📖 Instructions

1. First things first: give your cucumbers a good wash! I usually like to use a little vegetable scrubby to get rid of any dirt or residue.
2. Next, chop those cucumbers! You'll want them into roughly 1-inch pieces for even cooking. Don't worry about perfection; rustic chunks add charm!
3. Now, let's get saucy! In a small bowl, whisk together the olive oil, lemon juice, garlic, and salt. It's such a simple yet flavorful combination!
4. Alright, let's get cooking! Place the chopped cucumbers, onion, and the delicious mixture from step 3 into your Instant Pot. Stir it gently until the cucumbers are coated.
5. Secure the lid of your Instant Pot and set it to manual or high pressure for 2 minutes. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully quick release any remaining pressure.
6. Time to blend (or not)! If you want a smooth soup, carefully transfer the contents to a blender. Be cautious when blending hot liquids! If you prefer a chunkier soup, just skip this step and go straight to the next.
7. Season to taste! Once blended (or not), taste the soup and adjust the seasonings to your liking. A little extra lemon juice or salt might be just what you need to make it sing!
8. Serve and enjoy! Ladle the soup into bowls. Garnish with a dollop of Greek yogurt (or vegan alternative), fresh dill, and a drizzle of olive oil. A sprinkle of red pepper flakes for heat is always a nice touch! Enjoy the refreshing taste!