Beer Cheese Soup
🍳 Cook: 5 min
Ingredients
| 3 tbsp | 45 ml | unsalted butter |
| 2 | medium carrots, peeled and chopped | |
| 2 stalks | celery, chopped | |
| 1 | medium onion, peeled and chopped | |
| 1 | garlic clove, peeled and minced | |
| 1 tsp | 5 ml | dried mustard |
| 0.5 tsp | 2.5 ml | smoked paprika |
| 0.25 cup | 60 ml | all-purpose flour |
| 1 | bottle lager beer or ale (12-ounce) | |
| 4 cups | 960 ml | chicken broth |
| 0.5 cup | 120 ml | heavy cream |
| 2 cups | 480 ml | shredded sharp cheddar cheese |
| 1 cup | 240 ml | shredded smoked Gouda cheese |
Instructions
- Press the Sauté button on the Instant Pot® and melt butter. Add carrots, celery, and onion. Cook, stirring often, until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds, then add mustard and paprika and stir well.
- Add flour and stir well to combine, then cook for 1 minute. Slowly stir in beer, scraping the bottom of pot well, then add broth. Press the Cancel button.
- Close lid, set steam release to Sealing, press the Manual button, and set time to 5 minutes. When the timer beeps, let pressure release naturally, about 15 minutes. Open lid and purée mixture with an immersion blender. Stir in cream, then stir in cheese 1 cup at a time until melted and smooth.