You won't believe how easy it is to make this asparagus soup in your Instant Pot! It's creamy and full of flavor, and you'll have it ready to serve in less than 30 minutes!
Prep Time8 minutesmins
Cook Time22 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Keyword: asparagus soup, cream of asparagus, instant pot asparagus soup
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.
To Finish
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).
Notes
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.