Looking for a side dish that’s ridiculously fast, packed with flavor, and requires minimal effort? You’ve found it! This Instant Pot Asparagus and Mushrooms recipe is a game-changer for busy weeknights. We’re talking tender-crisp asparagus, earthy mushrooms, and a savory, cheesy finish, all ready in about 15 minutes. The Instant Pot does all the heavy lifting, locking in nutrients and flavor for a side that tastes like it took hours. Let’s get cooking!
Ingredients
• 2 cups (about 200g) button mushrooms, chopped
• 1 cup (about 135g) asparagus, trimmed and chopped into 1-inch pieces
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp (30ml) olive oil
• 2 cups (480ml) vegetable stock
• 2 oz (56g) mozzarella cheese, shredded
• Spices
• 1 tsp sea salt
• ½ tsp ground black pepper
• ¼ tsp dried thyme
• ½ tsp cayenne pepper
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil, chopped onions, and mushrooms. Cook for 5 minutes, stirring occasionally, until the onions are soft and the mushrooms have released their liquid. Season with salt, pepper, and thyme.
3. Add the chopped asparagus and pour in the vegetable stock. Sprinkle with cayenne pepper for a little heat.
4. Secure the lid, ensuring the steam release valve is set to the “Sealing” position. Select “Pressure Cook” (or “Manual”) on High pressure and set the timer for 5 minutes.
5. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to the “Venting” position. Wait for the pin to drop before opening the lid.
6. Using a large slotted spoon, transfer the cooked vegetables to a serving dish, leaving the excess liquid behind.
7. Immediately top with the shredded mozzarella cheese, allowing it to melt over the hot vegetables. Serve right away and enjoy!
Nutritional Information
• Per Serving: Calories 256 | Total Fats 19.6g | Net Carbs: 8g | Protein 12.8g | Fiber: 3.7g
Pro Tips
• For the best texture, choose asparagus spears that are firm and bright green. Avoid any that look limp or woody.
• Feel free to swap the button mushrooms for cremini or a wild mushroom mix for a deeper, earthier flavor.
• Not a fan of mozzarella? This dish is also fantastic with grated Parmesan, crumbled feta, or a sharp provolone.
• To make this a complete meal, serve over quinoa or alongside grilled chicken or salmon.
FAQ
Q: Can I use a different kind of cheese
A: Yes, this dish is also fantastic with grated Parmesan, crumbled feta, or a sharp provolone instead of mozzarella.
Q: What other mushrooms work well in this recipe
A: For a deeper, earthier flavor, you can easily swap the button mushrooms for cremini mushrooms or a wild mushroom mix.
Q: How long does it take to cook asparagus in the Instant Pot for this recipe
A: The recipe calls for a pressure cook time of 5 minutes on High, followed by a quick pressure release to achieve a tender-crisp texture.
Q: How can I make this side dish a complete meal
A: To turn this into a main course, the recipe suggests serving the vegetables over quinoa or alongside grilled chicken or salmon.
