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1
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add onions, butter, paprika, salt, and black pepper. Cook and stir about 4 minutes. Add wine; close and lock the lid. Select manual and high pressure and set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
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2
Release pressure carefully immediately after timer goes off using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add sherry and select saute mode. Cook for 3 minutes, scraping up any browned bits from the bottom of the pot.
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3
Add 6 cups broth and bay leaf to the pot. Close and lock the lid; select manual and high pressure and set the timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
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4
Meanwhile, mix flour and remaining 1 cup broth together in a bowl.
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5
Release pressure carefully immediately after timer goes off using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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6
Set pressure cooker to saute and remove and discard bay leaf. Add flour-broth mixture, and cook and stir until soup is thickened, about 10 minutes. Season with salt and black pepper.
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7
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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8
Ladle soup into oven-safe serving bowls and top each with slices of baguette and Gruyere cheese. Broil soup bowls until bread is toasted and cheese is melted, 1 to 3 minutes.
