Beer Cheese Soup


  • 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
  • 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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