Pressure Cooker Copycat Dixie Stampede Creamy Vegetable Soup

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Nothing beats a warm, creamy bowl of hearty vegetable soup when you’re craving comfort food. This Pressure Cooker Copycat Dixie Stampede Creamy Vegetable Soup brings the iconic restaurant favorite right into your kitchen. Packed with tender vegetables, a velvety broth, and rich creamy flavor, it’s a one-pot wonder you’ll find yourself making over and over again.

This recipe is not only irresistibly cozy, but it’s also surprisingly simple to make with your pressure cooker. Whether you’re feeding a family on a busy weeknight or preparing something soul-soothing for a rainy day, this creamy vegetable soup is a delicious way to sneak in your veggies without sacrificing flavor.

Why You’ll Love This Pressure Cooker Copycat Dixie Stampede Creamy Vegetable Soup

• Creamy, comforting, and loaded with vibrant vegetables.
• Done in under 30 minutes with your pressure cooker.
• Great for meal prep and freezer-friendly.
• A family-friendly favorite that’s both vegetarian and hearty.

What Vegetables Work Best in This Creamy Soup?

The great part about this soup is how flexible it is! Classic vegetables like potatoes, carrots, corn, peas, and broccoli create a rainbow of flavor and color. You can also toss in bell peppers for a sweet crunch or cauliflower for added creaminess. Frozen mixed vegetables work perfectly for convenience.

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Ingredients for the Pressure Cooker Copycat Dixie Stampede Creamy Vegetable Soup

• Butter: Essential for sautéing and infusing the soup with a rich, buttery base.
• Yellow Onion: Adds depth and sweetness when sautéed.
• Garlic: Brings aromatic flavor to the broth.
• Russet Potatoes: Provide a hearty texture and make the soup more filling.
• Carrots: Add natural sweetness and a pop of color.
• Red Bell Pepper: Bright and slightly sweet, it enhances the visual appeal.
• Frozen Corn: Adds sweetness and texture without needing prep.
• Frozen Peas: For a hint of sweetness and vibrant green color.
• Frozen Broccoli Florets: Offer mild bitterness that balances the richness.
• Heavy Cream: Creates that ultra-creamy texture we love.
• Chicken Broth: Gives a savory, comforting base (use vegetable broth for a vegetarian version).
• Cream Cheese: Adds tang and thickness to the broth.
• Salt and Black Pepper: To season every bite.
• Dried Parsley: For color and a mild herby note.
• Flour: Helps thicken the soup to the perfect consistency.

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How To Make the Pressure Cooker Copycat Dixie Stampede Creamy Vegetable Soup

Step 1: Sauté the Aromatics

Set your pressure cooker to sauté mode. Add the butter and allow it to melt. Stir in the diced yellow onion and cook until translucent, about 3 minutes. Add minced garlic and cook for another 30 seconds.

Step 2: Build the Flavor Base

Add the diced potatoes, carrots, red bell pepper, corn, peas, and broccoli. Stir everything together, then pour in the chicken broth. Season with salt, pepper, and dried parsley.

Step 3: Pressure Cook to Perfection

Secure the lid and set your pressure cooker to high pressure for 4 minutes. Once the time is up, do a quick release of pressure.

Step 4: Cream It Up

Switch back to sauté mode. Stir in the cream cheese until melted and smooth. Slowly add the heavy cream, stirring continuously.

Step 5: Thicken the Soup

In a small bowl, whisk together the flour with a bit of warm broth or water until smooth. Stir this mixture into the soup to thicken. Cook for 2-3 minutes more, stirring constantly, until the soup thickens.

Step 6: Taste and Serve

Taste and adjust seasoning as needed. Serve hot, garnished with more parsley and cracked pepper, alongside crusty bread or garlic rolls.

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How to Serve This Creamy Vegetable Soup

This recipe yields 6 generous bowls and feeds about 4 to 6 people comfortably. Pair it with warm breadsticks, a side salad, or even grilled cheese for the ultimate comfort meal. It also works great as a starter for a cozy dinner menu.

Storing and Reheating Your Soup

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stovetop or in the microwave, stirring often to preserve the creamy texture. If it thickens too much, add a splash of broth or milk to loosen it up. This soup can also be frozen for up to 2 months; just let it thaw in the fridge before reheating.

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Frequently Asked Questions

Can I use fresh vegetables instead of frozen?
Yes, absolutely! Just make sure to chop them uniformly so they cook evenly under pressure.

Can I make this dairy-free?
You can substitute dairy-free butter, cream cheese, and coconut milk or cashew cream for a non-dairy version.

Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth makes this soup fully vegetarian without sacrificing any flavor.

How can I make it spicier?
Add a pinch of red pepper flakes or a dash of hot sauce at the end for a spicy kick.

Is this soup gluten-free?
Swap the flour for a gluten-free flour blend or use cornstarch as a thickener.

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Want More Cozy Soup Ideas?

If you love this Pressure Cooker Copycat Dixie Stampede Creamy Vegetable Soup, you’ll definitely enjoy these other comforting favorites:

• Creamy Chicken and Mushroom Bake
• Cheesy Creamed Spinach
• Old-Fashioned Beef Stew
• Crockpot Chicken Parmesan Soup
• French Onion Short Rib Soup

Save This Pin For Later

📌 Save this recipe to your Pinterest comfort food board so you can come back to it anytime.

And if you give it a try, let me know in the comments how yours turned out. Did you use all frozen veggies or go fresh? Try it with garlic cheddar biscuits?

I love seeing how others make these dishes their own. Questions are always welcome—let’s make dinner cozy and easy together.

Looking for more creamy and satisfying soups? Check out even more recipes on my Pinterest here: Life With Livia.

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