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Pressure-Cooker French Onion Soup

I love homemade soup on a cold night, but I don't love the time it takes. This Instant Pot French onion soup is my shortcut version for when we're short on time. —Teri Rasey, Cadillac, Michigan
  • Total Time
    Prep: 10 min. Cook: 15 min.
  • Makes
    4 quarts

Ingredients

  • 1/3 cup butter
  • 3 pounds onions, thinly sliced (10 cups)
  • 2 garlic cloves, minced
  • 2 tablespoons sugar
  • 4 cups beef stock
  • 4 cups chicken stock
  • 3/4 cup white wine
  • 1 teaspoon salt
  • Optional: Salad croutons and grated Parmesan cheese

Directions

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and sugar; cook 6 minutes longer. Stir in stocks, wine and salt. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes.
  • Let pressure naturally release for 3 minutes; quick-release any remaining pressure. If desired, serve with croutons and Parmesan cheese.
Nutrition Facts
1 cup: 87 calories, 4g fat (2g saturated fat), 10mg cholesterol, 724mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 2g protein.

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