Creamy Beer Cheese Soup: Instant Pot Recipe
Welcome to my kitchen, where I’m about to share with you my favorite Instant Pot Beer Cheese Soup recipe. I can guarantee you this comfort food delight will warm your body and soul in just a matter of minutes!
Now, for those unfamiliar with the Instant Pot, let me fill you in on its wonders. The Instant Pot is a pressure cooker that cuts cooking times nearly in half, so you can prepare mouth-watering meals with almost no effort. The best part is that the flavors concentrate and meld together so well in the Instant Pot that you’ll end up with a dish that tastes like it’s been slow-cooking all day.
In this recipe, tender vegetables are combined in a creamy beer-infused broth and topped off with crispy bacon and grated cheese. It’s thick, rich, and oh-so-comforting—a real hug in a bowl! Plus, by making it homemade, you can not only control what goes into it but how much of each ingredient ends up in your soup.
So if you’re ready to enjoy one of the best soup recipes out there and perfect for cold weather days, let’s get started on making some delicious Instant Pot Beer Cheese Soup!
Why You’ll Love This Recipe
Before we dive into the ingredients of this magical Instant Pot Beer Cheese Soup recipe, let me tell you why this soup is going to make your heart sing. Can I be real with you? There’s nothing quite like enjoying a warm bowl of soup during cold weather, and this recipe is perfect for that.
But beyond that, if you’re a cheese lover, which let’s face it, who isn’t? This beer cheese soup is going to be your next obsession. It’s creamy, savory and has just the right amount of cheesy goodness. The combination of sharp cheddar cheese, blue cheese and boursin cheese creates an explosion of flavor in your mouth.
And let’s not forget about the star ingredient, BEER! Yes, you heard me right. The beer in this recipe adds depth and richness to the soup, making it a perfect pairing for a night in with friends or a cozy date night with your loved one.
Trust me when I say that once you take that first spoonful of this soup, you won’t be able to resist coming back for more – it’s addictively delicious! Plus, it’s so easy to make in an Instant Pot. In just under 30 minutes, you’ll have a piping hot bowl of goodness waiting for you.
So why not give this Instant Pot Beer Cheese Soup recipe a try? Whether it’s game day or you’re just craving something hearty and savory on a chilly day, this soup has got your back!
Ingredient List
Before starting with the recipe, it’s important to gather all ingredients and prep them accordingly. Here’s what you’ll need:
Soup Ingredients:
- 5 slices of bacon
- 2 tablespoons of salted butter
- 1 red bell pepper, diced
- 1 large carrot, diced
- 1 shallot, minced
- 3 tbsp all-purpose flour
- 1/2 tsp dried thyme
- 1/2 tsp nutmeg
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- 3 cups chicken broth or stock
- 1 cup beer
- Liquid smoke (optional)
- 8 oz sharp cheddar cheese, shredded
- 4 oz Boursin cheese or cream cheese, softened
- ½ cup heavy cream or half-and-half
Optional for Garnish:
- Additional shredded cheddar cheese
- Cooked and crumbled bacon
- Chopped chives
The Recipe How-To
Now that you’ve gathered all the necessary ingredients, it’s time to get cooking! In this section, I will guide you through the step-by-step process of creating a delicious Instant Pot Beer Cheese Soup.
Step 1: Cook the Bacon
- Turn on your Instant Pot and select sauté mode. Once hot, add 5 slices of bacon and cook until crispy. Remove the bacon and set aside on a paper towel-lined plate.
Step 2: Sauté Vegetables
- In the remaining bacon fat, add 1 diced red bell pepper, 1 diced carrot, and 2 diced shallots. Sauté until they begin to soften.
Step 3: Add Flour and Spices
- Add 1/3 cup of all-purpose flour, 2 teaspoons of dried thyme, and 1 teaspoon of mustard powder. Whisk to combine with the vegetables.
Step 4: Add Chicken Broth and Beer
- Pour in 3 cups of chicken broth and 1 cup of beer, stirring well to combine with the vegetable mixture.
Step 5: Simmer
- Hit cancel on the Instant Pot sauté mode, close the lid, and make sure the valve is set to sealing. Press manual or pressure cook for 10 minutes.
Step 6: Release Pressure and Add Cheese
- Once finished cooking, release pressure from your Instant Pot manually by turning the valve from sealing to venting. Once all pressure has been released, remove the lid and turn on the sauté setting again then add in 1 cup Boursin cheese, 2 cups sharp cheddar cheese, 3 oz cream cheese, and stir until melted.
Step 7: Finish with Heavy Cream and Liquid Smoke
- To give your soup a rich texture and smoky flavor, stir in 1/2 cup of heavy cream and 1 teaspoon of liquid smoke. Add salt and pepper to taste.
Step 8: Serve and Enjoy!
- Pour the soup into bowls and top with crumbled bacon, chopped green onions, or additional shredded cheese if you’d like. This recipe makes about six servings of warm and hearty Instant Pot Beer Cheese Soup.
Congratulations, you’ve just created a delicious dish!
Substitutions and Variations
The beauty of this Instant Pot Beer Cheese Soup Recipe is that it’s incredibly versatile, so you can easily switch up ingredients to suit your taste or dietary preferences. Here are a few ideas for substitutions and variations:
– Cheese: If you’re not a fan of blue cheese, you can use crumbled feta or goat cheese instead. Or, if you want a milder flavor, swap the sharp cheddar for a mild or medium cheddar cheese.
– Vegetarian: To make this recipe vegetarian, simply swap out the chicken broth for vegetable broth and omit the bacon. You could also add some sauteed mushrooms or diced bell peppers for extra flavor.
– Gluten-free: Use gluten-free flour instead of all-purpose flour to make this recipe gluten-free. Alternatively, you could use cornstarch or arrowroot powder as a thickener. Just keep in mind that different types of thickeners may require different cooking times and methods.
– Meat lovers: If you want to add some meaty goodness to this soup, try adding cooked sausage or kielbasa to the mix. You could also top each bowl with crispy chopped bacon or crumbled sausage for extra texture.
– Dip it up: This beer cheese soup makes an excellent dip as well! Simply transfer it to a crock pot or warmed serving dish and serve with crusty bread or pretzel bites for dipping. You could also add some cooked diced potatoes to make a hearty potato-beer cheese dip.
– Add Some Veggies: While we’ve already included diced carrots and red bell pepper in this recipe, you can further increase its nutritional value by adding more vegetables like sauteed spinach or kale, pureed cauliflower florets etc.
No matter how you customize this recipe, it’s sure to be a hit with your family and friends. Enjoy experimenting!
Serving and Pairing
Once your Beer Cheese Soup is ready, it’s time to ladle the creamy and cheesy soup into bowls! I suggest serving this hearty and comforting soup with some crusty bread or garlic breadsticks on the side for dipping. Or, for an added texture and crunch, crumble some crispy bacon bits or sliced green onions on top of the soup before serving.
The richness of this beer cheese soup pairs perfectly with a light and refreshing salad. Consider serving a simple and refreshing mixed greens salad with a tangy vinaigrette dressing to balance the flavors. Or you can serve some fresh cut veggies to make it a complete meal.
As for beverages, what better pairing for Beer Cheese Soup than beer? A light, golden beer like a Pilsner or Amber Ale will complement the soup’s flavors and refresh your palate between bites. For something different, try pairing it with hard cider or ginger ale.
This recipe makes about 6-8 servings, depending on bowl sizes, so it’s perfect as a main course for dinner or as a great appetizer at parties during cold weather seasons.
With its rich flavors and creamy texture, Beer Cheese Soup is one comfort food that is sure to please any crowd. Enjoy!
Make-Ahead, Storing and Reheating
One of the best things about this Instant Pot beer cheese soup recipe is that it can be made ahead of time and reheated whenever you’re ready to enjoy a warm, hearty meal. Simply follow the recipe as directed, let the soup cool to room temperature, and then store it in an airtight container in the refrigerator for up to three days.
To reheat the soup, simply transfer it to a saucepan and heat it over medium heat until warmed through. You may need to add a splash of milk or cream to thin it out a bit if it thickens upon refrigeration.
Alternatively, you can freeze the soup for up to two months. Let it thaw in the refrigerator overnight before reheating as directed above.
If you’re making this soup for a party or potluck and need to transport it, consider using an insulated food carrier so that it stays warm during transportation.
When it comes to leftovers, this beer cheese soup reheats well and is perfect for lunch the next day. If you find that the soup has thickened too much upon refrigeration or freezing, simply add more broth, beer or water to thin it out.
Overall, this recipe is perfect for those who like to meal prep or plan their meals ahead of time. It’s convenient, easy to make ahead of time and reheats beautifully without losing any of its flavor or texture.
Tips for Perfect Results
As a culinary expert in Vietnamese and Asian cuisine, I have a few tips to share with you for achieving perfect results on this Instant Pot Beer Cheese Soup recipe.
First, ensure that your ingredients are well measured and prepped before you start cooking. Misaligned measurements can cause an imbalance of flavors, leading to underwhelming taste. Similarly, when prepping vegetables and meats, make sure that they are diced uniformly to ensure consistent cooking.
Second, when cooking the soup in the Instant Pot or pressure cooker, it’s important not to overload it. Overcrowding your pot can cause uneven heat distribution and may result in undercooked ingredients or soup spillover.
Third, don’t skip the sautéing step before adding the liquids to the Instant Pot. This crucial process helps lock in flavors and adds depth to the overall taste of the soup.
Fourth, if you’re using beer in this recipe, don’t hesitate to experiment with different types of beers! The type of beer used can significantly impact the overall flavor profile of the soup. A darker beer will add complexity while a lighter beer will give a smoother finish.
Fifth, when adding cheese to the soup, do it one handful at a time, stirring constantly until melted before adding another handful. Adding too much cheese at once can make your soup clumpy and unappetizing.
Sixth, remember that seasonings are key! Be sure to adjust salt and pepper levels accordingly and try blending up some fresh herbs like parsley or thyme for a lovely finishing touch.
Lastly, for those looking to achieve that perfect cold-weather comfort food mood with this recipe, pair it with crusty bread or croutons for crunchiness!
By following these tips, you’ll be guaranteed a delicious bowl of Instant Pot Beer Cheese Soup every time!
Bottom Line
With its rich, creamy texture and bold, cheesy flavor, this Instant Pot beer cheese soup recipe is the perfect cold weather comfort food. Whether you’re looking for a quick and easy weeknight meal or a hearty appetizer for your next party, this soup is sure to impress.
I hope this recipe has inspired you to get creative in the kitchen and try new things with your Instant Pot. Don’t be afraid to experiment with different ingredients and cooking methods to find your favorite variation.
So, gather your ingredients, fire up your pressure cooker, and enjoy the deliciousness of this amazing beer cheese soup. And don’t forget to share your feedback or any variations you try in the comments section below, happy cooking!
Instant Pot Beer Cheese Soup Recipe
Ingredients
- 1/2 lb salted butter
- 2 shallots, diced
- 1 large carrot, diced
- 1 large red bell pepper, diced
- 6 cloves crushed garlic
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 teaspoon liquid smoke
- 12 ounces beer, lager or 12 ounces pale ale
- 1 cup heavy cream or 1 cup half-and-half
- 16 ounces aged sharp cheddar cheese
- 5 1/4 ounces boursin cheese or 4 ounces cream cheese
- 1 tablespoon dried thyme
- 1/4 teaspoon nutmeg
- 1/2 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- fresh crumbled blue cheese, for garnish
- hot pretzels or bread, for dipping
Instructions
- Add the butter to the instant pot. Hit Saute and adjust so it's on More.
- Once the.
- Once the butter's melted, add the shallots, carrots, peppers, and garlic and saute for about 3 minutes.
- Follow by adding the flour until the vegetables are nice and coated and constantly stir for another 2 minutes.
- Add the chicken broth, beer, and liquid smoke and whisk to combine. Be sure to get any flour lumps out and deglaze/scrape the bottom of the pot to ensure no flour is caked on.
- Secure the lid, and move the valve to sealing position and hit Keep Warm/Cancel. Then hit Manual or Pressure Cook High Pressure for 5 minutes. Perform a quick release when done.
- Add the cream and whisk in with the thickened broth.
- Then, whisk in the cheddar cheese and Boursin or cream cheese until smooth.
- Follow by whisking in the Old Bay, nutmeg, thyme, lemon juice, Worcestershire sauce, and hot sauce until fully combined.
- Puree the soup by either using an immersion blender or in batches in a regular blender. If it's in the blender, don't fill more than halfway to prevent overflow. Immerse until very smooth and vegetables are pulverized.
- Cook the hot bread or pretzels according to package directions (usually about 5 minutes in the oven). Serve alongside the soup for dipping.
- Ladle into bowls and garnish with a few crumbles of blue cheese.
Add Your Own Notes
Nutrition
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