Instant Pot Beer Cheese Soup

1 stick of salted butter

¾ cup of peeled carrots, diced (I used baby carrots)

½ large red bell pepper, diced

¾ cup all-purpose flour

4 cups of chicken broth (I used 4 tsp of Chicken Better Than Bouillon + 4 cups of water - you can also sub Vegetable broth instead to make it vegetarian friendly!)

12-ounces of beer, preferably a pale ale (I used Sierra Nevada - and don’t worry! The alcohol will burn off when cooked!)

1 ½ cups of half-and-half

12 ounces (3 cups) of aged sharp yellow cheddar, grated (since this is a key ingredient in the soup, try to find a quality one that’s aged at 10 months or more. I used a block that I found in the deli section of the market. If you can’t find this, bagged shredded cheddar is totally fine).

½ tbsp of Worcestershire sauce

A few dashes of hot sauce

⅛ tsp grated nutmeg

2 tbsp Dijon mustard

2 tbsp fresh lemon juice

Sea salt & pepper to taste

Mustard oil or extra-virgin olive oil, for garnish

Fresh crumbled blue cheese or goat cheese, for garnish

Hot pretzels for dipping (this really sends it home! Avail in the frozen food section of most markets)

Directions at pressureluckcooking.com

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