Our Instant Pot Asparagus is tender, but still has a nice crunch and flavor thanks to toasted almonds and orange zest. Everything you need is super easy to find—just make sure to buy asparagus with medium thickness, as asparagus that’s too thin or small will become mushy. Same thing goes for cooking them at too much pressure—be sure your Instant Pot is cooking on low pressure for truly tender asparagus.

Jasmine Smith

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Credit: Jen Causey; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis

Recipe Summary

active:
10 mins
total:
25 mins
Yield:
Serves 6 (serving size: 6 to 7 spears, 2 Tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim asparagus to fit in a programmable pressure multicooker (such as Instant Pot). Place asparagus and water in cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select PRESSURE COOK setting. Select LOW pressure for 1 minute. (It will take about 5 minutes for cooker to come up to pressure before cooking begins.) 

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  • When cooker finishes cooking, let the pressure release naturally for 1 minute. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take about 1 minute.) Remove lid from cooker. Place asparagus on a platter. Discard water from cooker.

  • Select SAUTÉ setting on cooker. Select HIGH temperature setting, and allow to preheat 1 minute. Add butter and let melt, about 1 minute. Stir in almonds, zest, juice, tarragon, salt, and pepper, and cook until sauce is aromatic, about 2 minutes. Remove from the heat.

  • Spoon almond-orange mixture over asparagus. 

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