5. French Onion Soup
Use your Instant Pot to make the base of this delicious French onion soup—the perfect cozy little appetizer to serve on any occasion.
Getting onions to cook perfectly for French onion soup can be quite the challenge. First, you have to carmelize them, then have them simmer in a wine and beef broth before baking it with crusty bread and melty cheese. There are a lot of steps to take, but thanks to this Instant Pot French onion soup recipe, you can eliminate the stress and cook a batch of onions perfectly every single time.
This Instant Pot French onion soup is a great appetizer if you plan on making dinner for a crowd. When you serve them in small ramekins (that can bake in your oven), you’ll easily be able to create portion control for the appetizer so your appetite for dinner won’t be spoiled. If you really want to make your dinner a classy affair, serve this red wine steak with oven-baked fries and finish it off with these grilled apricots with vanilla ice cream.
MAKES 8 SERVINGS
INGREDIENTS
2 yellow onions, sliced thin
2 sweet onions, sliced thin
4 Tbsp butter
2 minced garlic cloves
1/2 tsp dried thyme
1/2 cup dry wine
4 1/2 cups beef broth
1 small French baguette
1/4 cup olive oil
6 slices Gruyere
HOW TO MAKE IT
- Add sliced onions, butter, minced garlic, thyme, salt, and 1/4 cup of water to the Instant Pot.
- Seal and cook on high pressure (Manual/Pressure Cook) for 5 minutes. Release the pressure immediately after.
- Turn on the Saute feature. Using a rubber spatula, continue to mix until the onions start to carmelize—about 3 minutes.
- Add in the wine, then let it simmer for about 10 minutes, or until the wine cooks through.
- Pour in the beef broth. Let it simmer for 20 minutes while you prepare the bread. While you wait, preheat the oven to 400 degrees.
- Cut thick slices of the French baguette, about 2 slices per bowl.
- Brush the olive oil on both sides of the baguette slices, then place on a baking sheet.
- Toast in the oven on both sides for 6 minutes, flipping the slices after the first 3.
- Once removed, set the oven to broil.
- Ladle the soup into oven save bowls or large ramekins. Add slices of baguette to the tops of each bowl, then a slice of Gruyere cheese.
- Place the bowls on a clean baking sheet. Carefully place in the oven and broil for 3 to 5 minutes, or until the cheese starts to get bubbly.
- Be careful when serving, the ramekins will be hot!
6. Chicken and Rice Soup
Looking for a cozy soup for a quiet weeknight at home? This chicken and rice soup is massively easy to throw together and will have a filling meal on the table in a matter of minutes.
In need of a comforting soup that will soothe your soul? This Instant Pot chicken and rice soup is perfect for just that! It preps about 8 cups of soup, perfect for your lunch (or dinner) meal prep for the week. Pair it with a large side salad and some crusty bread, and you have yourself a delicious set of meals to enjoy all week long.
MAKES 8 SERVINGS
INGREDIENTS
2 garlic cloves, minced
1 yellow onion, diced
3 carrots, diced
2 celery stalks, diced
1 lb. chicken breast
5 cups chicken broth
1 cup wild rice
1/2 tsp dried thyme
2 bay leaves
1/2 tsp salt
1/4 tsp pepper
1/4 cup unbleached all-purpose flour
1 cup milk
5 Tbsp butter
HOW TO MAKE IT
- Turn the Sauté feature on the Instant Pot. Once hot, melt 1 tablespoon of butter in the pot. Add the diced onion, minced garlic, carrots, and celery. Cook for three minutes.
- Add in the chicken breast, chicken broth, wild rice, dried thyme, and the bay leaves. Sprinkle in the salt and pepper, then seal the lid of the Instant Pot.
- Switch to high pressure (Manual/Pressure Cook) for 20 minutes.
- When the Instant Pot timer goes off, let it depressurize by itself for 10 minutes. Once finished, release the rest of the pressure from the valve.
- While the soup is cooking, make a roux on the stove. Melt the other 4 tablespoons of butter in a saucepan.
- Once melted, sprinkle in the flour and whisk continuously for one minute.
- When the flour is browned, pour in the milk slowly. Whisk continuously until a thick sauce (a roux) has formed.
- Remove the bay leaves with tongs from the Instant Pot.
- Remove the chicken to a cutting board and shred with two forks.
- Switch it back to the Sauté feature. Pour in the roux into the Instant Pot, then the shredded chicken. Stir until the roux has broken up and a thick soup has formed.