Description
This Pressure Cooker Copycat Dixie Stampede Creamy Vegetable recipe delivers the nostalgic, rich taste of the iconic dinner show soup in under 30 minutes. Made with carrots, potatoes, corn, and a luxuriously creamy broth, it’s the perfect comfort food for weeknights or cozy weekends.
Ingredients
4 tablespoons butter
2 stalks celery, diced
2 carrots, sliced
2 large potatoes, diced
1 cup corn kernels
4 cups chicken broth
1 can cream of chicken soup
1 cup heavy cream
1 teaspoon onion powder
Salt to taste
Black pepper to taste
Instructions
1. Turn on the sauté function of the pressure cooker. Add butter, celery, and carrots. Sauté for 4-5 minutes until slightly softened.
2. Add potatoes and corn. Stir to combine and let heat for 1-2 minutes.
3. Pour in chicken broth and stir. Secure lid and cook on high pressure for 5 minutes.
4. Allow pressure to naturally release for 5 minutes, then do a quick release.
5. Stir in cream of chicken soup and heavy cream. Add onion powder, salt, and pepper. Simmer using sauté function for 3-5 minutes to thicken.
6. Serve warm with your favorite sides and enjoy!
Notes
Use frozen or fresh vegetables depending on availability.
Add peas, green beans, or zucchini for variation.
Simmer longer after pressure release for a thicker consistency.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg