Go Back
–+ servings

asparagus soup (instant-pot recipe)

Patty Malcolm | Chickfoodtv
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course dinner, Lunch
Servings 4

Ingredients
  

  • 1-2 tablespoon vegetable broth or water
  • 4 cups asparagus ends trimmed and chopped (approx 1 bunch)
  • 1 yellow onion thinly sliced
  • 3 garlic cloves minced
  • 2 yukon gold potatoes peeled and chopped
  • 4 cups vegetable broth
  • 1 bay leaf
  • juice of 1 lemon
  • salt & pepper to taste

Optional toppings

  • toasted black sesame seeds
  • red pepper flakes
  • lightly steamed asparagus tips
  • fresh ground pepper
  • extra lemon juice

Instructions
 

  • PREP. Clean, peel, and chop onion, garlic, potatoes, and asparagus.
  • SAUTE. Set instant pot on sauté mode and add 1-2 tablespoons vegetable broth or water and heat on medium heat. Once warm, add chopped onions and a pinch of salt and sauté until onions become translucent, about 2 min. Then add garlic and sauté until it becomes fragrant.
  • ADD. Add the vegetable broth, bay leaf, asparagus, potatoes, salt & pepper. Give it a good stir.
  • PRESSURE. Attach pressure cooker's lid and change settings to high pressure for 17 minutes. * The pressure cooker will have to take a few minutes to build up pressure before the timer starts.
  • NATURAL RELEASE. After 17 minutes and the timer goes off, allow the pressure cooker to naturally release its pressure by simply doing nothing to it for 8-10 minutes. After 8-10 minutes, turn the steam release knob on top of the lid to expel any remaining pressure. 
  • ADD. Squeeze in juice of 1 lemon.
  • BLEND. Transfer soup to a high-speed blender. You may have to do it in batches. Make sure your blender lid is on tight. I place a dish towel on top of the lid, before blending to ensure I don't burn myself, if by chance the lid is loose.  
  • ADJUST. Taste and adjust seasonings to your liking.
  • GARNISH & SERVE.

Notes

  • In my experience a high-speed blender works the best. I have tried to use a hand blender, and I did not achieve a smooth consistency. The fibers in the asparagus would not completely blend with a hand mixer.
  • I did not use oil for this recipe, but you can use it to sauté your onions and garlic. I would choose a neutral oil, like grape seed. 
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze. 
Tried this recipe?Let us know how it was!