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.