Instant Pot Asparagus
Instant Pot asparagus cooks the veggie in under 10 minutes until it's perfectly tender and crisp. It steams with a fresh garlic, lemon and olive oil mixture.
- 1 lb asparagus washed and ends trimmed
- 1/2 cup water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves garlic minced
- 1 tablespoon fresh lemon juice (about 1/2 a lemon)
- 1 tablespoon olive oil
- Optional garnishes: chili flakes, parmesan cheese, sesame seeds
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.
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. 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.
Press the Cancel button then quick release the Instant Pot by immediately switching the seal to venting. i like to use the end of a wooden spoon to carefully do this because the steam releasing will be hot. Open the lid when pressure gauge has dropped and the lid opens easily.
Carefully remove asparagus and serve with a drizzle of olive oil, parmesan cheese, or red pepper flakes.
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
Serving: 1serving | Calories: 54kcal | Carbohydrates: 4.8g | Protein: 2.3g | Fat: 3.6g | Sodium: 583mg | Fiber: 2.3g | Sugar: 1.9g | Vitamin A: 36.5IU | Vitamin C: 7.5mg