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Gooey cheese, crusty bread, caramelized and a rich beef broth...this Instant Pot French Onion Soup is ultra easy to make right in the pressure cooker!
Instead of spending 45 minutes over the stove caramelizing onions, they are cooked right in the Instant Pot. It makes it SUPER easy to make.
Cooked with a rich beef broth, lots of butter, caramelized onions, sherry and herbs, then topped with crusty French bread and Gruyere cheese and broiled to gooey perfection...
This soup is GOOD guys. I am just in love with how easy it comes together and how wonderful it tastes with the crusty bread and bubbly melted cheese.
Add this to your collection of body and soul warming soups, like this Instant Pot clam chowder, Instant Pot tomato soup, Creamy Tortellini Soup, Roasted Butternut Squash Soup, Seafood Gumbo or this Chicken Curry Stew.
Plus, who can say no to cleaning only one pot?
Ingredients
I like to use yellow onions for their bright flavor, but any kind of onion can be used in this recipe.
Gruyere is the most common cheese used in French onion soup, however, you can substitute Swiss, Jarlsberg, or Emmantheler.
I STRONGLY recommend using Homemade Beef Broth for this recipe as the flavor will be better. However, store bought will work for convenience as well. Buy Beef Stock. (paid link)
A nice crusty French baguette is the best bread to use for French Onion Soup. However, you can also use crusty sourdough or any crusty homemade bread. Learn how to make your own French Baguette.
Step By Step Instructions
Melt the butter in the Instant Pot on the sauté setting. Add the onions and stir to coat with the butter.
Switch the Instant Pot to the pressure setting and cook on high for 20 minutes. Use the quick release to release the pressure.
Turn the Instant Pot to saute and cook for about 15 minutes, stirring occasionally, until onions start to turn brown and much of the liquid has evaporated.
Add the garlic, sherry, beef broth, bay leaf, thyme, salt and pepper. Pressure cook on high for 10 minutes.
Use the quick release to release the pressure.
While the soup is cooking, slice the baguette into 1 inch slices. Ladle the soup into individual oven proof crocks (I love these oven proof crocks). (paid link)
Place 1-2 slices of bread over the soup and sprinkle with about â…› of the grated Gruyere.
Place the bowls under the broiler until the cheese is melted and browned, about 2-3 minutes. Be sure to watch it under the broiler to ensure it doesn't burn. All broilers act a little different.
Make it a meal by serving this soup alongside this Chicken Liver Mousse as the start of a meal, as a precursor to this Roasted Duck, or as a meal with this Spinach Salad.
Expert Tips
- Use beef bone broth for the best results.
- Substitute any type of onions for the yellow onions.
- If using dried thyme, use half the amount called for in the recipe.
- Substitute Swiss, Jarlsberg, or Emmantheler for the Gruyere if desired. They all have a great flavor and go very well with this soup.
- A crusty French baguette is the best bread to use, but any crusty bread can be used. You can also toast the bread for extra crustiness.
- Adjust salt to taste. Depending on the beef broth you use, it may contain more sodium than others. The recipe calls for a minimal amount of salt, but you will likely need to adjust it if using unsalted/low sodium broth.
Did you make this instant pot french onion soup? Leave me a comment below and let me know how it turned out!
Instant Pot French Onion Soup
Ingredients
- 6 medium yellow onions thinly sliced
- 3 tablespoons unsalted butter
- 1 bay leaf
- 1 cup sherry
- 8 cups beef broth
- 1 tablespoon fresh thyme
- 2 cloves garlic minced
- 1 teaspoon fresh ground pepper
- 1 tablespoon salt
- 12 ounces Gruyere cheese shredded
- 1 French baguette
Instructions
- Melt the butter in the Instant Pot on the saute setting. Add the onions and stir to coat with the butter.
- Switch the Instant Pot to the pressure setting and cook on high for 20 minutes. Use the quick release to release the pressure.Â
- Turn the Instant Pot to saute and cook for about 15 minutes, stirring occasionally, until onions start to turn brown and much of the liquid has evaporated.
- Add the garlic, sherry, beef broth, bay leaf, thyme, salt and pepper. Pressure cook on high for 10 minutes.
- Use the quick release to release the pressure.
- While the soup is cooking, slice the baguette into 1 inch slices.Â
- Ladle the soup into individual oven proof crocks.Â
- Place 1-2 slices of bread over the soup and sprinkle with about â…› cup of the grated Gruyere.
- Place under the broiler until the cheese is melted and browned, about 2-3 minutes. Be sure to watch it under the broiler to ensure it doesn't burn. All broilers act a little different.
Expert Tips:
- Use beef bone broth for the best results.
- Substitute any type of onions for the yellow onions.
- If using dried thyme, use half the amount called for in the recipe.
- Substitute Swiss, Jarlsberg, or Emmantheler for the Gruyere if desired. They all have a great flavor and go very well with this soup.
- A crusty French baguette is the best bread to use, but any crusty bread can be used. You can also toast the bread for extra crustiness.
- Adjust salt to taste. Depending on the beef broth you use, it may contain more sodium than others. The recipe calls for a minimal amount of salt, but you will likely need to adjust it if using unsalted/low sodium broth.
Nutrition
Jenn B
How do you get thru step 2 without getting a burn message. There’s no liquid added. Help!
Danielle
I'm so sorry you're getting a burn notice. Usually the onions release liquid and along with the butter provide enough liquid to prevent that from happening. If you keep getting it, you can add a few tablespoons of the beef broth to see if that help. Let me know if that works for you!
Lisa Chasteen
I had the same question! So I added 1 cup of the broth as I have read there must be at least 1 cup to create steam. However, that made the onions too mushy. But the taste was AWESOME! Will try the couple of tablespoons next time.
Danielle
I'm glad you liked the flavor! Sorry the onions came out mushy, I would def try just a touch of broth next time if you get the burn notice.
Terry
One thing my girlfriend taught me to do for this is substitute croutons for the bread. Oh my really good & dont have to fight with cutting in the bread. We used herb & garlic croutons, but you porobaby could use any flavour you like
Danielle
That's a great tip!
Mahy
I've been sceptical about onion soups, but your recipe made me change my mind. This is the soup that I would be excited to order or to make at home myself. And the instructions seem unbelievably easy, which is perfect! Thank you for sharing this amazing recipe! 🙂
Danielle
You're welcome Mahy 🙂
Scarlet
This looks like a real classic french onion soup recipe. Yummy!
Danielle
Thanks!
Krissy Allori
French onion soup is one of my favorites and I've never made it in the IP until now. So good!
Danielle
So glad you like it!
Ksenia @ At the Immigrant's Table
This is absolutely stunning! The perfect winter comfort food. I recently got an InstantPot for my birthday and can't wait to try making this.
Danielle
Hope you love it!
Katherine
I absolutely ADORE French onion soup. I love that this is an IP version.
Danielle
Makes it ready even quicker 🙂
Amanda Wren-Grimwood
French onion soup in a pressure cooker sounds like it's much easier to do and still absolutely delicious!
Danielle
Totally!
layla
French onion soup is the best!
Corey Brashers
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Jean
Looks delicious! Want to try this one.
Danielle@wenthere8this
Thanks! It's good, and so easy too.