Instant Pot Beer Cheese Soup

note: NOTE: I’ve since slightly updated the recipe since the video was made because I wanted even richer flavor, if you can believe it!)

1 stick of salted butter

2 shallots, diced

1 large carrot, diced

1 large red bell pepper, diced

2 tablespoons (6 cloves) crushed garlic

½ 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!)

1 teaspoon liquid smoke

12 ounce can of beer, lager or pale ale (I used Sierra Nevada)

1 cup heavy cream or half & half

16 ounces (4 cups) of aged sharp yellow Cheddar cheese, 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)

5.2 ounces Boursin or 4 ounces of a brick of cream cheese

½ tablespoon Old Bay seasoning

1 tablespoon dried thyme

¼ teaspoon nutmeg

½ tablespoon Worcestershire sauce

1 tablespoon hot sauce (optional, and it won’t make it spicy)

Fresh crumbled blue cheese, for garnish

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

Directions at pressureluckcooking.com

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