Fast & Easy Caramelized Onions in an Instant Pot | How to Make Caramelized Onions | Mom U

Get soft, sweet onions in half the time with the help of your Instant Pot. These Instant Pot caramelized onions are so tender they almost melt in your mouth without feeling mushy.

Ingredients
2 tablespoons unsalted butter 1 tablespoon olive oil 2 1/2 pounds yellow onions, thinly sliced 1 teaspoon granulated sugar 3/4 teaspoon kosher salt 1/4 teaspoon black pepper

How to Make It
Step 1
Select SAUTÉ on Instant Pot, and add butter and oil. When butter is melted, add onions and sugar; stir well to coat. Select CANCEL.

Step 2
Cover cooker with lid, and lock in place. Turn steam valve to SEALING position. Cook on HIGH PRESSURE for 5 minutes (pot will take 7 to 10 minutes to build pressure).

Step 3
Select CANCEL, and carefully release pressure. Remove lid, and select SAUTÉ and NORMAL setting to 18 minutes. Cook, stirring occasionally until onions are caramelized. Sprinkle with salt and pepper.

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[noel]

Ha, ha...I did exactly as you prescribed and it was great. The second time i did it, by memory, only i did the opposite by accident..I saute first, and then did the pressure mode. and to my surprise it came out just as good, and a shorter time.

[sofiang]

Omg, smart!! Will try this method when I cook steak next time

[askedgeorgia]

If you must have that brown color try a tablespoon of Gravy master.🥰 I know another cheat!🥰

[natedoglara]

I was telling the wife I was going to make her onions in instant pot and she was not happy, just showed her the video now she may be at some ease

[jamzalmarri]

Great video. You could get rid of that liquid by releasing the steam every 1 minute for 5 times and check.

[gexgeko]

Hi Nicole. Thanks for this video upload as I was just thinking to try this in my IP. My question is can you freeze them afterwards and will they release a lot of liquid after thawing? I would like to toss these on my breakfast sausage n egg english muffin.

[mdadilahnaf]

How long can u store them in the fridge/freezer? And can u add citric acid to prolong shelf? And if so, in what quantity? Thanks😊

[noel]

Hi....I wonder if I could ask a question about one of your other recipe...making apple sauce. Your recipe called for 1 and 1/2 cups of flour and described as ( 6 3/4 ounces ). Is it a typo? I always thought, being a novice cook, that 1 cup is equal to 8 ounces + 1/2=4 ounces, total 12 ounces for that recipe., not 6 3/4. This is very important to me for the future of measurements.

[gxc]

Thanks for showing what it looks like, because now I know to never do that. You dont even save time, pressure cooking the onions probably breaks them down as well which is bad, but you also cut them against the grain which also makes them more mushy. Either way, a skillet is no more work and results in a much, much better result.

[mountainbikerdave]

those are sauteed or grilled onions not caramelized onions

[babsphillips]

I don't get it...why start on the saute setting when you aren't sauteing until after you've cooked them? Seems like a waste of time. Saute after like you showed, so why before?