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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…..
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.
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?
Plug in your pressure cooker and push the “Saute” 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…..
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 ale/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” 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…..
and serve with some crusty French bread…..or along side an Apple Harvest Salad…..
or a Bacon Turkey Bravo Sandwich…..
Not that you really need to serve this delicious soup with anything, you can just drink the liquid gold right out of the bowl. 🙂
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!
You know what I should have made? Homemade Pretzels!! Oh well, maybe next time. 😉
Enjoy!!
Instant Pot Cheddar-Ale Soup
Ingredients
- 1/4 cup unsalted butter
- 1/2 cup diced, yellow onion
- 1/2 cup peeled, diced carrots
- 1/3 cup all-purpose flour
- 3 cups chicken stock
- 12 ounce bottle pale ale
- 1/2 teaspoon dry mustard powder
- 1/8 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 “Saute” 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” 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.
This recipe will be partying at these link parties!
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