Beer Cheese Soup

By: I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Lager- or ale-style beers are best for this soup because they don’t overpower the flavor of the cheese, but instead enhance it with a mildly bitter and nutty flavor. Garnish bowls of this soup with chopped crisp bacon or finely sliced scallions.

Cuisine

Modern

Course

Dinner, Lunch, Soup

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

20 min

Cook Time

25 min

Servings

8 servings

Ingredients

3 tbsp unsalted butter
2 medium carrots
2 stalks celery
1 medium onion
1 clove garlic
1 tsp dried mustard
1/2 tsp smoked paprika
1/4 cup all-purpose flour
1 bottle lager beer or ale
4 cups chicken broth
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded smoked Gouda cheese

Instructions

Press the Sauté button on the Instant Pot® and melt butter. Add carrots, celery, and onion. Cook, stirring often, until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds, then add mustard and paprika and stir well.
Add flour and stir well to combine, then cook for 1 minute. Slowly stir in beer, scraping the bottom of pot well, then add broth. Press the Cancel button.
Close lid, set steam release to Sealing, press the Manual button, and set time to 5 minutes. When the timer beeps, let pressure release naturally, about 15 minutes. Open lid and purée mixture with an immersion blender. Stir in cream, then stir in cheese 1 cup

Notes

PER SERVING
CALORIES: 302
FAT: 22g
PROTEIN: 13g
SODIUM: 319mg
FIBER: 1g
CARBOHYDRATES: 8g
SUGAR: 2g
*Manual and Pressure Cook buttons are interchangeable