This Instant Pot Cream of Asparagus Soup is one of the best soups I have ever made! It’s velvety and smooth with a few piece of asparagus for the satisfaction of a bite here and there. It’s perfect for brunch, lunch or dinner. I made a loaf of my no-knead bread and it was a hearty dinner.
Gather up your ingredients.
Set the Instant Pot on sauté and wait until it reads HOT. Once it’s hot, add the olive oil and sauté the diced shallot, about 2 minutes. Add the garlic and cook about 1-2 minutes more.
Add the asparagus, giving it all a good stir. Season with Kosher salt and pepper.
Turn the Instant Pot off.
Pour the chicken stock into the Instant pot, stir it all together. Cover and seal, making sure the valve is closed. Set the Instant Pot on HIGH pressure for 5 minutes.
Cover the pressure valve with a kitchen towel to protect from steam and do a quick release.
Carefully pour the cream into the pot, stir gently. Use an immersion blender to break up the asparagus and you can make the soup as smooth or chunky as you want.
OPTION: If you don’t have an immersion blender, you can do this with a regular blender. Working in batches, carefully pour the soup into the blender, filling only half way each time. Remove the lid insert and cover the hole with a kitchen towel when blending. *Be sure to remove the center insert. This will keep the lid from exploding off and making your kitchen a big mess.
Pour into bowls and top with chopped Italian parsley for garnish.
To store leftovers, allow the soup to cool completely and then store in a sealed container in the refrigerator. Soup will last 3-4 days.
Creamy soups do not freeze well. If you’d like to freeze the soup, simply follow all the directions except for adding the cream. You can freeze the soup up to 6 months without cream. To cook, simply defrost the soup and stir in the cream when the soup is hot.
If you love this Instant Pot Cream of Asparagus Soup, you might also in enjoy my Instant Pot Rotisserie Chicken Soup; Instant Pot Beef and Barley Soup; and Instant Pot Ham and Bean Soup.
PrintInstant Pot Cream of Asparagus Soup
Easy Instant Pot cream of asparagus soup using fresh asparagus and cooking on HIGH pressure for just 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Ingredients
2 teaspoons olive oil
1 tablespoon shallot, diced
2 cloves garlic, minced
2.5 pounds asparagus, trimmed to 1″ pieces
1 teaspoon Kosher salt
1/2 teaspoon black pepper
4 cups chicken stock
3/4 cup heavy cream
2 tablespoons chopped Italian parsley (optional for garnish)
Instructions
- Set the Instant Pot on sauté and wait until it reads HOT. Once it’s hot, add the olive oil and sauté the diced shallot, about 2 minutes. Add the garlic and cook about 1-2 minutes more. Add the asparagus, giving it all a good stir. Season with Kosher salt and pepper. Turn the Instant Pot off.
- Pour the chicken stock into the Instant pot, stir it all together. Cover and seal, making sure the valve is closed. Set the Instant Pot on HIGH pressure for 5 minutes. Cover the pressure valve with a kitchen towel to protect from steam and do a quick release.
- Carefully pour the cream into the pot, stir gently. Use an immersion blender to break up the asparagus and you can make the soup as smooth or chunky as you want.
- OPTION: If you don’t have an immersion blender, you can do this with a regular blender. Working in batches, carefully pour the soup into the blender, filling only half way each time. Remove the lid insert and cover the hole with a kitchen towel when blending. *Be sure to remove the center insert. This will keep the lid from exploding off and making your kitchen a big mess.
Keywords: Instant Pot cream of asparagus soup, cream of asparagus soup, asparagus soup, easy soup, healthy soup