Instant Pot Beer Cheese Soup
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Warm your body and your soul with a big bowl of rich and creamy Instant Pot Beer Cheese Soup topped with crunchy croutons, crispy bacon bits, green onions, and smoked paprika!
This soup is perfect for game days, chilly winter days, and lazy Sundays. Serve with a tossed salad or sandwich for a full meal, or as a starter before the main course.
For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.
Whether you’re entertaining friends or enjoying a quiet night in, this soup is a quick win for satisfying those comfort food cravings. Plus, using the Instant Pot ensures that rich, hearty flavors develop quickly, letting you spend more time savoring than cooking!
Main Ingredients
This soup relies on a few simple ingredients to create its signature creamy texture and bold taste:
- Sharp Cheddar Cheese: The star of the soup, it brings a rich, buttery flavor that blends perfectly with the beer.
- Beer: I chose a pale ale to add a slightly bitter, malty flavor that complements the cheese. It’s the secret ingredient that gives this soup its unique twist.
- Chicken Broth: Acts as the base, providing depth and a savory backdrop for the other flavors.
- Vegetables:
- Yellow Onion: Offers a subtle sweetness as it cooks down, enhancing the overall flavor profile.
- Carrots: These add natural sweetness and a hint of color, balancing the tang of cheddar and ale.
Optional Add-Ins
For those who want to take your soup to the next level, these add-ins add even more layers of flavor and texture:
- Bacon: Crispy bacon bits bring a smoky, savory element that pairs perfectly with the cheddar. It adds an irresistible texture contrast as well.
- Garlic: Adding a few minced cloves can add an additional layer of flavor and complexity.
- Spices: Sprinkle in some cayenne pepper or dry mustard powder for a subtle kick that enhances the depth and warmth of this easy beer cheese soup recipe.
Check out the printable recipe card below for the complete recipe and detailed instructions.
I actually made this soup twice today. Once on the stove, but accidentally added waaaaay too much chicken stock. While I was standing there I glanced over at my Instant Pot that was sitting on the counter looking sad and unloved, so I decided to make the second batch using my Instant Pot…and I liked it better. Who would have guessed?
How to make Instant Pot Beer Cheese Soup
Start by selecting the Sauté function on your Instant Pot.
Add the butter, letting it melt until it’s slightly foamy. Next, toss in the chopped onions and diced carrots. Stir occasionally to ensure they cook evenly, allowing them to sweat and release their natural sweetness.
Cook until the onions are translucent and the carrots are tender, which usually takes about 5 minutes. Add the flour and cook stirring constantly until bubbly and the vegetables are coated.
You just created a roux that will thicken the soup!
Add the chicken stock, mustard powder, and cayenne.
Stir to thoroughly combine making sure to get out any lumps. Add the beer and stir.
No there is not a substitute, this is Instant Pot Cheddar-Ale Soup after all. 😉
Secure the lid and make sure the knob is in the “Sealing” position. Press the “Manual” or “Pressure Cook” button and adjust the time to 5 minutes using the + and – buttons.
Once the cooking time is up, do not turn off your Instant Pot. VERY carefully turn the knob to release the steam. Have a dish towel handy to toss on top of the knob if the soup starts spewing out the top!!
Set your Instant Pot back to the Sauté function and stir in the cheddar cheese, one handful at a time. This gradual addition prevents clumping and allows the cheese to melt evenly, creating a silky texture. Stir continually until the cheese is fully incorporated
Once the cheese is melted, use an immersion blender to puree the soup until smooth. Stir in the milk and adjust the seasonings if necessary.
Turn off the pressure cooker and ladle the soup into bowls. Garnish with croutons, bacon bits, and diced green onions or snipped chives.
Remember, there’s no one-size-fits-all when it comes to the perfect bowl of soup. You can mix and match these ingredients to suit your own taste, ensuring every bite is uniquely yours.
Expert tips
- Dice your carrots pretty small, about the same size as you dice the onions so they cook thoroughly.
- I joked about there not being a substitute for the beer, but you could always use more chicken stock instead…if you must.
- I do not drink beer because I cannot stand the taste, and I cannot taste the beer in this soup.
- Yes, the beer cooks out…mostly, or so I’m told. The kids will never know it’s there if you don’t tell them!
Garnishing your soup
Adding the perfect garnishes is the icing on the cake, so to speak:
- Croutons: Who doesn’t love a bit of crunch? Toss a handful of homemade or store-bought croutons into your bowl for added texture.
- Bacon Bits: Crispy bacon bits offer a smoky, savory note that pairs perfectly with the rich cheese.
- Green Onions: Sprinkle chopped green onions to introduce a subtle onion flavor and a pop of color.
- Chives: These add a mild onion flavor, perfect for those who prefer something more delicate than raw onions.
- Jalapeños: For a spicy kick, enhance your soup with sliced jalapeños.
- Sour Cream: A dollop of sour cream can add a tangy richness that’ll blend nicely with the cheese.
Choosing the perfect ale
Are you after a rich, robust taste, or something subtle? This choice is yours and it’s all about personal taste and experimentation.
- Pale Ale: This is the go-to choice for many chefs. Its fruity and hoppy notes add complexity without overpowering the other flavors.
- Brown Ale: If you prefer a nutty undertone, a brown ale is your friend. It gives the soup a warm, caramel-like flavor.
- Amber Ale: Known for its malt-forward profile, amber ale introduces a delicate sweetness that balances the sharpness of cheddar.
- Lagern: Opt for a lager if you want a crisp finish that lets the cheese shine without competing.
Do I have to use cheddar?
While sharp cheddar is a traditional choice, feel free to experiment. Want a richer, bolder taste? Go for a mix of cheeses:
- Gruyère: This cheese offers a nutty, sweet flavor that melts beautifully, adding a velvety texture to your soup.
- Fontina: Its mildness and creamy mouthfeel are perfect if you’re aiming for a smooth and sophisticated finish.
- Gouda: Opt for smoked gouda if you crave a touch of smokiness. It pairs wonderfully with the malty tones of ale.
Pairing suggestions
Not that you really need to serve this delicious soup with anything, you can just drink the liquid gold right out of the bowl!
- Soft Pretzel Bites: A warm, chewy pretzel is perfect for dunking and adds a savory complement to the soup’s creamy texture.
- Irish Soda Brown Bread: The dense, slightly sweet bread contrasts beautifully with the sharpness of the cheddar.
- Apple Harvest Salad: A fresh salad topped with apples and a light vinaigrette works wonders to balance the richness of the soup.
- Oktoberfest Lager: Pair your soup with an Oktoberfest lager for the ultimate beer-on-beer experience.
- Malbec or Cabernet Sauvignon: If you prefer wine, a glass of red with robust flavors can bring out the nuances of the cheese and ale.
Instant Pot beer Cheese Soup
Equipment
Ingredients
- 0.25 cup unsalted butter
- 0.5 cup diced, yellow onion
- 0.5 cup peeled, diced carrots
- 0.33 cup all-purpose flour 1/3 cup
- 3 cups chicken stock
- 12 ounce bottle pale ale or beer of your choice
- 0.5 teaspoon dry mustard powder
- pinch teaspoon cayenne pepper
- 4 cups grated, sharp cheddar cheese
- 1 cup CashewMilk, whole milk, or half & half
- 4 slices cooked bacon cut into chunks
- croutons
- diced green onions or chives to garnish
Instructions
- Start by selecting the Sauté function on your Instant Pot. When the display reads “HOT” add the butter.
- Add the butter, letting it melt until it’s slightly foamy. Next, toss in the chopped onions and diced carrots. Stir occasionally to ensure they cook evenly, allowing them to sweat and release their natural sweetness.
- Cook until the onions are translucent and the carrots are tender, which usually takes about 5 minutes. Add the flour and cook stirring constantly until bubbly and the vegetables are coated.
- Add the chicken stock, mustard powder, and cayenne. Stir to thoroughly combine making sure to get out any lumps. Add the beer and stir.
- Secure the lid and make sure the knob is in the “Sealing” position. Press the “Manual” or "Pressure Cook" button and adjust the time to 5 minutes using the + and – buttons.
- Once the cooking time is up, do not turn off your Instant Pot. VERY carefully turn the knob to release the steam. Have a dish towel handy to toss on top of the knob if the soup starts spewing out the top!!
- Set your Instant Pot back to the Sauté function and stir in the cheddar cheese, one handful at a time. This gradual addition prevents clumping and allows the cheese to melt evenly, creating a silky texture. Stir continually until the cheese is fully incorporated
- Once the cheese is melted, use an immersion blender to puree the soup until smooth. Stir in the milk and adjust the seasonings if necessary.
- Turn off the pressure cooker and ladle the soup into bowls. Garnish with croutons, bacon bits, and diced green onions or snipped chives.
Notes
- Dice your carrots pretty small, about the same size as you dice the onions so they cook thoroughly.
- I joked about there not being a substitute for the beer, but you could always use more chicken stock instead…if you must.
- I do not drink beer because I cannot stand the taste, and I cannot taste the beer in this soup.
- Yes, the beer cooks out…mostly, or so I’m told. The kids will never know it’s there if you don’t tell them!
- Please see original post for ale and cheese options, and pairing suggestions.
I have never cooked a Cheddar-ale soup before, but this recipe looks so so good. Can’t wait to give it a try.
I made this last night. Was the first dish we had made in the Instant Pot we received for Christmas. Holy cow, was this tasty. I just had some reheated for lunch, and it may have been better the next day.
Couple suggested additions to the recipe:
– Add garlic.
– Perhaps add a little more of the broth, like an extra cup, depending on the desired thickness of the final mixture.
– The recommended portions did indeed produce about 6 servings, but that was only 1/2 to 1/3 of what we could have done in the Instant Pot. I’m certain we’ll get more experienced at judging portions the more we use it. We like to make enough for leftovers, typically.