Dinner

Pressure Cooker Copycat Dixie Stampede Creamy Vegetable Soup Recipe

ByMatteo Rossi December 12, 2025December 12, 2025

Introduction

This Pressure Cooker Copycat Dixie Stampede Creamy Vegetable soup is a comforting and delicious dish that comes together quickly. Packed with tender vegetables and a rich, creamy broth, it makes a perfect meal for busy weeknights or cozy gatherings.

A thick, creamy soup filled with visible chunks of orange carrots, green peas, yellow corn, and small pieces of potato and beans in a black bowl. The soup surface is lightly dotted with cracked black pepper, adding texture and contrast to the creamy light beige base. In the background, there are blurred slices of golden brown bread arranged vertically. The scene is set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken or vegetable broth
2 cups half-and-half or heavy cream
3 cups frozen mixed vegetables
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar (optional)
1/8 teaspoon ground nutmeg (optional)

Instructions

Step 1: Turn your pressure cooker to the “Sauté” setting. Melt butter and add diced onion and garlic. Cook until fragrant and translucent, about 3–4 minutes.
Step 2: Sprinkle in the flour and stir constantly to form a roux. Cook for 1–2 minutes to remove any raw flour taste.
Step 3: Slowly whisk in the broth, stirring constantly until smooth and slightly thickened.
Step 4: Stir in frozen mixed vegetables directly from the freezer.
Step 5: Seal the lid and cook on high pressure for 5 minutes. Allow for a 5-minute natural release, then manually release the remaining pressure.
Step 6: Switch back to “Sauté” mode. Stir in the half-and-half (or cream) until the soup is creamy and well blended.
Step 7: Season with salt, pepper, and optional sugar and nutmeg. Simmer for a few minutes before serving.
Step 8: Serve hot with bread, biscuits, or salad on the side.

Tips & Variations

For a thicker soup, use heavy cream and reduce the broth slightly.
Swap frozen mixed vegetables for fresh seasonal vegetables if preferred; just adjust cooking time accordingly.
Add cooked diced chicken or ham for a heartier meal.
Use vegetable broth to make this recipe vegetarian-friendly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. If the soup thickens too much upon reheating, add a splash of broth or cream to loosen it.

How to Serve

A close-up view of a creamy vegetable soup in a white bowl filled to the top with a thick, pale yellow broth. Inside, bright chunks of orange carrots, yellow corn kernels, and green peas float throughout, their colors contrasting with the smooth soup. The surface of the soup is sprinkled lightly with black pepper. Behind the bowl, there is a piece of bread with a golden brown crust, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose milk instead of half-and-half or cream?

You can substitute milk, but the soup will be less creamy and may be thinner. Adding a tablespoon of butter or cream cheese can help enrich the texture.

Is it possible to make this soup in a regular pot instead of a pressure cooker?

Yes, cook the onion and garlic in butter, then proceed with the roux and broth. Simmer the vegetables gently until tender, about 15–20 minutes. Add cream last and adjust seasoning before serving.