Beer Cheese Soup


  • 5 slices bacon
  • 3 tbsp butter
  • 1 small onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/3 cup flour
  • 3 cups chicken broth
  • 1/2 tsp black pepper
  • 1/2 tsp ground mustard
  • 1/4 tsp cayenne
  • 12 oz beer
  • 16 oz grated sharp cheddar cheese
  • 1 1/2 cups salted popcorn for garnish
  • Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until bacon is crisp.
  • Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
  • Add butter, onion, carrots and celery to the bacon drippings and saute until slightly softened, about 4 minutes.
  • Sprinkle flour over the vegetables and stir to coat.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add pepper, mustard powder, cayenne and beer to the pot and stir to combine.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  • When the time is up, perform a controlled release of the remaining pressure, watching out for any starchy spray.
  • Using an immersion blender (or high capacity blender), puree the vegetable mixture until smooth.
  • Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
  • Adjust seasonings. Top with bacon and popcorn and serve immediately.
Previous Next