Instant Pot Walkabout Soup

Instant Pot Walkabout Soup–a copycat version of Outback Steakhouse’s walkabout soup. This is a creamy onion soup with cheddar. It’s got amazing flavor and is perfect for a chilly evening.

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Instant Pot Walkabout Soup

Walkabout soup is a creamy onion soup that used to be served at Outback Steakhouse but has since been retired from the menu. If you’re looking to get your Outback fix try making this soup at home in your Instant Pot.

Honestly I didn’t have high expectations for this soup. I read that is was an onion soup (although it looks like a cheesy potato soup doesn’t it?) and was thinking, “that doesn’t sound good.” However I was pleasantly surprised! It had awesome flavor and I kept going back for just one more ladle to add to my bowl. My family and parents, who ate with us, all agreed that this was a winner!

Ingredients/Substitution Ideas

• Butter
• Sweet yellow onions
• Baking soda–this helps the onions caramelize faster
• Kosher salt
• White pepper–or black pepper
• Water
• Better than Bouillon Chicken Base–or another brand of chicken base you like
• Bay leaf
• Flour
• Heavy cream–or half and half
• Sharp cheddar cheese

Steps

1. Saute onions: Turn Instant Pot to saute setting. When display says hot add in the butter and swirl around to melt. Add in the onions and baking soda and saute for about 4 minutes until onions start to turn a yellow and release moisture. Turn off Instant Pot.
   
2. Add ingredients: Add in the salt, pepper, water, chicken base and bay leaf.
3. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 10 minutes (or the pressure cook button if you don’t have a soup button). When time is up move valve to venting and remove the lid. 
4. Thicken the soup: Add the cream to a bowl. Stir a cup of the hot liquid into the cream to temper. Whisk the flour into the mixture a little at a time until a lump-free thick paste forms. Whisk the mixture into the Instant Pot. Turn Instant Pot to saute (“normal”) setting and stir until soup thickens.
5. Add cheese: Add the cheese into the Instant Pot and stir until melted. Turn Instant Pot to keep warm setting. 
6. Serve: Ladle into bowls and top garnish with bacon crumbles, green onions and extra shredded cheddar cheese, if desired. 

Notes/Tips

• Serve with one hour breadsticks, French bread or if you want to make it a complete Outback experience serve with their brown bread.
• This soup would serve as an awesome base for a corn, potato and chicken chowder if you want it to be a little more hearty. It has so much flavor!
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with the rest of your container of heavy cream are Instant Pot Classic Dauphinoise Potatoes and Crazy Easy Soup.

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More Instant Pot Soup Recipes You’ll Love…

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.