How to make Instant Pot Cream of Asparagus and Bacon Soup

Let me dive deeper into the wonderful world of this crowd-pleasing soup. Whether you’re hosting a cozy dinner party or simply craving a comforting meal, this creamy instant pot cream of asparagus and bacon soup is the perfect choice.

With each velvety spoonful, you’ll experience the rich and savory flavors of tender asparagus spears complemented by the smoky notes of crispy bacon. The combination of these ingredients creates a harmonious symphony of tastes that will tantalize your taste buds and leave you craving for more.

Furthermore, the creamy texture of this soup adds a comforting element that will warm you from the inside out. Picture yourself indulging in a steaming bowl of creamy goodness, savoring every mouthful as the flavors meld together. It’s the kind of soup that wraps you in a culinary embrace, offering solace and satisfaction with every spoonful.

Moreover, this soup is versatile and can be enjoyed throughout the year. During the springtime, when asparagus is at its peak freshness, you can relish in the vibrant green hue and bright flavors of this seasonal vegetable. In the colder months, this soup provides a comforting respite, evoking feelings of coziness and nostalgia.

So, whether you’re a fan of asparagus, a lover of bacon, or simply in search of a delicious soup to warm your soul, give this creamy asparagus and bacon soup a try. I promise you won’t be disappointed. Happy cooking and bon appétit!

Recipe

1 tablespoon olive oil 
4 slices bacon, diced 
1/2 onion, diced 
3 cloves garlic, minced (4 tsp minced)
2 pounds asparagus, cut into 1 ½ inch pieces 
2 1/2 cups chicken broth 
1 teaspoon salt 
1/2 teaspoon ground black pepper 
1 cup heavy whipping cream

Method:

Select Sauté function and add olive oil. Add bacon to warmed oil and sauté for 2 minutes.
Stir in onion and continue cooking until onion is soft, for about 5 minutes.
Add garlic and asparagus. Cook 1 to 2 minutes. 
Pour chicken broth over asparagus mixture and bring to a boil.
Turn Sauté mode off and turn on Manual mode. Close and lock the lid. Select High pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. 
Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid. 
Puree asparagus mixture with an immersion blender until smooth.
Mix in cream and select Sauté function. Cook until the soup is warmed through, but not boiling.
Taste and season with salt and pepper.

Turn on instant pot on high add 1 tablespoon of olive oil, any oil you have will work.

Once heated add 4 slices of diced bacon. Cook for about 2 minutes.

Add 1/2 large onion diced and cook until onions are soft. About 5 minutes.

Once onions are soft add in asparagus about 2 pounds but into 1 1/2 inch pieces.

Add 2 1/2 cups of chicken broth

Should look like this.

Put lid on and set it for high pressure for 5 minutes.

After the 5 minutes let it do a natural release.

Use an immersion blender to blend everything together.

Add 1/2 teaspoon of black pepper

1 teaspoon of salt.

1 cup of heavy whipping cream

mix everything together

add salt and pepper to taste if needed.

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