This instant pot asparagus is seasoned with lemon and parmesan cheese. It has the perfect balance of spices with a hint of citrus to make a seriously good asparagus!
1bunchasparagusmedium thickness, usually about 20-25 spears
1cupwater
2tablespoonsbutter
¼teaspoonsalt
¼teaspoongarlic powder
¼ teaspoononion powder
¼teaspoonblack pepper
½teaspoonlemon juice
2tablespoonsParmesan cheese
Instructions
Rinse the asparagus under cold water to remove any dirt. Trim the ends of the asparagus (cut off about ½ inch with a knife to remove any dead ends). You may have to trim off more in order for the asparagus to fit in the instant pot.
Cut the butter into 4 pieces. Place the water and butter in the bottom of the instant pot. Add the trivet rack.
Place the asparagus on the trivet rack. The asparagus should lie flat on the rack and be spread out as much as possible (don’t leave it in a large bunch).
Sprinkle the garlic powder, onion powder, pepper and salt evenly over the top of the asparagus.
Close and lock the lid.
Set the instant pot to pressure cook for 0 (yes zero) minutes. The instant pot will take 8-10 minutes to heat up and the asparagus will cook during this time.
Once the pressure cooker has heated and beeps that it is ready to start cooking, do a quick release on the instant pot.
The pin will drop once all pressure has released. Open immediately and remove the asparagus.
Season with parmesan cheese and lemon juice. Serve immediately.
Notes
Cook Time Information:Slightly Crunchy Asparagus: The cook time for this recipe will make slightly crunchy asparagus. This means the outside (stem) is crunchy, yet the inside and the stem is soft. This is not a mistake to set the timer for 0 minutes, as the asparagus cooks when the IP is heating up. To Make Soft Asparagus: Add 1 minute to the cooking time (instead of setting it at 0 minutes)For Asparagus That Has Very Thick Stalks: add 1 minute to the cooking time