- 3 pounds onions, cut into 1/8-inch slices
- 1/3 cup butter
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 cup dry white wine
- 1/4 cup sherry
- 7 cups beef broth, divided
- 1 bay leaf
- 3 ounces all-purpose flour
- 1 loaf baguette, sliced
- 1/2 pound sliced Gruyere cheese, or as needed
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add onions, butter, paprika, salt, and black pepper. Cook and stir about 4 minutes. Add wine; close and lock the lid. Select manual and high pressure and set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully immediately after timer goes off using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add sherry and select saute mode. Cook for 3 minutes, scraping up any browned bits from the bottom of the pot.
- Add 6 cups broth and bay leaf to the pot. Close and lock the lid; select manual and high pressure and set the timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, mix flour and remaining 1 cup broth together in a bowl.
- Release pressure carefully immediately after timer goes off using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Set pressure cooker to saute and remove and discard bay leaf. Add flour-broth mixture, and cook and stir until soup is thickened, about 10 minutes. Season with salt and black pepper.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Ladle soup into oven-safe serving bowls and top each with slices of baguette and Gruyere cheese. Broil soup bowls until bread is toasted and cheese is melted, 1 to 3 minutes.
08/07/2019
recipepes.com
nstant pot® french onion soup, recipe
PT15M
PT1H
5
455 calories
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