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.
Prep Time: 10 minutesminutes
Cook Time: 5 minutesminutes
Approx. Time Needed for Instant Pot to Pressurize:: 15 minutesminutes
1lb.frozen egg noodles, such as Reames Egg Noodles
1cupmilk
1cupwhipping cream or half and half (I sometimes use fat free half and half - it works just fine)
8oz.Velveeta, processed cheese, cubed (may substitute shredded cheddar, but soup won't be as creamy)
1lb.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.
Stove Top Directions
In a large pot or Dutch oven, over medium heat, melt the butter and add the dried onion flakes and flour, whisking for 1-2 minutes until the flour has turned from white in color to a nice tan.
Remove the Dutch oven from the heat, THEN add the chicken broth, a little at a time until all the broth is incorporated and the broth mixture is smooth. Return the pot back to the heat, bringing the broth mixture to a boil. Stir in the noodles and cook according to package directions (20-25 minutes) or until the noodles are nicely tender. Reduce the heat to low, stirring in the milk, cream, and cheese, stirring until the cheese has melted and the soup is nicely thickened, approx. 5.
Lastly, stir in the frozen broccoli florets, cooking the soup just until the broccoli is heated throughout, 3-4 minutes. Ladle the soup into deep serving bowls, top with croutons, and serve at once with a good crusty bread.
Notes
**Please note: the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot.