Ingredients
- 8 slices of bacon
- 3 Tbsp unsalted butter
- 1/2 cup diced yellow onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/3 cup all-purpose flour
- 3 cups chicken stock
- 12 ounce bottle beer, Guinness
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon cayenne pepper
- 4 cups grated, white cheddar cheese (use good cheese)
- 1 cup whole milk
Directions
- Set Instant Pot to Sauté normal let it come to temperature.
- Cut bacon into 1/2 inch squares then cook until crispy.
- Remove bacon with a slotted spoon to a paper towel to drain, leaving the bacon grease in the bottom of the pot.
- Add butter and when melted, add the onions, celery and carrots. Stir and cook until the vegetables are softened, about 2 minutes.
- Add the flour and stir constantly until the vegetables are coated.
- Add the chicken stock, scraping the bottom of the pot to make sure to remove any bits that stuck to the bottom of the pot.
- Add salt, pepper, mustard powder, and cayenne. Stir to thoroughly combine. Add beer and stir.
- Apply the lid and place the knob in the sealing position. Pressure cook/manual on high for 5 minutes.
- When cooking cycle is complete perform a quick release.
- Gradually add the cheese 1/4 cup at a time and allow to melt before adding more.
- Use an immersion blender to puree the soup until smooth.
- Stir in the milk, and add additional seasonings per taste.
- To each bowl add bacon bits for a topping.
