Instant Pot Asparagus
Looking for a tasty side dish to your main meal? This Instant Pot Asparagus Recipe consists of perfectly steamed asparagus with a lemon dijon mustard yogurt dressing that’ll compliment a variety of simple midweek main dishes or will complete a special holiday dish!
Leftover Instant Pot Asparagus can easily be reheated or used as is to bulk up salads, soups, salads, buddha bowls or enjoyed as a vegetarian snack.
What to Serve with this Instant Pot Asparagus?
The options of what you can serve your freshly cooked asparagus with are pretty much endless! Here are just some tasty ideas to get you inspired, although I’m sure you could think of even more!
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- Salmon – whether grilled, baked or pan fried;
- Crab cakes;
- Roast ham;
- Roast chicken or chicken casserole;
- Tuna steak;
- Seared scallops; or
- Corned beef hash.
How To Store the Cooked Asparagus
Store any leftover cooked asparagus in an airtight container in the refrigerator for 3-5 days.
You can also wrap your cooked asparagus in aluminum foil or plastic wrap in addition to storing in an airtight container.
You can either enjoy leftover cold asparagus in a fresh salad or you can reheat it at 350℉ in the oven for about 5 minutes.
Pro Advice: Here steps to help keep your Instant Pot Clean and running smoothly for years to come!
How to Properly Clean and Prepare Asparagus
When it comes to cooking with vegetables, we all know that cleaning under water is good practice but it’s not always clear how to prepare vegetables such as asparagus.
You’ll notice that I’ve French trimmed my asparagus before cooking them in the Instant Pot. While this term is typically used when preparing meat, when referring to asparagus, I simply mean that you should trim off the pale stalk ends of your asparagus.
Left untrimmed, the stalks towards the end which are paler in color can be tough and woody.
While some are used to snapping off the ends of asparagus, you could definitely end up wasting part of the stalk that’s still fresh and worth cooking – and I hate wastage!
Instead, use a sharp Chef’s knife, line up your asparagus and cut off the section of the stalks where the stalks start becoming visibly paler. And that’s it!
Tips for Making My Instant Pot Asparagus Appetizer
- You can definitely double the amount of asparagus called for in this recipe if you are intending to feed additional mouths. The cook time in the Instant Pot won’t change whether you increase or decrease the quantity of asparagus cooked.
- Thickness of Asparagus Matters: I haven’t specified the thickness of asparagus to use for this recipe, and yes – they do come in a variety of sizes (from pencil thin stalks to stalks the thickness of a medium carrot!). Use what you prefer – I usually opt for a size in between. Pro Tip: If you do use pencil thin asparagus, you may want to cook on a LOW pressure so that you don’t overcook them.
- The lemon dressing I’ve listed is a simple yet super tasty alternative to the somewhat more complicated Hollandaise sauce. You can definitely opt to make a traditional Hollandaise sauce instead which is always a delicious option for special occasions but at least this simple and easy lemon dressing of mine will satisfy those creamy lemon sauce cravings!
Asparagus is best enjoyed right after cooking. If you opt to reheat leftover asparagus, just be aware that the texture of the asparagus may be softer at that point.
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More Instant Pot Recipes to Enjoy!
If you like this easy Instant Pot recipe, then I'm sure you'll love some from the list below! Be sure to browse other great recipes to enjoy!
- Instant Pot Taco Pasta
- Instant Pot Cube Steak
- Instant Pot Butter Potatoes
- Instant Pot Butter Chicken
- Olive Garden Copycat Instant Pot Zuppa Toscana
- Instant Pot Cheesy Chicken And Pasta
- Instant Pot Apple Cheesecake
- Instant Pot Pork and Beans
Instant Pot Asparagus
Ingredients
For Asparagus
- 1 bunch of asparagus
- 1/2 cup water
- 1/2 tsp chilli flakes
- 2 springs of Dill picked
- 4 Mint leaves diced
- 2-3 Purple basil leaves diced or torn
For Dressing
- 1 tbsp yogurt
- 1 tsp lemon juice
- 1 tsp dijon mustard
- Salt and pepper to taste
Instructions
- French trim all the asparagus.
- Add water to the pot.
- Place in the Instant Pot. Lock lid, close vent, and pressure cook for 0 minutes. (It will be more than enough). Takes about 8 minutes to come to pressure.
- Quick release once done. .
- Make the dressing. Whisk together yogurt, lemon juice, dijon mustard, salt & pepper until smooth.
- Top asparagus with lemon dressing and garnish with chili flakes, dill, purple basil and fresh mint.
