Pressure Cooker Quick French Onion Soup

Image of Caroline Chambers
Rated 4.5 based on 7 customer reviews
Pressure Cooker Quick French Onion Soup
Pressure Cooker Quick French Onion Soup


For best results, we recommend using:


Mealthy Tip

Gruyere is a semi-soft cheese named after a Swiss village. The cheese is wonderfully complex. At first bite the flavors are fruity, and later it becomes more earthy and nutty. It suits this Quick French Onion Soup perfectly!

Nutrition Facts

Per Serving: 222 calories; 10g fat; 24.8g carbohydrates; 9g protein; 28mg cholesterol; 648mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 222 Calories from Fat86
% Daily Value*
Total Fat 10g 15%
Saturated Fat5g 27%
Trans Fat0.0g
Polyunsaturated Fat0.6g
Monounsaturated Fat2.8g
Cholesterol 28mg 9%
Sodium 648mg 27%
Total Carbohydrate 24.8g 8%
Dietary Fiber3g 13%
Protein 9g
Vitamin A6% Vitamin C20%
Calcium18% Iron4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(7 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

This cheesy and delicious French onion soup is superb! The Gruyere cheese was the perfect addition to this dish. All of the flavors in the soup were classic and rich. It was also incredibly easy to make, thanks to the quick cooking time of my pressure cooker. I can't wait to make this again!

Image of Greg Jones

Greg Jones says:

This was a really good, classic French onion soup recipe with rich flavors. Purely comfort food that is especially great for these cold weather days we've been getting hit with lately.

Image of Kelly Minasi

Kelly Minasi says:

Was very good though I would suggest browning the onions until they caramelize a bit, this is when the best flavor and color is achieved.

Image of Erin Hudson

Erin Hudson says:

I used brie cheese instead of gruyere and I thought it turned out extra creamy and delicious. The broth was amazing, I wouldn't change a thing.

Image of Debbie Wright

Debbie Wright says:

We loved it! I would let the onions brown while sautéing next time but that is just me.

Image of Mike Murphy

Mike Murphy says:

Would definately leave off the fish sauce next time...

Image of Brad Erickson

Brad Erickson says:

Souperb. Thanks for posting and to other reviewers - caramelized onions (both in the pot and on the stove) were key. I made a few additional tweaks for you to consider: substitute beef bone broth for the trendy factor, skipped the sugar (not needed, sweet enough with onions) and drank the wine out of a glass since it was on the ingredients list, but not called for in the instructions. So very good. Thank you, I’m eager to make and enjoy this again.