Instant Pot Dill Pickle Chowder

If you’re a lover of all things pickle (and even drink the juice out of the jar, like I have), prepare yourself for your new favorite soup. This isn’t the first dill pickle-style soup and it certainly won’t be the last, but it will be the best! I use a sweet onion, carrot, celery and potato base laced with savory dill pickle juice prior to pressure cooking. From there, we blend the soup up directly in the Instant Pot before putting on the final pickle-y and dairy finishes. This dill pickle chowder isn’t even close to overpowering and is the perfect embodiment of comfort in a bowl!

Dill Pickle Chowder
Dicing dill pickles
Begin by taking a jar of good kosher dill pickles, and dice them up. Reserve some of that pickle juice! We’ll get back to this later
Butter melting in Instant Pot
Now, add some butter to your Instant Pot and give it some heat so it melts.
Sautéing mirepoix and garlic in Instant Pot
Add in a mirepoix (that’s French for a mix of onion, carrot and celery) and some garlic. Sauté until it begins to smell heavenly.
Pouring broth in Instant Pot
Time to add the broth! Pour some in there…
Pouring pickle juice in Instant Pot
…along with the reserved pickle juice (but NOT the pickles. We’ll get back to those shortly).
Adding peeled and diced potatoes to Instant Pot
Add in a few peeled potatoes that have been roughly chopped.
Potatoes and everything else resting in pot
And that’s it for now! Secure the lid and get pressure cooking!
Cooked soup
When done, it’s going to look like this.
Lowering immersion blender into pot
Now it’s time to transform this soup into a luscious chowder – and have FUN doing it! Meet the immersion blender. It’s going to make your life SO much easier! (NOTE: You can do this in batches in a blender, but it’s so much more work and mess – just get that immersion blender if you don’t have one!)
Blending soup into chowder
Lower the end of the blender into the pot and blend for about a minute until fully puréed to your liking (NOTE: it’s okay fi you leave it a little chunky – your call – but I like it fully blended).
Adding Garlic Herb Cheese to pot
Time for the finishing touches! Add in some Boursin, Alouette or Garlic Herb Cheese
Adding heavy cream to pot
…heavy cream…
Adding seasonings to Instant Pot
…some celery salt, black pepper and Old Bay seasoning…
Adding fresh dill to pot
…some fresh dill leaves…
Adding diced pickles to pot
…and last but certainly not least, those diced pickles!
Stirring pot
Stir until the herb cheese fully melds into the chowder.
Soup in bowl topped with additional pickles and dill.
Ladle into bowls, topping with additional pickles and dill, if desired.
Man smiling with spoonful of soup
Go on. Play that game of airplane.
Man slurping soup
Slurp the chowder…
Man looking overcome with joy from soup
…and sing even louder! It’s THAT sensational! Goes great with hot pretzels! Side Note: If you love dill pickles, try Richard’s OUTRAGEOUS Dill Pickle Dip – it’s the first thing to go at every party!
Instant Pot Dill Pickle Chowder
Yield: 6

Instant Pot Dill Pickle Soup

Instant Pot Dill Pickle Soup

If you're a lover of all things pickle (and even drink the juice out of the jar, like I have), prepare yourself for your new favorite soup. This isn't the first dill pickle-style soup and it certainly won't be the last, but it will be the best! I use a sweet onion, carrot, celery and potato base laced with savory dill pickle juice prior to pressure cooking. From there, we blend the soup up directly in the Instant Pot before putting on the final pickle-y and dairy finishes. This dill pickle chowder isn't even close to overpowering and is the perfect embodiment of comfort in a bowl!

Prep Time 10 minutes
Cook Time 8 minutes
Additional Time 8 minutes
Total Time 26 minutes

Ingredients

Instructions

  1. Add the butter to the Instant Pot, hit Sauté and Adjust to the More or High setting. Once the butter's melted, add the onion, carrot, celery and garlic and sauté for 5 minutes, until fragrant.
  2. Add the broth and pickle juice (but not the pickles) and stir. Top with the potatoes and smooth them out. Secure the lid, move the valve to the sealing position and hit Cancel followed by Pressure Cook or Manual for 8 minutes. Quick release when done.
  3. Blend for about 1 minute with an immersion blender (preferred and SO much easier/less messy) or, in batches, blend in a blender until puréed. (NOTE: it's okay if you leave it a little chunky - your call - but I like it fully blended).
  4. Stir in the herb cheese, cream, celery salt (or seasoned salt), pepper, Old Bay (if using), diced pickles, and dill. Stir until the dairy is fully melded. (NOTE: If you don't mind there being less body and chunkiness to the soup, you can give it another blend with the immersion blender). Serve topped with additional pickles and dill, if desired. Also goes great with soft, hot pretzels.

Jeffrey's Tips

If you want this chowder SUPER pickle-y, use up to TWO 20-ounce jars of Claussen kosher dill pickles and up to 1/2 cup more pickle juice in Step 4. But make sure you taste the chowder first before deciding if you'd like to add more pickle juice.

The pickles don't HAVE to be Claussen "Sandwich Stacks" variety, but it's definitely my fave and the easiest to dice. Regardless of which cut of pickle you go with, try to use the Claussen brand or a dill pickle that's in the refrigerated section of your market as they're the freshest.

Love dill pickles? Try Richard's outrageous Dill Pickle Dip - it's the first dip to go at any party!

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe