Beer Cheese Soup
Course
Soup
Cuisine
Modern
Difficulty
Easy
Browse Category
Soups, Stews & Broths
Duration
15-30 min
Cooking Technique
Pressure Cook
Main Ingredient
Beer
,
Butter
,
Carrot
,
Celery
,
Cheddar Cheese
,
Chicken Broth
Servings
Prep Time
6 – 8
Servings
10
minutes
Cook Time
20
minutes
Servings
Prep Time
6 – 8
Servings
10
minutes
Cook Time
20
minutes
Ingredients
5
slices
bacon
chopped
3
tbsp
butter
1
small onion
finely diced
1/2
cup
diced carrots
1/2
cup
diced celery
1/3
cup
flour
3
cups
chicken broth
1/2
tsp
black pepper
1/2
tsp
ground mustard
1/4
tsp
cayenne
or to taste
12
oz
beer
16
oz
grated sharp cheddar cheese
1 1/2
cups
salted popcorn for garnish
cheese popcorn works great or you can use croutons in a pinch
Instructions
Add bacon to the Instant Pot. Using the display panel select the
SAUTE
function. Cook and stir until bacon is crisp.
Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
Add butter, onion, carrots and celery to the bacon drippings and saute until slightly softened, about 4 minutes.
Sprinkle flour over the vegetables and stir to coat.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add pepper, mustard powder, cayenne and beer to the pot and stir to combine.
Turn the pot off by selecting
CANCEL
, then secure the lid, making sure the vent is closed.
Using the display panel select the
MANUAL or PRESSURE COOK
function*. Use the +/- keys and program the Instant Pot for
7 minutes.
When the time is up, perform a controlled release of the remaining pressure, watching out for any starchy spray.
Using an immersion blender (or high capacity blender), puree the vegetable mixture until smooth.
Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
Adjust seasonings. Top with bacon and popcorn and serve immediately.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.