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Instant pot asparagus on a plate garnished with berries next to a bowl of butter
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Instant Pot Asparagus

Let the Instant Pot do the work for you and enjoy this delicious and fresh low-carb side dish with dinner!
Course Side Dish
Cuisine American
Diet Diabetic
Prep Time 2 minutes
Cook Time 4 minutes
Total Time 10 minutes
Servings 4
Calories 123kcal

Equipment

  • Insatnt Pot or other electric pressure cooker

Ingredients

  • 1 pound asparagus spears washed, with the woody ends trimmed
  • 1/4 cup ghee
  • 1 lemon juiced
  • 1 teaspsoon lemon zest
  • salt and pepper to taste

Instructions

  • Place the asparagus on a wire trivet into the Instant Pot and add 1 cup of water.
  • Set the pressure to low and cook for 4 minutes. When the timer beeps, let the insant pot naturaly release the steam.
  • Remove from the Instant Pot and transfer to a tray and season with salt and pepper
  • Mix ghee, lemon juice and lemon zest in a small dish. Drizzle over top of the asparagus. Garnish with cranberries, pistachios, and capers (optional) and serve.

Notes

If the asparagus is too long, cut the ends so that all pieces sit nicely on the wire trivet. 
Change the time to make the asparagus as soft as you want. For al dente asparagus spears, set the timer for 3 minutes. For softer spears, set the timer to 6 minutes. If your asparagus spears are extra thick, add 2 minutes (5 minutes for al dente and 8 minutes for soft).
To reheat asparagus, preheat the oven to 350 degrees F and bake for 2-3 minutes. 

Nutrition

Calories: 123kcal | Carbohydrates: 5g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 3mg | Potassium: 237mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 2mg