Warm and creamy soup, loaded with great veggies with the smoky flavor of bacon. A perfect soup for fall made easy in the Instant Pot®.

Jordan Hartzell


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon, oregano, and garlic; cook until bacon is crisp, about 5 minutes. Add Brussels sprouts, onions, mushrooms, beets, butternut squash, bell pepper, paprika, chili powder, salt, and pepper. Cook until vegetables start to soften, 5 to 10 minutes. Pour in beer and braise for 5 minutes. Pour in beef broth and cream.

  • Close and lock the lid. Select Soup setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kale and adjust seasoning to taste.

Cook's Note:

You can use hard cider instead of beer as well.

Nutrition Facts

280 calories; 19.9 g total fat; 65 mg cholesterol; 1352 mg sodium. 13.8 g carbohydrates; 10.6 g protein; Full Nutrition


Rating: 5 stars
Loved this.. used chicken broth instead.. Tastes good like this or also purreed Read More