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Instant Pot Beer Cheese Soup Recipe

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I made this Instant Pot beer cheese soup recipe a couple weeks ago and shared a photo on Facebook. So many friends immediately requested that I share the recipe, and I finally am. I hope you enjoy this as much as I did – and shop my affiliate links as I receive a commission if you make any purchases.

Delicious and easy beer cheese soup recipe

Once the weather cools off, I make soup all the time. I need food that warms me from the inside, and soup is my favorite. Living in the Midwest, we frequently find beer cheese soup on a restaurant menu. I started making this at home years ago, but I made this soup on the stovetop.

Now that I have my Instant Pot, I use it to make so many things. I love that I can start a recipe then leave my house to play chauffeur with my kids while it cooks. I can’t do that with anything on my stove!

Of course I had to recreate this recipe into an Instant Pot beer cheese soup version. It turns out that I like this version better than my stovetop version. I find the flavors more concentrated, and that makes me happy.

Looking for more great Instant Pot recipes? Check out some of my favorites at the bottom of this article.

Perfect cold weather soup recipe

One note: there remains debate over whether alcohol burns off in the Instant Pot or not. My kids happen to not like beer cheese soup (tough luck, kids!), so I never gave them any, but use your best judgement and consider saving this for an adults only meal.

What beer should you use? You want flavor, but you don’t want it to overwhelm the other ingredients. Don’t go for a cheap beer, as you will taste the beer. I like a nice lager for my beer cheese soup, but I also have friends who swear by a heavier stout.

The same question comes up with cheese. Each time I make this, I swap out my cheeses a little.

If I have all cheddar in my fridge, I go with cheddar. If I have some Gruyere or gouda or Emmentaler, I use some of that instead. So long as you have delicious, somewhat strongly flavored cheese, use whatever you prefer to get to the three cups needed for this Instant Pot beer cheese soup recipe.

Enjoy Instant Pot beer cheese soup with homemade soft pretzels

If you make this, I can guarantee you’ll keep in in your repertoire to create again and again. It comes together quickly, and I love to serve it with additional shredded cheese on top. Sometimes I add a little green onion, but I usually don’t.

The only other thing I add? Homemade soft pretzels. Is there anything that screams Wisconsin deliciousness more than homemade soft pretzels and my Instant Pot beer cheese soup? I didn’t think so.

Perfect dinner of beer cheese soup and homemade pretzels

How to Make Instant Pot Beer Cheese Soup

Peel and shred carrots. Shred onion and celery, as well. I love to do this with my food processor to save time, but feel free to do it with a box grater. Mince your garlic, too.

Turn your Instant Pot to saute. Once hot, add butter and let it melt. Add the carrots, onion, celery, and garlic.

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Stir periodically until onion starts to turn translucent, then add flour and mustard powder. Stir again and cook two minutes, continuing to stir on occasion, then turn off Instant Pot.

Add chicken stock and stir, making sure to scrape up any bits stuck to the bottom of your pot. Add Worcestershire sauce, beer, and nutmeg.

Place lid on your Instant Pot and seal. Set to cook for 6 minutes, then let it Natural Pressure Release for 10 minutes.

Remove lid and use an immersion blender to puree. If you don’t have an immersion blender, use a standard blender, but make sure to puree in batches, never filling the blender more than a third full and holding the top down with a kitchen towel.

Add shredded cheese, a small handful at a time. This ensures the cheese melts without clumping.

Once you have all cheese incorporated, add cream, if desired. This mellows out the flavor a little, but I like it without the cream, too – if you’re out!

Add salt and pepper to taste, and serve immediately. I love this with homemade soft pretzels, but enjoy it as you please.

Have you ever tried Instant Pot beer cheese soup? 

Looking for more great Instant Pot recipes? Check out some of my favorite Instant Pot recipes:

Perfect dinner of beer cheese soup and homemade pretzels

Instant Pot Beer Cheese Soup

Yield: 9 cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 25 minutes
Total Time: 45 minutes

This delicious and simple Instant Pot beer cheese soup recipe is a perfect cold weather dinner. Make this in under a half hour for a quick weeknight dinner. This goes perfectly with fresh soft pretzels!

Ingredients

  • 3 T butter
  • 2 carrots, shredded
  • 1 medium onion, shredded
  • 1 stalk celery, shredded
  • 2 cloves garlic, minced
  • 3 T flour
  • 1 t dry mustard powder
  • 2 c chicken stock
  • 1 1/2 t Worcestershire sauce
  • 1/2 t nutmeg
  • 1 12 oz bottle beer

3 c cheese (cheddar, gouda, Gruyere, etc - mix them up)

  • 1/2 c cream
  • salt and pepper, to taste

Instructions

  1. Peel and shred carrots. Shred onion and celery, and mince garlic.
  2. Turn Instant Pot to saute. Once hot, add butter and let melt. Add carrots, onion, celery, and garlic. Stir periodically until onion starts to turn translucent, then add flour and mustard powder. Stir again and cook two minutes, continuing to stir on occasion, then turn off Instant Pot.
  3. Add chicken stock and stir, making sure to scrape up any bits stuck to the bottom. Add Worcestershire sauce, beer, and nutmeg. Place lid on Instant Pot and seal. Set to cook for 6 minutes, then let it Natural Pressure Release for 10 minutes.
  4. Remove lid and puree contents.
  5. Add shredded cheese, a small handful at a time. Stir to ensure each addition melts. Add cream, if desired, then add salt and pepper to taste. Serve immediately.

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Nutrition Information:
Yield: 9 Serving Size: 1 cup
Amount Per Serving: Calories: 264Total Fat: 20gSaturated Fat: 11gCholesterol: 62mgSodium: 412mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 11g

Did you make this recipe?

Please rate the recipe above and save it on Pinterest so you can find it to make again and again. Leave me a comment to let me know what you think about it, too!


Instant Pot beer cheese soup recipe, perfect cold weather weeknight dinner. Serve with soft pretzels for the best comfort food dinner

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Anthony

Monday 14th of December 2020

I used smoked Gouda, sharp cheddar, and a bottle of Grain Belt beer. It turned only great! My only gripe (and this is really on me) is that it didn’t make very much. Next time I’ll double it!

Michelle

Monday 14th of December 2020

Oh smoked gouda and a sharp cheddar sounds amazing in this! I'm glad you liked it - and go for doubling it!

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