Instant Pot French Onion Soup
A big bowl of Instant Pot French Onion Soup is simple, delicious, and so comforting. This cozy soup is packed with your favorite flavors and is ready in less than half the time as making it on the stovetop.
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Nothing beats the rich and deep flavor of homemade French onion soup, but it can be really time-consuming to make. With this French onion soup in the Instant Pot, you get an amazing soup in under half the time!
If you’re looking for a gluten and dairy-free version of this, check out our Gluten-Free French Onion Soup.
Want to make your meal prep even easier for this soup? Check out these posts on freezing onions and freezing garlic so you can always have some of the main ingredients ready to go!
What Are the Best Onions For French Onion Soup?
To develop the deep flavor that the soup is known for, you’ll want a strong onion. For that, I usually use a mix of red (we all know they’re really purple. Lies!), yellow, and white onions.
Having used sweet onions in the past, I do not recommend them as I think it throws off the flavor profile. Adding in a shallot or two is always a great way to develop the flavor even more.
Pro Tips/Recipe Notes
- If you don’t want to use wine, sub in 1 tbsp of apple cider vinegar.
- If cutting onions make you cry, put them in the fridge for 30-60 minutes prior to cutting them.
- Use 1 tsp dried thyme instead of fresh.
- If you don’t eat beef you can use chicken stock in lieu of the beef stock.
- The saute function on some Instant Pot models can run really hot and burn the onions. Reduce the level on saute to “normal” or “low” if your model runs hot.
More Delicious Instant Pot Soup Recipes
- Instant Pot Lasagna Soup
- Instant Pot Tortellini Soup
- Instant Pot Chicken Tortilla Soup With Rice
- Zuppa Toscana in the Instant Pot
- Instant Pot Chicken Pot Pie
- Instant Pot Bean Soup
- Instant Pot Chicken Gnocchi Soup
Instant Pot French Onion Soup
Ingredients
- 4 cups white, red, or yellow onions {thinly sliced} {~6 medium onions}
- 6 tbsp unsalted butter
- 1/4 tsp kosher salt
- 3 cloves garlic {finely minced}
- 3 tbsp all-purpose flour
- 2 tbsp dry sherry wine
- 6 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 8 slices French bread
- 8 slices provolone cheese
- 2 cups gruyere cheese {grated}
Instructions
- Press "Saute" and let the Instant Pot heat up until it says “hot”.
- Melt the butter and add the onions and 1/4 tsp of kosher salt. Stir occasionally until browned (15-25 minutes). Some of the onions might stick a bit, but keep pushing everything around.
- Add the garlic, and cook for 1 more minute.
- Sprinkle flour over the onions and garlic, and cook for 2 minutes, stirring often.
- Deglaze the pot with the 2 tbsp sherry, and add: 6 cups beef broth, 2 tbsp Worcestershire sauce, 2 sprigs thyme, and 1 bay leaf.
- Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5minutes.
- Allow for 5 minutes of a natural release and then flip the valve to perform a quick release. Discard stems from the thyme and the bay leaf.
- Place oven-safe bowls on a baking sheet.
- Fill each bowl with soup, and top with 1 slice of French bread, 1 slice of provolone cheese, and ¼ cup of grated gruyere.
- Place the baking sheet under the broiler set to high for 1-4 minutes, or until the cheese is lightly browned and bubbling. Watch carefully so that it doesn’t burn.
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