Instant Pot Asparagus
This Instant Pot asparagus recipe is one of those easy wins—quick, healthy, and surprisingly delicious with just a handful of ingredients. If you’re tired of mushy asparagus, this method gives you crisp-tender results in 10 minutes.
PRINT RECIPE
PIN RECIPE
Servings: 4
INGREDIENTS
- 1/2 cup water
- 1 lb asparagus washed and ends trimmed
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice (about 1/2 a lemon)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves garlic minced
- Optional garnishes: chili flakes, parmesan cheese, sesame seeds
INSTRUCTIONS
- Place the metal trivet in the bottom of the Instant Pot then pour the water into the bottom and place the trimmed asparagus in an even layer on top, so it’s resting on the trivet above the water.1/2 cup water, 1 lb asparagus
- Drizzle the asparagus with olive oil and lemon juice then sprinkle it with the salt, pepper and garlic. Close the lid and make sure the vent is set to the sealing position. Pressure cook (Manual cook )on high pressure and set the timer to 0 minutes (yes 0!). The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping. Setting the timer to 0 minutes allows the asparagus to cook for only the time it takes for the Instant Pot to come to pressure. Any longer and the asparagus will overcook.1 tablespoon olive oil, 1 tablespoon fresh lemon juice (about 1/2 a lemon), 1 teaspoon salt, 1/4 teaspoon black pepper, 3 cloves garlic
- Press the Cancel button then quick release the Instant Pot by immediately switching the seal to venting.
- Carefully remove asparagus and serve with a drizzle of olive oil, parmesan cheese, or red pepper flakes.
Notes
Double the recipe: double all of the ingredients and do your best to lay them flat in the Instant Pot. No need to double the cook time! Keep the cook time the same.
*Nutritional info does not include parmesan cheese
Nutrition
Serving: 1serving | Calories: 54kcal | Carbohydrates: 4.8g | Protein: 2.3g | Fat: 3.6g | Cholesterol: 0mg | Sodium: 583mg | Fiber: 2.3g | Sugar: 1.9g | Vitamin A: 36.5IU | Vitamin C: 7.5mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
