Instant Pot Beer Cheese Soup with Kraut & Kielbasa
This Instant Pot Beer Cheese Soup with Kraut & Kielbasa is creamy, comforting and quick to make in your pressure cooker. Truly amazing flavor.
Servings: 6 servings
Calories: 536kcal
Ingredients
- 4 Tablespoons unsalted butter 1/2 stick
- 1/3 cup shredded carrots
- 1/2 cup yellow onion diced (1 small onion)
- 1/2 cup Frank's Kraut
- 1/2 cup flour
- 3 cups chicken stock
- 1 12 ounce light beer
- Freshly cracked black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon garlic salt
- 1 8 ounce block mild cheddar cheese, shredded
- 1 8 ounce block Muenster cheese, shredded
- 1 cup Half & Half
- 1 14 ounce package of Smoked Polska Kielbasa, sliced
Instructions
- Set Instant Pot to "sauté" setting, and add in butter.
- When butter melts add in onion and carrot. Sauté for about 4 minutes. Add in kraut and sauté for a couple on minutes more.
- Add the flour to the pot and mix into the veggies and kraut until they are coated. Make sure there are no clumps.
- Add in chicken stock and the beer. Add in garlic salt, cayenne pepper and black pepper. Stir.
- Secure the lid and make sure knob is set to the "sealing" position. Set the pot to manual and the timer for 5 minutes. when the pot beeps that it is done, CAREFULLY release the steam. When steam is released, unlock the lid and remove it.
- Using a hand blender blend veggies until smooth.
- Gradually mix in the shredded cheese until smooth. Pour in Half & Half, stir. Add in Polska Kielbasa. Leave set to keep warm until ready to eat. The flavor of the sausage will come through as it warms.
- Serve topped with wither green onions, OR more sauerkraut. Caraway seeds are a nice addition, too!
Nutrition
Serving: 1bowl | Calories: 536kcal | Carbohydrates: 23g | Protein: 18g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 20g | Cholesterol: 103mg | Sodium: 1364mg | Fiber: 2g | Sugar: 7g