– Using your Instant Pot
to make caramelized onions is the easiest way to get those tender, sweet, delicious onions we all love. Before you send the French
chef police out on me, I know that this is not
authentic caramelized onions, but I’m telling you,
this is pretty dang close and it saves you a lot of time standing in front of the stove. Another piece of good news is that you don’t have to use a mandolin. We’re going to just slice our onions with a good ol’ knife. You’ll start with about two
and a half pounds of onions, which is about three large onions. You don’t have to slice
these quite as thin as you do when you’re
cooking them in a skillet, because they cook down so
much in the Instant Pot. I do love caramelized onions, but I really don’t ever make them, because to really make them the right way, you do need to stand over
the stove for about an hour. Nobody’s got that kinda time! And no matter where you go after that, you’re gonna reek of onions all day. Don’t let me mislead you,
you are gonna have to do some stirring in the Instant Pot, but its about a third of
the time, so that’s good. Turn your instant pot
to the saute setting. I like to use a combination
of butter and olive oil. Why choose one or the other
when you can have both? When I cook these in a skillet, the natural sugars are slowly
released from the onion, and that’s what’s caramelized in the pan. You don’t really get that whole process when we do it in the instant pot. So, I am going to add a little bit of sugar to the onions, just to help that
process along at the end. Another cheat. I know. These onions are going to
release a lot of liquid, so you don’t need to add any
liquid to the Instant Pot. Once your butter and oil are melted, you’re just gonna go in with
all your onions and your sugar. Just get those as coated as you can. Cancel the saute setting, and
then we’re going to cook it at high pressure for five minutes. They’re gonna be perfectly tender and then we’ll do the
caramelizing after the fact. All right, our timer’s up, now it’s time to release the pressure. Look at that, they’re
perfectly cooked and tender! They’ve reduced by about
half in size already, so there’s a lot of liquid in there, so we’re gonna turn on the saute setting, let that liquid evaporate out. And then, they’ll start to achieve that light, golden-brown color. These don’t require nearly as much babysitting, so you can do other things in the kitchen and just come over and give it a stir every now and then. This whole process will
take about 18 to 20 minutes, so you’re saving more than half the time. It’s been about 17 minutes and the liquid is just about gone, as you can see, it’s getting a light golden-brown. So you’re not getting that rich color that you would get from the
skillet in the classic way. But I’m telling you, the flavor is still melt-in-your-mouth, sweet, rich,
onion flavor that’s subtle. And, especially if you need a bunch of caramelized onions, this is the way to go. You’ll want to season them up simply with a little bit of salt and pepper. And that’s it, these
are going to be perfect served on top of those grilled
steaks, chicken, or burgers but also, this could be a great start to french onion soup, stir
these in some mashed potatoes, make a caramelized onion dip. The possibilities are endless. You can keep these stored
in an airtight container in your fridge for probably
up to about two weeks. Like I said, it may
not be the classic way, but using your Instant Pot
to make caramelized onions is definitely the easiest way. For more great tips and recipes like this, don’t forget to subscribe to this channel. And click the bell for those notifications so you’ll never miss a video.