Bacon Beer Cheese Soup with Chicken

That first hiss from the cooker tells you something good is happening. You notice the float valve pops up and you know the pressure's building inside. It’s sorta like a little countdown to tasty, no-fuss dinner time.

You remember last time you waited too long for soup, right? This one’s different. You catch the smell of beer, cheese, and heat mingling in the kitchen. It feels just right to settle in and maybe stir once in a while, but mostly you just let the cooker do its thing.

The soup’s got this cozy warmth you can’t rush, but it’s fast too. You watch the slow release finish and you’re ready to dive in. It’s always worth that wait. Buffalo chicken, creamy cheese and that gentle beer broth depth all blended in perfect balance. This is kinda the soup that says "heck yes" to comfort food but with a kick you’ll wanna share.

Why This Recipe Works Every Single Time

• The olive oil and onions get a good sweat before pressure cookin’ to build flavor base.
• The flour makes a roux that thickens soup up nicely without lumps.
• The light beer adds a smooth depth without bitterness, trust me you gotta pick a pilsner.
• The slow release after cooking keeps the soup creamy and avoids splattery mess.
• Using already cooked chicken means you get protein fast without overcooking meat.
• That perfect blend of sharp cheddar and blue cheese makes the soup bold but balanced.

All the Pieces for This Meal

• 2 tablespoons olive oil for sautéing all those tasty veggies real good.
• 1 large yellow onion diced up small for that sweet base flavor.
• Salt and black pepper to season as you go, gotta have seasoning!
• 4 cloves of garlic finely minced to give it just the right punch.
• 12 ounces light beer, pilsner style, to keep bitterness outta the mix.
• 4 cups low sodium chicken broth for that rich broth depth you want.
• ⅓ cup all-purpose flour to create your roux and thicken the soup smooth.
• 2 ¼ cups low fat milk for creaminess without being heavy.
• ¼ cup Frank's Red Hot sauce but adjust it, you do you on the heat level.
• 1 ¾ cup sharp white cheddar cheese plus ¼ cup blue cheese crumbles for that bold cheese punch.
• 1 ½ cups fully-cooked shredded chicken breast so it warms through but stays juicy.
• Toppings: croutons, chopped chives, crispy bacon, extra blue cheese crumbles, more Frank's Red Hot sauce if you want.

The Exact Process From Start to Finish

First, heat the olive oil in your pressure cooker pot over medium heat. Toss in diced onion, season with a pinch of salt and black pepper, and let it cook till translucent. This should take about 5 minutes. You gotta get this part right because flavor starts here.

Add minced garlic next and cook just for another minute till it smells amazing. The garlic’s gotta be gentle so it doesn’t burn. Now sprinkle in the flour. Stir constantly to make a roux, kinda like a paste that thickens the soup. Cook that for 2 minutes.

Slowly whisk in the light beer then scrape those browned bits from the bottom. This is where you really build layers of flavor. Next, pour in the chicken broth and mix till it’s smooth. Bring the mix to a simmer for about 10 minutes. Stir occasionally so it thickens evenly.

Now it's time to add milk bit by bit while stirring so it doesn’t curdle. Heat till it’s warm but no boiling you don't wanna mess up that creaminess. Once the heat’s low, remove the pot from stove.

Stir in sharp white cheddar cheese until it melts all smooth into the soup. Then add Frank’s Red Hot sauce to your liking. Season with salt and pepper if it needs it. Finally fold in shredded chicken so it warms through but doesn’t dry out.

Seal the lid and cook under pressure for just a quick release so it all comes together fast. After that, do a slow release for extra creaminess and to avoid splatter. When float valve drops down, you’re ready to dig in.

Serve it hot topped with croutons, chives, bacon, blue cheese crumbles, and a little extra hot sauce if you want. Your belly’s gonna thank you.

Smart Shortcuts for Busy Days

If you’re pressed for time, grab rotisserie chicken from your grocery store. It’s already cooked and shredded so you skip a step. Toss it in near the end and you’re set.

You can use pre-chopped onion and pre-minced garlic from the fridge aisle. This saves chopping time and still tastes pretty good. Hey, life's busy, right?

Swap out fresh cheese for shredded prepackaged sharp cheddar and blue cheese crumbles. It works real good and saves you from grating or crumbling yourself. If you use shredded cheese, just stir it in gently.

Your First Taste After the Wait

That first spoonful hits you with creamy heat and that rich beer flavor sneaking in the background. You catch the sharp cheddar melting like a cloud of comfort.

The chicken is tender and juicy, soaking up the spicy sauce just right. Then a pop of blue cheese crumbles makes it kinda surprising and classy all at once.

You notice the broth depth balanced with milk and beer is this smooth hug for your tongue. It’s spicy but mellowed out, not too harsh, kinda perfect.

Finish with a crunch from the croutons and crispy bacon if you added them. You remember why you wanted soup night in the first place.

Keeping Leftovers Fresh and Ready

Store leftover soup in an airtight container in the fridge. It should stay tasty for 3 to 4 days. Reheat gently on stove with a splash of milk to keep it creamy.

If you wanna keep it longer, freeze your soup in a freezer-safe container. Leave some room since it expands. When thawing, do it overnight in the fridge then warm slow on stove whisking so it doesn’t split.

You can freeze leftover toppings like bacon and cheese separately in zip bags. Just add them on after reheating so they’re fresh and crispy when you eat again.

Your Most Asked Questions Answered

• Can I use a different beer? Yeah, but stick to light ones like pilsner or lager. Dark or hoppy beers might add bitterness and spoil that broth depth.
• What if I don’t have a float valve? Most pressure cookers come with one but if not, follow your cooker’s manual. You can do a natural release to be safe instead of quick release.
• How spicy is this soup? Moderate heat. Frank's Red Hot sauce can be adjusted. You can add less or more depending on your heat tolerance.
• Can I use raw chicken? Yeah but you gotta cook it under pressure long enough to get it fully tender. This recipe assumes cooked chicken to save time.
• How thick should the soup be? Thick enough to coat your spoon but still pourable. Flour roux and cheese help with that. Adjust with broth or milk if it’s too thick or thin.
• What’s quick release versus slow release? Quick release lets steam out fast by flipping a valve or button. Slow release means you let the cooker depressurize naturally. Slow keeps food tender and avoids splashing but quick is faster.

For more comfort food ideas, check out our Copycat Outback Baked Potato Soup, Deviled Eggs With Bacon, or our Cheesy Bacon Hashbrown Waffles for a hearty start.