This creamy, rich soup combines the comforting flavors of sautéed vegetables, savory beer, and cheddar cheese. The Instant Pot makes preparation a breeze, allowing you to whip up this soup in no time.
What truly sets this recipe apart is its versatility and ease of preparation. Topped with fresh green onions and crunchy croutons, this Instant Pot Beer Cheese Soup is not only delicious but also visually appealing, making it a perfect choice for gatherings or family dinners.

Helpful Tips
- Choose the right beer: The flavor of your beer will significantly impact the soup. Opt for a lager or a pale ale for a balanced taste that complements the cheese without overpowering it. Avoid overly hoppy beers, as they can alter the flavor profile.
- Don’t skip the natural release: Allowing the soup to naturally release pressure for 5-10 minutes will keep it from spraying out the top of the vent. Be cautious when releasing any remaining pressure, as the soup can sputter if the pot is still under high pressure. I always place a towel over the vent, then release.
- Blend to your desired consistency: Using an immersion blender allows you to control the texture of the soup. Blend until smooth or leave some chunks for added texture, depending on your preference.
- Don’t skip the croutons: My favorite part of this soup is the addition of croutons that soak up the soup, just like oyster crackers in clam chowder. They’re part of the experience.
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Instant Pot Beer Cheese Soup
Note: Made in a 6-qt Instant Pot
Equipment
- 1 Pressure cooker
Ingredients
- 2 tablespoons (28 g) butter
- 1 small onion diced
- 1 celery stalk diced
- 1 carrot diced
- 1 clove garlic minced
- 1/4 cup (31 g) flour
- 2 cups (473 ml) chicken broth
- 1/2 cup (118 ml) heavy cream
- 12 ounces (340 ml) beer
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) pepper
- 1 teaspoon (2 g) mustard powder
- 1/2 tablespoon (7 ml) Worcestershire sauce
- 1/2 teaspoon (1 g) cayenne
- 2 cups (226 g) shredded Cheddar cheese (white cheddar works too)
- 1 green onion chopped for garnish
- Croutons for serving
Instructions
- Turn on Saute mode and let it heat up. Add butter and let it melt. Add onion, celery, and carrots to the pot. Sauté for 3 minutes.
- Add the garlic and sprinkle the flour over the veggies. Cook for about a minute, stirring frequently.
- While stirring add the chicken broth, cream and the beer. Mix well. Add the salt and pepper, mustard powder, Worcestershire, and cayenne.
- Close and lock the lid. Pressure cook on high for 3 minutes. Allow a natural pressure release for 5-10 minutes. If any pressure remains, hold a towel over the release valve and release the remaining pressure. The soup might sputter out of the vent and can make a mess if the pot is still under high pressure.
- Use an immersion blender to puree the soup.
- Add the cheese to the soup, 1/2 a cup at a time, stirring until smooth between batches.
- Serve with green onions and croutons.
Notes
- It is important to let the pressure release naturally for 10 minutes so the soup doesn’t sputter out of the vent. If you must release it sooner, place a towel over the vent and stand back.
Nutrition

Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.