Ingredients

The following ingredients have 6 Servings
  • .25 cup unsalted butter
  • .5 cup diced, yellow onion
  • .5 cup peeled, diced carrots
  • .33 cup all-purpose flour
  • 3 cups chicken stock
  • 12 ounce bottle pale ale
  • .5 teaspoon dry mustard powder
  • .13 teaspoon cayenne pepper
  • 4 cups grated, sharp cheddar cheese
  • 1 cup CashewMilk, whole milk, or half & half
  • 4 sliced cooked, un-cured bacon cut into chunks
  • croutons
  • diced green onions or chives to garnish

Instruction

  • Plug in your pressure cooker and push the “Sauté” button {bottom left}. When the display reads “HOT”. add the butter. 
  • Once the butter is melted, add the onions and carrots. Stir and cook until the vegetables are softened, about 4 to 5 minutes.
  • Add the flour and cook stirring constantly until bubbly and the vegetables are coated.
  • Add the chicken stock, mustard powder, and cayenne. Stir to thoroughly combine making sure to get out any lumps. Add the ale/beer and stir.
  • Secure the lid and make sure the knob is in the “Sealing” position. Press the “Manual” or "Pressure Cook" button and adjust the time to 5 minutes using the + and – buttons.
  • When it beeps do not turn off your Instant Pot. VERY carefully turn the knob to release the steam. Have a dish towel handy to toss on top of the knob if the soup starts spewing out the top!! Turn the knob to stop the release, wait a few seconds, then carefully turn the knob again to release the remaining pressure. If you hear a gurgling noise, turn off the pressure!!
  • Gradually add the cheddar cheese in batches, whisking to incorporate the cheese.
  • Once the cheese is melted, use an immersion blender to puree the soup until smooth. Add the milk, stir to combine and adjust the seasonings if necessary. 
  • Turn off the pressure cooker and ladle the soup into bowls and garnish with croutons, bacon bits, and diced green onions or chives.