Instant Pot Asparagus Soup

An easy, creamy asparagus soup made in your Instant Pot. This comforting soup can be served either hot or cold, so it is perfect for enjoying all year round! Makes 4-6 servings.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 10

Natural Release 10

Total Time 35

Servings

Calories 320kcal

Author Anne Clark

Ingredients

2 tablespoons unsalted butter
1 celery stalk, cut into 1-inch pieces
1 small yellow onion, chopped
salt and black pepper, to taste
3-4 cloves garlic, chopped
3 cups chicken or vegetable broth
2 bunches asparagus, tough ends removed and cut into chunks
1 whole bay leaf
1 cup heavy cream

Instructions

Press the saute button and cook the celery and onion in butter about 4-5 minutes or until softened. Add the garlic and cook for another minute.
Add the broth to the pot. Use a wooden spoon to loosen up the browned bits and pieces. Turn the pot off.
Next, add the chopped asparagus and bay leaf, and give it a stir. Put on the lid and lock into place. Turn the steam vent to “Sealing” and set the “Manual” or "Pressure Cook" setting to 5 minutes.
After the 5-minute cook time, allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure. Remove the lid and throw away the bay leaf.
Add a small amount of the hot liquid to the heavy cream. This will prevent curdling. Stir to combine, then add it to the pot. Stir to combine and let cool for a few minutes.
Carefully transfer the soup to a food processor or blender and process until smooth.
To serve, pour into bowls and garnish with a teaspoon of heavy cream and a couple reserved asparagus tips (or serve as chilled soup). Tip - create a fancy heavy cream swirl with a butter knife.

Notes

TIPS: (a) Reserve a few asparagus tips for garnish prior to cooking. (b) Top with croutons or cooked, crumbled bacon. (c) Use frozen asparagus if fresh is not available.

What to Serve With It

Besides the obvious, a grilled cheese sandwich or saltine crackers, there are many foods that go well with asparagus soup!

Soup and salad are always a favorite pairing. For added protein, add some cooked shrimp, sliced chicken, or sliced steak to your lettuce blend and top with your favorite salad dressing.
Cornbread is a perfect companion for soup! Check out my Mexican Cornbread recipe! Easy and cheesy!
Garlic bread or biscuits are more of our favorite things to eat with soup. Both can be found in the freezer section of the grocery store and oh so easy to prepare!
Top with croutons and or parmesan cheese, if desired.

Store any leftovers in airtight containers in the refrigerator for up to 3 days.

Nutrition