Try this INSTANT POT BEER CHEESE SOUP recipe, or contribute your own.
Suggest a better descriptionAdd 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 noflour 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 andBoursin 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 shouldbasically 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (918g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 325 | ||
Calories from Fat: 15 (5%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.7g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1164.4mg | 40 % | |
Potassium 758.9mg | 20 % | |
Total Carbohydrate 68g | 20 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 60.2g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 325
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.