Description
This Pressure Cooker Copycat Dixie Stampede Creamy Vegetable recipe delivers Southern comfort in a bowl—quick, creamy, and loaded with hearty vegetables. Perfect for family dinners, quick lunches, or cozy nights, this copycat creamy vegetable soup is made effortlessly in your Instant Pot or pressure cooker.
Ingredients
1 tablespoon butter
1 cup diced carrots
1 cup diced celery
1 cup diced onion
2 tablespoons all-purpose flour
3 cups chicken broth (or vegetable broth for vegetarian option)
1 cup diced potatoes
1 cup corn kernels
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
Instructions
1. Set the pressure cooker to sauté mode. Add butter and let it melt.
2. Add diced carrots, celery, and onion. Sauté for 4–5 minutes until they begin to soften.
3. Sprinkle in the garlic powder, salt, and pepper. Stir well.
4. Add flour and stir constantly for 1–2 minutes to form a roux.
5. Gradually pour in the chicken broth while stirring to avoid lumps.
6. Add potatoes and corn kernels. Mix everything together.
7. Seal the lid and pressure cook on high for 6 minutes.
8. Carefully quick-release the pressure once done.
9. Open the lid, switch to sauté mode, and stir in the heavy cream.
10. Use an immersion blender to partially blend the soup (optional) for extra creaminess.
11. Serve hot with biscuits or crusty bread. Garnish with parsley if desired.
Notes
For a vegetarian version, swap chicken broth with vegetable broth.
Use an immersion blender to control how creamy or chunky the final texture is.
Add cooked shredded chicken or cheese for extra richness and protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg