This delicious soup recipe is brought you by special request from my friend, Shauna! For true dill pickle fans only, this Instant Pot Dill Pickle Soup is rich, tangy and flavorful.
Instant Pot Dill Pickle Soup Recipe
Dill Pickle Soup (Zupa Ogórkowa) is a traditional Polish soup made with potatoes, sour pickles and plenty of sour cream.
It’s rich, creamy and tangy with slightly sour notes. It’s very similar to a potato soup, but with a distinct pickle flavor that will make your mouth pucker.
I’m not a huge fan of sour pickles so we opted for our personal favorite – Dill Pickles.
I also wanted a bit more protein in our soup, so we cooked up some sausages to add another dimension of flavor and texture to the soup. You can skip adding the sausages, if you prefer.
Can you freeze this Dill Pickle Soup? Yes! Store in airtight freezer containers and allow to thaw completely before gently reheating. You can store this soup in the freezer for up to three months. (This set of freezer containers is a crazy bargain.)
Can this Dill Pickle Soup be made in the Crockpot? Yes, but unlike my favorite crockpot soups, this recipe involves adding ingredients at specific stages and is not one that you can simply “dump” all of the ingredients in and let it do it’s thing. If you want to adapt this recipe for the crockpot, the cook time is all that will change to be 3 hours on high or 5-6 hours on low. Add the pickles at the halfway mark and you will need to stir in the sour cream thickener at the end.
What to Serve with Dill Pickle Soup
- Italian Soup Buns
- Classic Chicken Salad
- Brussel Sprout Salad
- Rainbow Grilled Cheese Sandwiches
- Creamy Bacon Cheddar Broccoli Salad
- Ham and Cheese Sliders
- Ham and Cheese Hot Pockets
Also, my friend Corinne just put out an Instant Pot ecookbook for just $4.99! I have tried a few of the recipes myself and they are delicious and family friendly. I highly recommend it for a reliable collection of Instant Pot recipes to help you fall in love with your IP (if you haven’t already).
Dill Pickle Soup Ingredients
- Sausage links
- Chicken broth <– grab our recipe for Instant Pot Chicken Broth
- Russet potatoes
- Dill Pickles
- Unsalted butter
- All-purpose flour
- Sour cream
- Dill pickle juice
- Old Bay seasoning
- Cayenne pepper
Scroll down to the printable recipe card for full measurements.
Note: this recipe is adapted from The Noble Pig.
Kitchen Tools You May Find Helpful
- Instant Pot <– I’m so excited to upgrade to this one with air fryer capacities soon! (You can also just buy the lid which adds the air fryer capacity to your standard IP.)
- Measuring cups and spoons
How to Make Dill Pickle Soup in the Instant Pot
Place 1 Tablespoon of butter in the Instant Pot and set to sauté.
Once the butter is melted and bubbling, add the sausages and cook until well browned, about 4 minutes.
Turn off the Instant Pot and add the chicken broth, potatoes, carrots and remaining butter.
Secure the lid and set to the soup setting for 8 minutes. Natural release.
While you are waiting for the Instant Pot to finish releasing steam, in a medium bowl, stir together the sour cream, flour and water.
Remove the lid from the Instant Pot and set to sauté again.
Stir in the pickles, pickle juice and sour cream mixture.
Season with Old Bay seasoning and cayenne pepper. Allow the mixture to come to a boil before turning off the Instant Pot.
Taste and adjust seasonings, as needed.
Grab your free printable for our Instant Pot Dill Pickle Soup:
- 4 sausage links, chopped roughly
- 5 1/2 cups chicken broth
- 3/4 lbs russet potatoes, peeled and quartered
- 2 cups carrots, diced
- 1 cup dill pickles, diced
- 1/2 cup unsalted butter
- 1/2 cup flour
- 1 cup sour cream
- 1/4 cup water
- 2 cup dill pickle juice
- 1-1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper
- Place 1 Tablespoon of butter in the Instant Pot and set to sauté.
- Once the butter is melted and bubbling, add the sausages and cook until well browned, about 4 minutes.
- Turn off the Instant Pot and add the chicken broth, potatoes, carrots and remaining butter.
- Secure the lid and set to the soup setting for 8 minutes. Natural release.
- While you are waiting for the Instant Pot to finish releasing steam, in a medium bowl, stir together the sour cream, flour and water.
- Remove the lid from the Instant Pot and set to sauté again.
- Stir in the pickles, pickle juice and sour cream mixture.
- Season with Old Bay seasoning and cayenne pepper. Allow the mixture to come to a boil before turning off the Instant Pot.
- Taste and adjust seasonings, as needed.
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Amount Per Serving: Calories: 342Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 2826mgCarbohydrates: 33gFiber: 3gSugar: 15gProtein: 7g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
Be sure to check out some of our other soup recipes: