36 minutes ago, Anna N said:it occurred to me to wonder about caramelized onions in the instant pot and I came across this very interesting take on that idea!
I don’t recommend that method. I think I mentioned on it in one of the IP threads here but you can also scroll down to the first few comments on that Serious Eats recipe to read my experience. There was so much liquid after releasing pressure that it took forever to reduce using the sauté function. No time saving in the end.
Edited to add a link to my comments here:
As you can see from the photos, the texture is very jammy. That's not a bad thing but I still don’t think the recipe is a big timesaver.
