Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onions and saute for 4 minutes. Add in the garlic and saute for 30 seconds. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Add in the pickle juice, carrots, potatoes and dill.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
5. In a bowl whisk together the sour cream and cornstarch. Stir a half cup of the hot broth into the sour cream mixture. Stir the mixture into the Instant Pot. 
6. Stir in the bacon and pickles. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Heat pan over medium high heat. Add in the oil and swirl it around. Add in the onions and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Scrape into the slow cooker.
2. Add in the broth, pickle juice, carrots, potatoes and dill.
3. Cover and cook on low for 4-6 hours, or until potatoes are tender. 
4. In a bowl whisk together the sour cream and cornstarch. Stir a half cup of the hot broth into the sour cream mixture. Stir the mixture into the slow cooker. 
5. Stir in the bacon and pickles. Ladle into bowls and serve.