Instant Pot Dill Pickle Potato Chowder

Ingredients

• 2 tablespoons (1/4 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 Veggie Broth
• 1 (20-ounce) jar kosher dill pickles, diced with 1 cup of their juices reserved
• 2 pounds Idaho/russet potatoes, peeled and roughly chopped
• 1 of:
  • (5.2-ounce) package Boursin (any flavor will do)
  • (6.5-ounce) tub of Alouette (any flavor will do)
  • 2/3 cup Garlic Herb Cheese
• 1 1/2 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

Instructions

• Set the Instant Pot to saute and add the butter.
• Add onion, carrot, celery and garlic. Saute about 5 minutes.
• Add potatoes, broth and pickle juice.
  • Don’t add pickles yet.
• Set the Instant Pot to low and cook for 8 minutes.
• Quick release the pressure.
• Blend with an immersion blender.
  • You can leave it chunky if you like. Smooth is preferred.
• Stir in remaining ingredients until melted.
• Serve topped with additional pickles and dill if desired.
  • Serve with pretzels!