Instant Pot Asparagus Recipe
Tired of overcooked asparagus? This Instant Pot Asparagus method guarantees perfect results every time! Crisp-tender, flavorful, and incredibly simple to make—it's the easiest way to enjoy this healthy side.
Servings: 6
Calories: 15kcal
Equipment
Ingredients
- 1 c. cold water
- 1 lb. asparagus ends trimmed
- salt and pepper to taste
Instructions
- Pour the water into the Instant Pot.
- Place a steamer basket in the Instant Pot, then add the asparagus. Close the lid and lock it. Make sure the valve is switched to the sealing position.
- Select MANUAL mode (high pressure) for 1 minute. Once the time is up, manually quick release the pressure.
- Once the float valve drops, carefully open the lid. Season the asparagus to taste.
Notes
STORE uncooked asparagus in a large mason jar with a bit of water at the bottom to help maintain its freshness. For cooked asparagus, place it in an airtight container in the refrigerator for up to 2 days. Let it cool completely before storing it to prevent excess moisture buildup.
To FREEZE, arrange the leftover asparagus in a single layer on a baking sheet and freeze until firm. Then, transfer to a freezer-safe bag and store for up to 3 months. For best results, blanch the asparagus before freezing to help maintain its texture and color.
For REHEATING, warm in the microwave for about 2 minutes, sauté in a skillet over medium heat with a little butter or oil, or briefly steam until heated through. Avoid overcooking to keep it from becoming mushy.
Nutrition
Serving: 1serving | Calories: 15kcal | Carbohydrates: 3g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Sodium: 3mg | Potassium: 153mg | Fiber: 2g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 2mg
