Pressure Cooker Passion

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

1. Set Instant Pot to Sauté normal let it come to temperature.
2. Cut bacon into 1/2 inch squares then cook until crispy.
3. Remove bacon with a slotted spoon to a paper towel to drain, leaving the bacon grease in the bottom of the pot.
4. Add butter and when melted, add the onions, celery and carrots. Stir and cook until the vegetables are softened, about 2 minutes.
5. Add the flour and stir constantly until the vegetables are coated.
6. 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.
7. Add salt, pepper, mustard powder, and cayenne. Stir to thoroughly combine. Add beer and stir.
8. Apply the lid and place the knob in the sealing position. Pressure cook/manual on high for 5 minutes.
9. When cooking cycle is complete perform a quick release.
10. Gradually add the cheese 1/4 cup at a time and allow to melt before adding more.
11. Use an immersion blender to puree the soup until smooth.
12. Stir in the milk, and add additional seasonings per taste.
13. To each bowl add bacon bits for a topping.