Beer Cheese Soup

1 stick of salted butter

2 shallots, diced

1 large carrot, diced

1 large red bell pepper, diced

2 tablespoons (6 cloves) crushed garlic

1/2 cup all-purpose flour

4 cups of chicken broth (I used 4 tsp of Chicken Better Than Bouillon + 4 cups of water – you can also sub Vegetable broth instead to make it vegetarian friendly!)

1 teaspoon liquid smoke

12 ounce can of beer, lager or pale ale (I used Sierra Nevada)

1 cup heavy cream or half & half

16 ounces (4 cups) of aged sharp yellow Cheddar cheese, grated (since this is a key ingredient in the soup, try to find a quality one that’s aged at 10 months or more. I used a block that I found in the deli section of the market. If you can’t find this, bagged shredded cheddar is totally fine)

5.2 ounces Boursin or 4 ounces of a brick of cream cheese

1/2 tablespoon Old Bay seasoning

1 tablespoon dried thyme

1/4 teaspoon nutmeg

1/2 tablespoon Worcestershire sauce

1 tablespoon hot sauce (optional, and it won’t make it spicy)

Fresh crumbled blue cheese, for garnish

Hot pretzels for dipping (this really sends it home! Available in the frozen food section of most markets)

Instructions

Add the butter to your Instant Pot, hit “Sauté” and “Adjust” so it’s on “More”. Once the butter’s melted, add the shallots, carrots, peppers and garlic and sauté for about 3 minutes. Follow by adding the flour until the veggies are nice and coated and constantly stir for another 2 minutes.

Next, add the chicken broth, beer and liquid smoke and give it a good whisk to combine. Be sure to get any flour lumps out and deglaze (scrape) the bottom of the pot to ensure no flour is caked on.

Secure the lid, move the valve to sealing position, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes. Perform a quick release when done.

Add the cream and whisk in with the thickened broth.

Then, whisk in the Cheddar cheese and Boursin until smooth.

Follow by whisking in the Old Bay, nutmeg, thyme, Worcestershire sauce and hot sauce until fully combined.

Purée the soup either by using an immersion blender (suggested as it’s much easier) OR in batches in a regular blender (filling only halfway to prevent overflow) until very smooth (veggies should basically be pulverized).

Cook the hot pretzels according to the package (usually about 5 mins in the oven or 30 seconds in the microwave). Serve alongside the soup for dipping.

Ladle into bowls and garnish with a few crumbles of blue cheese.

Cook the hot pretzels according to the package (usually about 5 mins in the oven or 30 seconds in the microwave). Serve alongside the soup for dipping.

From: https://pressureluckcooking.com/instant-pot-beer-cheese-soup/