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Pressure Cooker Copycat Dixie Stampede Creamy Vegetable Soup

Delicious Pressure Cooker Copycat Dixie Stampede Creamy Vegetable Soup

Enjoy this hearty and flavorful Pressure Cooker Copycat Dixie Stampede Creamy Vegetable Soup, perfect for warm and comforting meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, peeled and diced
  • 3 medium potatoes, diced
  • 1 cup corn frozen or fresh
  • 1 cup green beans, chopped
  • 4 cups vegetable broth or water
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • Salt to taste
  • Pepper to taste

Equipment

  • Pressure Cooker

Method
 

  1. Set the pressure cooker to sauté mode and melt the butter. Add the onion, celery, and carrots and cook for about 5 minutes until softened.
  2. Add the diced potatoes, corn, and green beans. Pour in the vegetable broth or water until vegetables are just covered.
  3. Seal the lid and cook on high pressure for 6 minutes. Perform a quick release when done.
  4. Switch back to sauté mode. In a separate bowl, mix flour with a bit of soup liquid, whisk until smooth, then stir into the pot.
  5. Pour in the heavy cream and stir. Let the soup simmer for 3–5 minutes until thickened.
  6. Season with salt and pepper to taste, stir well, and serve hot.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 24gProtein: 5gFat: 18g

Notes

Feel free to customize the vegetables and add herbs like thyme or basil for added flavor. Consider adding shredded chicken for heartiness.

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