Instant Pot Butter Baked Onions Recipes

CLASSIC BAKED VIDALIA ONIONS

Steps:

• Preheat your oven to 350°F. Peel your onion, leaving the root intact. If your onion sits level, you can leave it alone. If not, cut a thin slice off the root to create a flat bottom.
• Use a paring knife to cut a 1 inch deep cone into the top of the onion.
• Insert a vegetable, chicken or beef bouillon cube into the hole.
• Fill the rest of the hole with butter, about 1-2 tablespoons. Season with salt and pepper.
• Place the filled onion on a sheet of foil large enough to encase it.
• Wrap the onion in foil, bringing the edges up in the center. Twist the foil together to seal the onion in. Place the foil-wrapped onion on a baking sheet.
• Bake for 45-60 minutes, until the onion is tender. Serve warm.

INSTANT POT CARAMELIZED ONIONS

Steps:

• Set a 6-quart Instant Pot® to high saute (see Cook's Note). Add the butter and olive oil to the pot. Once the butter has melted completely, add the onions, thyme, sugar, 1/2 teaspoon of salt and several grinds of pepper. Cook, stirring, until the onions start to sizzle and the mixture is thoroughly combined, 1 to 2 minutes.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the balsamic vinegar. At this point, the onions should be tender and blonde in color.
• Set the pot back to high saute and cook, stirring frequently and scraping any brown bits from the bottom and sides of the pot, until almost all the liquid has evaporated and the onions are a deep golden brown and saucy, about 30 minutes. Be sure to stir the onions frequently and watch them closely; you want to scrape the brown bits from the pot before they turn too dark and burn. Remove the thyme stems; taste and adjust the seasoning with salt and pepper.

INSTANT POT CARAMELIZED ONIONS

Steps:

• Add onions, butter, 2 teaspoons salt, and 1/2 teaspoon pepper to the bowl of a multicooker; stir to combine. Secure the lid and adjust vent to seal. Cook on high "Pressure Cook" setting for 5 minutes. Once cycle is complete, immediately release pressure. Carefully remove lid.
• Strain onions and discard excess liquid. Return onions to multicooker. Cook over high "Saute" setting, stirring constantly, until onions are deeply golden and caramelized, 3 to 5 minutes. Store in an airtight container in the refrigerator for up to 1 week.

INSTANT POT® FRENCH ONION DIP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), and select Saute function. Add butter, onion, and salt. Cook until onions are soft and caramelized, about 8 minutes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 5 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Select Saute function again and cook for 5 minutes or until liquid has evaporated. Turn pressure cooker off and allow to cool for 5 minutes.
• Combine cream cheese, sour cream, Worcestershire sauce, parsley, and garlic powder in a large bowl. Remove onions from pressure cooker using a slotted spoon and add to bowl with cream cheese mixture. Stir. Cover dip with plastic wrap and refrigerate for a minimum of 1 hour.