ASPARAGUS SOUP INSTANT POT RECIPES

Steps:

• Trim asparagus to fit in a programmable pressure multicooker (such as Instant Pot). Place asparagus and water in cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select PRESSURE COOK setting. Select LOW pressure for 1 minute. (It will take about 5 minutes for cooker to come up to pressure before cooking begins.) 
• When cooker finishes cooking, let the pressure release naturally for 1 minute. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take about 1 minute.) Remove lid from cooker. Place asparagus on a platter. Discard water from cooker.
• Select SAUTÉ setting on cooker. Select HIGH temperature setting, and allow to preheat 1 minute. Add butter and let melt, about 1 minute. Stir in almonds, zest, juice, tarragon, salt, and pepper, and cook until sauce is aromatic, about 2 minutes. Remove from the heat.
• Spoon almond-orange mixture over asparagus. 

Steps:

• In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes.
• Add chopped asparagus, and cook for 1 minute. Stir in broth and 1 cup water; bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes.
• Meanwhile, prepare and ice-water bath. Fill a medium saucepot with water and bring to a boil. Add salt, return to a boil, and add asparagus tips. Cook until just tender. Transfer asparagus tips to ice-water bath; let cool about 1 minute. Drain and set aside.
• Remove from heat; add spinach. Using an immersion blender, puree soup while drizzling in remaining 2 tablespoons oil. Return to heat and cook until heated through; season with salt. Divide soup evenly between 4 bowls, garnish with asparagus tips, and serve immediately.