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!
Here’s How I Made It:
Take some lovely red bell peppers and dice them on up.
Take a few carrots and slice them into little discs (I used a bag of baby carrots for this).
Toss some butter into the Instant Pot and let it melt.
And then add our peppers and carrots.
Let it cook until it looks like one of those colorblind tests where you look for a number hidden inside a bunch of dots (Note: this isn’t a colorblind test).
Add in a little flour….
…and mix it up with the butter-coated peppers and carrots
Pour in some chicken broth…
…and, of course, THE BEER!
Give it all a little whisk and then secure the lid and cook at high pressure.
When done cooking, it’s going to have already thickened up some from the flour.
So now we’re going to make our put site on the sauté function and add some half & half.
And, our main ingredient – SOME (okay a lot of) CHEDDAR CHEESE!
Add that shredded cheddar cheese in batches…
Add more cheese…
…and whisk some more!
Now let’s add a little fresh lemon juice…
…and some hot sauce, Worcestershire sauce, dijon mustard…
…and a little nutmeg too.
Now let’s take an immersion blender…
…and blend that soup right up into perfection (this is the fun part)!
Oooooh! Now that we’re all blended into a cheesy, beery, seasoned sea of bliss…
…let’s serve in a bowl and drizzle some optional mustard oil on top for a beautiful and flavorful garnish…
…along with some crumbled blue (or goat) cheese to top it off!
Serve with some hot pretzels you can bake in your oven for the perfect side to dip into this magnificent soup and that’s it! One of the richest, creamiest and cheesiest soups that will ever pass through your lips!
- 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 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