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Export 18 ingredients for grocery delivery
Step 1
Turn the Instant Pot and set to Saute setting. Once the pot is hot, add the butter and onion. Stir and add celery and carrots. Cook for about 3 minutes, until softened.
Step 2
Add the rest of the soup ingredients and stir. Pop the lid on top and lock, making sure the top valve is pointing to Sealing. Press Manual/Pressure Cook and adjust the timer to 3 minutes on HIGH setting. After three beeps, the Instant Pot will start building the pressure. Once done, allow 5 minutes for natural pressure release and then quick release the rest of the steam.
Step 3
Open the lid and stir in the lemon juice, cheese, cream, and diced pickles. Dissolve tapioca flour in a quarter cup water and stir into the soup together with fresh dill. The starch slurry will instantly thicken the soup.
Step 4
Serve hot with extra fresh dill, pickles and cheese or cream.