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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.

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

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.

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