Instant Pot Broccoli Cheese Soup

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This rich and creamy Instant Pot Broccoli Cheese Soup is a quick broccoli and cheese soup made even better with thick and hearty Raemes egg noodles.

Instant Pot Broccoli and Cheese Soup

Who’s up for a big bowl of easy pressure cooker Broccoli and Cheese Soup with noodles on a cold day? I know I am! My family always loves it when they come home to a big pot of this rich, creamy, and comforting soup.

I use Reames frozen egg noodles in this soup but feel free to make your own homemade noodles or use dry.

We make this cheesy soup at least once a month during winter when it’s freezing cold here in the Heartland. Sometimes I even shred up the meat from a rotisserie chicken and stir it in. 

I love making soups in my Instant Pot, and this recipe and my Instant Pot Loaded Baked Potatoe Soup are two of my favorites.

This recipe came from my friend, Pauletta Hug, Mayetta, KS. 

Ingredients

• Velveeta: You can substitute shredded cheddar, but the soup won’t be as creamy.
• Frozen broccoli florets: Thawed. You can use fresh broccoli, but make sure it has been cooked.
• Frozen egg noodles: I use Reames Egg Noodles but you can use homemade or dry. Keep reading to see how to adjust your cooking time.
• Chicken broth
• Milk
• Unsalted butter
• Whipping cream: You can substitute half and half or fat-free half and half.
• Dehydrated onion flakes
• All-purpose flour
• Croutons and shredded cheese: For garnishing, as desired

How to Make Instant Pot Broccoli Cheese Soup

Make the roux by combining the butter, dehydrated onions, and flour in the Instant Pot, using sauté setting. This is what will thicken your soup.

Turn off the Instant Pot, then slowly whisk in the chicken broth, adding it a little at a time. Bring the broth to a boil, then stir the egg noodles into the broth.

Bring the Instant Pot to full pressure and cook the soup for 5 minutes. Perform a quick release to release all the pressure.

Remove the lid and stir the contents. Add the cheese, milk, and cream, stirring to combine until the cheese is melted.

Lastly, add the frozen broccoli and cook the soup for 5-10 more minutes until all the ingredients are hot.

Using fresh broccoli instead of frozen broccoli

Yes, but you’ll want to cook it first. Otherwise, you’ll have some creamy soup with crunchy broccoli—not a pleasant experience.

Frozen broccoli has been par-boiled before being packaged, so that’s what makes it cook so quickly. When you add it to a dish, like in this soup recipe, you’re just heating it up to serve it.

How to store

I like to keep soup in a pitcher with a lid on it. This way, it’s super easy and quick to pour it into a bowl and reheat for a meal or snack.

Homemade egg noodles

When I have the time, I love to make homemade eggs noodles for this soup. Here’s my favorite recipe to make Small Batch Egg Noodles.

Using Dry Egg Noodles

You can use dry egg noodles in this recipe, just remember you won’t need to cook them as long.  I’d reduce the time in the Instant Pot (under pressure) to 1 minute. 

Remember that if you cook the soup and the noodles aren’t quite done, you can always give it another minute or two of more cooking, but if you OVER-COOK the noodles, you’re sunk!

Adding Meat

This soup would be delicious with cooked, shredded chicken, leftover grilled steak, or even sliced and browned chunks of Kielbasa sausage. 

Any cooked meat cut into small pieces will work fine. Cook the meat in full and add it at the very end along with the broccoli.

Other Soup Recipes Your Family May Enjoy

This Instant Pot Baked Potato soup is super cozy, with tender chunks of potatoes for great texture.

Instant Pot Creamy Chicken Soup is such a flavorful and easy chicken soup.

This Instant Pot Ravioli Soup comes together in mere minutes and is a hearty and quick dinner!

Instant Pot Broccoli Cheese Noodle Soup

Chef Alli

Who’s up for a big bowl of Instant Pot Broccoli Cheese Noodle Soup on a cold day?? I know I am and my family always loves it when they get to come home a big pot of this comforting soup.

Servings: 10 servings

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Approx. Time Needed for Instant Pot to Pressurize: 15 minutes mins

Total Time 30 minutes mins

Ingredients

 

• 1/4 cup unsalted butter
• 1 Tbs. dehydrated onion flakes
• 3 Tbs. all-purpose flour
• 4 cups chicken broth
• 1 lb. frozen egg noodles, such as Reames Egg Noodles
• 1 cup milk
• 1 cup whipping cream or half and half (I sometimes use fat free half and half – it works just fine)
• 8 oz. Velveeta, processed cheese, cubed (may substitute shredded cheddar, but soup won't be as creamy)
• 1 lb. bag frozen broccoli florets, thawed
• croutons and shredded cheese, for garnishing, as desired

Instructions

 

Instant Pot Directions

• Using the sauté setting on the Instant Pot, melt the butter; add the onion and flour, whisking constantly, for a minute or so, until mixture is nicely golden brown in color.
• Turn off the instant pot, THEN add the chicken broth, a little at a time until all the broth is incorporated and the broth mixture is smooth. Using the saute setting on the Instant Pot once more, bring the broth to a boil, stirring in the noodles.
• Securely lock the Instant Pot lid into place. Using the high pressure setting, choose 5 minutes time, bringing the Instant Pot to full pressure. When the timer sounds, immediately perform a quick release to remove all pressure from the Instant Pot.
• Unlock and remove the Instant Pot lid; add the milk, cream, and cheese to the pot, stirring until all the cheese is nicely melted and the soup is creamy and smooth. Lastly, stir in the frozen (thawed) broccoli, letting it cook throughout for a few minutes. (The contents of the soup will still be very hot.)

  Ladle the soup into deep serving bowls, top with croutons, and serve at once with a good crusty bread.

Nutrition

Calories: 426kcalCarbohydrates: 41gProtein: 14gFat: 24gSaturated Fat: 14gCholesterol: 108mgSodium: 768mgPotassium: 417mgFiber: 3gSugar: 4gVitamin A: 1056IUVitamin C: 48mgCalcium: 326mgIron: 2mg

Tried this recipe?Let us know how it was!

Originally published March 22, 2022. Updated October 11, 2024.