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Pressure Cooker Copycat Dixie Stampede Creamy Vegetable

Pressure Cooker Copycat Dixie Stampede Creamy Vegetable

Enjoy restaurant-quality Pressure Cooker Copycat Dixie Stampede Creamy Vegetable at home with this simple recipe, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1/2 cup green peas
  • 1/2 cup corn kernels
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 3 tablespoons butter
  • 2 cups vegetable broth
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Pressure Cooker

Method
 

  1. Turn the pressure cooker to sauté mode. Add butter, diced onion, and garlic. Cook until translucent.
  2. Stir in the flour to form a roux. Cook for 1-2 minutes to eliminate raw flour flavor.
  3. Add carrots, potatoes, corn, and peas. Pour in the vegetable broth and deglaze the bottom.
  4. Lock the lid and set to high pressure for 5 minutes. Quick release when done.
  5. Turn sauté mode back on, pour in heavy cream, and simmer for 3–5 minutes.
  6. Season with salt and pepper. Stir and serve hot.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 24gProtein: 5gFat: 22g

Notes

Feel free to customize the vegetables based on what you have available. This dish is perfect for meal prep or quick family dinners.

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