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Instant Pot Creamy Asparagus Soup

Close-up of vibrant green Instant Pot Creamy Asparagus Soup with a frothy top in a ceramic mug.
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Make a smooth, creamy asparagus soup quickly using your Instant Pot. This recipe yields a rich texture with minimal effort.

Ingredients

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  • 1 tablespoon butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound fresh asparagus, tough ends trimmed and cut into 1-inch pieces
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or milk for a lighter version)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Set the Instant Pot to ‘Sauté’ mode. Add butter. When melted, add the onion and cook until softened, about 3 minutes.
  2. Add the garlic and cook for 1 minute more until fragrant. Press ‘Cancel’.
  3. Add the trimmed asparagus pieces and vegetable broth to the inner pot.
  4. Secure the lid and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on High pressure for 4 minutes.
  5. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully quick release any remaining pressure.
  6. Remove the lid. Stir in the heavy cream, salt, pepper, and nutmeg.
  7. 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 regular blender and blend until smooth, then return to the pot.
  8. Taste and adjust seasoning if needed before serving hot.

Notes

  • If you prefer a thicker soup without adding more cream, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the soup after blending. Bring to a simmer using the ‘Sauté’ mode until thickened.
  • This recipe works well with frozen asparagus; use about 12 ounces and reduce the pressure cooking time to 3 minutes.
  • For a richer flavor, you can sauté 1/2 cup of chopped leeks along with the onion.

Nutrition

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