Instant Pot Cream of Asparagus Soup

Recipe View Turn on a multi-functional pressure cooker (such as Instant Pot), select the 'Sauté' function, and add olive oil. Add diced bacon to the warmed oil and sauté for approximately 2 minutes, until lightly crisped. Stir in the diced onion and continue cooking until the onion becomes soft and translucent, about 5 minutes. Add the minced garlic and asparagus pieces. Cook for an additional 1 to 2 minutes, allowing the garlic to become fragrant.

Recipe View Pour the chicken broth over the asparagus mixture, ensuring all ingredients are submerged. Bring the mixture to a boil. Turn off the 'Sauté' mode and press the 'Manual' or 'Pressure Cook' mode. Close and lock the lid of the Instant Pot. Select 'High pressure' according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build inside the pot.

Recipe View Once the cooking time is complete, release the pressure using the natural-release method as per the manufacturer's instructions. This may take anywhere from 10 to 40 minutes. Carefully unlock and remove the lid, being cautious of any remaining steam.

Recipe View Using an immersion blender, carefully puree the asparagus mixture until it reaches a smooth and creamy consistency. Stir in the heavy whipping cream, enriching the soup's texture. Select the 'Sauté' function once more and cook until the soup is warmed through, but avoid bringing it to a boil to prevent curdling. Taste the soup and season with additional salt and pepper as needed to enhance the flavors.