Using an instant pot to make caramelized onions is the quickest, most fool proof method. You won’t believe how good these come out.
Don’t have an instant pot?
Try our slow cooker or oven methods for making your own caramelized onions.
Instant Pot Caramelized Onions
Servings
1 Servings
Ingredients
- 3 large Spanish Onions thinly sliced
- ¼ cup extra virgin olive oil
- 2 teaspoons kosher salt
Instructions
- Place onions, evoo and salt in an instant pot.
- Cook on the high pressure setting for thirty minutes.
I think it might depend on the cooker, but from turning on to being ready 30 minutes should be enough.
I have not made your recipe and you don’t provide a picture of the onions after they’re cooked. From the directions, this sounds like cooked onions rather than carmelized onions. How do the onions get browned if you do not saute them for at least part of the cooking process.
This recipe has the browning step https://www.marthastewart.com/1540713/instant-pot-caramelized-onions
You can use either. I try to use natural pressure release which is slower…..but when you can cook that fast, you have extra time.
As soon as you screw on the lid, the pressurization starts.
I don’t think you answered the question I believe she asked. Yes, as soon as you put the lid on, choose pressure cook, then when it beeps three times, pressurization has STARTED. I believe Lakey wants to know before the IP is FULLY at pressure, which is subtly different.
How long does it take to come to pressure?
After the cook time, do you do QR (quick release) or NPR (natural pressure release)?