Instant Pot Asparagus Soup

This Instant Pot asparagus soup is light, fresh, and incredibly easy to make. With just a handful of simple ingredients, it transforms tender asparagus, broth, and a hint of lemon into a smooth, flavorful soup in under 30 minutes.

Whether served as a starter or a main dish, it’s the perfect way to make the most of spring and summer asparagus.

This post was originally published in July 2017 and has been updated with additional information to help you recreate it in your own kitchen. Enjoy!

Why You May Enjoy This Recipe

If you’ve never made soup in the Instant Pot, you’ll love how quick and effortless it is. I use the Instant Pot to make soups all the time including my Instant Pot Split Pea Soup as well as my Instant Pot Potato Leek Soup. Here’s what makes this one special.

• Bright, fresh flavor – The combination of asparagus, lemon, and thyme keeps it light and vibrant.
• Ultra smooth texture – A quick blend creates a silky, velvety consistency.
• No heavy cream needed – The soup is naturally creamy, but you can add a splash if desired.
• One-pot convenience – Everything cooks in the Instant Pot for easy cleanup.

Exact quantities are listed in the recipe card below. The recipe card also allows you to easily scale the recipe, and ingredient amounts will automatically adjust.

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Ways to Customize

This soup is already delicious, but here are a few easy variations.

• Make it vegetarian – Swap the chicken broth for vegetable broth.
• Add creaminess – Stir in a splash of heavy cream or coconut milk before serving.
• Top it off – A sprinkle of parmesan, crumbled bacon, or fresh herbs makes a great finishing touch.

How to Make Instant Pot Asparagus Soup

This recipe is fast and foolproof. Always refer to the recipe card below, but here’s the basic process:

1. Sauté the vegetables – Using the sauté function, cook the asparagus and onion in olive oil until fragrant. Add garlic and stir for another minute.
2. Pressure cook – Add the chicken broth, lemon juice, and zest. Seal and cook on high pressure for 5 minutes.
3. Blend until smooth – Use an immersion blender or transfer to a regular blender for a silky finish.
4. Season and serve – Add salt and pepper to taste and enjoy warm.

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Learn From Me: Tips for the Best Soup

I’ve made this recipe multiple times, and here are a few things I’ve learned along the way.

• Trim the asparagus properly – The bottom third of the stalk is usually too tough, so make sure to remove it. I follow the same preparation steps when I make Asparagus Mushroom Fettuccine Alfredo, Asparagus Galette, and Asparagus Mushroom Orzo.
• Use fresh lemon juice and zest – It brightens up the flavor and balances the richness of the broth. I add lemon to my Oven Roasted Asparagus.
• For a thicker texture – You can always use less chicken broth. The soup will also thicken as it cools.

How to Store & Reheat

This soup keeps well and makes great leftovers. I personally really enjoy eating this for lunch with a crispy grilled cheese.

The soup can be reheated gently in a pan on the stove over low heat, stirring occasionally. You can also loosely cover a bowl of soup in the microwave and reheat it on medium power until it’s heated through.

Leftovers can be refrigerated in an airtight container for up to 3 days. If you want to freeze the soup for later, store ot in freezer-safe containers for up to 3 months.