Instant Pot Creamy French Onion and Mushroom Soup
Instant Pot Creamy French Onion and Mushroom Soup is a decandent spin on classic French onion soup. The creamy, warm and cozy broth makes it the perfect meal for these cold Winter nights.
Ingredients
- 4 tablespoons butter
- 3-4 medium sized yellow onions sliced thin
- ¼ cup dry white wine + 1/2 cup dry white wine You'll use 1/4 cup while caramelizing the onions and the rest for the broth.
- ¼ cup vegetable or beef broth + 4 cups vegetable or beef broth I use Better than Bouillon Seasoned Vegetable Broth. No other vegetable broth compares in my opinion! You'll use 1/4 cup while caramelizing the onions and the rest for the broth.
- ¼ teaspoon dried thyme
- 4 ounce can of mushrooms drained and rinsed
- ⅓ cup heavy cream
- 8 ounces shredded Swiss cheese or gruyere cheese
- salt and pepper, to taste Taste and add if needed.
Instructions
- Add sliced onions, butter, 1/4 cup vegetable broth and 1/4 cup white wine to the instant pot. Stir to combine. Set the "pressure cook" setting for 5 minutes.
- Once the timer goes off, vent and remove the lid.
- Set the pressure cooker to the sauté setting and cook until the remaining liquid is absorbed. Stir every 30-45 seconds to ensure the onions don't burn. This usually take 3-4 minutes.
- Once the liquid is absorbed add the remaining broth, the remaining wine, thyme and the mushrooms to the instant pot while it's on the sauté setting and simmer for about 5 minutes while stirring occasionally. .
- Adjust the setting to "warm" and add the cream and stir to combine. Add Salt and pepper, taste.
- Serve with about one tablespoon of shredded Gruyere or Swiss cheese to top each serving.
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