Description
Creamy, comforting, and filled with tender vegetables, this Pressure Cooker Copycat Dixie Stampede Creamy Vegetable soup is a nostalgic southern favorite brought right into your kitchen. With hearty potatoes, sweet corn, carrots, and peas in a rich, velvety broth, this quick and easy recipe is perfect for weeknight dinners or meal prepping ahead. It’s a wholesome choice for cozy nights and a crowd-pleaser that satisfies both vegetarians and meat lovers alike. If you’re looking for easy dinner ideas, healthy comfort food, or soup recipes packed with flavor, this one’s a must-make!
Ingredients
2 tablespoons butter
1 medium onion, diced
1 cup diced carrots
2 cups diced potatoes
1 cup frozen peas
1 cup frozen corn
4 cups vegetable broth
1 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Turn pressure cooker to sauté mode. Melt butter, then add diced onions and cook until translucent.
2. Add carrots, potatoes, corn, and peas. Pour in vegetable broth.
3. Close the lid and cook on high pressure for 5 minutes. Quick-release the pressure.
4. Switch to sauté mode. Whisk together heavy cream and flour in a bowl until smooth.
5. Stir cream mixture into the soup and simmer until it thickens, about 3–5 minutes.
6. Season with salt and pepper. Serve hot with bread or biscuits.
Notes
For extra creaminess, blend a portion of the soup before adding the cream mixture.
You can swap in other vegetables like green beans or celery for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg