Low Carb Instant Pot Creamy Asparagus Soup is a delicious comforting soup that you can enjoy any time of the year. Serve it hot when the weather outside is frightful or cold when the mercury rises.

Low Carb Instant Pot Creamy Asparagus Soup

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This Instant Pot Creamy Asparagus Soup is so easy to make. There are two reasons for that. One, you’ve using an Instant Pot, one of my favorite kitchen appliances. By using an electric pressure cooker, you can fully cook meals so quickly.

The second reason this recipe is so easy? You’re using ingredients that you probably already have in your refrigerator or pantry.

Pro tip: plan to make this soup around the same time you might want to make asparagus in the air fryer. You can shop once for the vegetable so you can use it in both recipes. Or, you can use leftovers from one for the other — so smart.

Ingredients

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

Instructions

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 and 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.
Use your immersion blender to combine all of the ingredients until smooth.
To serve, transfer hot soup to individual bowls and garnish with a few drops of heavy cream and a couple reserved asparagus tips, if desired. Enjoy!

Notes

Don’t have an immersion blender? For the final step, carefully transfer asparagus mixture to a food processor or high-powered blender and process until smooth.

It’s easy to make a vegan version of this soup. Consider these three swaps:

vegetable broth instead of chicken broth
olive oil instead of butter
full-fat coconut milk instead of heavy cream

Two bowls of creamy instant pot asparagus soup garnished with cream and asparagus tips rest on a wooden board. A blue patterned cloth adds a touch of charm in the background.

Low Carb Instant Pot Creamy Asparagus Soup

This Instant Pot Creamy Asparagus Soup is so easy to make. There are two reasons for that. One, you've using an Instant Pot, one of my favorite kitchen appliances. By using an electric pressure cooker, you can fully cook meals so quickly.

The second reason this recipe is so easy? You're using ingredients that you probably already have in your refrigerator or pantry. Pro tip: plan to make this soup around the same time you might want to make asparagus in the air fryer. You can shop once for the vegetable so you can use it in both recipes. Or, you can use leftovers from one for the other — so smart.

3 from 1 vote

Print Pin Rate

Course: Appetizer, Side Dish, Soup

Cuisine: American

Prep Time: 15

Cook Time: 11

Additional Time: 10

Total Time: 36

Servings:

Calories: 215kcal

Author: Leah Ingram

Equipment

1 Instant Pot
1 Immersion Blender

Ingredients

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

Instructions

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 and 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.
Use your immersion blender to combine all of the ingredients until smooth.
To serve, transfer hot soup to individual bowls and garnish with a few drops of heavy cream and a couple reserved asparagus tips, if desired. Enjoy!

Notes

Don’t have an immersion blender? For the final step, carefully transfer asparagus mixture to a food processor or high-powered blender and process until smooth.

It’s easy to make a vegan version of this soup. Consider these three swaps:

vegetable broth instead of chicken broth

olive oil instead of butter

full-fat coconut milk instead of heavy cream

Nutrition