Is it OK to use beer in an Instant Pot?

It is perfectly safe to add beer to any recipe in a pressure cooker . (well, any recipe you might use beer for outside a pressure cooker).

Why do you avoid simmering your soup after adding the cheese?

Cheese can curdle when added to soup due to the high temperatures and acidity in the soup . The proteins in cheese are sensitive to heat and acid, causing them to separate and form curds.

Does cooking with beer remove alcohol?

Depending on the cooking method and how much alcohol is used, anywhere from 4 to 85 percent of the alcohol may remain . After 15 minutes of cooking, about 40 percent of the alcohol remains. Even after an hour of cooking, about 25 percent is left, and 10 percent remains after two hours.

Does it matter what beer you cook with?

If you are unsure about what beer to use, go for pale ale. You do not need to break the bank just to get a nice bottle of beer for cooking. Make sure to use beers that you would enjoy drinking. Remember that as you cook, the flavors of the beer will either intensify or diminish.

What is the most important ingredient in soup?

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

What not to put in soup?

The Worst Things to Put in Your Soup By Sara Butler. If there's one good thing about fall and winter, it's soup. ... Heavy Cream. Heavy cream creates an inviting texture for soups but that's where its positive contributions end. ... Juice. ... Turkey Bacon. ... Cheese. ... Croutons.

What are the secrets to flavorful soup?

To make sure that every spoonful of soup is richly flavored, with juicy meat and/or tender vegetables, follow these kitchen-tested tips. Use a Sturdy Pot. ... Sauté the Aromatics. ... Start with Good Broth. ... Cut Vegetables to the Right Size. ... Stagger the Addition of Vegetables. ... Keep Liquid at a Simmer. ... Season Just Before Serving. Oct 9, 2022

What happens if you put cheese in soup?

Cheese should be added to the soup towards the end of the cooking process, just before serving. Adding the cheese too early can cause it to overcook and become stringy . By adding it towards the end, you allow the cheese to melt gently while maintaining its desired texture and flavor.

How do you keep cheddar cheese from curdling in soup?

Melt the cheese slowly . Adding melted cheese to hot milk can cause the milk to curdle. Instead, melt the cheese in a separate bowl over low heat or in the microwave. Once the cheese is melted, add it to the milk slowly, stirring constantly.

Why should you not boil a soup that has cream added?

Adding extra cream can thicken a creamy or blended soup like this wild mushroom-soup, but stirring in a spoonful of thick yogurt can be more effective. Be careful not to boil the soup once you've added the cream or yogurt or it may split .

How do you keep cream cheese from curdling in soup?

Here's some tips to prevent curdling: Prepare a warm milk/flour mixture to add to hot soup. Stir some hot soup liquid into cold dairy product to temper it, then add to the soup. Do not boil the soup after adding any dairy product, especially cheese. Add acid to the milk instead of milk into the acid. Dec 15, 2016

Instant Pot Beer Cheese Soup Recipe: Delicious Cold Weather Dinner (2024)

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I made this Instant Pot beer cheese soup recipe a couple weeks ago and shared a photo on Facebook.So many friendsimmediately requested that I share the recipe, and I finally am. I hope you enjoy this as much as I did – and shop my affiliate links as I receive a commission if you make any purchases.

Once the weather cools off, I make soup all the time. I need food that warms me from the inside, and soup is my favorite. Living in the Midwest, we frequently find beer cheese soup on a restaurant menu. I started making this at home years ago, but I made this soup on the stovetop.

Now that I have my Instant Pot, I use it to make so many things. I love that I can start a recipe then leave my house to play chauffeur with my kids while it cooks. I can’t do that with anything on my stove!

Of course I had to recreate this recipe into an Instant Pot beer cheese soup version. It turns out that I like this version better than my stovetop version. I find the flavors more concentrated, and that makes me happy.

Looking for more great Instant Pot recipes? Check out some of my favorites at the bottom of this article.

One note: there remains debate over whether alcohol burns off in the Instant Pot or not. My kids happen to not like beer cheese soup (tough luck, kids!), so I never gave them any, but use your best judgement and consider saving this for an adults only meal.

What beer should you use? You want flavor, but you don’t want it to overwhelm the other ingredients. Don’t go for a cheap beer, as you will taste the beer. I like a nice lager for my beer cheese soup, but I also have friends who swear by a heavier stout.

The same question comes up with cheese. Each time I make this, I swap out my cheeses a little.

If I have all cheddar in my fridge, I go with cheddar. If I have some Gruyere or gouda or Emmentaler, I use some of that instead. So long as you have delicious, somewhat strongly flavored cheese, use whatever you prefer to get to the three cups needed for this Instant Pot beer cheese soup recipe.

If you make this, I can guarantee you’ll keep in in your repertoire to create again and again. It comes together quickly, and I love to serve it with additional shredded cheese on top. Sometimes I add a little green onion, but I usually don’t.

How to Make Instant Pot Beer Cheese Soup

Peel and shred carrots. Shred onion and celery, as well. I love to do this with my food processor to save time, but feel free to do it with a box grater. Mince your garlic, too.

Turn your Instant Pot to saute. Once hot, add butter and let it melt. Add the carrots, onion, celery, and garlic.

Stir periodically until onion starts to turn translucent, then add flour and mustard powder. Stir again and cook two minutes, continuing to stir on occasion, then turn off Instant Pot.

Add chicken stock and stir, making sure to scrape up any bits stuck to the bottom of your pot. Add Worcestershire sauce, beer, and nutmeg.

Place lid on your Instant Pot and seal. Set to cook for 6 minutes, then let it Natural Pressure Release for 10 minutes.

Remove lid and use an immersion blender to puree. If you don’t have an immersion blender, use a standard blender, but make sure to puree in batches, never filling the blender more than a third full and holding the top down with a kitchen towel.

Add shredded cheese, a small handful at a time. This ensures the cheese melts without clumping.

Once you have all cheese incorporated, add cream, if desired. This mellows out the flavor a little, but I like it without the cream, too – if you’re out!

Add salt and pepper to taste, and serve immediately. I love this with homemade soft pretzels, but enjoy it as you please.

Have you ever tried Instant Pot beer cheese soup?

Looking for more greatInstant Pot recipes? Check out some of my favorite Instant Pot recipes:

Mashed Potatoes
Corn chowder
Spanish rice(one of my most popular recipes!)
Creamy chickpea tomato soup(with adaptation to make on stovetop)
Easy peasy tomato soup
Homemade chicken stock
Updated (healthier) honey bourbon chicken
Chicken curry
Pulled pork
Broccoli cheddar soup
Chicken Tikka Masala
Lentil Soup
French onion soup