Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the pork and break it up. Add in the onion and celery and brown for 5 minutes. 
2. Stir in the steak seasoning, onion powder and garlic powder. 
3. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
4. Add in the pickle juice and hash browns. 
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 2 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
6. Stir cornstarch together with 2 Tbsp cold water. Turn Instant Pot to saute and stir the slurry into the pot to thicken the soup. 
7. Add in the evaporated milk, dill pickles, cheese and Worcestershire sauce. Add salt and pepper to taste. 
8. Ladle into bowls and top with extra pickles and cheese, if you’d like. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the pork and break it up. Add in the onion and celery and brown for 5 minutes. 
2. Stir in the steak seasoning, onion powder and garlic powder. 
3. Transfer to the slow cooker.
4. Add in the broth, pickle juice and hash browns. 
5. Cover and cook on low for 3 hours or on high for 2 hours. 
6. Stir cornstarch together with 2 Tbsp cold water. Stir the slurry into the pot to thicken the soup.
7. Add in the evaporated milk, dill pickles, cheese and Worcestershire sauce. Add salt and pepper to taste. Turn to high and cook without the lid for 10 minutes. 
8. Ladle into bowls and top with extra pickles and cheese, if you’d like.