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Instant Pot Beer Cheese Soup
Ingredients
  • 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)
Steps
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