Instant Pot Asparagus

asparagus on a plate with lemon wedges and a fork.

5 from 1 vote

This Instant Pot asparagus recipe is perfect for getting the most flavor out of every bite! With the parmesan cheese and lemon juice mixture at the end, these are the perfect side dish to complement your meal.

Prep Time5

Cook Time2

Total Time7

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 69kcal

Author: Nicole Durham

Cost: Recipe $4.57 / Serving $1.15

Equipment

Ingredients

1 bunch asparagus, about 1 pound, trimmed ($3.87)
1 cup water ($0.00)
1 tablespoon olive oil ($0.14)
2 teaspoon garlic, minced ($0.12)
½ tablespoon lemon juice ($0.06)
¼ teaspoon salt ($0.01)
¼ cup Parmesan cheese, shredded ($0.37)

US Customary - Metric

Instructions

Prepare the asparagus. Wash the asparagus and trim off the woody ends. Cut in half if needed so the spears fit inside the Instant Pot.
Add water and load. Pour the water into the Instant Pot liner. Place a steamer basket or trivet inside and arrange the asparagus so it fits comfortably.
Pressure cook. Close the lid, set the valve to sealing, and cook on High Pressure for 0 to 2 minutes. Use 0 minutes for tender-crisp asparagus and up to 2 minutes for softer spears.
Quick release. Perform a quick pressure release as soon as the cook time ends.
Season. Transfer the asparagus to a mixing bowl. Add the olive oil, garlic, lemon juice, salt, and Parmesan cheese, then toss gently to coat.
Optional broil. For melted cheese, spread the asparagus on a foil-lined baking sheet and broil on High for about 1 minute.
Serve. Serve warm.

Notes

Cooking method. Use either a steamer basket or trivet. Spears may be slightly longer if using a basket.
Cleaning tips. Rinse asparagus under cool water and gently rub the tips to remove any grit.
Trimming ends. Bend a stalk until it snaps naturally to find where the woody end begins.
Storage. Store cooked asparagus in an airtight container in the refrigerator for 3 to 5 days.

Nutrition