Instant Pot Beer Cheese Soup Recipe with Cauliflower
5 from 1 vote
Servings 6servings
Prep Time 20 minutesmins
Cook Time 35 minutesmins
Total Time 55 minutesmins
Equipment
Instant Pot
Ingredients
2tbspOlive oil
1smallWhite onion, finely diced
1Red bell pepper, finely diced
3-4cloves Garlic, minced
1tspKosher salt
Fresh cracked black pepper
1tspOnion powder
1/2tspPaprika
1/4cupAll purpose flour
2cupsWhole milk or half and half
12oz.Beer of choice
16oz.Chicken stock or vegetable broth
3cupsRaw cauliflower, chopped
3cupsShredded 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
*The soup does not need to be blended, if desired it can be left chunky.