Instant Pot Beer Cheese Soup Recipe
Instant Pot Beer Cheese Soup Recipe
Ingredients
Equipment
Method
- Set the Instant pot to saute “normal”. Once hot, add your bacon and cook until crispy. Take the bacon out with a slotted spoon and reserve on a plate.
- Add the butter to Instant pot. Once, melted add in your diced onions, carrots, celery, ground mustard, kosher salt, and ground black pepper. Cook for 2-3 minutes. Stir in your flour and coat all the veggies and cook 1 minute. Stir in your chicken stock/broth and make sure to scrape any bits off the bottom of the pot. Hit the cancel button. Add in the bottle of beer and the Worcestershire sauce. Give it all a stir.
- Place the top on and make sure the vent is sealed. Press the pressure cook button and select “more”. Set for 6 minutes. When done, press cancel. Press the pressure release button and quick release. Wait until all the pressure has released and the pin has dropped.
- It’s now safe to remove the cover. Use an immersion blender to blend the soup until smooth. Now, add in your cheese a little at time and stir until smooth. Finally, it’s time to serve it up with some of those reserved bacon bits on top! Enjoy!
- Note: I use an 8-quart Instant Pot for all of my recipes.
Video
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Let us know how it was!Instant Pot & Beer Notes
This recipe was made in an 8-quart Instant Pot. Pale ale is the suggested beer for the soup.
Which beer works best for Instant Pot beer cheese soup?
Pale ale is suggested because it usually provides a balanced malt backbone and moderate hop bitterness that complements sharp cheeses without overpowering them. That balance helps the beer contribute a noticeable but integrated savory note to the finished soup.
Why the soup is blended (and what that texture does)
Blending the cooked vegetables and stock creates a smooth, velvety base that carries the melted cheese evenly through the soup. Turning the softened carrots, onions, and celery into a uniform puree produces a thick, cohesive mouthfeel so the cheeses suspend throughout rather than separating or settling.
Why use three cheeses?
A blend of cheeses combines different flavor and melting properties. In this combination, the milder, creamy character of gouda, the tang and bite of sharp cheddar, and the nutty, melting quality of gruyère contribute complementary notes and a more stable, flavorful cheese body than a single cheese alone.
What the flour step does (how this soup thickens)
Coating the sautéed vegetables with flour functions like a simple roux: the flour absorbs fat and, once cooked briefly, releases starch into the stock during cooking. Those starches thicken the liquid so that after blending the soup has a rich, slightly thickened consistency instead of a thin broth with cheese floating on top.
Watch Dr. J Make Instant Pot Beer Cheese Soup
Watch Dr. J make Instant Pot Beer Cheese Soup and see how it comes together.
