EASY Instant Pot Asparagus Recipe (Made In 5 Minutes)

Using the Instant Pot to cook veggies has changed the game in our household. And this Instant Pot asparagus recipe is one of our favorite recipes to make! Every time we make it, it turns out super tender with just the right crunch and a ton of flavor. Seriously, once you make asparagus this way, you'll never cook it another way again! 

THE BEST INSTANT POT ASPARAGUS

Asparagus can be challenging to cook and commonly turns out either underdone or mushy.

However, with this Instant Pot asparagus recipe, you'll now be able to cook the veggie perfectly every single time and with practically no effort on your part. Plus, it pairs really well with a ton of main dishes - I'll go over my favorite ones a little later. 

Oh, and the best part about this Instant Pot asparagus is it cooks in 3 minutes, and clean-up is a breeze!

Ingredients

So, to make this Instant Pot asparagus, you only need 2 ingredients! And if you want to make the optional toasted almond truffle oil to go on top of it, you'll only need 3 more.

Here's what you'll need to make the asparagus:

• 1 bunch of Asparagus, trimmed 
• 1 cup chicken broth (or water)

And for the optional topping:

• ½ cup almonds, roughly chopped
• 1 tbsp. butter
• Truffle oil
• Salt and pepper

Now, again, the truffle oil topping is totally optional, but it really does add a great flavor to the perfectly cooked asparagus. Not to mention, it only will take a few minutes to whip up, and you can make it while the asparagus is cooking! 

By the way, and if you're picking up asparagus from the store, grab some extra. You can use it to make this bacon wrapped asparagus next!

HOW TO COOK ASPARAGUS IN THE INSTANT POT

Now, the process of making this Instant Pot asparagus is super straightforward. 

It honestly might be the easiest vegetable recipe that you ever make! And if you're adding the topping, it's equally simple to prepare. 

So, get your ingredients out, and let's get cooking! 

STEP 1: COOKING THE ASPARAGUS

First, you will want to trim the asparagus. So, to do this, you'll want to cut off the ends of the asparagus where the white turns green. 

Next, you'll want to add the trimmed asparagus and chicken broth to the Instant Pot. 

Now, after you've got those ingredients in there, you'll want to cook the asparagus at low pressure for 3 minutes. Then, you can release the steam, open the lid when it is safe to do so, and then drain any excess liquid from the asparagus.

STEP 2: MAKE THE TOPPING

So, either while the asparagus is cooking - or after it's done - you can make the topping. 

To make it, you'll want to heat a non-stick skillet on medium heat and then add the butter to it,

Then, once the butter starts to melt, you can add the chopped almonds to the skillet and toast them for about 3 minutes to give them a little more crunch and bring out their flavor. 

Lastly, you can add the cooked asparagus to the skillet, season it with a bit of salt and pepper, and mix it around in the butter and almonds.

STEP 3: SERVING

Once the asparagus is incorporated with the almonds and butter, transfer it to a plate.

Then, top with some almonds and drizzle it with truffle oil. Enjoy!

WHAT TO EAT WITH THIS PRESSURE COOKER ASPARAGUS

One of the best parts about making asparagus is that it goes with pretty much anything else that you're making.

But, when I make this pressure cooker asparagus, I like to keep the entire meal healthy and low carb.

Anyway, here are a few of my favorite low carb recipes to pair it with:

• Meatballs
• Low Carb Pasta
• Chicken Marsala
• Chicken Cobb Salad
• Blackened Chicken

STORING ASPARAGUS 

So, this asparagus recipe will make about 2-4 servings, depending on how much everyone puts on their plate. 

But the beauty of this recipe is it is simple to make more servings - just use another bunch or two of asparagus and adjust the rest of the ingredients!

Also, don't worry if you make too much because you can store the leftovers and enjoy them with lunch or dinner throughout the week. Just transfer the asparagus you don't eat to an airtight container, and it will last in the fridge for about 4 days. 

And if you want to reheat your Instant Pot asparagus, here are five different methods.

WRAPPING IT ALL UP

Well, that's how to make asparagus in the Instant Pot! It's a quick, easy, and healthy side dish that everyone will love. And honestly, I think it's by far the best way to cook asparagus since it turns out perfect every time.

Anyway, I really hope you enjoy this Instant Pot Asparagus as much as I/we do!

As always, if you make it leave a comment below and let me know how it turned out, I'd love to hear! Oh, and for even more deliciousness, check out my Youtube channel & Instagram page. I post new recipes all of the time on them.

EASY Instant Pot Asparagus Recipe (Made In 5 Minutes)

Print Recipe

Using the Instant Pot to cook veggies has changed the game in our household. And this Instant Pot asparagus recipe is one of our favorite recipes to make! Every time we make it, it turns out super tender with just the right crunch and a ton of flavor. Seriously, once you make asparagus this way, you'll never cook it another way again! 

• Author: The Diet Chef
• Prep Time: 1 minute
• Cook Time: 3 minutes
• Total Time: 4 minutes
• Yield: 2 servings
• Category: Side
• Method: Instant Pot
• Cuisine: Keto Low carb

Ingredients

1 bunch of Asparagus, trimmed

1 cup chicken broth

Optional Topping:

½ cup almonds, roughly chopped

1 tbsp. butter

Truffle oil

Salt and pepper

Instructions

Cooking the asparagus:

1. Trim the ends off the asparagus were the white turns green.
2. Add the asparagus and chicken broth to the Instant Pot.
3. Cook at low pressure for 3 minutes, release the steam and drain.

Making the optional topping:

1. Heat a non-stick skillet to medium and add the butter.
2. Add the almonds and toast them for 3 minutes. Incorporate the asparagus and season with salt and pepper.
3. Serve with truffle oil drizzled on top.

Nutrition

• Serving Size: 1 serving
• Calories: 54
• Fat: 0
• Carbohydrates: 5.5
• Fiber: 3
• Protein: 5.5

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