Instant Pot French Onion Soup

Instant Pot French Onion Soup is my shortcut to a classic comfort dish that usually takes hours to develop its rich, deep flavor. With the help of the pressure cooker, I get perfectly caramelized onions and a bold, savory broth in a fraction of the time. Topped with melty cheese and toasted bread, this soup is everything I want on a chilly day—hearty, warm, and deeply satisfying.

Why You’ll Love This Recipe

I love this recipe because it delivers all the rich, comforting depth of traditional French onion soup without spending hours at the stove. The Instant Pot does the heavy lifting, letting me caramelize the onions and pressure cook the broth in one pot. The result is a restaurant-quality soup with tender onions, cheesy toasted bread, and a broth so flavorful I want to drink it straight from the spoon.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yellow onions (thinly sliced)

• Unsalted butter

• Olive oil

• Garlic (minced)

• Beef broth (or a mix of beef and chicken broth)

• Worcestershire sauce

• Bay leaf

• Fresh thyme (or dried)

• Salt

• Black pepper

• French baguette or crusty bread (for topping)

• Gruyère cheese (shredded)

• Parmesan cheese (optional, for extra flavor)

Directions

1. I start by turning the Instant Pot to the Sauté function and adding butter and olive oil.

2. Once melted, I add the sliced onions and a pinch of salt, cooking them for 20–25 minutes, stirring occasionally, until they’re soft, golden, and caramelized. I make sure to deglaze the bottom as needed.

3. I stir in the garlic and cook for another minute.

4. I pour in a bit of broth to deglaze the pot, scraping up any browned bits for extra flavor.

5. I add the remaining broth, Worcestershire sauce, bay leaf, thyme, salt, and pepper. I cancel the Sauté mode, lock the lid, and pressure cook on High for 8 minutes.

6. After a natural release for 10 minutes, I carefully release the remaining pressure and remove the bay leaf and thyme sprigs.

7. Meanwhile, I toast slices of baguette under the broiler.

8. I ladle the soup into oven-safe bowls, top with toasted bread and shredded cheese, and broil for 2–3 minutes until bubbly and golden.

Servings and timing

This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time (including sautéing and pressure cook): 45–50 minutes
Total time: About 1 hour

Variations

When I want a lighter version, I use vegetable broth instead of beef broth. I also love finishing the soup with a few extra sprigs of fresh thyme or a small pat of butter stirred in at the end for added richness. If I’m out of Gruyère, I use Swiss, provolone, or mozzarella. For a low-carb option, I skip the bread and melt cheese directly on top of the soup.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavor actually deepens as it sits. To reheat, I warm the soup on the stove or in the microwave and top it with freshly toasted bread and cheese before broiling again. I don’t recommend freezing the full soup with bread and cheese, but the broth and onions freeze well on their own for up to 3 months.

FAQs

Can I caramelize onions faster in the Instant Pot?

Yes, the Sauté function speeds things up, especially with the lid on slightly ajar. Still, I let them cook low and slow for the best flavor.

What’s the best cheese for topping?

I always reach for Gruyère—it melts beautifully and has the perfect nutty taste. Swiss or mozzarella are great backups.

Do I need to use any special ingredients?

Not at all. Just basic pantry and fridge staples. I skip anything fancy and rely on good onions, broth, and cheese.

Can I make this vegetarian?

Absolutely. I use vegetable broth and skip the Worcestershire (or use a vegetarian version). It still turns out rich and flavorful.

How do I prevent a burn notice in the Instant Pot?

I always scrape up any brown bits after sautéing the onions and deglazing with broth. This helps prevent the burn warning during pressure cooking.

Conclusion

Instant Pot French Onion Soup is one of my favorite ways to bring classic French comfort food to the table with far less effort. I love how deeply flavorful it is, how beautifully the cheese melts over the toasted bread, and how easily it all comes together in one pot. Whether I’m making a cozy weeknight dinner or serving guests, this soup always feels special—and no one guesses how fast it actually was.

Instant Pot French Onion Soup

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Instant Pot French Onion Soup is an easy, comforting version of the classic onion soup made faster with a pressure cooker. Caramelized onions, savory broth, toasted bread, and melted cheese come together in one pot — perfect for chilly nights.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 35–40 minutes (including sautéing + pressure cycle)
• Total Time: About 1 hour
• Yield: 4–6 servings
• Category: Soup, Appetizer
• Method: Pressure Cooker / Instant Pot, Broiling (for toast)
• Cuisine: French-Inspired

Ingredients

• 4 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 6 cups beef or beef + chicken broth
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
• Salt and black pepper, to taste
• French baguette slices (for topping)
• Gruyère cheese, shredded (or Swiss or suitable melting cheese)
• Optional: Parmesan cheese, for extra flavor

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Instructions

1. Set Instant Pot to Sauté mode. Add butter + olive oil. Once melted, add sliced onions and a pinch of salt. Cook, stirring occasionally, for 20–25 minutes until onions are golden and caramelized.
2. Stir in garlic and cook 1 minute.
3. Deglaze the pot with a splash of broth, scraping up any browned bits.
4. Add remaining broth, Worcestershire sauce, bay leaf, thyme, salt, and pepper.
5. Cancel Sauté. Lock the lid, set vent to Sealing, and pressure cook on High for 8 minutes.
6. Allow natural pressure release for 10 minutes, then carefully release remaining pressure. Remove bay leaf and thyme stems.
7. Meanwhile, toast baguette slices under the broiler.
8. Ladle soup into oven-safe bowls, top with toasted bread and shredded cheese, then broil 2–3 minutes until cheese is bubbly and golden.

Notes

• Caramelizing onions slowly is key to depth of flavor.
• If onions seem to stick, deglaze more often during Sauté mode.
• Any melting cheese works — Swiss, provolone, or mozzarella can substitute for Gruyère.
• For a lighter version, use vegetable broth and omit Worcestershire or use a vegetarian version.
• Don’t broil the bread too early — add it right before serving to maintain crispness.

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 8g
• Sodium: 650mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 20mg