How to have less food waste and a recipe for caramelized onions in the Instant Pot® pressure cooker. – Instantly Delicious

Caramelized Onions in an Instant Pot® pressure cooker -

Food Waste in America is a huge problem.  When so many people in our country (and world) go hungry, this makes me feel sad and incredibly guilty.  Even though I try very hard not to waste food, it still happens.  Despite my best efforts, produce still gets lost and forgotten in the bottom of the bin. I try to do things like save scraps in the freezer for soup stock, buy only the produce I think I will use, and roast a tray of vegetables to use up ones that are a bit past their prime. Sometimes, this isn’t enough.  Today I went into my fridge and found slimy cilantro, squishy zucchini, and onions that were sprouting greens.  There was nothing I could do for the cilantro and zucchini, but the onions were salvageable and salvageable in the best way possible – ​CARAMELIZED ONIONS!
Caramelized Onions in an Instant Pot® pressure cooker -

I adore caramelized onions.  Sweet, rich, and flavorful, they are the perfect addition to steaks or burgers, pizza, quiche, and make a great base for French Onion Soup.  They can be made ahead of time and used as a condiment throughout the week.  I used to make them in my beloved Le Creuset pot, in fact, I credit caramelized onions for permanently discoloring my dutch oven from a beautiful creamy-white, to a dark brown burnt hue. No matter, I still love my Le Creuset and my Instant Pot® allows me to make them without much effort or attention and cleanup is a breeze.
Caramelized Onions
​Makes about 1 cup

3 tablespoons unsalted butter
​3 large onions, halved and sliced into 1/8″ pieces
1/2 teaspoon kosher salt
1/4 cup water

1. Set Instant Pot® to saute. Melt butter and add sliced onions and salt.  Saute for 8 minutes, stirring occasionally, so onions soften and start to slightly brown.​

​2. Add water and set Instant Pot® to manual – high pressure, making sure the valve is in the sealing position.  Adjust time to 20 minutes.  When finished, do a quick pressure release by switching the valve to venting. 

​3. Reset the pot to saute, and stir constantly for about 5-8 minutes to reduce any liquid. The onions will be sweet, beautifully browned, and delicious.  Store in a covered container in the refrigerator for up to 1 week.



donna giblin
8/20/2016 07:23:06 pm

You can also freeze these. I do big batches in my slow cooker and put them in the freezer. Delicious!


10/25/2016 09:07:20 am

Would this work with olive oil instead of the butter?


10/25/2016 11:24:05 am

Absolutely! Enjoy.


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