olive oil, fresh asparagus, diced sweet potatoes, broth, pesto sauce, salt and pepper, heavy cream, onions and garlic
step 1
add the olive oil, garlic and chopped onion. Stir until they start to soften, taking care not to burn the garlic.
step 2
Add asparagus, diced sweet potatoes, pesto, and veggie stock. Close the Instant Pot lid and place the valve in the sealing position.
step 4
Add the heavy cream, and using an immersion blender or a partially full blender, puree the soup.
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.