No more hours spent hovering over the stove; use a pressure cooker to speed up the process for making sweet, buttery, caramelized onions in the Instant Pot.
I’m not one to attempt every recipe in a multi-cooker, but when an Instant Pot shortcut produces results close to the traditional method and saves time, I’m all in. Caramelized onions prepared in a pressure cooker deliver that deep, sweet, buttery flavor without the usual hours at the stove.
There are dishes I prefer to cook the classic way — for example, I won’t steam a cheesecake in an electric pressure cooker because I like a crisp, baked crust — but caramelized onions are a perfect candidate for pressure-cooking. The Instant Pot softens and concentrates the onions quickly, then a final sauté deepens their color and flavor.
These caramelized onions have become a go-to for adding richness to many meals. I use them on eggs, sandwiches, poultry, pork, beef alternatives, and even salads. Since making a batch in the Instant Pot, I’ve used the onions in two recipes I’ll share on this blog: a recreation of a favorite restaurant-style burger and an easy French onion galette. Both turned out wonderfully.
To make the process much more enjoyable, I also recommend a small kitchen slicer for cutting the onions evenly. Slicing several pounds of onions by hand is the worst part of the job for many of us, and a slicer speeds that step up so you can focus on the cooking.
The Instant Pot technique is straightforward. Sliced onions are combined with butter, salt, and pepper and pressure cooked on high for a couple of minutes. Keep in mind the pot needs time to build pressure — usually 10–15 minutes depending on the amount and your model — so overall this method still saves time compared to the 2+ hours required for stovetop caramelizing.
After the pressure cycle, release the valve, drain any excess liquid, and return the onions to the pot. Use the sauté function and stir constantly until the onions reach a deep golden brown and your desired level of caramelization. That final sauté usually takes 10–20 minutes depending on how much moisture the onions released.
If you want to elevate the flavor further, add a splash of dry white wine or sherry toward the end and cook it down until the liquid has evaporated. For an especially deep, rich profile — useful in French onion soup or an indulgent topping — add a little water once or twice while sautéing to develop a fond on the bottom of the pot, scraping it up each time, and finish with half a cup of sherry. That extra step can add 15–20 minutes but yields a noticeably richer result.
I’ve been making French onion soup from a long-standing family-favorite recipe for decades, and these Instant Pot caramelized onions work beautifully in it. They also freeze well: portion the cooled onions in airtight containers or bags and defrost when you need them. I recently used frozen onions to assemble a quick French onion galette on store-bought crust and had it in the oven within minutes — a great option for a tasty appetizer or light meal with a salad.
Aside from caramelized onions, I regularly use my Instant Pot for perfect hard-cooked eggs, as a reliable rice cooker, and for pulled pork. The ability to make excellent caramelized onions quickly is another reason it stays on my counter.
More Onion Favorites!
- Sage and Caramelized Onion Brown Butter
- Golden Onion Casserole
- French Onion Soup
- French Onion Short Ribs
PIN IT! ‘Caramelized Onions Made in the Instant Pot’
Caramelized Onions in the Instant Pot
Barb
Pin Recipe
Ingredients
- 2 ½ pounds yellow onions sliced 1/2-inch-thick (8 cups)
- 2 tablespoons butter cut into small pieces
- 2 teaspoons Kosher salt
- ½ teaspoon ground black pepper
- 1 cup dry white wine or sherry
Instructions
- Add onions, butter, salt, and pepper to the Instant Pot and stir to combine.
- Secure the lid and set the vent to seal. Cook on High Pressure for 2 minutes. When the cycle finishes, immediately release the pressure and carefully remove the lid.
- Drain excess liquid and return the onions to the pot.
- Use the Sauté setting and cook, stirring constantly, until the onions are deeply golden and caramelized. This usually takes 10–20 minutes, depending on moisture and quantity.
- Optional: Add white wine or sherry and cook down until the liquid evaporates for added depth of flavor.
- Remove from heat and store in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
Notes
Results can vary between Instant Pot models and with different onion varieties. Start conservatively: try 1–2 minutes of pressure cooking the first time to see how your unit softens the onions. If they remain a bit firm, you can pressure cook again for another two minutes or simply sauté longer until they reach the desired tenderness and color. Adjust timing in future batches once you learn how your pot performs.
Nutrition
Let us know how it was!