Instant Pot Beer Cheese Soup | Creamy & Tasty, Simple To Make скачать в хорошем качестве

Instant Pot Beer Cheese Soup | Creamy & Tasty, Simple To Make

Instant Pot Beer Cheese Soup Recipe Serves: 6-8 4 slices bacon, chopped 3 T unsalted butter 1 small onion, diced 3 carrots, diced 1 celery stalk, diced 1 ½ T ground dry mustard ½ tsp. kosher salt ¼ tsp. ground black pepper 2 T Worcestershire sauce 1/3 C flour 3 C low sodium chicken stock/broth 1, 12-ounce beer (pale ale is a good choice) 1 C shredded gouda cheese 1 C shredded sharp cheddar cheese 1 C shredded gruyere cheese Set the Instant pot to saute “normal”. Once hot, add your bacon and cook until crispy. Take the bacon out with a slotted spoon and reserve on a plate. Add the butter to Instant pot. Once, melted add in your diced onions, carrots, celery, ground mustard, kosher salt, and ground black pepper. Cook for 2-3 minutes. Stir in your flour and coat all the veggies and cook 1 minute. Stir in your chicken stock/broth and make sure to scrape any bits off the bottom of the pot. Hit the cancel button. Add in the bottle of beer and the Worcestershire sauce. Give it all a stir. Place the top on and make sure the vent is sealed. Press the pressure cook button and select “more”. Set for 6 minutes. When done, press cancel. Press the pressure release button and quick release. Wait until all the pressure has released and the pin has dropped. It’s now safe to remove the cover. Use an immersion blender to blend the soup until smooth. Now, add in your cheese a little at time and stir until smooth. Finally, it’s time to serve it up with some of those reserved bacon bits on top! Enjoy! Note: I use an 8-quart Instant Pot for all of my recipes.