Instant Pot Dill Pickle Soup – A Tangy, Creamy Comfort Classic

Intro

Instant Pot Dill Pickle Soup might sound unusual, but once you take a spoonful, you’ll understand why it’s become a cult favorite among pressure cooker lovers. Creamy, tangy, and deeply satisfying, this Polish-inspired soup is easy to prepare in the Instant Pot and bursting with flavor. In this article, we’ll dive into the story behind this soup, share a foolproof recipe, and cover every step—from prep to garnish. If you’re a pickle fan or just love comforting soups with a twist, this one’s for you.

Instant Pot Dill Pickle Soup – A Tangy, Creamy Comfort Classic

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• Author: Julie D. Smith
• Total Time: 35 mins
• Yield: 4–6 servings 1x
• Diet: Vegetarian

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Description

Creamy, tangy, and full of flavor — Instant Pot Dill Pickle Soup is the unexpected comfort food you’ll keep craving.

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Ingredients

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• 5 cups Broth (chicken or vegetable, low sodium)
• 2 medium Baking Potatoes, peeled and cut into 1” pieces
• 2 cups Carrots, finely diced
• 1 cup Dill Pickles, diced
• 7 Tbsp Unsalted Butter
• ¼ tsp White Pepper
• 1 cup Dill Pickle Juice
• Salt, to taste
• Heavy Cream, to taste
• ¼ cup Flour (optional for thickening)

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Instructions

1. Add broth, potatoes, carrots, pickles, butter, and pepper to the Instant Pot.
2. Set to High Pressure for 5 minutes. Allow a 10-minute natural release.
3. Carefully do a quick release in short bursts.
4. Blend the soup using an immersion blender.
5. Stir in pickle juice ¼ cup at a time until desired flavor is reached.
6. Add salt and heavy cream to taste.
7. Optional: Thicken by whisking ¼ cup flour with ¼ cup cream and stirring into the soup on Sauté mode.
8. Serve hot with extra cream or chopped pickles as garnish.

Notes

For stovetop, simmer all ingredients (except juice, cream, and flour) for 20–25 minutes, then follow same blending and finishing steps.
Avoid sweet pickles. Use dill varieties only for best results.
This soup freezes well — just add cream after reheating.

• Prep Time: 15 mins
• Cook Time: 5 mins
• Category: Soup, Vegetarian
• Method: Instant Pot, Pressure Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 189
• Sugar: 4g
• Sodium: 560mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg

Part 1: My Story Behind the Instant Pot Dill Pickle Soup

A childhood memory in a bowl

Hi, I’m Julie D. Smith — and every dish I create carries a story. The first time I made Instant Pot Dill Pickle Soup, it instantly reminded me of the briny stews I used to eat growing up in Germany. My Oma always had jars of homemade pickles in the cellar, and she’d often add a spoonful of the brine to soups and sauces for that signature tang.

Years later, here in New York City, I was experimenting with my Instant Pot when the idea for this soup hit me. I had potatoes, carrots, butter, and—of course—dill pickles in my fridge. And just like that, I started putting together my own version of Instant Pot Dill Pickle Soup. It only took one bite to know I had something special. It was creamy, warm, and just sharp enough from the pickles to keep you coming back for more.

Even my husband, who raised an eyebrow when I said “dill pickle soup,” went back for seconds. It’s now a favorite in our house and one of those soups we crave on cold days or when we want something just a little unexpected.

Why this soup works so well in an Instant Pot

The beauty of Instant Pot Dill Pickle Soup is how quickly it comes together while still tasting like it’s been simmering all day. The Instant Pot seals in the flavor of the broth, carrots, and potatoes, giving you that perfect creamy base. Then, once it’s blended, you stir in the pickle juice little by little until the flavor is just right.

It’s become one of my go-to recipes, much like my Instant Pot Chicken and Rice Soup and Instant Pot Cabbage. But this one? It’s special — tangy, bold, and easy to love.

Part 2: Ingredients, Prep & Cooking Process

What you’ll need for the best Instant Pot Dill Pickle Soup

The magic of Instant Pot Dill Pickle Soup is in its simple, hearty ingredients and how they work together. You don’t need anything fancy — just a few pantry staples, fresh vegetables, and of course, pickles. Here’s a simple summary of what you’ll need and why it matters:

• 5 cups low-sodium chicken or vegetable broth – This forms the savory foundation and lets the pickle flavor shine without overpowering salt.
• 2 medium baking potatoes – Their starch adds creaminess and body once blended.
• 2 cups finely diced carrots – They provide natural sweetness that balances the acidity of the pickle juice.
• 1 cup diced dill pickles – The key ingredient that brings bold, tangy flavor. Dice them finely so every bite captures that zesty flavor.
• 7 tablespoons unsalted butter – Yes, it’s a generous amount, but it rounds out the soup and enhances the mouthfeel.
• ¼ teaspoon white pepper – Milder than black pepper, it adds warmth without overwhelming the other flavors.

You’ll also need pickle juice, salt, heavy cream, and optionally flour to thicken. I always recommend adjusting the salt and pickle juice slowly, since different brands vary in saltiness and tang.

This soup is a lot like a few of my other pantry-friendly meals, such as this easy French Onion Soup Pot Roast or a rich Marry Me Chicken Instant Pot recipe — both cozy, easy, and full of personality.

Step-by-step Instant Pot directions

Once your vegetables are chopped, this becomes a classic “dump and start” Instant Pot recipe:

1. Add broth, potatoes, carrots, pickles, butter, and white pepper to the pot.
2. Lock the lid and set the steam release knob to Sealing. Choose High Pressure and set the time to 5 minutes.
3. After cooking, let the pot sit for a 10-minute natural release. Then carefully do a controlled quick release in short bursts to avoid a soup explosion.
4. Use an immersion blender directly in the pot to blend everything until smooth. If you don’t have one, transfer small batches to a blender.
5. Now stir in pickle juice, starting with ¼ cup. Taste and add more until the flavor is just how you like it.
6. Add salt to taste and finish with a swirl of heavy cream if desired.

The result? A smooth, creamy, tangy bowl of Instant Pot Dill Pickle Soup that warms your belly and excites your taste buds.

Part 3: Customizing & Serving Your Pickle Soup

Pickle juice balance and flavor experimentation

What makes Instant Pot Dill Pickle Soup a standout is how easy it is to customize. Once the pressure cooking is done and the base is blended, it’s time to fine-tune that bold dill flavor. Start by adding ¼ cup of pickle juice, stir, taste, and add more if needed. I personally love it with the full cup, but if you’re new to the idea of pickles in soup, you might prefer a lighter touch.

Different brands and styles of dill pickles can really change the final flavor. Garlic dills make the soup deeper and earthier, while traditional briny pickles keep things sharp and tangy. Some readers even swap in a splash of juice from spicy pickles to add heat. However you build it, Instant Pot Dill Pickle Soup gives you full control over the balance of tang and creaminess.

This flexibility reminds me of how I approach bold dishes like Instant Pot Lasagna Soup or even my Instant Pot Birria Recipe, where you can dial flavor up or down depending on your mood.

Optional tweaks: thickening and texture

Want your Instant Pot Dill Pickle Soup a little thicker? After blending, turn on the Sauté function. Whisk together ¼ cup flour with ¼ cup heavy cream, then slowly stir it into the soup. As it simmers, the soup will thicken without losing its silky feel. For an even richer texture, repeat the mixture in equal parts — but don’t overdo it. This soup is best when it stays just creamy enough to coat your spoon.

If you enjoy a more rustic finish, skip full blending. Instead, pulse with an immersion blender until partially smooth, leaving bits of potato and carrot for contrast. Some home cooks even reserve a handful of the diced vegetables before blending and stir them back in.

To serve, ladle your Instant Pot Dill Pickle Soup into bowls and finish with a swirl of cream or a sprinkle of chopped pickles. It’s unique, satisfying, and always gets people talking.

Part 4: Stovetop Variation & Final Tips

Making Instant Pot Dill Pickle Soup without an Instant Pot

No Instant Pot? No problem. You can still enjoy the same comforting flavor of Instant Pot Dill Pickle Soup using a good old-fashioned stovetop. The process is nearly identical — just a bit more hands-on with timing and temperature.

Start by placing your broth, diced potatoes, carrots, pickles, butter, and white pepper into a 5-quart soup pot. Heat everything over medium-high until it comes to a gentle boil. When it starts to bubble, lower the heat to medium-low and let it simmer for 20–25 minutes, stirring now and then. You’ll know it’s ready when the vegetables are fork-tender.

After that, blend the soup with an immersion blender or carefully in batches using a countertop blender. Then, just like the Instant Pot version, add your dill pickle juice ¼ cup at a time until it hits your preferred tangy level. Stir in salt and a splash of cream if desired.

You can also thicken it the same way — by mixing ¼ cup flour with ¼ cup cream and stirring it in as you heat the soup slightly again. Keep it on low heat, stirring gently, until it reaches your desired thickness.

This stovetop method still captures the full flavor of the original Instant Pot Dill Pickle Soup, especially when you allow the ingredients to meld slowly. It reminds me of making Frozen Corn on the Cob in the Instant Pot — simple methods, bold results.

Storing, reheating, and freezing

One of the best things about Instant Pot Dill Pickle Soup is that it stores like a dream. After it cools completely, transfer leftovers into airtight containers. It will keep in the fridge for up to 4 days, and the flavor actually deepens by day two.

For longer storage, this soup freezes well — just be sure to leave out any added cream if you plan to freeze. Cream can separate and get grainy when reheated. Instead, freeze the blended base, and stir in cream after reheating on the stove.

To reheat, place your soup in a saucepan over medium heat and warm slowly, stirring occasionally. You can also reheat it in the microwave, covered, in 1-minute bursts. Always stir between intervals to avoid uneven temperatures.

Pair your reheated bowl with a grilled sandwich or a chunk of crusty bread. It’s the perfect meal for chilly nights, quick lunches, or whenever you need a dose of creamy, tangy comfort.

And if you’re feeling bold, try serving it alongside Easy Instant Pot Corned Beef for a full-on briny feast. The flavors are surprisingly complementary and make for a memorable dinner.

Frequently Asked Questions About Instant Pot Dill Pickle Soup

Conclusion

Instant Pot Dill Pickle Soup is one of those recipes that surprises you in the best way. It takes just minutes to prepare, but the flavor feels like it simmered all day. With its creamy texture, tangy punch, and cozy vibe, it’s a dish that turns skeptics into fans — one spoonful at a time.

Whether you’re reaching for comfort food on a chilly night or just love trying something different, this soup deserves a spot in your rotation. You can adjust the tartness, creaminess, and thickness to make it your own. And whether you’re cooking for one or a family, it’s as satisfying reheated as it is fresh.

If you’ve enjoyed this recipe, check out more of my Instant Pot favorites like Instant Pot Chicken and Rice Soup or Marry Me Chicken Instant Pot for more warm, bold, and memorable meals.

Let your kitchen be your playground — and let this pickle-packed favorite be your next comfort classic.

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