Instant Pot Creamy Dill Pickle Soup: Your New Favorite Comfort Bowl
Discover the tangy, creamy goodness of Instant Pot Creamy Dill Pickle Soup, a comforting and vegetarian-friendly dish that’s ready in just 40 minutes.
Servings: 4 bowls
Calories: 250kcal
Equipment
- Instant Pot
Ingredients
For the Soup Base
- 2 cups Dill Pickles Choose crispy varieties for added crunch.
- 2 cups Potatoes Yukon Gold or russet work best for creaminess.
- 1 cup Sour Cream Greek yogurt is a great lighter alternative.
- 4 cups Broth Use vegetable broth to keep it vegetarian.
For Flavor
- 1 cup Fresh Dill Dill weed is a suitable substitute if fresh isn’t available.
- 1 medium Onion Switch to shallots for a milder taste.
- 3 cloves Garlic Fresh cloves are recommended.
Seasoning
- to taste Salt
- to taste Pepper
Instructions
Cooking Instructions
- Start by turning your Instant Pot to the sauté setting. Add chopped onions and garlic, cooking until they become translucent and fragrant, about 3-4 minutes.
- Toss in the diced potatoes, stirring them to coat with the flavorful onion and garlic mixture. Cook for an additional 2-3 minutes to enhance their flavor.
- Carefully add your choice of vegetable or chicken broth to the pot. Close the lid, ensure the venting knob is sealed, and set to manual high pressure for 8 minutes.
- Once cooking is complete, do a quick release of the pressure. Open the lid and stir in the chopped dill pickles, sour cream, and fresh dill until well combined.
- Taste your soup and season it with salt and pepper as needed. Serve it hot, garnished with extra dill if you like.
Notes
For an extra layer of flavor, top with crispy bacon bits.