Print
Instant Pot Dill Pickle Soup

Instant Pot Dill Pickle Soup

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!

Course Soup, Vegetarian
Cuisine American
Keyword pressure cooker dill pickle soup recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 - 6
Calories 189 kcal
Author Sandy Clifton

Ingredients

  • 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

To Finish

  • 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)

Tools You'll Need

  • 6 qt or 8 qt pressure cooker
  • Immersion Blender

Instructions

  1. Add all ingredients to the pot except pickle juice, salt, heavy cream & flour.

  2. 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.

  3. 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.

  4. 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.

  5. 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).

If You Want the Soup Thicker

  1. 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.

  2. Finish off with cream to taste, if desired. I just garnish with it.

Stovetop Instructions

  1. Add all ingredients to a 5 qt pot, except for the pickle juice, salt, heavy cream & flour.

  2. Bring to a simmer over med high heat and reduce heat to med low. Simmer for 20 minutes, or until vegetables soften. Stir occasionally.

  3. 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.

  4. 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).

  5. 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.

  6. Finish off with cream to taste, if desired. I just garnish with it.

Recipe Notes

Inspired by Yakima Fruit Market of Bothell, WA "Dill Pickle Soup"