DILL PICKLE SOUP

FB: Instant Pot® Community

Denise Bartlett

5 russet potatoes peeled diced

1.5 cups diced carrots

1.5 cups chopped dill pickles (I used 2 cups)

5 cups chicken broth

4 Tbsp butter

note: Throw in instant pot, Soup setting for 5 min

1 cup sour cream

½ cup flour

¼ cup water

note: whisk these 3 into a paste.

subheading: When IP is done, QPR, then turn on Sauté function. Whisk in flour mixture a glob at a time. Once mixture is fully incorporated whisk in the following:

1.5 cups Pickle juice

1.5 tsp black pepper

subheading: 1 Tbsp Old Bay:

Note: Ingredients may have been altered from the original.

Directions at facebook.com

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