Quick Onion Soup {AIP}




  1. Cut the onions in half through the root, peel them and slice them into thin half moons. Set the Instant Pot to “Saute” and add the oil. Once the oil is hot, add the onions. Cook the onions until they have reduced down and become translucent, stirring occasionally to prevent sticking, about 15 minutes.
  2. Add the balsamic vinegar and scrape up any fond from the bottom of the Instant Pot, then add the stock, salt, bay leaves and thyme. Turn off the Instant Pot and close the lid of the Instant Pot, making sure to check that the float is free and the vent isn’t blocked and that the lid is set in the “Sealing” position.
  3. Set the Instant Pot to “High Pressure” and cook the soup for 10 minutes once it has come up to pressure. Allow the pressure to release using the “natural release” – don’t open the vent or hot liquid may gush out of the vent along with the steam.
  4. Discard the bay leaves and thyme stems, then blend the soup together either using an immersion blender directly in the pot, or by transferring the soup carefully to a blender.