Instant Pot Asparagus Soup is a fresh tasting, delicate springtime soup. Easy to make pressure cooker asparagus soup is comforting when served hot, and refreshing served chilled.
Instant Pot Asparagus Soup
Spring is full of of fresh and wonderful produce. Asparagus is a much anticipated early arrival. Asparagus lovers look forward to roasting, grilling, steaming, and making all kinds of yummy asparagus recipes.
Instant Pot Asparagus Soup has the nice flavor of garden fresh asparagus. This is a delicious and healthy asparagus recipe.
Serve this pressure cooker asparagus soup with some buttered crusty bread for a nice lunch or a light dinner.
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What if I don’t have an immersion blender?
You can use a blender or a food processor. Blend the soup in small batches, and please be careful as it will be very hot. Have a towel close by.
After blending, just add the soup back into the pot and continue with the finishing steps of the recipe.
I find an immersion blender very helpful in my kitchen. I highly recommend this one: Cuisinart CSB-75BC Smart Stick (affiliate).
How long does this soup last in the fridge?
This pressure cooker asparagus soup will keep for about 3 to 4 days, if it has been continuously refrigerated.
Does Instant Pot Asparagus Soup freeze well?
Yes! Freeze in covered airtight containers or heavy-duty freezer bags. To prevent curdling, stir well when reheating.
Pin this pressure cooker asparagus soup recipe
Instant Pot Asparagus Soup is a fresh tasting, delicate springtime soup. A delicious and healthy asparagus recipe.
- 2 lbs Asparagus, cut in 2" pieces
- 4 Tbsp Butter, unsalted
- 1 Onion, chopped
- 4 cups Chicken Broth (or Vegetable) low sodium
- 1 1/2 tsp Kosher Salt (or 1 tsp table salt)
- 1 1/2 cups Whole Milk, divided
- 1/4 cup Flour
- 1 cup Sour Cream
- 2 tsp Lemon Juice
- Fresh Ground pepper
Wash and cut the asparagus, discarding the ends that are tough and stringy. Set aside.
Turn on the Sauté setting. When hot, add the butter and the onion. Cook for a few minutes, stirring occasionally.
Add the asparagus. Cook, stirring occasionally, until softened.
Add the broth and salt.
Turn off the sauté setting.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 7 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
When the pin in the lid drops back down, open the lid.
Use an immersion blender to puree the hot soup.
Add 1 cup of the milk.
Turn the sauté setting back on.
Whisk together the remaining 1/2 cup of milk with the flour to make a slurry. When the soup starts to simmer, whisk in the slurry.
Turn off the pot.
Ladle out a little of the soup and mix with the sour cream to temper it. Then stir it into the soup.
Stir in the lemon juice.
Taste and adjust salt if needed.
Serve hot or chilled. Garnish with fresh cracked pepper.
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