Pressure Cooker Copycat Dixie Stampede Creamy Vegetable Soup
A creamy, rich vegetable soup made effortlessly in a pressure cooker, capturing the warmth and comfort of family gatherings.
Ingrédients
For the soup base
- 1 tablespoon olive oil
- 1 piece onion, diced
- 2 pieces carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup frozen mixed vegetables (like peas, corn, and carrots)
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
For finishing the soup
- 2 cups heavy cream or cream substitute For a vegan version, use coconut cream.
- to taste Chopped parsley For garnish
Instructions
Preparation
- Start by gathering all your ingredients.
- Dice the onion, slice the carrots and celery, and mince the garlic.
Cooking the Soup
- Set your pressure cooker to 'Sauté' mode and add the olive oil.
- Once hot, add the diced onion, sliced carrots, and sliced celery. Sauté until softened, about 3-5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the vegetable broth and add the frozen mixed vegetables, Italian seasoning, salt, and pepper. Stir to combine.
- Secure the lid on the pressure cooker, set it to 'Manual', and cook for 10 minutes.
- Once cooking is complete, perform a quick release of the pressure.
- After pressure is released, remove the lid and stir in the heavy cream or cream substitute.
- Taste and adjust seasonings as needed.
- Serve hot, garnishing with chopped parsley.
Notes
This soup can be customized with different vegetables or proteins, and is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for 4-5 days.