Imagine curling up with a bowl of thick, creamy vegetable soup that tastes like it came straight from Dolly Parton’s Dixie Stampede. This copycat recipe is your go-to for comfort in a bowl. Loaded with sweet corn, crisp carrots, peas, and tender potatoes in a perfectly seasoned, velvety broth, this soup is a nostalgic southern staple made fast in your pressure cooker.

It’s the kind of dish that feels like a warm hug on a cold day. The simplicity of ingredients, paired with the rich and creamy finish, makes it a family favorite you can whip up with little effort. Plus, it stores beautifully, so it’s ideal for batch cooking or cozy weeknight dinners.

Why You’ll Love This Pressure Cooker Copycat Dixie Stampede Creamy Vegetable

This soup is more than just a comfort food classic. It’s an easy dinner idea that brings bold flavor without fuss. You’ll love how the pressure cooker effortlessly blends the ingredients into a creamy, hearty texture in a fraction of the time. It’s also a great vegetarian option that still feels rich and satisfying.

What Kind of Vegetables Work Best?

While this recipe uses a classic mix of carrots, corn, peas, and potatoes to stay true to the original, don’t be afraid to use what you have on hand. Green beans, celery, or even diced zucchini can blend in nicely. Just be sure your veggies are cut into bite-sized pieces to cook evenly in the pressure cooker.

Ingredients for the Pressure Cooker Copycat Dixie Stampede Creamy Vegetable

This recipe comes together with simple, wholesome ingredients you likely already have.

Butter: Adds richness and a classic southern base for sautéing.
Onion: Gives the soup a sweet, savory depth.
Carrots: Their natural sweetness and color make them essential.
Potatoes: Provide creaminess and heartiness.
Frozen peas: Bright and slightly sweet, they balance the savory.
Frozen corn: A key ingredient for that iconic Dixie Stampede sweetness.
Vegetable broth: Forms the flavorful base without overpowering.
Heavy cream: Makes the soup indulgently creamy.
All-purpose flour: Thickens the broth into a rich, spoon-coating texture.
Salt and pepper: Simple seasoning to enhance all the other flavors.

How To Make the Pressure Cooker Copycat Dixie Stampede Creamy Vegetable

Step 1: Sauté the Base

Turn your pressure cooker to sauté mode. Melt butter, then add diced onions and cook until translucent. This step builds your flavor foundation.

Step 2: Add and Pressure Cook the Vegetables

Toss in carrots, potatoes, corn, and peas. Pour in vegetable broth, secure the lid, and cook on high pressure for 5 minutes. Quick-release the pressure afterward.

Step 3: Make it Creamy

Switch back to sauté mode. Whisk together heavy cream and flour until smooth, then slowly stir into the soup. Let it simmer for a few minutes until the soup thickens.

Step 4: Season and Serve

Add salt and pepper to taste. Serve hot with a slice of crusty bread or a fluffy biscuit for dipping.

How to Serve and Store This Creamy Vegetable Soup

This creamy vegetable soup serves about 4 people generously, perfect for a small family dinner or meal prep for the week. Serve it steaming hot with warm bread or cornbread muffins for an extra southern touch.

To store, let the soup cool completely, then refrigerate in an airtight container for up to 4 days. You can also freeze it for up to 2 months. Reheat gently on the stovetop while stirring to bring back the creamy consistency.