Instant Pot® Creamy Asparagus Soup
Comfort FoodInstant Pot® Recipes

Instant Pot® Creamy Asparagus Soup

E. Neil

Prep time: 15 minutes
Cook time: 10-11 minutes
Natural Release: 10 minutes
Serves: 4-6

Instant Pot® Creamy Asparagus Soup

Warm. Comforting. Snuggle up to a bowl of this creamy asparagus delight, no matter what the weather is doing – hot, cold, rainy, sunny… It won’t matter…

Ingredients:

2 T. unsalted butter
1 small yellow onion, chopped
Salt and black pepper, to taste
3-4 cloves garlic, chopped
3 c. chicken or vegetable broth, preferably organic
2 lbs. asparagus, tough ends removed and cut into chunks
1 whole bay leaf
1 c. heavy cream

Directions:

IP Asparagus Soup

Select the “Sauté” function on the Instant Pot® and add butter once hot. Add onion and season with salt and black pepper, to taste. Cook, stirring occasionally, until onions develop a bit of color and soften, approximately 4-5 minutes. Add garlic and sauté for an additional minute.

Pour in broth and deglaze the bottom of the pot, gently scraping up any brown bits off the bottom of the pot with a wooden spoon in the process. Turn unit off.

Add asparagus and bay leaf, and stir to combine. Add lid and lock into place. Position the vent to “Sealing” and set the “Manual” setting to 5 minutes.

When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure. Remove lid and discard bay leaf.

To prevent curdling, temper the heavy cream by adding a small amount of the hot liquid to it before stirring it directly into the pot. Stir to combine.

Carefully transfer asparagus mixture to a food processor or high-powered blender and process until smooth. To serve, transfer hot or chilled soup to individual bowls and garnish with a few drops of heavy cream and a couple reserved asparagus tips, if desired.

(And for a health article that might answer a question you’re afraid to ask… Check out this health article about a funny thing that happens after you eat asparagus… yeah… I know you’re wondering… “that” smell… find out here or here…)

NOTE FOR VEGANS

For a vegan variation, substitute olive oil for butter and full-fat coconut milk for the heavy cream.