Best 2 Instant Pot French Onion Soup Recipes

INSTANT POT FRENCH ONION BAKED POTATO SOUP

Steps:

• Place potatoes, broth, and 1 tablespoon salt into Instant Pot. Close lid, set pressure to high, and cook 20 minutes. Allow Instant Pot to remain on warm setting.
• Meanwhile, in a large skillet over medium-high heat, warm olive oil and 1 tablespoon butter until melted. Add onions, season generously with salt, and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes. If necessary, add 1-2 tablespoons water to skillet to prevent burning, scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning.
• In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon to a paper towel-lined plate.
• If necessary, release pressure manually on Instant Pot. Using an immersion blender, blend potatoes and broth until nearly smooth. Add milk, cream, and remaining 2 tablespoons butter. Blend to combine. Fold in half of cheese, half of caramelized onions, and thyme. Season to taste with salt and pepper. If soup is too thick, thin to desired consistency with additional milk.
• Serve, garnished with reserved cheese, reserved onions, chives, sour cream, and bacon.

INSTANT POT FRENCH ONION SOUP

Steps:

• 1. Turn Instant Pot to Sauté and set timer for 20 minutes on maximum heat (if you have that adjustment). Melt butter and olive oil. Add minced garlic and sliced onions tossing well to coat. Sprinkle with salt. Stir frequently while caramelizing onions to get a good sear. I sometimes add a second 10 minute sauté to get a good deep glaze on the onions.
• 2. Add balsamic vinegar and thyme. Sauté for 1 minute. Add dry sherry to deglaze the pan and simmer (on sauté setting) for 1 to 2 more minutes - stir frequently. Press Cancel.
• 3. Add beef stock to Instant Pot. Dissolve thoroughly Beef Better Than Bouillon and Demi Glaze in 3 cups of hot water. Add worcestershire. Then pour into pot stirring well to make sure any browned onions are mixed in and bottom of pan is scraped clean. Add freshly ground pepper to taste.
• 4. Lock the lid and select Pressure Cook on High for 8 minutes. Double check as temperature comes up to make sure you have a good seal.
• 5. Once cooking is completed, let the pressure come down "naturally" for 10 to 15 minutes. Then quick release the remaining pressure. Open and stir well. I like to reduce the soup for about 10 minutes. I hit Cancel and then Sauté to bring soup back up to a low boil. Allow to go to Warm after Sauté cycle ends.
• 6. Adjust seasoning as needed. Ladle soup into oven safe crocks. Top with a handful of croutons. Combine shredded cheeses and sprinkle a good layer on top of the croutons. Place crocks on a cookie sheet and broil for a few minutes (watching carefully!!) until cheese is melted and bubbly. Add an additional grind of fresh black pepper and a light dusting of fresh nutmeg, if desired. Serve with buttered bread!