Instant Pot Beer Cheese Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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