Pressure Cooker Imitation Dixie Stampede Creamy Vegetable
A creamy and comforting vegetable dish made effortlessly in the pressure cooker, featuring a mix of fresh vegetables in a luxurious cream sauce.
Ingredients
Vegetables
- 2 cups diced carrots
- 2 cups chopped broccoli
- 2 cups chopped cauliflower
- 1 cup diced bell peppers (mix of colors for vibrancy)
- 1 onion, finely chopped
- 4 cloves garlic, minced
Liquids and Seasonings
- 4 cups vegetable broth (ensure it’s Halal-friendly)
- 1 cup heavy cream (or a Halal-friendly alternative)
- 1 teaspoon dried thyme
- Salt and pepper to taste
Oils
- 2 tablespoons olive oil
Instructions
Preparation
- Begin by washing and chopping your vegetables. Aim for uniform pieces to ensure even cooking.
- Set your pressure cooker to the sauté setting. Add olive oil, and once heated, toss in the chopped onions and garlic. Sauté for about 2-3 minutes until fragrant and translucent.
- Add the diced carrots, broccoli, cauliflower, and bell peppers to the pressure cooker. Stir well to mix everything.
- Sprinkle in the dried thyme, and season with salt and pepper to taste.
- Carefully pour in the vegetable broth, ensuring the vegetables are well-submerged.
- Seal the pressure cooker and set it to cook on high pressure for 10 minutes. Once it’s done, allow for a natural release of pressure (about 5-10 minutes) before opening it up.
- After unveiling the pressure cooker, stir in the heavy cream and mix until incorporated. If you prefer a thicker sauce, let it simmer for a few extra minutes while stirring occasionally.
- Dish out your creamy vegetable medley into bowls. Top with toasted bread crumbs or garnish with fresh herbs, if desired.
Notes
Consider swapping out vegetables based on your preference – peas, corn, or green beans can all work wonderfully. For a lighter version, reduce the heavy cream or use a Halal-friendly plant-based cream. Ensure not to overcook the vegetables; they should be tender but still have a slight bite. Make sure that the broth fully covers the veggies before sealing the lid to avoid a burn notice.