @ Instant Pot Japanese Beef Curry (a must try if you haven’t tried it yet!)
5. Pressure Cook at High Pressure 0 Minute
0 minute is not a typo! ? How can this be?!
We’re setting the pressure cooking time to 0 (zero) minute because we’re using the heat generated during the “coming up to pressure” stage AND the “depressurizing” stage (i.e. during natural release) to cook the French Onion Soup.
Have fun & enjoy this Rich Instant Pot French Onion Soup!
Instant Pot French Onion Soup
Ingredients
- 3 ⅔ pounds onions (3⅓ lb yellow onions + ⅓ lb shallots) , sliced
- 6 tablespoons (64g) unsalted butter
- ½ teaspoon (2g) baking soda
- ¼ cup (63ml) Sauvignon Blanc or dry white wine
- 3 sprigs fresh thyme or 1 teaspoon (1g) dried thyme
- 3 (12g) garlic cloves , minced
- 1 tablespoon (15ml) regular soy sauce
- 1 tablespoon (15ml) fish sauce
- 1 bay leaf
- 4 cups (1L) unsalted high quality beef stock
- 4 cups (1L) unsalted high quality chicken stock
- French baguette , sliced into ¾ - 1 inch thick slices
- 4 ounces freshly grated Gruyère cheese
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Instructions
- Pressure Cook Onions: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Melt 6 tbsp (64g) unsalted butter in Instant Pot. Add in ⅓ lb (151g) sliced shallot + 3 lbs (1361g) sliced yellow onions. *Note: we’re reserving ⅓ lb (151g) sliced yellow onions for later. Add in ½ tsp (2g) baking soda (NOT baking powder!), then mix well. Sauté until onions begin to release moisture (~5 mins). Pressure cook at High Pressure for 20 minutes, then Quick Release. *Note: Onions are full of liquid, so they will generate enough steam for the Instant Pot to get up to pressure.
- Caramelize Onions: There will be a lot of liquid in Instant Pot. To speed up the process, pour the onion liquid in a large glass measuring cup and reserve it for later. Caramelize onions by using the "Saute More" function. Stir occasionally. Once all the liquid has evaporated, turn the heat down to "Saute Normal". *Pro Tip: At this point, you will want to stir the onions more frequently to avoid burning. Saute onions until they are deep golden brown. *Note: The whole caramelizing process will take roughly 20 - 28 minutes.
- Deglaze Instant Pot: Pour in ¼ cup (63ml) Sauvignon Blanc or dry white wine, then completely deglaze the bottom of the pot with wooden spoon.
- Pressure Cook French Onion Soup: Add minced garlic cloves, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 bay leaf, thyme, reserved onions, reserved onion juice, 4 cups (1L) unsalted beef stock, and 4 cups (1L) unsalted chicken stock in Instant Pot. Give it a quick mix and close lid. Pressure Cook at High Pressure for 0 (zero) minute + 20 minutes Natural Release.
- Season and Serve Instant Pot French Onion Soup: While Instant Pot is natural releasing, preheat oven to 450°F.
Slice French baguette to ¾ - 1 inch thick slices (Optional: We spread some melted butter on the baguette slices, then toasted them in toaster oven). Taste and season the French onion soup with salt (for reference, we added 3 large pinches of coarse kosher salt). *Optional Flavor Enhancing Step: Simmer the soup for 5 - 10 minutes using the "Saute" button to give it more body and richness.Add French onion soup to an oven-safe bowl. Place a slice of French baguette on top of the soup, then layer freshly grated Gruyère cheese on top. Place the bowls on a baking tray, then place them in a 450°F oven for 6 - 8 minutes (until the cheese melt and browned). Give yourself a pat on the back for making this delicious French Onion Soup! Enjoy~
Notes
Nutrition
Step-by-Step Instant Pot French Onion Soup Guide
Here are the ingredients for Instant Pot French Onion Soup:
*Note: We are using this bottle of Sauvignon Blanc from Argentina for this French Onion Soup recipe. 🙂
Pressure Cook Onions
Heat up Instant Pot using Sauté More function.
*Tip: For older versions, press “Saute” button, then “Adjust” button. For newer versions press “Saute” button twice.
Wait until it says HOT (takes roughly 8 minutes).
Melt 6 tbsp (64g) unsalted butter in Instant Pot Pressure Cooker.
Add ⅓ lb (151g) sliced shallot and 3 lbs (1361g) sliced yellow onions in Instant Pot.
*Note: In case you are wondering, we are reserving ⅓ lb (151g) sliced yellow onions for later.
Add in ½ tsp (2g) baking soda (NOT baking powder!), then mix well.
Sauté until onions begin to release moisture (~5 mins).
Close lid and turn Venting Knob to Sealing position.
- Pressure Cooking Method: Pressure cook at High Pressure for 20 minutes, then Quick Release.
*Pro Tip: Onions are full of liquid, so they will generate enough steam for the Instant Pot Pressure Cooker to get up to pressure.
Caramelize Onions
Open the lid carefully.
*Pro Tip: There will be a lot of liquid in the Instant Pot. To speed up the process, pour the onion liquid in a large glass measuring cup and reserve it for later.
Caramelize onions by using the “Saute More” function. Stir occasionally.
Once all the liquid has evaporated, turn the heat down to “Saute Normal”.
*Pro Tip: At this point, you will want to stir the onions more frequently to avoid burning.
Saute onions until they are deep golden brown.
*Note: The whole caramelizing onions process will take roughly 20 – 28 minutes.
Deglaze Instant Pot
Pour in ¼ cup (63ml) Sauvignon Blanc or dry white wine, then completely deglaze the bottom of the pot with wooden spoon.
Pressure Cook French Onion Soup
Add minced garlic cloves, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 bay leaf, fresh or dried thyme, reserved onions, reserved onion juice, 4 cups (1L) unsalted beef stock, and 4 cups unsalted chicken stock in the Instant Pot Pressure Cooker.
Give it a quick mix and close lid. Turn Venting Knob to Sealing position.
- Pressure Cooking Method: High Pressure for 0 minute + 20 minutes Natural Release
After 20 minutes of Natural Release, carefully turn Venting Knob to the Venting position to release the remaining pressure.
Once the floating valve drops, remove the lid.
Season and Serve Instant Pot French Onion Soup
While the Instant Pot is natural releasing, preheat oven to 450°F.
Slice French baguette to ¾ – 1 inch thick slices.
*Optional Tip: We spread some melted butter on the baguette slices, then toasted them in the toaster oven.
Taste and season the French onion soup with salt. For reference, we added 3 large pinches of coarse kosher salt.
*Optional Flavor Enhancing Step: Simmer the soup for 5 – 10 minutes using the “Saute” button to give it more body and richness.
Ladle French onion soup into oven-safe bowls.
Place a slice of French baguette on top of the soup, then layer freshly grated Gruyère cheese on top.
Place the bowls on a baking tray, then place them in a 450°F oven for 6 – 8 minutes, until the cheese melt and golden.
Enjoy your Instant Pot French Onion Soup!~ 🙂
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