Pressure Cooker Creamy Asparagus Soup is easy to make! This creamy soup can be served hot or cold, making it a hit you can enjoy year round!
Pressure Cooker Creamy Asparagus Soup
Prep time: 15 minutes
Cook time: 10-11 minutes
Natural Release: 10 minutes
Serves: 4-6
Equipment Needed
- 6 qt electric pressure cooker
- measuring cups
- measuring spoons
- silicone cooking spoon
- food processor OR blender
- silicone ladle
- soup bowls
Ingredients
- 2 tbsp unsalted butter
- 1 small yellow onion, chopped
- 3-4 cloves garlic, chopped
- 3 cups chicken or vegetable broth
- 2 lbs asparagus, tough ends removed and cut into chunks
- 1 whole bay leaf
- 1 cup heavy cream
- salt and black pepper, to taste
Prep Tips
Reserve a few asparagus tips for garnish prior to cooking.
Instructions
Plug in the electric pressure cooker.
Select the saute setting and add the butter once the pot is hot.
Add the 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 saute for an additional minute.
Pour in the broth and deglaze the bottom of the pot, gently scraping up any brown bits off the bottom of the pot with a silicone spoon.
Press cancel to turn the pressure cooker off.
Add the asparagus and bay leaf to the pot and stir to combine.
Put the lid onto the pressure cooker and close to seal.
Set the pressure cooker to cook on manual high for 5 minutes.
Once the cooking time has finished, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Remove the lid from the pot.
Remove the bay leaf and discard.
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.
Transfer the asparagus mixture to a food processor or blender and process until smooth.
When ready 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.
Serve and enjoy!
Commonly Asked Questions
Can I make make this recipe vegan?
Yes! You can substitute olive oil for butter and full-fat coconut milk for the heavy cream if you’d like to make this a vegan recipe.
Pressure Cooker Creamy Asparagus Soup
Ingredients
- 2 tbsp unsalted butter
- 1 small yellow onion, chopped
- 3-4 cloves garlic, chopped
- 3 cups chicken or vegetable broth
- 2 lbs asparagus, tough ends removed and cut into chunks
- 1 whole bay leaf
- 1 cup heavy cream
- salt and black pepper, to taste
Instructions
Plug in the electric pressure cooker.
Select the saute setting and add the butter once the pot is hot.
Add the 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 saute for an additional minute.Pour in the broth and deglaze the bottom of the pot, gently scraping up any brown bits off the bottom of the pot with a silicone spoon.
Press cancel to turn the pressure cooker off.
Add the asparagus and bay leaf to the pot and stir to combine.
Put the lid onto the pressure cooker and close to seal.
Set the pressure cooker to cook on manual high for 5 minutes.Once the cooking time has finished, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Remove the lid from the pot.
Remove the bay leaf and discard.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.Transfer the asparagus mixture to a food processor or blender and process until smooth.
When ready 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.
Serve and enjoy!