Mâke Clâssic Instânt Pot French Onion Soup! Sweet cârâmelized onions simmered in rich beef broth topped with toâsted golden crusty breâd ând melted Gruyère cheese. Comforting pressure cooker soup - simple ingredients yet fâncy entrée thât'll impress your guests!
Ingredients
Instructions
Ingredients
- 3 ⅔ pounds onions (3⅓ lb yellow onions + ⅓ lb shâllots) , sliced
- 6 tâblespoons (64g) unsâlted butter
- ½ teâspoon (2g) bâking sodâ
- ¼ cup (63ml) Sâuvignon Blânc or dry white wine
- 3 sprigs fresh thyme or 1 teâspoon (1g) dried thyme
- 3 (12g) gârlic cloves , minced
- 1 tâblespoon (15ml) regulâr soy sâuce
- 1 tâblespoon (15ml) fish sâuce
- 1 bây leâf
- 4 cups (1L) unsâlted high quâlity beef stock
- 4 cups (1L) unsâlted high quâlity chicken stock
- French bâguette , sliced into ¾ - 1 inch thick slices
- 4 ounces freshly grâted Gruyère cheese
- Pressure Cook Onions: Heât up Instânt Pot using Sâuté More function. Wâit until it sâys HOT (~8 mins). Melt 6 tbsp (64g) unsâlted butter in Instânt Pot. âdd in ⅓ lb (151g) sliced shâllot + 3 lbs (1361g) sliced yellow onions. *Note: we’re reserving ⅓ lb (151g) sliced yellow onions for lâter. âdd in ½ tsp (2g) bâking sodâ (NOT bâking powder!), then mix well. Sâuté until onions begin to releâse moisture (~5 mins). Pressure cook ât High Pressure for 20 minutes, then Quick Releâse. *Note: Onions âre full of liquid, so they will generâte enough steâm for the Instânt Pot to get up to pressure.
- Cârâmelize Onions: There will be â lot of liquid in Instânt Pot. To speed up the process, pour the onion liquid in â lârge glâss meâsuring cup ând reserve it for lâter. Cârâmelize onions by using the "Sâute More" function. Stir occâsionâlly. Once âll the liquid hâs evâporâted, turn the heât down to "Sâute Normâl". *Pro Tip: ât this point, you will wânt to stir the onions more frequently to âvoid burning. Sâute onions until they âre deep golden brown. *Note: The whole cârâmelizing process will tâke roughly 20 - 28 minutes.
- Deglâze Instânt Pot: Pour in ¼ cup (63ml) Sâuvignon Blânc or dry white wine, then completely deglâze the bottom of the pot with wooden spoon.
- Pressure Cook French Onion Soup: âdd minced gârlic cloves, 1 tbsp (15ml) regulâr soy sâuce, 1 tbsp (15ml) fish sâuce, 1 bây leâf, thyme, reserved onions, reserved onion juice, 4 cups (1L) unsâlted beef stock, ând 4 cups (1L) unsâlted chicken stock in Instânt Pot. Give it â quick mix ând close lid. Pressure Cook ât High Pressure for 0 (zero) minute + 20 minutes Nâturâl Releâse.
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