Instant Pot Creamy Asparagus Soup

Prep time: 15 minutes
Cook time: 10-11 minutes + time to come to pressure
Natural release: 10 minutes
Serves: 4-6

Ingredients for Instant Pot Creamy Asparagus Soup:

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

Tip #1

Reserve a few asparagus tips for garnish prior to cooking.

Tip #2

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

Directions:

1. Select the Sauté function on the Instant Pot; 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.

2. 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. Turn unit off.

3. Add asparagus and bay leaf, and stir to combine. Secure the lid on the unit and lock into place. Position the vent to Sealing and set the Manual setting to 5 minutes.

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

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

6. Carefully transfer asparagus mixture to a food processor or high-powered blender and process until smooth.

7. To serve, transfer hot or chilled soup to individual bowls and garnish with a few drops of heavy cream and a few reserved asparagus tips, if desired.

You can serve this delicious, comforting Instant Pot Creamy Asparagus Soup either hot or cold. That makes it a perfect soup to serve all year long… enjoy no matter the season!