Baby onions with instant pot, an easy and quick side dish to cook in multicookers. As I explain in this guide to instant pots, whether you have one brand or another, the result does not change. After proposing the side dish of potatoes and peas, the mashed potatoes in the instant pot, here is another of the Italian recipes with instant pot, the recipe for sweet and sour baby onions.
The recipe for sweet and sour baby onions in the instant pot cooks in 10 minutes and is great to accompany the instant pot pork roast.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 3 People
- Cooking methods: Pressure cooker, Instant pot
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 215.02 (Kcal)
- Carbohydrates 26.16 (g) of which sugars 17.11 (g)
- Proteins 1.88 (g)
- Fat 12.67 (g) of which saturated 1.86 (g)of which unsaturated 0.08 (g)
- Fibers 3.01 (g)
- Sodium 265.71 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs baby onions
- 2 tbsps white wine vinegar (or apple vinegar)
- 1 tbsp brown sugar (or erythritol)
- 2 tbsps extra virgin olive oil
- 2 pinches salt
- 1 leaf bay
What you need
- 1 multicooker
How to make baby onions in the multicooker
If you have bought pre-peeled Borettane onions, cut away the woody base, wash them, and drain well. Otherwise, peel the baby onions, in this case, I recommend buying 600 g.
Pour the oil into the instant pot, add the baby onions, and brown for 2 minutes with the oven or sauté function at 392°F.
Wet the baby onions with vinegar, add salt, sugar, the bay leaf, and mix. Close the pot, reset it and program it with the pressure function for 6 minutes and start cooking.
At the end of cooking, depressurize the multicooker, then remove the lid. Reprogram at 392°F and let the liquid part evaporate and thicken for 2 minutes. Stir gently to avoid breaking the baby onions.
Serve your sweet and sour baby onions.
Rosella’s tips
The baby onions cooked in the instant pot can be stored for 2 days in an airtight container in the refrigerator.
They go well with cheese and good black bread.
Red onions in the instant pot
With the same procedure, you can also make a side dish of red onions; based on their size, it will only take 2-3 more minutes to cook.
Quiche with baby onions with the instant pot
Remove the cooking base and set it aside, gather the baby onions in the center of the pot and cover them with a round puff pastry roll. Crimp the pastry at the sides, pushing it towards the baby onions. Poke the pastry and then cover the pot with the oven or air fryer lid, start the lid cooking for 20 minutes at 356°F. At the end of cooking, check that the pastry is nicely golden and let it rest for 5-10 minutes. Then, with the help of a plate, turn the quiche over, arrange the baby onions, and season with thyme and, if desired, feta crumbs. Serve the quiche accompanied by the cooking base.
If you don’t have the oven lid, remove the baby onions, line the bottom with a sheet of parchment paper, place the pastry and crimp it at the edges. Distribute the baby onions and close the pot, leaving the valve open. Start the baking function at 284°F for about 20 minutes. With the help of the parchment paper, slide the quiche onto a plate.
