Beer Cheese Soup
Lager- or ale-style beers are best for this soup because they don’t overpower the flavor of the cheese, but instead enhance it with a mildly bitter and nutty flavor. Garnish bowls of this soup with chopped crisp bacon or finely sliced scallions.
Servings Prep Time
8servings 20minutes
Cook Time
25minutes
Servings Prep Time
8servings 20minutes
Cook Time
25minutes
Ingredients
  • 3tbsp unsalted butter
  • 2 medium carrotspeeled and chopped
  • 2 stalks celerychopped
  • 1 medium onionpeeled and chopped
  • 1clove garlicpeeled and minced
  • 1tsp dried mustard
  • 1/2tsp smoked paprika
  • 1/4cup all-purpose flour
  • 1 bottle lager beer or ale12-ounce
  • 4cups chicken broth
  • 1/2cup heavy cream
  • 2cups shredded sharp cheddar cheese
  • 1cup shredded smoked Gouda cheese
Instructions
  1. 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.
  2. 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.
  3. 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
Recipe Notes

PER SERVING
CALORIES: 302
FAT: 22g
PROTEIN: 13g
SODIUM: 319mg
FIBER: 1g
CARBOHYDRATES: 8g
SUGAR: 2g

*Manual and Pressure Cook buttons are interchangeable