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Instant Pot Creamy Asparagus Soup

Close-up of vibrant green Instant Pot Creamy Asparagus Soup topped with a white cream swirl.
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Make a smooth and creamy asparagus soup quickly using your Instant Pot.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon lemon juice

Instructions

  1. Set your Instant Pot to the Sauté function. Add olive oil. When hot, add the onion and cook until soft, about 3 minutes.
  2. Add the garlic and cook for 1 minute more until fragrant. Press Cancel.
  3. Add the cut asparagus, vegetable broth, salt, and pepper to the pot. Stir briefly.
  4. Secure the lid and set the vent to Sealing. Select Manual or Pressure Cook on High for 4 minutes.
  5. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
  6. Open the lid. Use an immersion blender directly in the pot to blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. Stir in the heavy cream (or coconut milk) and lemon juice. Taste and adjust salt and pepper if needed. Serve hot.

Notes

  • For a thicker soup, you can add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water after the pressure release, then select Sauté and simmer until thickened.
  • If you use frozen asparagus, reduce the high-pressure cook time to 2 minutes.
  • This soup is naturally low carb if you omit any starchy thickeners.

Nutrition

Find it online: https://spoonsprout.com/instant-pot-creamy-asparagus-soup/