Rebecca loves sharing what she knows about alternative medicine, health, frugal living, fun, animals, and how to live a better life!
Instant Pot Asparagus Soup
This is a great soup! Hot or cold, it satisfies the soul. It's great cold in the summer, and in the cooler months it's delicious hot. Either way, you can make it for a dinner party to appear fancier than you are!
- Be bold and use leftover asparagus from your holiday gathering, or just buy it fresh. Since asparagus is a seasonal vegetable, you can also just use frozen bags, which work well, too.
- Cooking with a pressure cooker is fast, efficient, and delicious. I use my Instant Pot almost daily. This recipe works fantastically well in it.
- If you don't like your soup spicy, don't use the cayenne. In my house, we love spicy food, so we frequently add cayenne to soups.
- This recipe is very forgiving, as well. If you don't measure everything precisely, it won't really matter.
- Instant Pot asparagus soup is also budget-friendly. You can find all the ingredients you need at your local supermarket.
- We prefer to use the fresh ingredients when we can, but if you don't always have access to that, it does not matter—the soup will still be delicious.
- Adjust the ingredients to your taste.
- 2 lbs aparagus, fresh or frozen
- 1 white onion, diced
- 3 cloves garlic, diced
- 4-6 celery stalks, diced
- 1 tablespoon olive oil or butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4-1/2 teaspoon cayenne pepper (optional)
- 4 cups chicken broth (or 4 cups water and 4 bouillon cubes)
- 1 cup heavy cream (or 1 cup milk and 2 tablespoons corn starch)
- 2 unpeeled Idaho potatoes, cubed
- 1-2 tablespoons thyme
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- Dice and chop up your onion, celery, garlic, and potatoes.
- Set your Instant Pot to "saute." Add the oil or butter, onion, garlic, and celery. Saute for about 2-3 minutes until aromatic.
- Add your spices: pepper, salt, thyme, and optional cayenne pepper.
- Add the potato and asparagus.
- Add your chicken broth (or substitute water and bouillon cubes).
- Set the pot for 8 minutes on high pressure. When this is done, do a quick release.
- Add the heavy cream (or substitute milk and corn starch).
- Now use a stick blender to blend it all really well and smooth.
- Serve hot or cold. Enjoy!
© 2019 Rebecca
Dianna Mendez on April 27, 2019:
Oh my, you have me with this delicious idea!
Shing Araya from Cebu, Philippines on April 26, 2019:
Yummy recipe.Thank you so much for sharing. It helps a lot.
lemonkerdz from LIMA, PERU on April 25, 2019:
Thanks for the recipe, I recently got myself an instant pot and am just starting to release some of its potential. I’ll give this recipe a go since I can get hold of asparagus pretty cheap.
Dora Weithers from The Caribbean on April 24, 2019:
Thanks for this recipe. It seems like an addition to the list of comfort foods.