Instant Pot Creamy Asparagus Soup

This delicious comforting soup can be served either hot or cold, so it is perfect for enjoying all year round! Tip: Reserve a few asparagus tips for garnish prior to cooking. For a vegan variation, substitute olive oil for butter and full-fat coconut milk for the heavy cream.
Prep Time15 mins
Cook Time10 mins
Natural Release10 mins
Total Time35 mins
Servings: 5


  • 2 Tbsp unsalted butter
  • 1 small yellow onion chopped
  • Salt and black pepper to taste
  • 3-4 cloves garlic chopped
  • 3 cups chicken or vegetable broth preferably organic
  • 2 lbs. asparagus tough ends removed and cut into chunks
  • 1 whole bay leaf
  • 1 cup heavy cream


  • Select the “Sauté” function on the Instant Pot® and add butter once hot. Add onion and season with salt and black pepper, to taste. Cook, stirring occasionally until onions develop a bit of color and soften, approximately 4-5 minutes. Add garlic and sauté for an additional minute.
  • Pour in broth and deglaze the bottom of the pot, gently scraping up any brown bits off the bottom of the pot with a wooden spoon in the process. Turn unit off.
  • Add asparagus and bay leaf, and stir to combine. Add lid and lock into place. Position the vent to “Sealing” and set the “Manual” setting to 5 minutes.
  • When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure. Remove lid and discard bay leaf.
  • To prevent curdling, temper the heavy cream by adding a small amount of the hot liquid to it before stirring it directly into the pot. Stir to combine.
  • Carefully transfer asparagus mixture to a food processor or high-powered blender and process until smooth. To serve, transfer hot or chilled soup to individual bowls and garnish with a few drops of heavy cream and a couple reserved asparagus tips, if desired. Enjoy!

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