Pressure Cooker Copycat

Dixie Stampede Creamy Vegetable Soup

The soup is so simple! You make a blonde roux, sweat your garlic and onions, add the liquid, seasonings, and vegetables, give it a good stir, close and lock the lid, cook.It's utterly delicious!

INGREDIENTS

Butter | Flour | Onion Garlic | Salt | Pepper Cayenne | Chicken Broth Frozen Vegetables Heavy Cream

INSTRUCTIONS

Turn pressure cooker on to SAUTE. Add butter. Once melted, add flour and stir for 3 minutes. Add chopped onion and garlic and cook for another 3-4 minutes. Add broth, chopped vegetables, salt, pepper, and cayenne.

INSTRUCTIONS

Stir until mixed well. Close lid and lock. Cook on HIGH pressure 3 minutes. Natural release for 5 minutes, then quick release.

INSTRUCTIONS

Turn pressure cooker back to SAUTE. Add heavy cream and stir. Cook until mixture thickens. Serve warm and enjoy!

TIPS

You can add a cornstarch slurry at a 1:1 ratio to thicken if soup is too thin. Add a little water or broth if it's too thick.

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