Instant Pot Cream of Asparagus Soup
Instead of grabbing a can of cream of asparagus, grab the ingredients to make it from scratch in your pressure cooker. This creamy asparagus soup is excellent served as the starter for a big holiday meal, but it's just as satisfying as a meal on its own with crusty bread.
Servings: 8
Calories: 148kcal
Equipment
- Instant Pot pressure cooker
- Immersion Blender or high-speed blender
Ingredients
- 2 pounds asparagus trimmed and cut into 1/2-inch pieces
- 1 teaspoon avocado oil
- 1 cup yellow onion diced
- 2 teaspoons garlic minced
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 6 cups vegetable broth or chicken broth
- 2 tablespoons lemon juice freshly squeezed
- 1 cup heavy cream or a creamy unsweetened non-dairy alternative like oat or coconut milk
Instructions
- Add avocado oil to the inner pot of the Instant Pot, and set it to SAUTE. Add the onions, and saute until soft and translucent (5-7 minutes).
- Add the asparagus pieces and minced garlic to the pot. Season with salt and pepper, and saute for 2-3 minutes.
- Pour in the vegetable broth and lemon juice, and stir to combine.
- Secure the lid, and set the pressure valve to the SEALING position. Cook on manual HIGH pressure for 10 minutes. When the timer stops, manually quick release the pressure.
- Use an immersion blender or high-speed blender to puree the soup until creamy.
- Stir in the heavy cream, and adjust seasonings to taste. Garnish and serve hot or chilled.
Nutrition
Calories: 148kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 1298mg | Potassium: 294mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1671IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 3mg