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Instant Pot Beer Cheese Soup Recipe
Many years ago, on a trip to Wisconsin, I fell in love with beer cheese soup. I had stopped for lunch on my way to visit my brother in Minnesota.
Instant Pot Beer Cheese Soup topped with cheese and green onions
It was September, but the cold wind was howling so much that you could feel the car sway as you drove down the pine tree-lined highway.
I had enough of the white knuckled driving so I stopped at what seemed like a sketchy roadside restaurant just off the exit in the middle of nowhere.
I felt safe once I noticed that the parking lot was overflowing with patrons who had stopped to enjoy lunch.
Once the soup has cooked, slowly release the pressure and stir in the cheese.
Once seated, the waiter brought me a drink and I asked him what was the most popular dish. Without hesitation, he informed me that bacon beer cheese soup would sell out every day. “Of course,” I thought, “It’s Wisconsin!”
I didn’t feel like sorting through the menu so I ordered the soup and salad.
After that first bite into the warm, cheesy soup, I was hooked! The bacon and green onions were sprinkled lightly on top, adding great flavor and texture. If that wasn’t good enough, I had a small loaf of bread to mop up the extras!
After adding the cheese, use an Immersion Blender to puree your soup.
Fast forward a few years and I began to crave that delicious soup. One look in my pantry and I knew I had to make Instant Pot Beer Cheese Soup! Why not, I make every other soup in the Instant Pot now?
I did a little research and experimenting and found that in just a few short minutes, I could have my favorite beer cheese soup on my own table!
Everything is made directly in the Instant Pot so that there is only one dish to clean. Plus, no more watching over the stove waiting for the cheese to get stuck to the bottom.
Add a little Irish to the recipe by using Irish cheddar cheese and Guinness beer.
I have even made this Instant Pot Beer Cheese Soup for St. Patrick’s Day! I use Irish Cheddar Cheese and Guinness beer and the flavors blend perfectly together.
Bonus — add in a little extra cheese and use it as a dip for your next tailgate or party!
Check out the printable recipe below and all of our recipes and let me know what you think!
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Ingredients
- 5 slices of bacon
- 3 Tbsp unsalted butter
- 1/2 cup diced yellow onion
- 1/2 cup diced carrots
- 1/3 cup all-purpose flour
- 3 cups chicken stock
- 12 ounce bottle beer, Guinness
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon cayenne pepper
- 4 cups grated, freshly grated sharp cheddar cheese
- 1 cup whole milk
Instructions
- Push sauté button on your Instant Pot.
- While you are waiting for it to display the word HOT, dice up your bacon into small bits. Add the bacon bits to the Instant Pot and cook until crispy.
- Remove bacon with a slotted spoon to a paper towel to drain, leaving the bacon grease in the bottom of the pot.
- Add butter and when melted, add the onions and carrots. Stir and cook until the vegetables are softened, about 3-4 minutes.
- Add the flour and stir constantly until the vegetables are coated.
- Add the chicken stock, scraping the bottom of the pot to make sure to remove any bits that stuck to the bottom of the pot. *This is a key step to make sure the bottom of the pot is clear so that it is able to come to pressure. Turn Instant Pot off.
- Add salt, pepper, mustard powder, and cayenne. Stir to thoroughly combine. Add beer and stir.
- Apply the lid and place the knob in the sealing position. Pressure cook/manual on high for 5 minutes.
- When cooking time is expired, perform a controlled quick release, making sure the steam comes out slowly. Once the pressure is released and the pin has dropped, remove the lid.
- Gradually add the cheese in small batches and allow to melt before adding more.
- Use an immersion blender to puree the soup until smooth.
- Stir in the milk, and add additional seasonings per taste.
- To each bowl add bacon bits for a topping.
Notes
Great served with bread, soft pretzel bites, crackers, etc.. Recipe provided by Make Your Meals.
Nutrition Information:
Yield:
6Serving Size:
1 grams
Amount Per Serving:Unsaturated Fat: 0g
FAQs
Why did my beer cheese soup curdle? This happens when the proteins separate and bind together. Your soup is no longer smooth and creamy; it's grainy and unpleasant. If your soup has reached this state, take your soup off the heat and stir in 1 cup of shredded Velveeta cheese.
Can you overcook soup in Instant Pot? ›
Can you overcook soup in the Instant Pot? When it comes to overcooking the soup, that's not likely to happen during the pressure cooking process (before the noodles are added in). You can, however, overcook the noodles, so be sure to taste test them for doneness after they've simmered for about 5 minutes.
What does the soup setting on an Instant Pot do? ›
Instant Pot SOUP Setting (SOUP/BROTH BUTTON) The default Instant Pot soup setting is pre-programmed to set the pot to cook at HIGH pressure for 30 minutes. The soup program brings the contents of the pot to a slow simmer and results in a clear broth due to lack of boiling motion.
Is the soup setting sealing or venting on Instant Pot? ›
The Soup setting on the Instant Pot operates by using high pressure to create a sealed cooking environment. It brings the contents of the pot to a boil, allowing flavors to infuse and ingredients to become tender.
How to avoid cheese curdling in soup? ›
How to add cheese to soup without curdling - Quora. Don't heat the soup above 165 degrees. At that point the butter fat separates from the milk solids. That is for real cheese, not the processed cheeses that have binders and starches added.
How do you make beer soup less bitter? ›
To counteract any bitterness, include an acidic ingredient, like lemon juice, vinegar, or mustard; something sweet, like honey or caramelized onions; or a fat, like oil or cheese.
Do you use low or high pressure for soup in Instant Pot? ›
Soup. The soup program is 30 minutes on high pressure. Depending on wether your are using fresh or frozen meats, soup times can range from 20 minutes to an hour.
Can I leave soup in an Instant Pot overnight? ›
Expert Response. The Instant pot can work like a slow cooker and when you leave it on a warm setting it will keep the food around 140 F so bacteria won't multiply. There would be a problem if they turned off the instant pot and left it over night. As long as the food stays warm out of the danger zone (40-140 degree F.)
What is the max line for soup in Instant Pot? ›
Add suitable liquid to thin condensed cream-based soups and thick sauces. Maximum When pressure cooking, do not fill the inner pot higher than the PC MAX — 2/3 line as indicated on the inner pot.
How full can you fill an Instant Pot with soup? ›
Also, an overly-full Instant Pot can lead to a clogged pressure release knob, because food and liquid can get sucked up inside. To stay on the safe side, don't fill your pot over that two-thirds line, and stay below half full for foods that expand while cooking, such as beans and lentils.
How to Prevent a Burn Notice in the Future
- Scrape before you seal: Scrape up all the browned bits left in the pot after sautéing food and before closing the lid.
- Double-check your parts before you close up the pot for cooking. ...
- Make sure that you're using enough liquid.
Close the lid and put the steam release handle in the venting position. (You can alternatively use an Instant Pot tempered glass lid, which we'll discuss below.) 3. Plug in your Instant Pot, and press the “Slow Cook” button.
Do you close the vent on Instant Pot when pressure cooking? ›
Make sure your vent in set to "sealing"
When starting your cook, you want this lever pointing toward "sealing" and not "venting." Sealing means the Instant Pot is going to hold all the pressure created inside the pot, while venting is what you'll likely do to release the pressure when the food is finished cooking.
What happens if I forgot to seal an Instant Pot? ›
If you forget to seal your Instant Pot's valve, the appliance may not work properly. The Instant Pot uses extreme pressure and heat to cook ingredients, which is why it cooks meals so much faster than a stove or slow cooker.
How to fix curdled cheese soup? ›
To fix an already curdled soup
- Add an ice cube and lower the heat, whisking constantly; the shock can help bring it back together.
- Add a few additional tablespoons of cream warmed ahead of time to the soup mixture, whisking constantly.
- Make a simple roux; and whisk into soup on low heat until blended and smooth.
Add more liquid
The first thing to try is adding more liquid. How much liquid to add depends on how much of the sauce is broken. If it is half-broken, add half as much again as the amount of oil that was used to break it in the first place. If it is completely broken, add equal volumes of oil and liquid.
How do you fix clumpy cheese in soup? ›
If heated too high, you risk clumping and if too low, not melting properly. With soup, you might be able to fix it with an immersion blender, or you might not. At a temperature of 150 or so, the protein bonds in the cheese break down and as a result, too much fo the moisture escapes too quickly.
How to keep beer cheese from clumping? ›
Coating the cheese with cornstarch keeps the fat from separating, the proteins from clumping and the water in both cheese and beer from thinning the sauce. It helps you get away with a sharp or even extra-sharp cheddar, which can be hard to melt evenly but pairs oh so nicely with beer.
