Best Instant Pot Asparagus Simply Happy Foodie Recipes

INSTANT POT® CREAM OF ASPARAGUS SOUP

Instant Pot® Cream of Asparagus Soup image

If I ever imagined what summer would taste like, it's this soup. Super simple and extremely light and smooth, this soup is perfect for dinner on the porch with a neighbor.

Provided by Diana71

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
4 slices bacon, diced
½ onion, diced
3 cloves garlic, minced
2 pounds asparagus, cut into 1 1/2-inch pieces
2 ½ cups chicken broth
1 teaspoon salt
½ teaspoon ground black pepper
1 cup heavy whipping cream

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add bacon to warmed oil and saute for 2 minutes. Stir in onion and continue cooking until onion is soft and translucent, about 5 minutes. Add garlic and asparagus. Cook 1 to 2 minutes.
Pour chicken broth over asparagus mixture and bring to a boil. Turn Saute mode off and press the Manual mode. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Puree asparagus mixture with an immersion blender until smooth. Mix in cream and select Saute function. Cook until soup is warmed through, but not boiling. Taste and season with salt and pepper.

Nutrition Facts : Calories 355.9 calories, Carbohydrate 14.9 g, Cholesterol 95.2 mg, Fat 29.8 g, Fiber 5.2 g, Protein 10.8 g, SaturatedFat 15.5 g, Sodium 1545.4 mg, Sugar 6.2 g

INSTANT POT® ASPARAGUS RISOTTO

Instant Pot® Asparagus Risotto image

This creamy asparagus risotto looks and tastes decadent, but it's surprisingly easily made in the Instant Pot®!

Provided by fabeveryday

Categories Main Dish Recipes Rice Risotto Recipes

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons unsalted butter
2 each shallots, finely chopped
2 cloves garlic, minced
1 pound asparagus spears, trimmed and cut into 1-inch pieces
½ cup dry white wine
1 ½ cups Arborio rice
3 ½ cups chicken broth
½ cup heavy cream
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried thyme
½ cup shredded Parmesan cheese
2 tablespoons lemon juice

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic with a slotted spoon and set aside. Add asparagus and saute in butter for 2 minutes; remove and set aside on a plate.
Return shallots and garlic to the Instant Pot® and pour in wine. Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in rice and saute in the wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Saute function.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Gradually stir in Parmesan cheese and lemon juice, stirring until cheese is melted. Stir in reserved asparagus pieces. Allow risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.

Nutrition Facts : Calories 611.4 calories, Carbohydrate 81.3 g, Cholesterol 76.2 mg, Fat 23.1 g, Fiber 3.6 g, Protein 14.5 g, SaturatedFat 14.1 g, Sodium 1498.2 mg, Sugar 4.5 g