Instant Pot beer Cheese Soup

Two bowls of creamy beer and cheddar soup topped with croutons and bacon bits.

4.75 from 4 votes

A warm and comforting bowl of Instant Pot Beer Cheese Soup is perfect for chilly winter days, game days, or as a starter before the entree.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 543kcal

Author: Lisa Johnson

Equipment

Pressure Cooker

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.

Nutrition