If you have followed me for very long, you may know that Instant Pot soups are a passion of mine. I eat soup all year long, and am often devising new, and revising my old recipes. Well here’s a rather unusual one for you: Instant Pot Dill Pickle Soup! I promise, if you like dill pickles, you will like this soup!
Instant Pot Dill Pickle Soup
My local farmers market, where I’ve been going since I was a baby (mom shopped there, grandparents shopped there) posted about their Dill Pickle Soup. What? Have I been living under a rock? I love dill pickles! What is this soup you speak of?!
I HAD to try it, and in the Instant Pot of course. I had everything I needed, so I made a half batch in my 3 quart IP, to see what the baseline was. I was a little nervous. What if I hated it? Well, when I released the pressure, and smelled it, I KNEW it was going to be good!
I made some tweaks to suit my taste, and you probably will, too. I made a couple more batches and finally decided on my favorite. I’m adding Instant Pot Dill Pickle Soup to my recipe collection. I really like it. Now if you are not a fan of dill pickles, which Paul is not, then this may not be the soup for you. However, I urge the pickle fans in the crowd to give this Instant Pot Dill Pickle Soup a try. It’s a dump and start recipe, after the initial chopping.
Instant Pot Dill Pickle Soup is a comforting, creamy soup with a kick of dill pickles. But not too much! Make this pressure cooker dill pickle soup in minutes, and it's a dump and start soup!
- 5 cups Broth (chicken or vegetable, low sodium)
- 2 medium Baking Potatoes, peeled, cut into 1” pieces
- 2 cups Carrot, finely diced
- 1 cup Dill Pickles, diced
- 7 Tbsp Unsalted Butter (yes, that seems like a lot, but it makes a lot)
- 1/4 tsp White Pepper
- 1 cup Dill Pickle Juice (add it in 1/4 cup at a time*)
- Salt, to taste
- Heavy Cream, to taste
- 1/4 cup Flour (to thicken, optional)
- 6 qt or 8 qt pressure cooker
- Immersion Blender
Add all ingredients to the pot except pickle juice, salt, heavy cream & flour.
Put the lid on the pot and set the steam release knob to the Sealing position. Press the Pressure Cook/Manual button or dial, then the + or - button or dial to choose 5 minutes.
When the cook time is finished, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position, in short bursts, doing a controlled quick release, until you are sure that only steam, and no soup will spew out of the vent with the force of the release.
Use an immersion blender to blend soup.
If you don't have one you can mash it with a potato masher, or carefully blend in a blender, in small batches.
Taste, add pickle juice in 1/4 cup increments until it's the right amount of pickle flavor for you. Add salt if desired (my pickles aren't salty, so I use 1/4 tsp, and that's enough).
Mix together 1/4 cup of flour with 1/4 cup of the cream (mix it really well so lumps are gone). Then turn on the pot's sauté setting and stir in the mixture. Stir until it thickens. Use more in equal amounts if you like really thick soup (though, this isn't supposed to be that thick). Turn off the pot and serve.
Finish off with cream to taste, if desired. I just garnish with it.
Inspired by Farmers Market of BWA "Dill Pickle Soup"
Resources to Make This Recipe and More
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