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.