Instant Pot Beer Cheese Soup Recipe with Cauliflower
Rich and creamy beer cheese soup with cauliflower cooked in the pressure cooker and blended until smooth.
Equipment
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
*The soup does not need to be blended, if desired it can be left chunky.
Nutrition
Serving: 1servingCalories: 247kcalCarbohydrates: 19gProtein: 21gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 24mgSodium: 933mgPotassium: 479mgFiber: 2gSugar: 8gVitamin A: 896IUVitamin C: 52mgCalcium: 361mgIron: 1mg