This instant pot beer cheese soup recipe with cauliflower is rich, comforting, and full of flavor. Tender cauliflower, onions, peppers, and seasonings blended into a creamy soup with whole milk, beer, cheddar cheese, and stock. I love the topping options with this cheesy soup – homemade croutons, herbs, and bacon bits add even more flavor to this delicious instant pot soup. This soup can easily be customized based on which type of beer you prefer and what kind of cheese you use. Adding in cauliflower is a great way to add in some extra veggies and richness.
Highlights of this easy beer cheese soup:
- Instant pot recipe makes clean up a breeze
- Cauliflower adds creaminess and is a good way to incorporate veggies
- Customizable toppings can be fun for family night
- Freezer friendly
- Done in under an hour
- Tons of flavor
- Budget friendly recipe
- Simple ingredients
- Good way to incorporate nutrients
- Pairs well with crusty bread or croutons
- Creamy, cheesy texture
Tools I used for this instant pot soup:
Click on the quick links below to find your own!
- Instant Pot – A versatile counter top appliance perfect for quick cooking! My favorite electric pressure cooker.
- Shallow Bowls – Perfect for serving the soup.
- Wooden Spoon – my go to utensil for cooking in the instant pot
This is the perfect soup for a main course or side dish! A total comfort food, serve hot pretzels or grilled cheese sandwiches! The whole family will love this hearty soup.
If you like this Instant Pot Beer Cheese Soup Recipe with Cauliflower, try these other easy recipes…
Instant Pot Creamy Buffalo Chicken Soup Recipe
The Best Instant Pot Chicken Gnocchi Soup Recipe
Simple One-Pot Black Bean Soup
Easy Roasted Cherry Tomato Soup Recipe
Easy Instant Pot Cheeseburger Soup
Grocery Store List:
- Extra virgin olive oil or unsalted butter
- White onions (or substitute yellow onion or red onion)
- Red bell pepper
- Garlic cloves, minced
- Kosher salt
- Black pepper
- Paprika
- Onion powder
- All-purpose flour
- Beer of choice (wheat beer, dark beer, pale ale, or any light beer)
- Whole Milk, could use heavy cream and mix in cream cheese
- Chicken Broth (could substitute vegetable broth)
- Raw cauliflower
- Shredded cheddar cheese (I prefer to shred my own cheese but you could use pre-shredded cheese)
- Croutons, fresh herbs, bacon bits, or cheese for garnish
*Add extra flavor with cayenne pepper, dry mustard, Worcestershire or hot sauce.
Quick Steps:
- Use saute function on the instant pot to heat olive oil
- Add in onion, pepper, and garlic – sauté until tender
- Mix in seasonings and flour
- Add in milk, beer, stock, and cauliflower
- Pressure cook until cauliflower is cooked
- Blend soup if desired
- Add in cheese
- Serve and enjoy
Topping & Serving Ideas:
- Sliced green onions
- Serve with soft pretzels or pretzel rolls
- Top with homemade or store-bought croutons
- Fresh thyme or fresh oregano
- Extra sharp cheddar cheese
- Chopped bacon and/or bacon drippings
- Serve with grilled cheese
This soup could also be made in a Dutch oven. Use a hand blender or regular blended to get a super smooth, vibrant soup – or leave chunky for more texture.
Instructions for this instant pot beer cheese soup recipe:
- Turn instant pot on to sauté function. Once warm, add in olive oil, onion, pepper, and garlic. Saute until tender, 4-5 minutes. Season with salt, pepper, onion powder, and paprika. Add in flour and stir to combine, cook for 1-2 more minutes.
- Add in the milk, beer, chicken stock, and cauliflower. Stir to combine. Secure the lid onto the pressure cooker, turn on, select the “Pressure Cook” setting, set to “high pressure” for 10-12 minutes, and start. Once the timer has expired allow the pressure to release naturally.
- After 10-12 minutes the cauliflower should be cooked through. Using an immersion hand blender or a countertop blender, blend the soup until smooth*. Add in the shredded cheddar and stir until cheese is melted.
- Serve immediately with warm bread or croutons, garnish with more shredded cheese, bacon bites, or fresh herbs.
- This soup will keep in an airtight container in the fridge for 3-4 days.
Notes:
*The soup does not need to be blended, if desired it can be left chunky.
Instant Pot Beer Cheese Soup Recipe with Cauliflower
Equipment
- Instant Pot
Ingredients
- 2 tbsp Olive oil
- 1 small White onion, finely diced
- 1 Red bell pepper, finely diced
- 3-4 cloves Garlic, minced
- 1 tsp Kosher salt
- Fresh cracked black pepper
- 1 tsp Onion powder
- 1/2 tsp Paprika
- 1/4 cup All purpose flour
- 2 cups Whole milk or half and half
- 12 oz. Beer of choice
- 16 oz. Chicken stock or vegetable broth
- 3 cups Raw cauliflower, chopped
- 3 cups Shredded cheddar cheese
- Croutons, fresh herbs, bacon bits, or cheese for garnish
Instructions
- Turn instant pot on to sauté function. Once warm, add in olive oil, onion, pepper, and garlic. Saute until tender, 4-5 minutes. Season with salt, pepper, onion powder, and paprika. Add in flour and stir to combine, cook for 1-2 more minutes.
- Add in the milk, beer, chicken stock, and cauliflower. Stir to combine. Secure the lid onto the pressure cooker, turn on, select the "Pressure Cook" setting, set to "high pressure" for 10-12 minutes, and start. Once the timer has expired allow the pressure to release naturally.
- After 10-12 minutes the cauliflower should be cooked through. Using an immersion blender or a countertop blender, blend the soup until smooth*. Add in the shredded cheddar and stir until cheese is melted.
- Serve immediately with warm bread or croutons, garnish with more shredded cheese, bacon bites, or fresh herbs.
- This soup will keep in an airtight container in the fridge for 3-4 days.
Notes
Nutrition
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