Creamy Asparagus Soup

Prepare asparagus for cooking by washing thoroughly, removing the stalky thick ends and chop into one-inch pieces.

In your Instant Pot, use the Saute setting to melt the butter, then add the onion and asparagus. Cook until the onion is translucent and tender. Add the garlic and cook for one additional minute.

Pour in the chicken broth, salt, and pepper.

Place the lid on your instant pot and lock it into place. Make sure the cover valve is set to “Seal”. Manually select the Pressure Cook button and select “High” for 5 minutes.

When the timer goes off, turn the cover valve to release the pressure. When the steam has settled, remove the lid and allow the soup to cool off a bit.

Pour soup in a blender, and pulse until it is pureed or has reached the desired texture.

Return the soup to the instant pot and select the Sauté button again.

In a small bowl, whisk together the milk and flour, then pour into the soup. Whisk together until thoroughly combined.

Allow the soup to simmer and thicken for about 5 minutes.

Just before serving, add ½ teaspoon of lemon zest and juice to your personal taste. Stir in sour cream and serve immediately.