Prepare Your Ingredients. Start by gathering all the ingredients and preparing your vegetables. Chop the celery, onions, and dill pickles. Mince the garlic, and measure out the remaining ingredients.
Sauté the Vegetables. Set your Instant Pot to the "Sauté" mode. Melt the butter and add the onions, celery, and garlic. Sauté for about 3-5 minutes until the vegetables start to soften.
Add Pickles. Stir in the diced potatoes and chopped dill pickles. Continue sautéing for an additional 2 minutes.
Pour in Broth and Pickle Juice. Gradually pour in the vegetable broth. Then, add the dill pickle juice. Mix everything together.
Pressure Cook. Close the Instant Pot lid and set the valve to the "Sealing" position. Cancel the "Sauté" mode and select the "Pressure Cook" (or "Manual") mode. Set the timer for 5 minutes on HIGH pressure.
Quick Release. Once the cooking cycle is complete, perform a quick pressure release by carefully turning the valve to "Venting" to release the pressure.
Add Creamy Goodness. Stir in the sour cream and heavy cream until well combined. This will make your soup extra creamy.
Season and Serve. Season your dill pickle soup with dried dill weed, salt, and pepper to taste. Garnish with fresh dill if desired.