Easy Instant Pot Cream of Asparagus Soup
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Total Time: 9 minutes
- Yield: 4 1x
Scale
Ingredients
- 3 tbsp unsalted butter
- 2 pounds green asparagus, trimmed and chopped
- 1 leek, thoroughly washed and chopped
- 4 cups chicken broth
- 1/2 cup heavy cream plus extra for garnish
- 1/2 tsp fresh lemon juice, or to taste
- 1 tbsp fresh dill (optional)
- salt, black pepper to taste
Instructions
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the butter.
- Add the onion and asparagus and cook, stirring occasionally for 2-3 minutes.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the broth and stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 2 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Open the lid.
- Stir in the heavy cream and lemon juice.
- Using an immersion blender, purée the soup.
- Season to taste with salt and black pepper.
- Stir in the fresh dill if using.
- Serve soup with a swirl of heavy cream.
Find it online: https://misswish.com/instant-pot-asparagus-soup