Instant Pot Dill Pickle Chowder

pressureluckcooking.com

Glen Coleman

I'm an OTR Truck driver with a passion for food and cooking.

2 tablespoons (¼ stick) salted butter

1 Vidalia (sweet) onion, diced

2 medium carrots, peeled and diced

2 ribs celery, diced

3 cloves garlic, minced or pressed

4 cups garlic or chicken broth (I use 4 teaspoons Garlic Better Than Bouillon + 4 cups water)

1 (20-ounce) jar kosher dill pickles, diced with 1 cup of their juices reserved (NOTE: I prefer Claussen "Sandwich Slices" for easiest dicing - see video for more explanation. These are found in the refrigerated section of your market). Save some diced pickles for garnish

2 pounds Idaho/russet potatoes, peeled and roughly chopped

1 (5.2-ounce) package Boursin, (6.5-ounce) tub of Alouette (any flavor of either will do) OR ⅔ cup Garlic Herb Cheese (choose one of these, not all three)

1 ½ cups heavy cream or half-and-half

1 teaspoon celery salt or seasoned salt

1 teaspoon ground pepper

1 teaspoon Old Bay seasoning (optional)

3 sprigs fresh dill leaves, plus more for garnish

Directions at pressureluckcooking.com

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