One of the first recipes I shared on Instantly Delicious was a recipe for Instant Pot® Caramelized Onions. It was a popular recipe, but I received a lot of comments that people had problems. I did a quick test and one time it worked, another it didn't. I decided that since I didn't have time to work on the recipe, I would just take it down until I could fix it. Since then, I have received several emails asking where the recipe went. In my haste, I deleted the post without saving my work (story of my life), so I had to start again. I am kind of glad that I did, so I wouldn't continue testing something that wasn't working. I did a lot of reading and revisited the Serious Eats post for Instant Pot® caramelized onions, which I originally read to see if I could learn why my method wasn't working. However, there were mixed reviews for that recipe, too. I decided I would borrow the addition of baking soda to speed up the browning process (Maillard reaction), and rethink how I cooked the onions entirely. I am really pleased with the results and am ready to share them again.
My original recipe called for a long pressure cooking time. I found that I lost control of the texture, and the whole thing turned mushy. For this recipe, I only cooked the onions for 5 minutes under pressure. Then, I sautéed the onions for 20 minutes with a pinch of baking soda, stirring every 5 minutes or so, to scrape up the bottom. I also sliced my onions a little thicker - about 1/8 in thick. This helped the onions to maintain some of their structure, as well. The finished caramelized onions were sweet and soft, but still had a bit of texture.
Instant Pot® Caramelized Onions
Makes 1 1/2 cups
4 large yellow onions, sliced 1/8 inch thick
2 tablespoons butter
1/2 teaspoon kosher salt
pinch of black pepper
pinch of baking soda
1. Combine butter, onions, salt, and pepper in the Instant Pot®. Lock the lid, making sure the valve is in the sealing position. Set to manual high-pressure for 5 minutes. When finished, switch the valve to venting.
2. When safe to open, remove lid, and set the pot to saute. Add a pinch of baking soda and set a timer for 20 minutes. Stir the onions every 5 minutes, scraping up any browned bits from the bottom. After 20 minutes, remove from heat. When cool, store in a glass jar in the refrigerator for about a week.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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