Perfect Instant Pot Asparagus {Tender-Crisp}
This Instant Pot Asparagus turns out perfectly tender-crisp every time, made with a delicious lemon, garlic and parmesan seasoning.
Servings: 6 servings
Calories: 74kcal
Equipment
- Pressure cooker
- Trivet
Ingredients
- 3/4 cup water
- 2 lbs asparagus, ends trimmed
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp chili flakes
- 1/3 cup parmesan cheese, grated
Instructions
- Add the 3/4 cup of water to the bottom of Instant Pot and then place trivet inside the inner pot.
- Add asparagus, then drizzle with olive oil & lemon juice, sprinkling garlic, salt & pepper and chili flakes overtop of asparagus as well. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to low, then cook for 0 minutes. Yes, zero minutes is all that's needed to steam! The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping.
- Press the Cancel button then do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Carefully remove asparagus from Instant Pot and serve on a large platter, gently tossing with freshly grated parmesan cheese. Serve and enjoy!
Video
Notes
Try out other seasonings like orange and fennel, lemon and thyme, Asian-inspired, tarragon, lemon and dill, and even Hollandaise sauce.
Store the leftovers in the fridge for 4-5 days. Reheat on a sheet pan for 5 minutes at 450° F.
Freeze the asparagus right after steaming for up to 8 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 74kcal | Carbohydrates: 6g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 289mg | Potassium: 305mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1211IU | Vitamin C: 10mg | Calcium: 102mg | Iron: 3mg