Rating: 5 stars
2 Ratings
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Melted Gruyère cheese tops a warm, comforting soup in this easy Instant Pot® rendition of the classic French favorite. Caramelizing the onions first results in a great depth of flavor, while a mostly hands-off and short cook time brings this soup to the table fast.


Credit: Photographer Antonis Achilleos, Prop Stylist: Heather Chadduck Food Stylist : Emily Nabors Hall

Recipe Summary

40 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add butter to cooker, and stir to melt. Add onions, thyme, rosemary, and 1/2 teaspoon of the salt to cooker. Cook, stirring constantly, until onions are coated with butter. Once coated, cover cooker with a saucepan lid or glass pie plate. Let onions steam until softened, but not browned, about 10 minutes. Uncover and continue to cook, stirring often, until onions are a deep golden brown, about 20 more minutes. 

  • Add vermouth and vinegar; cook, stirring constantly and scraping to loosen any browned bits from bottom of cooker, until liquid is reduced by half, about 1 minute. Stir in broth, Worcestershire, mustard, pepper, bay leaf, and remaining 1/2 teaspoon salt. Press CANCEL.

  • Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 5 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) Preheat oven to broil with oven rack about 6 to 8 inches from heat.

  • When cooking has finished, let the pressure release naturally (float valve will drop). (This will take 10 to 15 minutes.) Remove lid from cooker. Ladle soup into broiler-safe bowls, leaving a 1/2 inch of space at the top, and place bowls on an aluminum foil-lined baking sheet. Top each bowl with a baguette slice, and sprinkle each with 1/4 cup shredded cheese. Broil until cheese is melted and bubbly, about 2 minutes. Garnish with additional black pepper. Serve immediately.