Creamy Instant Pot Pickle Soup: A Surprising Comfort Bowl
This Instant Pot Pickle Soup combines the tangy kick of dill pickles with creamy ingredients for a cozy dish that's perfect for chilly evenings.
Equipment
- Instant Pot
Ingredients
For the Base
- 1 large Onion Provides a sweet, aromatic foundation
- 2 medium Carrots Adds natural sweetness; cut uniformly
- 2 stalks Celery Optional; adds a fresh crunch
- 2 cups Potatoes Use Russets or Yukon Gold for creaminess
For the Flavor
- 1 cup Kosher Dill Pickles The star of the show; avoid sweet varieties
- 1/2 cup Pickle Juice Enhances the soup’s tang
- 4 cups Chicken Stock Swap for vegetable broth for vegetarian option
For Creaminess
- 1 cup Whole Milk Adds a creamy texture
- 1/2 cup Sour Cream Provides delightful tang
For Thickening
- 1/4 cup All-Purpose Flour Thickens the soup nicely
- 1 tablespoon Sugar Balances the acidity of the pickles
For Seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Pepper Adjust to taste
Instructions
Preparation
- Chop the onion, carrots, celery, pickles, and potatoes into uniform pieces.
- Add the chopped vegetables to your Instant Pot, layering them with the onions first.
- Pour the chicken stock over the vegetables.
- Season with sugar, salt, and pepper. Stir gently, then secure the lid.
- Seal the Instant Pot and cook on high pressure for 10 minutes.
- Allow a natural pressure release for about 10 minutes.
- Whisk together the whole milk, sour cream, and flour until smooth.
- Stir the milk mixture into the soup after the pressure is released.
- Serve hot, garnished with freshly chopped parsley.
Notes
Perfect for meal prep; flavors deepen over time. Store in an airtight container for up to 4 days.