Easy Instant Pot Beer Cheese Soup

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Grab your Instant Pot and let’s make some Beer Cheese Soup!

I miss going out to the pubs! Beer Cheese Soup always reminds me of when my husband and I used to go out before seeing a concert and grab a drink and food. I love the creamy cheese and light hint of beer to dunk a hot pretzel or salty crisp french fries into. 

These days we are spending more time at home, and I’m creating more of our favorite foods for date nights to watch a virtual concert or check out a movie on the couch.  

I love my Instant Pot!

I’ve been cooking with my Instant Pot for about 8 years, and I’m always delighted when I open that lid to see the delicious food inside. 

In this recipe, we actually use the Saute feature and the Manual settings. 

Don’t get intimidated by your Instant Pot, it’s an easy machine to learn, and it’s pretty hard to screw up. 

Easy Instant Pot Beer Cheese Soup

I love to cook, it’s creative and relaxing to be able to get in the kitchen and use all of your senses.  But I get that for some people, learning how to make a new recipe can be a little scary.

This easy Instant Pot Beer Cheese soup is so simple beginners can make it in just a few minutes.

What I like about this recipe is that can be customized to your spice level, and you can even leave out the beer if you want for a creamy cheesy soup.  If you do, it’s a little lighter in flavor, but still very good and a nice topping for things like baked potatoes, pasta, and french fries! 

Easy Instant Pot Beer Cheese Soup

Good For Groups!

Many of us are looking for recipes that we can share with our friends and family. What I love about a good soup is that it is good for so many. Our Easy Beer Cheese Soup is fun to make for game nights or football watching! You can have a variety of different toppings for your friends and family to create their own bowls.

Easy Instant Pot Beer Cheese Soup

Why use the Instant Pot for Beer Cheese Soup?

A lot of recipes call for using a slow cooker, but that takes all day. We like using the Instant Pot for this recipe because we can have it go from start to finish in about 30 minutes. 

I use my Instant Pot a little more than I use the slow cooker because I sometimes change my mind about what I want to have for dinner by the time dinner rolls around.  And the Instant Pot will even cook dry beans in under an hour for dishes like chili or other stews. 

We use the Instant pot for Beer Cheese Soup because it cooks the carrots and onions all the way so they are easy to blend. 

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My first try making this soup, I did toss the broth and veggies in and just press soup. But I discovered I didn't actually need that much time, so the recipe reflects the new adjusted time and slow natural release. But the Saute button at the bottom left is the BEST!

Fun Topping Ideas:

  • Corn chips
  • Jalapenos
  • Bacon Bits
  • Crispy Onion Straws
  • Sour Cream
  • Avocado chunks
  • Rice
  • Salsa
  • Cheese
  • Croutons 
Easy Instant Pot Beer Cheese Soup

Easy Instant Pot Beer Cheese Soup

 

AuthorCrysta IcoreCategorySoupsDifficultyBeginner

Creamy delicious Beer Cheese Soup is the perfect beginning to a great night. Bake up some pretzels, toss in a bread bowl, or crisp up some french fries for dipping! We love this fun pub soup!

Prep Time10 minsCook Time20 minsTotal Time30 mins

 4 tsp Unsalted Butter
 1 cup Carrots – diced
 1 cup Onion – diced
 34 Cloves of Garlic – minced
 ¼ tsp Cayenne
 ½ tsp smoked paprika
 1 tsp Dry Mustard Powder
 ½ cup All-Purpose Flour
 4 cups Veggie Broth or Veggie Chicken Broth
 12 oz Belgian Beer
 2 tsp Salt
 1 tsp Ground Pepper
 2 tsp Worcestershire sauce
 2 cups Sharp Cheddar Cheese – shredded
 1 cup Smoked Gouda – shredded
 1 cup Heavy Cream

1

Press the Saute button on your Instant Pot and add in the butter, carrots, and onions. Stirring often until the onions start to turn golden brown and become fragrant. This takes about 4-5 minutes, then add in the garlic, mustard, cayenne, and paprika and stir well for 30 seconds.

Add the flour and stir well to coat the vegetables.

2

Slowly stir in the vegetable broth and scrape the bottom of the pot to pull up the delicious crisping on the bottom. Then add in the beer and Worchestershire sauce and stir together.

Beer Note: You can use whatever beer you have, but we love a good Belgian beer that has a good flavor. That's what you are going to taste in the soup. The beer does not burn off in this recipe, so make sure you like the flavor before adding it!

3

Press Cancel and put the lid on tight. Set the steam valve to Sealing and press the Manual button.
Set the time for 10 minutes, then let it Natural Pressure Release for 10-15 minutes.

You don't want to release the pressure, because this will shoot out a starchy spray that is just not pleasant and doesn't give you a nice facial. Just take a few minutes to let this release on it's own and save yourself some cleanup.

4

Once your valve has released, open the lid and with an immersion blender, carefully blend all of the broth ingredients together. It's going to be HOT so be careful not to splash.
Then add in your cheese and cream, and blend again until smooth. Add the salt and pepper to taste.

We suggest adding a bit of paprika to your bowl. But that's up to you.

Ingredients

 4 tsp Unsalted Butter
 1 cup Carrots – diced
 1 cup Onion – diced
 34 Cloves of Garlic – minced
 ¼ tsp Cayenne
 ½ tsp smoked paprika
 1 tsp Dry Mustard Powder
 ½ cup All-Purpose Flour
 4 cups Veggie Broth or Veggie Chicken Broth
 12 oz Belgian Beer
 2 tsp Salt
 1 tsp Ground Pepper
 2 tsp Worcestershire sauce
 2 cups Sharp Cheddar Cheese – shredded
 1 cup Smoked Gouda – shredded
 1 cup Heavy Cream

Directions

1

Press the Saute button on your Instant Pot and add in the butter, carrots, and onions. Stirring often until the onions start to turn golden brown and become fragrant. This takes about 4-5 minutes, then add in the garlic, mustard, cayenne, and paprika and stir well for 30 seconds.

Add the flour and stir well to coat the vegetables.

2

Slowly stir in the vegetable broth and scrape the bottom of the pot to pull up the delicious crisping on the bottom. Then add in the beer and Worchestershire sauce and stir together.

Beer Note: You can use whatever beer you have, but we love a good Belgian beer that has a good flavor. That's what you are going to taste in the soup. The beer does not burn off in this recipe, so make sure you like the flavor before adding it!

3

Press Cancel and put the lid on tight. Set the steam valve to Sealing and press the Manual button.
Set the time for 10 minutes, then let it Natural Pressure Release for 10-15 minutes.

You don't want to release the pressure, because this will shoot out a starchy spray that is just not pleasant and doesn't give you a nice facial. Just take a few minutes to let this release on it's own and save yourself some cleanup.

4

Once your valve has released, open the lid and with an immersion blender, carefully blend all of the broth ingredients together. It's going to be HOT so be careful not to splash.
Then add in your cheese and cream, and blend again until smooth. Add the salt and pepper to taste.

We suggest adding a bit of paprika to your bowl. But that's up to you.

Instant Pot Beer Cheese Soup

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6 thoughts on “Easy Instant Pot Beer Cheese Soup”

  1. I have been using my InstantPot load since getting it this fall, and this looks like a great new soup to add to the repertoire! Love me some cheesy beer goodness

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