One of the best things about making soup with an instant pot is how easy it is after you’ve gathered and chopped up your vegetables. Ever since I got my instant pot, I’ve been making a different soup recipe almost every day because you can literally throw everything into the pot and have it come out a semi-masterpiece. Out of everything that I’ve tried, this instant pot French onion soup is easily one of my personal favorites. It’s a fairly standard recipe, but don’t let that fool you. The mix of garlic, onion, and herbs is incredibly satisfying. To complete the dish, you have baguette slices for dipping, and grated Gruyere cheese to give it that salty, earthy flavor. French onion soup is one of my comfort foods, so I’m happy that I was able to adapt it to fit my paleo lifestyle.
(You may also like: Easy Instant Pot Potato Dill Soup (5-Ingredient Recipe))
Incredible Instant Pot French Onion Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- 4 tbsp unsalted butter
- 2 pounds onions, peeled and sliced
- 2 garlic cloves, minced
- 3 fresh thyme sprigs plus extra fresh thyme for garnish
- 2 bay leaves
- ¼ cup water
- 1 tbsp all-purpose flour
- 3/4 cup dry white wine
- 4 cups beef broth or stock
- 8–12 (½-inch-thick) diagonal slices of baguette
- 8 oz Gruyere, or Emmental cheese, grated
- salt, black pepper to taste
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the butter.
- Add the onions and cook, stirring occasionally for 5 minutes.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add ¼ cup of water, bay leaf and thyme springs.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 20 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Open the lid.
- Discard the bay leaf and thyme springs.
- Press the SAUTE button on the Instant pot.
- Stir in the flour.
- Add the wine and cook for 10 minutes.
- Add the beef broth and bring the soup to a boil.
- Cook for 5-10 minutes or until thicken.
- Season to taste with salt and black pepper.
- Preheat the broiler and adjust oven rack to top position.
- Divide the soup between 4 or 6 ovenproof serving bowls.
- Top each one with baguette slices and grated Gruyere cheese.
- Place the bowls on a baking sheet.
- Broil until the cheese is melted.
- Garnish with fresh thyme and serve.