Instant Pot French Onion Soup

Instant Pot French Onion Soup


Ingredients:
3 ⅔ pounds onions (3⅓ lb yellow onions + ⅓ lb shallots) , sliced
6 tablespoons (64g) unsalted butter
½ teaspoon (2g) baking soda
¼ cup (63ml) Sauvignon Blanc or dry white wine
3 sprigs fresh thyme or 1 teaspoon (1g) dried thyme
3 (12g) garlic cloves , minced
1 tablespoon (15ml) regular soy sauce
1 tablespoon (15ml) fish sauce
1 bay leaf
4 cups (1L) unsalted high quality beef stock


Instructions:
  • Pressure Cook Onions: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Melt 6 tbsp (64g) unsalted butter in Instant Pot. Add in ⅓ lb (151g) sliced shallot + 3 lbs (1361g) sliced yellow onions. *Note: we’re reserving ⅓ lb (151g) sliced yellow onions for later. Add in ½ tsp (2g) baking soda (NOT baking powder!), then mix well. Sauté until onions begin to release moisture (~5 mins). Pressure cook at High Pressure for 20 minutes, then Quick Release.
  • Caramelize Onions: There will be a lot of liquid in Instant Pot. To speed up the process, pour the onion liquid in a large glass measuring cup and reserve it for later. Caramelize onions by using the "Saute More" function. Stir occasionally. Once all the liquid has evaporated, turn the heat down to "Saute Normal". Pro Tip: At this point, you will want to stir the onions more frequently to avoid burning. Saute onions until they are deep golden brown.
  • Deglaze Instant Pot: Pour in ¼ cup (63ml) Sauvignon Blanc or dry white wine, then completely deglaze the bottom of the pot with wooden spoon.

  • For Full Instruction: pressurecookrecipes.com

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