My Instant Pot French Onion Soup is just like a vacation to France in a bowl. Hey there friends, this Jennifer from JENRON DESIGNS. Today I’m sharing my Instant Pot French Onion Soup recipe.
Do you ever dream of going to France? They have some of the most amazing food in the world. That includes the iconic and quintessential must-have, French Onion. This is my easy Instant Pot knock-off version that can be ready in just over a half-hour.
Ingredients
The ingredients are very basic, like onions, onion soup mix, and beef stock. So the rich flavor may very well surprise you. I personally believe that the secret is the 2 cans of Beef Consomme’ and the Gruyere cheese.
You will want to chop your onions in half, and then into hearty-sized strips. I personally like to use a sweet onion, like a Vidalia Onion for this soup. Add your olive oil and using the Instant Pot saute setting lightly caramelize your onions. Then stir in the dry soup pack into your onions. Top with remaining beef consomme and beef stock, and cook at manual high pressure for 12 minutes.
Perfect With Cheesy Bread
During the soup cooking process, I like to toast up my thick sliced French baguette, topped with Gruyere cheese. Once the soup has finished cooking, I use a Spurtle to release the steam vent, so I can serve the soup piping hot. The Spurtles are also great for mixing, stirring, and getting inside those stubborn jars.
Ladle soup directly over your toasted Baguettes and top with Parmesan cheese. You can also add the cheese on top of hot soup and place the lid back on to melt on top. Whatever your preference may be.
Some more tasty 3 Qt. Instant Pot meals
You can also check out our other piping hot, savory and tasty Instant Pot soups.
Perhaps our French Onion Chicken Bake made in the Pressure Cooker may suit your fancy as well. ENJOY!
Instant Pot French Onion Soup
Instant Pot French Onion Soup
Instant Pot French Onion Soup
Equipment
- Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
- Oven Safe Soup Ramekins- if you wish to melt the cheese on top a second time
Ingredients
- 1 3lb bag Onions, sliced I prefer a sweet onion like a Vidalia Onion
- 1 pack Lipton Beefy Onion Soup Mix For Vegetarian Version use Plain Onion Soup Mix
- 2 cans Beef Consomme' For Vegetarian Version use Vegetable Stock
- 1 bottle Roasted Onion Flavored Olive Oil
- 4 cups Beef Stock For Vegetarian Version use Vegetable Stock
- 1 loaf Crusty French Baguette
- 2 cups Gruyere cheese
- 1 cup Parmesan Cheese
Instructions
- Preheat the oven to 450°F for your bread.
- Half your onions then slice all into thin strips.
- Set your Instant Pot to saute'. Add 2 tbsp of Roasted Onion Flavored Olive Oil to your Instant Pot and all the onions. Saute' until translucent and slightly caramelized approximately 10-12 minutes.
- Then stir in the dry onion soup mix to your onions
- Add both cans of beef consomme' and fill to Instant Pot's max fill line with the beef stock.
- Place lid on your Instant Pot and set for Manual High Pressure Cook for 12 minutes.
- Toast French bread slices while the soup is cooking, cut your baguette into 1 1/2" thick slices and drizzle with Roasted Onion Flavored Olive Oil. Bake for 5 minutes. Flip and top with Gruyere cheese continue to bake for an additional 5 minute to melt the cheese.
- When soup is done use the manual release to vent all the stream. Once the safety button has popped up you can remove the lid.
- Ladle into bowls and place a toasted cheese baguette into the soup and top with shredded Parmesan cheeses. Serve immediately to prevent bread from getting too soggy.
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