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Instant Pot Asparagus Soup

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Rebecca loves sharing what she knows about alternative medicine, health, frugal living, fun, animals, and how to live a better life!

Yummy hot or cold, this asparagus soup has a spicy kick!

Yummy hot or cold, this asparagus soup has a spicy kick!

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

Cook Time

Prep timeCook timeReady inYields

20 min

12 min

32 min



  1. Dice and chop up your onion, celery, garlic, and potatoes.
  2. Set your Instant Pot to "saute." Add the oil or butter, onion, garlic, and celery. Saute for about 2-3 minutes until aromatic.
  3. Add your spices: pepper, salt, thyme, and optional cayenne pepper.
  4. Add the potato and asparagus.
  5. Add your chicken broth (or substitute water and bouillon cubes).
  6. Set the pot for 8 minutes on high pressure. When this is done, do a quick release.
  7. Add the heavy cream (or substitute milk and corn starch).
  8. Now use a stick blender to blend it all really well and smooth.
  9. Serve hot or cold. Enjoy!

© 2019 Rebecca