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.
Add the garlic and sauté for another minute.
Add the asparagus pieces and sauté for 3-4 minutes until softened.
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.
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.
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).
Blend: Be sure to blend the soup completely. If not thoroughly blended, some of the asparagus fibers may remain.Add: Add your favorite veggies, such as cauliflower, carrots, or broccoli to add nutrients and texture to your soup.Store: Store for 3-4 days in the refrigerator or up to 3 months in the freezer. For best results, store in an airtight container with a lid.Pressure Cooker: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.