Pressure Cooker Beef-Onion Soup Recipe2022-03-15
- Cuisine: French
- Course: Main Dish, Soup
- Skill Level: Advanced
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 50m
- Ready In: 60m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat6 g
Trans Fat1 g
Unsaturated Fat3 g
Pressure cooker beef-onion soup recipe is a hearty, savory, and easy-to-make meal that’s perfect for the winter. Easily made in the pressure cooker or stovetop, this soup will keep you warm on a cold night!
Why Pressure Cookers are Great for Making Soups
Pressure cookers are used to make soups in a very short time. They also help in retaining the nutrients and flavors of the ingredients.
Pressure cookers are not just used for making soups but they can also be used to make other dishes such as stews, sauces, and braises. Pressure cookers allow you to make delicious meals that would have taken hours or even days if you were using traditional methods.
8 Ways to Make the Perfect Beef-onion Soup in the Instant Pot or Pressure Cooker for Busy People on the Run or Those Who Need Dinner Fast
Beef-onion soup is a traditional and hearty dish made with beef, onions, and broth. This easy recipe is perfect for busy people on the run or those who need it.
1. Brown the beef in batches: browning the beef in batches is a great way to ensure even cooking.
2. Season generously: adding salt and pepper to the pot will add flavor without any extra ingredients or effort.
3. Add liquid: adding liquid to the pot will help cook off some of the fat from the meat and keep your soup from being too thick later on.
4. Add aromatics: adding celery, carrots, minced garlic, thyme, bay leaves, and parsley will add flavor to your soup without any extra ingredients or effort
5. Cook slowly: cooking the soup at low to medium heat will help the ingredients to release their flavor.
6. Add vegetables: adding vegetables such as potatoes, parsnips, and sweet potatoes will make your soup more hearty.
7. Add liquids: adding extra liquid may be needed depending on the number of vegetables you add.
8. Cook with a lid as much as possible: leaving the lid on during cooking will retain the heat and help the flavors release.
Pressure Cooker Beef-Onion Soup Recipe
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- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pounds (960 g) yellow onions, peeled and sliced into thin half-moon and rings separated
- 3 tablespoons cognac
- 2 meaty beef ribs
- 5 cups (1.5 L) beef broth
- 1/2 cup (125 ml) dry white wine
- 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice
- 1 tablespoon potato starch
- 12 1-inch (2.5 cm) thick baguette slices
- 6 oz (180 g) shredded Gruyere cheese
Melt butter in olive oil in an instant pot turned to the sauté mode Add sliced onions and cook, stirring, until onions are golden brown. Pour in 2 tablespoons cognac. Bring mixture to a simmer, scraping any browned bits from the bottom of the pot. Transfer cooked onions and any accumulated juices to a large bowl.
In a pressure cooker, combine beef ribs, beef broth, dry white wine, salt, black pepper, and allspice. Mix well. Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 55 minutes.
Open pressure cooker, using a Quick release method. Using tongs, remove cooked beef ribs and to a cutting board. Cool for a few minutes, then remove and discard the bones. Chop the meat and stir it back into the pressure cooker. Stir onions along with into the pot.
Close the pot and lock the lid again. Set the machine to cook at high pressure. Set a timer to cook for 10 minutes.
Open the cooker, using the Quick Release method. Bring mixture to a simmer.
In a small mixing bowl, combine potato starch and water. Whisk until potato starch dissolved completely. Stir the starch mixture into the soup until thickened, for less than 1 minute. Turn the pressure cooker off, cover loosely with a lid, and set aside.
Place the oven rack 4-6 inches (1015 cm) from the pressure cooker. Lay starch water on a large, rimmed sheet. Top with shredded cheese. Broil until cheese melted and lightly browned, for about 1 minute.
Ladle onion soup into Top each bowl with cheese toast.