Description
This Copycat Dixie Stampede Creamy Vegetable Soup is a rich and comforting pressure cooker recipe that combines tender mixed vegetables in a velvety cream-based broth. Perfect for a quick and hearty meal, it uses simple ingredients and delivers deep flavors through a creamy roux and half-and-half, making it ideal for cozy dinners or entertaining guests.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups frozen mixed vegetables
Liquids and Dairy
- 3 cups chicken or vegetable broth
- 2 cups half-and-half or heavy cream
Fats and Thickening Agents
- 4 tablespoons butter
- 1/4 cup all-purpose flour
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar (optional)
- 1/8 teaspoon ground nutmeg (optional)
Instructions
- Prepare Aromatics: Turn your pressure cooker to the “Sauté” setting. Melt butter and add diced onion and minced garlic. Cook until fragrant and translucent, about 3–4 minutes, to develop the base flavors.
- Create Roux: Sprinkle in the all-purpose flour slowly while stirring constantly to form a roux. Cook for 1–2 minutes to eliminate the raw flour taste and slightly thicken the base.
- Add Broth: Gradually whisk in the chicken or vegetable broth, maintaining constant stirring to ensure the mixture is smooth and begins to thicken evenly.
- Add Vegetables: Stir in the frozen mixed vegetables directly from the freezer, distributing them evenly throughout the broth.
- Pressure Cook: Seal the pressure cooker lid and set it to cook on high pressure for 5 minutes. After cooking, allow a natural release for 5 minutes, then manually release any remaining pressure safely.
- Add Creaminess: Switch the pressure cooker back to the “Sauté” mode. Stir in the half-and-half or heavy cream until the soup is creamy and thoroughly blended.
- Season and Simmer: Add salt, black pepper, and if desired, sugar and nutmeg for enhanced flavor. Let the soup simmer gently for a few minutes to meld the flavors before serving.
- Serve: Serve the creamy vegetable soup hot, accompanied by bread, biscuits, or a fresh salad for a complete meal.
Notes
- For a thicker soup, add a bit more flour when making the roux or reduce the broth slightly.
- Use vegetable broth for a vegetarian version.
- The sugar and nutmeg are optional but add a nice subtle sweetness and warmth.
- Frozen vegetables eliminate prep time; however, fresh vegetables can also be used but may require longer cooking.
- If you don’t have a pressure cooker, the soup can be made on the stovetop but will require longer cooking times.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: pressure cooker soup, creamy vegetable soup, Dixie Stampede copycat, instant pot soup, easy vegetable soup
