Instant Pot Japanese Steakhouse Onion Soup

Did you ever go out for hibachi and get super souper excited for that onion soup they serve?

You know, the one with the dark broth and topped with thinly sliced mushrooms, scallions and some fried onions? Not only is it light, but it’s full of deep, nutritious flavor and its SO easy to make!

Sometimes I go to hibachi just for this soup because, let’s face it, Japanese Steakhouse Onion Soup is everything.

Japanese Steakhouse Onion Soup
Onion
Of course, we’ll start with an onion….
Onion sliced into wedges with layers separated.
…and slice it into thick wedges, separating the layers.
garlic cloves
Then, take some garlic…
smashing garlic
…and smash ’em (using the flat side of a knife works wonders here).
Carrot
Let’s grab a carrot…
carrots sliced into chunks
…and peel and slice it into chunks.
ginger
And take some ginger…
sliced ginger
…and peel and slice into bulky pieces.
Add some sesame oil to the pot.
Add some sesame oil to the pot and give it heat.
Adding veggies to the pot.
Once heated, add in all the prepped veggies.
Sautéed veggies
Sauté until the veggies are bit browned and even charred on some edges.
Removing veggies with a spoon
Use a spoon to remove the veggies from the pot…
placing veggies in a steamer basket
…then place them in a steamer basket. (See Jeff’s Tip in the recipe card if you don’t have one – although it makes things much easier!)
lowering basket into pot
Lower the basket into the pot…
adding broth to the pot.
…and pour in a combination of broths.
Veggies in basket in broth
The veggies should be resting in the basket while submerged in the broth. Secure the lid and cook at high pressure.
removing veggies in basket
When done, simply remove the basket and discard the veggies (or save them for whatever you wish – they’ll be very softened).
Only broth is left in pot.
Now, you’ll be left with just that super flavor-infused broth!
adding seasoned salt and onion powder
Season it up with some seasoned salt and onion powder…
stirring pot
…give it a final stir…
ladle on the pot
…grab that ladle…
ladling soup into bowl
…and distribute into bowls.
Top with some thinly sliced mushrooms, scallions and some of those crispy fried onions
And now comes those familiar finishing touches! Top with some thinly sliced mushrooms, scallions and some of those crispy fried onions, if desired.
Spoon in soup
To finish it off, grab some of those fabulous, Asian-style soup spoons
Man showing soup
…and present this simple, yet stylish soup.
Man slurping soup
Give it a slurp…
…and be impressed with this de”light”fulness you’ve just created! The perfect start for my Chicken Teriyaki!
Yield: 6

Instant Pot Japanese Steakhouse Onion Soup

Instant Pot Japanese Steakhouse Onion Soup

Ever go out for hibachi and get super excited for that onion soup they serve? You know, the one with the dark broth and topped with thinly sliced mushrooms, scallions and some fried onions? Not only is it light, but it's full of deep, nutritious flavor and its SO easy to make!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

For Topping (optional):

Instructions

  1. Add the sesame oil to the Instant Pot and hit Sauté so it’s on the More or High setting. After 3 minutes of heating, add the onion, garlic, ginger and carrot and sauté for 8-10 minutes until the onion and garlic are nicely browned and just slightly charred on the edges. 
  2. Use a mixing spoon to transfer the sautéed veggies to a steamer basket (see Jeff’s Tip) and lower it into the pot. 
  3. Pour the broths in the pot, secure the lid and hit Manual or Pressure Cook at High Pressure for 15 minutes. Quick release when done.
  4. Remove the steamer basket with the veggies from the broth and discard. Stir the onion powder and seasoned salt into the broth and add more or less to taste (the salt flavor comes out more as it cools). 
  5. Ladle into bowls and top with the sliced mushrooms, scallions and some fried onions, if desired. Goes GREAT as a starter for my Chicken Terikayi!

Jeffrey's Tips

This is a great steamer basket to use. There's a size for each different Instant Pot model!

If not using a steamer basket, simply pour the broth into the pot with the sautéed veggies in Step 3. Then, in Step 4, you'll either need a large pot with a strainer or colander over it to pour the broth through to catch the veggies to separate them from the soup OR you can fish them all out with a slotted spoon (but that will take way more time and mess).

While this soup isn't traditionally served with the carrots, onions, ginger and garlic directly in it, you can feel free to add some back after straining. The carrots and onions will be very soft!

I also love these Asian-style soup spoons!

Reader Interactions

Comments

  1. Dodie

    Yummy! I love this soup whenever I go to Japanese restaurants. I just made this and it’s delicious, so easy! Thanks 🤩Jeffrey🤩… you’re awesome 👏🏼 👏🏼👏🏼

  2. Timothy Hoffman

    We just discovered Better Than Bouillon Sautéed Onion at the store yesterday. Can not wait to make this soup! Thank you Jeffrey.

  3. Mishka Darling

    Hopefully new users will remember to deglaze. I didn’t see that step mentioned. Looks delicious and I plan to try it this week 🙂

  4. Jen

    I’m not a fan of ginger at all; would it be ok to omit the ginger from this recipe, or will it mess up the entire vibe of the soup?

  5. Phillip A Boyd

    Ok wow want to try this cause l love the soup. First l will buy that strainer works perfectly.

    I the recipes of others l have tried have been great and you make it easy for me to follow your directions.
    Thanks Jeffrey

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