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Plate of Instant Pot Asparagus with lemon slices
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Instant Pot Asparagus

Servings: 4 servings
Calories: 48cal

Equipment

Ingredients

  • 1 pound asparagus spears medium width
  • 1 Tablespoon butter well softened
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic salt
  • ½ cup water

Instructions

  • First, you’ll need to trim enough off the ends of the asparagus spears so that they fit into your pressure cooker.
    1 pound asparagus spears
  • With gloved hands, coat the spears with butter.
    1 Tablespoon butter
  • Season with garlic salt and pepper.
    1/4 teaspoon black pepper, 1/2 teaspoon garlic salt
  • Add water to the instant pot and put the rack in place.
    1/2 cup water
  • Place prepared asparagus spears in the pot and close the lid.
  • Pressure cook on low for ZERO minutes.
  • Once it comes to pressure, immediately do a quick release and remove asparagus from the pot to prevent further cooking.
Author: Chef Antoine Davis
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Notes

  • Choose bright green asparagus stalks with firm, dry tips. You want the stalks to be of similar widths as much as possible so they cook at the same rate, medium is ideal. Smaller or thin stalks of asparagus are better suited for sauteeing or roasting.
Course: Side Dish
Cuisine: American
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Nutrition

Serving: 1serving (1/4 pound) | Calories: 48cal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 317mg | Potassium: 232mg | Fiber: 2g | Sugar: 2g | Vitamin A: 945IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 2mg
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