Pressure Cooker Dill Pickle Soup

Serves 4 in about 35 minutes. A pressure cooker recipe built around baking potatoes cut and immersion blender.

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)
• ¼ tsp white pepper
• 1 cup dill pickle juice (add it in 1/4 cup at a time*)
• Salt, to taste
• Heavy cream, to taste
• ¼ cup flour (to thicken, optional)
• 6 qt or 8 qt pressure cooker
• Immersion blender

Method

1. Tip in 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 instant 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. Tip in salt if you want it.
6. Stir 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.
7. Finish off with cream as needed, if you want it. I just garnish with it.
8. Tip in all ingredients to a 5 qt pot, except for the pickle juice, salt, heavy cream & flour.
9. Heat to a simmer over med high heat and reduce heat to med low. Simmer for 20 minutes, or until vegetables soften. Mix occasionally.
10. 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.
11. 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!). Stir in salt if you want it.
12. Stir 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.
13. Finish off with cream as needed, if you want it. I just garnish with it.

More instant pot ideas are in the instant pot collection.