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Instant Pot Cheddar-Ale Soup

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Warm your body and your soul with a big bowl of rich and creamy Instant Pot Cheddar-Ale Soup topped with crunchy croutons, crispy bacon bits, green onions, and smoked paprika! This soup is perfect for game days, 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.

Instant Pot Cheddar-Ale Soup | COPYRIGHT © 2017 COOKING WITH CURLS

I guess what I am trying to say is that this Instant Pot Cheddar-Ale Soup is versatile, and perfect for many different occasions and situations.

Warm your body and your soul with a big bowl of rich and creamy Instant Pot Cheddar-Ale Soup | Cooking with Curls

Scratch that, it’s perfect for EVERY situation and occasion! LOL

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

Plug in your pressure cooker and push the “Sauté” button {bottom left}. When the display reads “HOT”…..

Instant Pot HOT COPYRIGHT © 2017 COOKING WITH CURLS

add the butter. Once the butter is melted, add the onions and carrots…..

Instant Pot Cheddar-Ale Soup recipe saute COPYRIGHT © 2017 COOKING WITH CURLS

Stir and cook until the vegetables are softened, about 4 to 5 minutes. Add the flour and cook stirring constantly until bubbly and the vegetables are coated…..

Instant Pot Cheddar-Ale Soup recipe flour COPYRIGHT © 2017 COOKING WITH CURLS

You just created a roux that will thicken the soup!

Add the chicken stock, mustard powder, and cayenne…..

Instant Pot Cheddar-Ale Soup recipe stock COPYRIGHT © 2017 COOKING WITH CURLS

Stir to thoroughly combine making sure to get out any lumps. Add the ale/beer and stir…..

Instant Pot Cheddar-Ale Soup recipe beer COPYRIGHT © 2017 COOKING WITH CURLS

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…..

Instant Pot 5 minutes COPYRIGHT © 2017 COOKING WITH CURLS

When it beeps 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!! Turn the knob to stop the release, wait a few seconds, then carefully turn the knob again to release the remaining pressure. If you hear a gurgling noise, turn off the pressure!!

Gradually add the cheddar cheese in batches, whisking to incorporate the cheese…..

Instant Pot Cheddar-Ale Soup recipe cheese COPYRIGHT © 2017 COOKING WITH CURLS

Once the cheese is melted, use an immersion blender to puree the soup until smooth. Add the milk, stir to combine and adjust the seasonings if necessary. Turn off the pressure cooker and ladle the soup into bowls and garnish with croutons, bacon bits, and diced green onions or chives…..

Creamy and delicious Instant Pot Cheddar-Ale Soup COPYRIGHT © 2017 COOKING WITH CURLS

What to serve with Beer Cheese Soup

Not that you really need to serve this delicious soup with anything, you can just drink the liquid gold right out of the bowl. 🙂

Recipe 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! LOL
  • I added .13 teaspoon of cayenne pepper to this soup just like I do with my Homemade Macaroni and Cheese. You will feel it on the back of your throat, but it is not overpowering. Omit it altogether if you prefer. Add additional cayenne or hot sauce if you like it really spicy!

Enjoy!!

Two bowls of rich and creamy Instant Pot Cheddar-Ale Soup in white bowls garnished with croutons and bacon bits.

Instant Pot Cheddar-Ale Soup

Warm your body and your soul with a big bowl of rich and creamy Instant Pot Cheddar-Ale Soup topped with croutons, bacon bits, and smoked paprika!
4.67 from 3 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: bean and vegetable soup, hearty vegetable soup recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 481kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker

Ingredients

  • .25 cup unsalted butter
  • .5 cup diced, yellow onion
  • .5 cup peeled, diced carrots
  • .33 cup all-purpose flour
  • 3 cups chicken stock
  • 12 ounce bottle pale ale
  • .5 teaspoon dry mustard powder
  • .13 teaspoon cayenne pepper
  • 4 cups grated, sharp cheddar cheese
  • 1 cup CashewMilk, whole milk, or half & half
  • 4 sliced cooked, un-cured bacon cut into chunks
  • croutons
  • diced green onions or chives to garnish

Instructions

  • Plug in your pressure cooker and push the “Sauté” button {bottom left}. When the display reads “HOT”. add the butter. 
  • Once the butter is melted, add the onions and carrots. Stir and cook until the vegetables are softened, about 4 to 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 ale/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.
  • When it beeps 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!! Turn the knob to stop the release, wait a few seconds, then carefully turn the knob again to release the remaining pressure. If you hear a gurgling noise, turn off the pressure!!
  • Gradually add the cheddar cheese in batches, whisking to incorporate the cheese.
  • Once the cheese is melted, use an immersion blender to puree the soup until smooth. Add the milk, stir to combine and adjust the seasonings if necessary. 
  • Turn off the pressure cooker and ladle the soup into bowls and garnish with croutons, bacon bits, and diced green onions or 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! LOL
  • I added 1/8th teaspoon of cayenne pepper to this soup just like I do with my Homemade Macaroni and Cheese. You will feel it on the back of your throat, but it is not overpowering. Omit it altogether if you prefer. Add additional cayenne or hot sauce if you like it really spicy!

Nutrition

Calories: 481kcal | Carbohydrates: 15g | Protein: 23g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 103mg | Sodium: 682mg | Potassium: 273mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2791IU | Vitamin C: 2mg | Calcium: 557mg | Iron: 1mg

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2 Comments

  1. 4 stars
    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.

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