Instant Pot Broccoli Cheese Noodle Soup

Using the sauté setting on the Instant Pot, melt the butter; add the onion flakes and flour, whisking constantly, for a minute or so, until mixture is nicely golden brown in color.
1/4 cup unsalted butter, 1 tablespoon dehydrated onion flakes, 3 tablespoons all-purpose flour
Turn off the instant pot, THEN add the chicken broth, a little at a time until all the broth is incorporated and the mixture is smooth. Using the saute setting on the Instant Pot once more, bring the broth to a boil, stirring in the noodles.
4 cups chicken broth, 1 pound frozen egg noodles, such as Reames Egg 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.
1 cup milk, 1 cup heavy cream or half and half, 8 ounces Velveeta, processed cheese, cubed
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.

In a large Dutch oven or soup pot, melt the butter over medium heat. Add the onion flakes and flour, and cook, whisking constantly, for a minute or so, until the mixture is nicely golden brown in color.
Add the chicken broth, a little at a time until all the broth is incorporated and the mixture is smooth. Bring the broth to a boil, stirring in the noodles.
Simmer the noodles for 20-25 minutes, or until the noodles are tender when taste-tested.
Add the milk, cream, and cheese to the Dutch oven, gently stirring until all the cheese is nicely melted and the soup is creamy and smooth.
Stir in the frozen (thawed) broccoli, letting it cook throughout for a few minutes.
Ladle the soup into deep serving bowls, top with croutons, and serve at once with a good crusty bread.