Instant Pot Asparagus
A simple asparagus recipe that cooks in the instant pot or pressure cooker in less than 20 minutes!
Servings: 4
Ingredients
- 1 pound asparagus ends trimmed
- 1/2 cup water
- 1 tablespoon extra virgin olive oil
- 1/2 lemon juiced
- 2 cloves garlic minced
- 1/4 teaspoon sea salt
- Red pepper flakes for garnish (optional)
- Grated Parmesan cheese for garnish (optional)
Instructions
- Pour water into the metal bowl of theInstant Pot. Place a trivet into the bowl and lay the trimmed asparagus spears on top.
- Drizzle the olive oil and lemon juice over the asparagus, then season with minced garlic, salt, and red pepper(if using). Secure and seal the lid on the Instant Pot and cook on Manual High for 0 minutes. Perform a Quick Release of the pressure.
- Carefully remove the lid and transfer the asparagus to a serving plate. Garnish with red pepper flakes and Parmesan if desired and serve.
Notes
Storing: To store any leftovers, place cooked and cooled asparagus in an airtight container and refrigerate for up to five days.
Freezing: To freeze asparagus, blanch the pressure-cooked asparagus, then transfer it to an ice bath. Lay asparagus out on a paper towel-lined plate or baking sheet so any excess water can be removed. Freeze asparagus on the plate or baking sheet and once frozen, transfer asparagus to a freezer-safe bag. Frozen asparagus will last up to three months in the freezer.
Nutrition
Calories: 60kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 150mg | Potassium: 254mg | Fiber: 3g | Sugar: 2g | Vitamin A: 860IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 3mg