Step 1

Add the butter to your Instant Pot, hit “Sauté” and “Adjust” so it’s on “More”. Once the butter’s melted, add the shallots, carrots, peppers and garlic and sauté for about 3 minutes. Follow by adding the flour until the veggies are nice and coated and constantly stir for another 2 minutes.

Step 2

Next, add the chicken broth, beer and liquid smoke and give it a good whisk to combine. Be sure to get any flour lumps out and deglaze (scrape) the bottom of the pot to ensure no flour is caked on.

Step 3

Secure the lid, move the valve to sealing position, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes. Perform a quick release when done.

Step 4

Add the cream and whisk in with the thickened broth.

Step 5

Then, whisk in the Cheddar cheese and Boursin until smooth.

Step 6

Follow by whisking in the Old Bay, nutmeg, thyme, Worcestershire sauce and hot sauce until fully combined.

Step 7

Purée the soup either by using an immersion blender (suggested as it’s much easier) OR in batches in a regular blender (filling only halfway to prevent overflow) until very smooth (veggies should basically be pulverized).

Step 8

Cook the hot pretzels according to the package (usually about 5 mins in the oven or 30 seconds in the microwave). Serve alongside the soup for dipping.

Step 9

Ladle into bowls and garnish with a few crumbles of blue cheese.

Step 10

Cook the hot pretzels according to the package (usually about 5 mins in the oven or 30 seconds in the microwave). Serve alongside the soup for dipping.