A fun and different recipe is my Instant Pot Dill Pickle Soup. It is a comforting, creamy soup with a tangy kick of dill pickles. But not too much! When you make this flavorful pressure cooker dill pickle soup in your Instant Pot or on the stovetop, it will be done in minutes. The the bonus is that this is an easy Instant Pot “dump and start” recipe!
Instant Pot Dill Pickle Soup
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 interesting recipes.
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!
My local farmers market, Yakima Fruit 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! And it was.
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, then this may not be the soup for you. However, I urge the pickle fans in the crowd to give this pressure cooker Dill Pickle Soup a try. It’s a dump and start recipe, after the initial chopping.
It surprised me that my husband Paul liked this soup! When I told him what I was making he said it didn’t sound very good. Well, he tried it and ate a whole bowl. Then had seconds. And he took some for his work lunch the next day! He ate more of it than I did!
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If you make this yummy pressure cooker Dill Pickle Soup recipe, please leave a comment with a star rating below. I’d love to know how you liked it!
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
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Add all ingredients to the pot except pickle juice, salt, heavy cream & flour.
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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. High pressure.
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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.
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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.
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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).
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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.
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Finish off with cream to taste, if desired. I just garnish with it.
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Add all ingredients to a 5 qt pot, except for the pickle juice, salt, heavy cream & flour.
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Bring to a simmer over med high heat and reduce heat to med low. Simmer for 20 minutes, or until vegetables soften. Stir occasionally.
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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.
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Taste, then add pickle juice in 1/4 cup increments until it's the right amount of pickle flavor for you (different pickles will yield a different flavor. Experiment!). Add salt if desired (my pickles aren't salty, so I use 1/4 tsp, and that's enough).
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Mix together 1/4 cup of flour with 1/4 cup of the cream (mix it really well so all lumps are gone). Then turn the heat up until the soup simmers, 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 heat and serve.
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Finish off with cream to taste, if desired. I just garnish with it.
Inspired by Yakima Fruit Market of Bothell, WA "Dill Pickle Soup"
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Jim
Awesome! Followed recipe exactly. Thank you.
Lori
Just made this and it was delicious! I did the thickening procedure and did add some Old Bay Seasoning. Perfect solution for left over dill pickles from last summer.
Tina
This was great. Very unique. I found that it really doesn’t need any cream but it definitely needs the slurry. I added a bit of OldBay seasoning to it too. I will definitely make again. Thank you for the recipe.
Sandy
That’s great, Tina. Thank you for your review!