Instant Pot Asparagus Soup

Gluten-free, Vegan

So Creamy

Easy to make 

Full of Flavor



Vegetable Broth

Lemon Juice


Main Ingredients

Start the instant pot in saute mode and let it heat. Add the olive oil and onion to the inner pot of your pressure cooker and sauté for 2 minutes.

Step 1

Add the garlic and sauté for another minute. Add the asparagus pieces and sauté for 3-4 minutes until softened.

Step 2

Add the veggie broth and salt, and then secure the pressure cooker lid with vent in sealing position. Cook on high pressure for 5 minutes.

Step 3

Allow a natural pressure release for 10 minutes. Then release the pressure manually. Use an immersion blender on high speed or transfer the soup to a stand blender, such as a Vitamix, and blend until creamy and smooth.

Step 4

Drizzle olive oil when serving and garnish with freshly ground black pepper. Add a sprinkle of lemon juice if desired to brighten the flavors of the soup. If you like a creamy topping, add a spoonful of sour cream (skip for vegan).

Step 5

And it's Ready.

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