Outback Steakhouse Walkabout Onion Soup in Your Pressure Cooker
This creamy and flavorful Outback Walkabout Onion Soup made in a pressure cooker is the perfect comforting dish—rich with sweet sautéed onions, creamy Velveeta, and topped with melted cheddar for the ultimate savory bowl.
Equipment
- 1 Pressure cooker
- 1 Saucepan Large
Ingredients
Main Ingredients
- 2 cups Yellow sweet onions thinly sliced
- 2 tablespoons Butter
- 15 oz Chicken broth 1 can
- 2 Chicken bouillon cubes
- 0.25 teaspoon Salt
- 0.25 teaspoon Fresh ground pepper
- 0.25 cup Velveeta cheese cubed
- 3 tablespoons Butter for white sauce
- 3 tablespoons Flour for white sauce
- 1.5 cups Whole milk for white sauce
- 0.25 teaspoon Salt for white sauce
- 1.5 to 1.75 cups White sauce prepared
- to taste Shredded cheddar cheese for garnish
- 1 Pressure cooker for cooking and reheating
Instructions
Instructions
- Melt 2 tablespoons of butter in a large saucepan over medium heat.
- Add thinly sliced yellow sweet onions and sauté for about 10 minutes until soft and translucent.
- Pour in chicken broth, add salt, pepper, and bouillon cubes. Stir to combine and bring to a gentle simmer.
- Add Velveeta cheese cubes and stir until completely melted into the soup.
- Stir in prepared white sauce gently. Keep the mixture warm but do not let it boil.
- Transfer soup mixture to pressure cooker. Seal lid and cook on high pressure for 10 minutes.
- Allow natural release. Carefully open lid and serve soup topped with shredded cheddar cheese.
Notes
Use jarred Alfredo sauce as a shortcut if needed. Freeze leftovers without cheddar topping for longer storage. Reheat gently to preserve texture.