Instant Pot Asparagus Soup

pressure cooker asparagus soup in a black bowl

4.98 from 46 votes

Instant Pot Asparagus Soup

Instant Pot Asparagus Soup is gluten-free, dairy-free, vegan and low carb. This delicious soup is a great way to use lots of farm fresh asparagus. Done in less than 30 minutes, asparagus soup requires very little preparation and pressure cooking time.

Prep Time5

Cook Time15

Total Time20

Course: Soup

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Keyword: instant pot asparagus soup, pressure cooker soup

Servings:

Calories: 132kcal

Author: Kristina Tipps

Equipment

Ingredients

2 tablespoon extra virgin olive oil
1 large sweet onion diced
6 garlic cloves
1 large potato peeled and diced
6 cups vegetable broth
2 lbs asparagus washed, trimmed, and cut into pieces
1 teaspoon dried thyme
1 tablespoon fresh basil torn
1 teaspoon salt
½ teaspoon black pepper
2 tablespoon lemon juice
red pepper flakes to taste

Instructions

Set the pressure cooker to saute on high for 3 minutes. When hot, add the extra virgin olive oil, diced sweet onion, garlic cloves, and diced potato. Saute, stirring frequently.
Pour the vegetable broth into the pot and deglaze the bottom using a wooden spoon. Add the asparagus (reserving 6-8 pieces for serving), thyme, basil, salt and black pepper. Stir, then close and seal the pressure cooker lid.
Set to pressure cook on high for 5 minutes. Complete a controlled quick release of the pressure when finished and remove the lid.
Using an immersion blender, puree the soup until it's smooth. Add the lemon juice, stir and taste. Adjust seasonings as desired.
With tongs, dip the reserved asparagus pieces into the soup for 10-20 seconds to parcook. Serve soup topped with asparagus pieces, additional fresh basil and red pepper flakes.

Notes

Preparing asparagus: thoroughly rinse under cool running water. Snap off the woody ends, about ½ to 1 inch from the bottom and where the asparagus begins to turn gray. This can be done with your hands or kitchen shears. Discard the ends and break the remaining asparagus pieces into 2 inch pieces.

Storing: store asparagus soup in a covered container in the fridge for up to 1 week. It's freezer-friendly for up to 3 month for optimal quality. Store in freezer safe plastic bags or containers and defrost overnight in the fridge.

Nutrition