Beer Cheese Soup
Soups, Stews & Broths
6 – 8
6 – 8
or to taste
grated sharp cheddar cheese
salted popcorn for garnish
cheese popcorn works great or you can use croutons in a pinch
Add bacon to the Instant Pot. Using the display panel select the
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
, 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
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.
*The MANUAL and PRESSURE COOK buttons are interchangeable.