Pressure Cooker Copycat Dixie Stampede Creamy Vegetable Soup


  • 4 tbs butter
  • 4 tbs flour
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp cayenne
  • 2 cups chicken broth/stock or bone broth
  • 1 bag frozen chopped vegetables
  • 1 1/2 cups heavy cream


  1. Turn your pressure cooker to the SEAR/SAUTE setting. Add butter. Once the butter is melted, add the flour and stir for about 3 minutes. 

  2. Add your chopped onion and garlic and cook for another 3-4 minutes or until they become soft.

  3. Add the broth/stock, chopped vegetables, salt, pepper, and cayenne. 

  4. Stir until mixed well. Close and lock lid, cook on HI pressure for 3 minutes.

  5. When the timer goes off, unplug the pot and let it naturally release pressure for 5 minutes, and then perform a manual release of the pressure. If soup begins to leak out of the vent, carefully close it and wait a few more minutes.

  6. Plug the pressure cooker back in and turn on to SEAR/SAUTE. Add the heavy cream and stir. Cook for 5+ minutes or until the mixture thickens. 

  7. If your mix is still too thin, you can add a cornstarch slurry at a 1:1 ratio. One tbs of cornstarch to 1 tbs water added to the soup and stir until thickened. 

  8. If your mix is too thick, you can add a little water or broth to desired consistency. 

  9. Enjoy!