Beer Cheese Soup

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

Beer Cheese Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Lunch, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["PER SERVING
CALORIES: 302
FAT: 22g
PROTEIN: 13g
SODIUM: 319mg
FIBER: 1g
CARBOHYDRATES: 8g
SUGAR: 2g","*Manual and Pressure Cook buttons are interchangeable"]
cuisine icon Keywords
30-60 min, 8 servings, all-purpose flour, beer cheese coup, bottle lager beer or ale, chicken broth, contr, contributed, cook 25 min, dinner, dried mustard, easy, garlic, heavy cream, instant pot beer cheese soup, instant pot recipe, instant pot soup, instant pot soup recipe, lunch, medium carrots, medium onion, modern, prep 20 min, pressure cook, pressure cooker recipes, sauté, shredded sharp cheddar cheese, shredded smoked gouda cheese, smoked paprika, soup, stalks celery, unsalted butter

prep icon Prep Time
20 min
cook icon Cook Time
25 min

serving icon 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
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