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 TimePrep: 10 min. Cook: 15 min.
- 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
- 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.