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As you are all probably aware, if there is something we love as much as BBQ its using Beer in food. This Beer Cheese Soup recipe is no exception and is the perfect way to use up all of those odds and ends in your fridge. The great thing about this recipe is that you can make it as spicy or as mild as you like by adjusting the type of beer and cheese you use.
A Bit of History on the Recipe
I picked up this Instant Pot Beer Cheese Soup recipe after a trip to Wisconsin (cheese country and some great craft beers as well) and it was love at first bite. I made a few adjustments to the original to make it a bit more Instant Pot friendly, but the basics are all there.
The entire soup can be made in the Instant Pot, but if you don’t have one or want to make it on the stove top, I have included those instructions as well.
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In addition, I modified the instructions to add the cheese during the last step. This means no more watching the pot and stirring like crazy to prevent the cheese from burning.
Ingredients for instant Pot Beer Cheese Soup Recipe
-2 tablespoon unsalted butter or oil
-5 strips of smoked bacon
-1 medium onion, diced
-1 cloves garlic, minced
-4 cups chicken stock or broth
-1 cup flour
-1/2 teaspoon ground black pepper
-1/4 teaspoon cayenne pepper to give it a bit of zest
-1 cup whole milk
-4 cups of fresh grated sharp chedder cheese
-1 pint of a nice Irish Stout beer such as Guinness
-3/4 cup carrots diced
Set the Instant Pot on and add the butter or oil. While waiting, chop up the smoked bacon into small chucks. When Instant Pot displays hot, add bacon.
Toss in the onions and carrots, then add the butter. Stir and simmer for about 3-4 minutes, until the vegetables are softened.
Take care not to overwork the mixture as you add the flour.
Scrape any bits clinging to the bottom of the saucepan before adding the chicken stock.
Disconnect the Instant Pot from the power source.
A pinch of cayenne pepper is all that is needed to spice things up. Then give it one more good stir. Stir in the beer until well-combined.
Apply the lid and secure the knob in the closed position. 5 minutes on high pressure/manual cooking.
To ensure that the steam escapes slowly once the cooking time has run out, use a regulated rapid release. Take off the lid when the pin has fallen to release the pressure.
The cheese should be added in small quantities, allowing it to melt first before adding the next batch.
Puree the soup with an immersion blender until it’s smooth.
Add the milk and seasonings to taste, and mix thoroughly.
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Add a few (or a lot) bacon chunks to each bowl as a garnish.
Conclusion for Our Instant Pot Beer Cheese Soup Recipe
The next time you are craving an authentic Instant Pot Beer Cheese Soup, try this recipe out. It will not disappoint. And feel free to adjust the ingredients and spices to your liking. As always, enjoy!