Instant Pot Broccoli Cheese Noodle Soup
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
Chef Alli
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Ingredients
- 1/4 cup unsalted butter
- 1 tablespoon dehydrated onion flakes
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 pound frozen egg noodles, such as Reames Egg Noodles
- 1 cup milk
- 1 cup heavy cream or half and half I sometimes use fat free half and half - it works just fine
- 8 ounces Velveeta, processed cheese, cubed May substitute shredded cheddar, but soup won't be as creamy
- 12 - 16 ounce bag frozen broccoli florets, thawed cut into small bite-size pieces
- 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 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.
Stove Top Directions
- 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.
Nutrition
Calories: 426kcalCarbohydrates: 41gProtein: 14gFat: 24gSaturated Fat: 14gCholesterol: 108mgSodium: 768mgPotassium: 417mgFiber: 3gSugar: 4gVitamin A: 1056IUVitamin C: 48mgCalcium: 326mgIron: 2mg
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