Skip to Content

Instant Pot Wisconsin Cheddar Bratwurst and Beer Soup Recipe

Categories Instant Pot Recipes, Soup

Post Views: 415

This Instant Pot Wisconsin Cheddar Bratwurst and Beer Soup takes me back to dinner night with Kellie, my best friend from high school, and her husband Mike was something we looked forward to. Mike is an amazing cook and introduced us to Wisconsin Cheddar Bratwurst and Beer Soup.

It’s a meal in itself. It’s quick, easy, and a great way to warm up on a cold day. My kiddos love this soup because it’s cheesy. I love this soup because it’s easy. We all love this soup because it’s really good.

Instant Pot Wisconsin Cheddar Bratwurst and Beer Soup RecipeBowl of Wisconsin cheddar bratwurst and beer soup made in an Instant Pot, surrounded by ingredients like cheese, potatoes, and a bottle of beer.

Serves: 8

Prep Time: 5 minutes
Function and Time: Manual or Pressure Cook 4 minutes, Sauté 10-minutes
Cook Time: 24 minutes
Release Method + Time: Quick Release

Total Time: 30 minutes

Instant Pot Wisconsin Cheddar Bratwurst and Beer Soup Ingredient list

1/4 cup butter

28 oz bag frozen Potatoes O’Brien

2 carrots, chopped

1 celery stock, chopped, optional

8 ounces cabbage for slaw, shredded, optional

1/4 cup flour

2 cans chicken broth

1/2 cup beer

1 Tbsp Dijon Mustard

2 cups milk or half and half, heated

2 cups sharp cheddar cheese, shredded

1 lb smoked sausage, cut into bite-sized pieces

A bowl of Wisconsin cheddar bratwurst and beer soup in a cozy kitchen setting, with ingredients like carrots, potatoes, and bratwurst slices on the side.

Instant Pot Wisconsin Cheddar Bratwurst and Beer Soup Recipe Method

Prepare Instant Pot. Press Sauté and add butter to the pot.

Prepare Ingredients. Add potatoes, celery, and carrots and sauté for 5 minutes. Add flour to vegetables and constantly stir to make a thick roux that covers the vegetables. Slowly add chicken broth, stirring constantly to blend the roux into the broth. Add beer, and mustard and stir to get out any lumps. Add cabbage and sausage.

Lock the Lid and Set the Time. Place the lid on the Instant Pot and lock into place. Turn the valve to the “sealing” position. Press Manual or Pressure Cook and set the time for 5- minutes.

Quick Release. When the timer beeps, Quick Release. Be cautious and turn the valve slowly and in increments to prevent spewing; keeping hands and face away from steam.

Finish Soup and Serve. Open the Instant Pot, stir the milk or half-and-half into the soup. Add the cheese and stir until melted. Spoon into bowls and garnish with croutons, bacon bits, green onions, sour cream, etc.

When you’re finished, why not give your Instant Pot a deep clean with this guide.

About Julee Morrison

Julee Morrison is an author and writer with over 35 years of experience in parenting and family recipes. She’s the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook.Available on Amazon,

Her work has appeared in The LA Times, Disney’s Family Fun Magazine, Bon Appétit, Weight Watchers Magazine, All You, Scholastic Parent & Child, and more.

Her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" appeared on AP News, and her parenting piece “The Sly Way I Cured My Child's Lying Habit” was featured on PopSugar.

Outside of writing, Julee enjoys baking, reading, collecting crystals, and spending time with her family. You can find more of her work at Mommy’s Memorandum.