Add olive oil to the instant pot liner
Turn pot on to saute
When it is heated up, add the onion, and saute for 2-3 minutes until onion is fragrant.
Turn pot off, and add red wine to pot, and let it come to a simmer, use it to deglaze the pan, by scraping the brown bits off the bottom with a wooden spoon. If you don’t cook with wine, you can use beef stock in its place.
Once you have scraped the brown bits off, add in the remaining broth ingredients (soy sauce, Worcestershire sauce, beef broth, minced onions, dried oregano, dried thyme, bay leaf, and minced garlic).
Put lid on, lock into place.
Turn valve to sealing.
Use manual setting, and set to "25 minutes"
Meanwhile line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.
Brush both sides of the French bread or baguette slices lightly with olive oil
Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.
When the 25 minutes is up, quick release pressure
Ladle the soup into oven safe bowls, cover with the toast and sprinkle with gruyere cheese.
Put into the oven for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.