The Best Instant Pot Creamy Dill Pickle Soup You’ll Love
Delight in this Instant Pot Creamy Dill Pickle Soup, blending tangy flavors and creamy textures in a quick and satisfying meal.
Equipment
- Instant Pot
Ingredients
Soup Base
- 2 cups Dill Pickles Opt for sugar-free varieties
- 2 medium Potatoes Yukon Gold or Russet
- 1 cup Sour Cream Swap with Greek yogurt for a lighter version
- 4 cups Vegetable Broth Make sure it's vegetarian
Aromatics
- 1 cup Fresh Dill Enhances the dill flavor
- 1 medium Onion Yellow or white onion
- 2 cloves Garlic Minced
- 2 tablespoons Olive Oil For sautéing
Instructions
Preparation
- Start by setting your Instant Pot to the sauté function. Add olive oil, chopped onion, and minced garlic. Cook until the onion is translucent, stirring occasionally for about 3-4 minutes.
- Stir in the diced Yukon Gold or Russet potatoes, mixing well with the aromatics. Sauté for another 2-3 minutes to slightly soften the potatoes.
- Pour in the vegetable broth, ensuring all ingredients are covered. Close the lid and select the manual pressure cooking setting for 8 minutes.
- Once cooking is complete, carefully perform a quick release by turning the valve. Once it's safe, remove the lid and stir the contents.
- Use an immersion blender to puree the soup until it reaches a smooth consistency, or transfer batches to a blender if you prefer.
- Stir in the chopped dill pickles, fresh dill, and sour cream. Cook gently using the sauté function for an additional 5 minutes, not letting it boil to avoid curdling.
- Taste your soup and season with salt and pepper as needed. Serve hot for maximum comfort!
Notes
Optional: Drizzle a bit of pickle juice on top for extra zest before serving.