Go Back
+ servings
Instant Pot French onion soup in a bowl with cheese

Easy, Instant Pot French Onion Soup

Easy, Instant Pot French Onion Soup is the best, quick pressure cooker recipe that will show you how to make the healthy version of this classic dish! This one-pot meal is made with beef broth, caramelized onions, and topped with gooey melted cheese.
Course dinner, lunch
Cuisine French
Keyword Instant Pot French Onion Soup, Instant Pot Onion Soup, instant pot soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 servings
Calories 454kcal


  • 2 1/2 pounds yellow onions Weigh your onions. The number of onions used will vary due to weight.
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cups beef broth
  • 1 cup dry red wine I used Cabernet Sauvignon.
  • 1 teaspoon Better than Bouillon Beef Flavor
  • 2 teaspoons brown sweetener Use Discount Code STAYSNATCHED for savings.
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 1 bay leaf
  • shredded gruyere or swiss cheese Use however much you need to fit your taste. I used about 2 cups total.


  • Preheat oven to broil.
  • Slice the onions in half and then slice the onions into small slices about a 1/4th of an inch thick. I like to use a mandolin slicer because it's fast and much easier.
  • Place the Instant Pot on Saute mode (if you have the "more" button on your IP use that). When hot, add the butter and olive oil.
  • When the butter and olive oil have melted, add the sliced onions to the pot. Stir.
  • Allow the onions to cook for about 10-25 minutes (stirring frequently so they don't scorch or burn) until the onions have become translucent and golden in color. The longer you cook them the more caramelized the onions. It's your decision.
  • Add the beef broth, wine, Better than Bouillon, brown sweetener, garlic, thyme, salt and pepper to taste, and the bay leaf to the pot. Stir.
  • Place the lid on the pot and seal. Cook for 8 minutes on Manual > High-Pressure Cooking.
  • When the pot indicates it has finished, quick release the steam.
  • Open the pot and spoon the soup into oven-safe bowls. Top with shredded cheese. Keep in mind, cheese melts down a lot. If you want a thick gooey layer of cheese on top, you will have to pile a nice amount of cheese over the soup.
  • Broil for 1-2 minutes or until the cheese melts.



  • The traditional method of preparing French onion soup uses bread. The soup is often served with croutons or toasted bread. I didn't use any bread for my version, but feel free to add it if you like! Top the soup with the croutons or toasted bread and then sprinkle the shredded cheese on top of the bread.
  • Better Than Bouillon is used in this recipe, in addition to the broth because of added flavor. During my recipe testing, I decided I like the soup better with it, in addition to the actual broth. Omit it, if you wish.
  • You can substitute the wine for broth if you wish. You can also use a dry white wine instead.
  • I also seasoned the chicken with McCormick's Grill Mates Montreal Chicken Seasoning, totally optional.


Serving: 1serving | Calories: 454kcal | Carbohydrates: 21g | Protein: 17g | Fat: 31g