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4.94 from 62 votes

Instant Pot French Onion Soup

Make Classic Instant Pot French Onion Soup! Sweet caramelized onions simmered in rich beef broth topped with toasted golden crusty bread and melted Gruyère cheese. Comforting pressure cooker soup - simple ingredients yet fancy entrée that'll impress your guests!
Servings 4 -6
Total Time 2 hrs


  • 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
  • 4 cups (1L) unsalted high quality chicken stock
  • French baguette , sliced into ¾ - 1 inch thick slices
  • 4 ounces freshly grated Gruyère cheese


  • 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. 
    *Note: Onions are full of liquid, so they will generate enough steam for the Instant Pot to get up to pressure.
  • 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. 
    *Note: The whole caramelizing process will take roughly 20 - 28 minutes.
  • 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.
  • Pressure Cook French Onion Soup: Add minced garlic cloves, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 bay leaf, thyme, reserved onions, reserved onion juice, 4 cups (1L) unsalted beef stock, and 4 cups (1L) unsalted chicken stock in Instant Pot. Give it a quick mix and close lid. Pressure Cook at High Pressure for 0 (zero) minute + 20 minutes Natural Release.
  • Season and Serve Instant Pot French Onion Soup: While Instant Pot is natural releasing, preheat oven to 450°F. 

    Slice French baguette to ¾ - 1 inch thick slices (Optional: We spread some melted butter on the baguette slices, then toasted them in toaster oven). 
    Taste and season the French onion soup with salt (for reference, we added 3 large pinches of coarse kosher salt). 
    *Optional Flavor Enhancing Step: Simmer the soup for 5 - 10 minutes using the "Saute" button to give it more body and richness.
    Add French onion soup to an oven-safe bowl. Place a slice of French baguette on top of the soup, then layer freshly grated Gruyère cheese on top. Place the bowls on a baking tray, then place them in a 450°F oven for 6 - 8 minutes (until the cheese melt and browned). 
    Give yourself a pat on the back for making this delicious French Onion Soup! Enjoy~


*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?
Author: Amy + Jacky
Calories: 271kcal


Calories: 271kcal | Carbohydrates: 30g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 871mg | Potassium: 859mg | Fiber: 4g | Sugar: 13g | Vitamin A: 375IU | Vitamin C: 21.9mg | Calcium: 92mg | Iron: 1.5mg