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 ¼ 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 ¼ tsp, and that's enough).

If You Want the Soup Thicker

1. Mix together ¼ cup of flour with ¼ 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 ¼ 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 ¼ tsp, and that's enough).

5. Mix together ¼ cup of flour with ¼ 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.