Instant Pot Creamy Asparagus Soup Recipe

April 8, 2018Van
Blog post

Prep time: 10 minutes

Cook time: 4 minutes

Serves: 6

Asparagus is one of my favorite vegetables so I love making this soup. It’s very simple, fast to put together and it’s absolutely delicious – the flavor of the asparagus really shines in this soup.  You could make a vegan version of this if you substituted vegetable broth for the chicken broth and use cashew cream instead of heavy cream.

Instant Pot Asparagus Soup Recipe

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Instant Pot Creamy Asparagus Soup Recipe

  • Prep time: 10 minutes
  • Cook time: 4 minutes
  • Serves: 6


  • 2 Pounds Fresh Asparagus
  • 2½ Cups Chicken Broth
  • 2 Tablespoons Salted Butter
  • 1 Large Shallot, minced
  • 2 Garlic Cloves, minced
  • Pinch Cayenne Pepper
  • 1 Teaspoon Kosher Salt or Flaked Sea Salt
  • ⅓ Cup Heavy Whipping Cream


  • 1)

    Trim the top 2-3 inches of the asparagus stalks and set aside in a large bowl. Boil some water and pour it into the bowl with the asparagus tops, wait about 2 minutes and check if they are tender. Strain the asparagus and place into a bowl with ice water, this helps keep the color of the asparagus bright green – save these tops for serving.

    Roughly chop the rest of the asparagus spears into 2-3 inch pieces – discard any of the bottom portions that are light in color or have a purple tint.

  • 2)

    Press Sauté (High Setting) on the Instant Pot and place 2 Tablespoons of Salted Butter into the pot. Once the butter has melted place 1 Minced Shallot, 2 Minced Garlic Cloves and sauté for about 2 minutes.

  • 3)

    Add 2½ Cups of Chicken Broth and the asparagus pieces, ½ Teaspoon Kosher Salt and a Pinch of Cayenne Pepper. Seal the lid on the Instant Pot, switch the knob to Sealing and hit cancel to stop the Sauté mode and choose High Pressure / Manual for 4 Minutes. Once the timer is up, wait 10 minutes while it releases the pressure naturally then switch the knob to Venting.

  • 4)

    Add ⅓ Cup Heavy Whipping Cream, you can use an Immersion Blender and blend the soup directly in the pot, or carefully pour it into a blender and blend until the soup is completely smooth. Taste and season with more kosher salt if needed. Strain it through a fine mesh sieve if you want it extra smooth. Ladle into serving bowls, then top each bowl with the asparagus tops. Enjoy!

↓ Supplies to make this recipe ↓

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