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4.75 from 4 votes

Instant Pot French Onion Soup

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer, Sides
Cuisine: American
Keyword: best french onion soup recipe, easy french onion soup recipe, Instant pot french onion soup, pressure cook french onion soup
Servings: 5


  • Pressure Cooker / Instant Pot


  • 4 sweet onion peeled and sliced
  • 6 garlic cloves minced
  • 6 cups unsalted beef stock or broth
  • ½ cup dry sherry
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 2 tbsp brown sugar
  • 1 tbsp worcestershire
  • 1 tsp thyme
  • salt & pepper to taste
  • 1 crusty french baguette sliced
  • 2-3 cups shredded gruyere cheese


  • Cut the onion(s) in half and slice into 8 thick strips.
  • Set saute to high for 20 minutes.
  • Add oil and butter. Wait for ~30 seconds.
  • Add sliced onions. Cook for 20 minutes or until the onions are brown; stir frequently (approx. every 3-4 minutes) to prevent burning.
  • Add garlic; cook for ~1 minute.
  • Add dry sherry and deglaze the cooker (scrap all the brown bits on the bottom using a wooden spoon).
  • Combine stock/broth and the rest of the seasoning ingredients in the cooker then stir. Place the lid on.
  • Pressure cook on high for 0 minute and natural release for 10 minutes. Follow the manufacture instructions for a quick release.
  • Gently stir the soup. Add a pinch of salt and pepper to taste.

Toast Bread

  • ~ This is highly recommended but not required. It will be slightly crunchy and not soggy.
  • Preheat the oven to 325°F (162°C).
  • Place the sliced bread on a baking sheet and toast 2 minutes per-side or until golden. Remove the bread from the oven.
  • Sprinkle cheese on top of the bread and return the bread to the oven. Bake until the cheese is completely melted. Remove the bread from the oven.
  • Place an oven safe dish on a baking sheet. Transfer the soup to a bowl(s). Place the cheese toast on top of the soup. Sprinkle more cheese on top of the bread and soup.
  • Return the baking sheet to the oven. Broil on high for 3-4 minutes or until the Gruyere is bubbly and golden brown. Then remove from the oven. Exercise caution: the dish/bowl will be very hot.
  • It is highly recommended to pre-toast the bread prior to placing on the soup bowl as it will maintain a crunch. However if you prefer your bread a bit soggy then you can place sliced bread and cheese on top of the soup.
    Broil until the cheese is melted. Again exercise caution: the dish will be very hot.

Serve immediately and enjoy!