Instant Pot Beer Cheese Soup Recipe
This Instant Pot Beer Cheese Soup is a rich, creamy, and flavorful dish perfect for fall gatherings and game day. Made with sharp cheddar cheese, beer, and a blend of spices, it’s quick and easy to prepare in the Instant Pot, making it a convenient choice for a comforting meal. Serve it with hot pretzels for a deliciously satisfying experience.
Ingredients
- 8 tablespoons 1 stick salted butter
- 2 shallots diced
- 2 large carrots peeled and diced
- 1 red bell pepper diced
- 6 cloves garlic minced or pressed
- ½ cup all-purpose flour
- 4 cups chicken broth or garlic broth
- 12 ounces beer lager or pale ale recommended
- 1 teaspoon liquid smoke
Dairy & Cheese:
- 1 cup heavy cream or half-and-half
- 4 cups 16 ounces aged sharp Cheddar cheese, shredded (use freshly shredded for best results)
- 1 5.2-ounce package Boursin cheese (any flavor) or 4 ounces cream cheese, cubed
Seasonings & Flavor Enhancers:
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- ½ tablespoon Old Bay seasoning
- ¼ teaspoon nutmeg
- 1 tablespoon hot sauce optional
Garnishes & Serving Suggestions:
- Hot pretzels for dipping
- Crumbled blue cheese optional
- Mustard oil optional
Instructions
- Sauté the Vegetables: Turn the Instant Pot to Sauté (More/High setting) and melt the butter. Add the diced shallots, carrots, red bell pepper, and garlic. Stir and cook for about 5 minutes, or until the vegetables are softened.
- Create the Roux: Sprinkle in the flour and stir quickly, ensuring the vegetables are evenly coated.
- Add Liquids: Pour in the chicken broth, beer, and liquid smoke. Stir well to remove any flour lumps and scrape the bottom to prevent burning.
- Pressure Cook: Secure the lid and set the valve to Sealing. Select Manual (High Pressure) and cook for 5 minutes. Once done, perform a quick release of pressure.
- Incorporate Dairy & Cheese: Switch back to Sauté mode and pour in the heavy cream. Whisk until fully combined, then gradually add the shredded Cheddar and cubed Boursin (or cream cheese), stirring continuously until the cheese melts into a smooth consistency.
- Season the Soup: Stir in the thyme, Worcestershire sauce, Old Bay seasoning, nutmeg, and hot sauce (if using). Mix well.
- Blend for Smoothness: Use an immersion blender to puree the soup directly in the Instant Pot, or carefully blend in batches using a regular blender.
- Serve & Garnish: Ladle the soup into bowls and serve with hot pretzels. For extra flavor, sprinkle crumbled blue cheese on top and drizzle with mustard oil if desired.
Notes
Make it a Fondue: To turn this soup into a fondue, double the amount of cheese and serve with cubed bread, apple slices, vegetables, or chips for dipping.
Beer Selection Matters: Choose a lager or pale ale for the best balance of flavor. Dark beers may result in a more intense taste.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
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