olive oil, fresh asparagus, diced sweet potatoes, broth, pesto sauce, salt and pepper, heavy cream, onions and garlic
add the olive oil, garlic and chopped onion. Stir until they start to soften, taking care not to burn the garlic.
Add asparagus, diced sweet potatoes, pesto, and veggie stock. Close the Instant Pot lid and place the valve in the sealing position.
Select manual and cook on high pressure for 5 minutes.
Add the heavy cream, and using an immersion blender or a partially full blender, puree the soup.
serve and enjoy! top with croutons or fresh herbs
Use potatoes or carrots instead of sweet potatoes. – If you don't have heavy cream, you can use an equal amount of cream cheese or a mixture of Greek yogurt and milk.