Description
Bring a taste of Southern charm into your home with this easy and comforting Pressure Cooker Copycat Dixie Stampede Creamy Vegetable soup. It’s a quick dinner recipe that’s rich, satisfying, and loaded with tender veggies in a smooth, creamy broth. Perfect for busy weeknights, hearty lunch prep, or warming up chilly evenings, this pressure cooker wonder hits all the right notes. Great for anyone seeking food ideas that are cozy, budget-friendly, and family-approved. From easy dinner ideas to meal prep goals, this creamy vegetable soup delivers classic flavor with effortless cooking.
Ingredients
1 cup diced carrots
1 cup diced potatoes
1/2 cup green peas
1/2 cup corn kernels
1/2 cup diced onion
2 cloves garlic, minced
3 tablespoons butter
2 cups vegetable broth
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Turn the pressure cooker to sauté mode. Add butter, diced onion, and garlic. Cook until translucent.
2. Stir in the flour to form a roux. Cook for 1-2 minutes to eliminate raw flour flavor.
3. Add carrots, potatoes, corn, and peas. Pour in the vegetable broth and deglaze the bottom.
4. Lock the lid and set to high pressure for 5 minutes. Quick release when done.
5. Turn sauté mode back on, pour in heavy cream, and simmer for 3–5 minutes.
6. Season with salt and pepper. Stir and serve hot.
Notes
Use fresh or frozen vegetables depending on what’s available—both work well.
To make it dairy-free, swap butter and cream for plant-based alternatives like coconut cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
Keywords: creamy vegetable soup, pressure cooker soup, dixie stampede soup, easy soup recipe, vegetarian comfort food