Instant Pot Beer Cheese Soup
Instant Pot Beer Cheese Soup
Beer, meet Cheese. Cheese, meet Beer. Now that I’ve introduced you two, I expect to be dancing at your wedding because this is a match made in culinary heaven! The PERFECT soup for a rainy day, a cold winter’s night or while watching some football, Netflix or Antiques Roadshow on the couch, I have loved Amy Thielen’s AMAZING recipe ever since I first made it on the stove. And now, since I’ve adapted it for the Instant Pot, the flavors run even richer and more flavorful!
The thing that really sends this soup over the edge? Heating up some hot pretzels alongside it to dip in the soup. It is to die for and is literally one of the richest, most flavorful soups you’ll ever consume. I promise you this!
- 1 stick of salted butter
- 3/4 cup of peeled carrots, diced (I used baby carrots)
- 1/2 large red bell pepper, diced
- 3/4 cup all-purpose flour
- 4 cups of chicken broth (I used 4 tsp of Chicken Better Than Bouillon + 4 cups of water – you can also sub Vegetable broth instead to make it vegetarian friendly!)
- 12-ounces of beer, preferably a pale ale (I used Sierra Nevada – and don’t worry! The alcohol will burn off when cooked!)
- 1 1/2 cups of half-and-half
- 12 ounces (3 cups) of aged sharp yellow cheddar, grated (since this is a key ingredient in the soup, try to find a quality one that’s aged at 10 months or more. I used a block that I found in the deli section of the market. If you can’t find this, bagged shredded cheddar is totally fine).
- 1/2 tbsp of Worcestershire sauce
- A few dashes of hot sauce
- 1/8 tsp grated nutmeg
- 2 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- Sea salt & pepper to taste
- Mustard oil or extra-virgin olive oil, for garnish
- Fresh crumbled blue cheese or goat cheese, for garnish
- Hot pretzels for dipping (this really sends it home! Avail in the frozen food section of most markets)
You can also use this outrageous recipe as in insanely delicious cheese for a fondue!
- On your Instant Pot, hit “Sauté” and “Adjust” so it’s on “More”. When it reads “Hot”, add the butter and melt
- Add the carrots and peppers, stirring for about 4-5 minutes, until the vegetables are soft
- Add the flour and cook, stirring constantly, until well incorporated and veggies are nice and coated, about 4-5 minutes more
- Add the chicken broth and beer and give it a good whisk to get any lumps out and scrape the bottom of the pot
- Secure lid and hit “Manual” or “Pressure Cook” High pressure for 5 minutes
- Quick Release. Let the pot stay on the “L0:00” setting
- Add the half-and-half and whisk in with the thickened broth
- Then, add the cheddar to the soup by the handful, whisking each batch until smooth.
- Add the Worcestershire, hot sauce, nutmeg, mustard and lemon juice, and whisk to combine
- Purée the soup either by using an immersion blender (suggested as it’s much easier) OR in batches in a regular blender (filling only halfway to prevent overflow) until very smooth (veggies should basically be pulverized). Add sea salt and pepper to taste (I didn’t use any as there was plenty of salt flavor in the butter and chicken broth).
- Ladle the soup into bowls and garnish with a swirl of mustard or olive oil and a few crumbles of either goat cheese or blue cheese.
- Cook the hot pretzels according to the package (usually about 5 mins in the oven or 30 seconds in the microwave). Serve alongside the soup for dipping