French Onion Soup via Instant Pot

FRENCH ONION SOUP VIA INSTANT POT
2 T. butter
2 T. olive oil
3 lbs. yellow onions, thinly sliced
3 T. minced garlic
1 T. sugar
6 sprigs fresh thyme, plus more for garnish
3 T. flour
½ c. dry white wine
6 c. beef stock
2 T. Worcestershire
1 t. kosher salt
1 t. black pepper, or to taste
1 bay leaf
6 slices French bread, lightly toasted
1 T. Dijon mustard
8 oz. shredded Gruyere or Swiss cheese

1. Add butter and oil to liner of 6-8 quart INSTANT POT and set to SAUTE.
2. Once butter is melted, add onions, garlic and sugar. Stir well to coat onions.
3. Cover the INSTANT POT with lid and lock into place. Seal the steam release handle.
4. Select HIGH PRESSURE and set timer for 5 minutes. When timer is up, manually release the pressure (unseal the steam release handle.). Unlock and remove lid, being careful of any remaining steam.
5. Add the thyme sprigs. Set to SAUTE and cook 18-20 minutes, stirring occasionally, until onion broth is light golden in color. You do not want onions to get too mushy.
6. Combine flour and wine in small bowl.
7. Add wine mixture and cook 1-2 minutes. Stir in broth, Worcestershire, salt, pepper and bay leaf.
8. Cover INSTANT POT with lid and lock into place.
9. Seal the steam release handle. Select HIGH PRESSURE and set timer for 5 minutes.
10. When timer is up, manually release the pressure (unseal the steam release handle.)
11. Unlock and remove lid, being careful of any remaining steam. Remove bay leaf and thyme springs.
12. Preheat a broiler to high heat. Spread mustard over top of each bread slice.
13. Spoon soup into 6 individual ovenproof ramekins.
14. Top each wit 1 bread slice and sprinkle the cheese evenly over top.
15. Place ramekins on a rimmed baking sheet. Broil 1-2 minutes or until cheese is melted and lightly browned. Garnish with thyme leaves and more black pepper, if desired.