French Onion Pasta

This French Onion Pasta takes the classic soup and turns it into the creamiest, dreamiest Instant Pot dinner. No need for hours at the stove stirring onions — this recipe comes together in 50 minutes from start to finish. Toss in fresh thyme, sage, a touch of cream, and some melty Gruyère and you have a restaurant-worthy meal in the comfort of your own home! 

INSTRUCTIONS

1. Preheat the inner pot on Sauté, More/High. Once fully preheated, add butter and let it melt. Then, add onions, season with kosher salt & stir. Pour in 2 tablespoons of beef broth, seal the Instant Pot and Pressure Cook on High for 5 minutes. When the time is up, carefully quick release the pressure.
2. Strain off excess liquid from the onions, then return them to the inner pot and turn it to Sauté, More/High. Sprinkle on the baking soda, and sauté for about 15 minutes, stirring every few minutes. If at any point the onions seem to be burning, deglaze with a small amount of beef broth. By the end, they should have darkened in color and be very soft and mushy.
3. Add in garlic, sage & thyme, stir, and let cook for 1 more minute. Then deglaze the pot with apple cider, scraping up any browned bits at the bottom. Add in the pasta and stir. 
4. Pour in the beef broth, making sure that the pasta is mostly submerged. The amount of liquid may vary depending on the size of your Instant Pot, and if you use a different pasta shape. 
5. Seal the Instant Pot and Pressure Cook on High. To calculate your pasta cook time, use this formula: (package cook time ÷ 2) – 1 minute. For example: if the package says 10 minutes, you'll pressure cook it for 4 minutes in the Instant Pot (10÷2 = 5, then 5-1 = 4). When the time is up, carefully quick release the pressure. 
6. Pour in the heavy cream & stir to combine. Then, gradually add in the gruyere, stirring until melted after each addition. Taste and add more kosher salt & black pepper as needed. Enjoy!