Ingredients

• 2 tablespoons olive oil
• 0.5 cups shallots , minced
• 3 cloves garlic , minced
• 2 pounds asparagus spears , trimmed and cut into 1 inch pieces
• 4 cups chicken broth
• 1 teaspoon salt
• 0.25 teaspoons pepper
• 4 ounces brie , rind removed and but into 1 inch pieces
• 0.5 cups heavy cream

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil over medium heat. Add shallots and garlic and stir for 1 minute, taking care not to burn them. Add in asparagus pieces and stir to combine. Continue to saute until softened, 3 to 4 minutes.
2. 2 Pour chicken broth into the pot. Season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove a few pieces of asparagus tops to use for garnish and set aside.
4. 4 Add Brie pieces to soup in the Instant Pot. Use an immersion blender to blend the soup until creamy and smooth. Stir in heavy cream. Adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish with reserved asparagus tops.

Nutrition per serving