Instant Pot Asparagus With Lemon Butter Recipes

ONE PAN LEMON GARLIC BUTTER CHICKEN THIGHS AND ASPARAGUS

Steps:

• Preheat oven to 425F.
• Line a sheet pan with foil or parchment paper.
• Arrange chicken thighs and asparagus on the sheet pan and season with salt and pepper. Set aside.
• Place butter in a mixing bowl and melt in the microwave.
• Pull melted butter out of the microwave and whisk in garlic, paprika, onion powder, thyme, basil, lemon juice, and honey or sweetener.
• Grab a pastry brush and brush the buttery mixture all over the chicken thighs and asparagus.
• Cook for 20 to 23 minutes, or until chicken is cooked through and asparagus is tender.
• Garnish with parsley and lemon slices.
• Serve.

ROASTED ASPARAGUS WITH LEMON, BUTTER, AND PARMESAN

Steps:

• Rinse 2 bunches of asparagus and break off the ends by holding the base end and snapping it wherever it snaps.
• Place asparagus in a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roll asparagus lightly to coat in oil and seasonings.
• Squeeze 1/2 of a lemon evenly over the asparagus. Line the top third of the asparagus with lemon slices from the second half of your lemon. Thinly slice 4 tbsp of butter and line the center of the asparagus with butter.
• Bake at 400°F for 10 minutes or until asparagus is tender. Remove asparagus from the oven and set oven to Broil.
• Sprinkle the center of the asparagus with Parmesan cheese then return to the center of the oven and broil 2-3 minutes or until cheese is melted and golden.

INSTANT POT® ASPARAGUS RISOTTO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic with a slotted spoon and set aside. Add asparagus and saute in butter for 2 minutes; remove and set aside on a plate.
• Return shallots and garlic to the Instant Pot® and pour in wine. Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in rice and saute in the wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Gradually stir in Parmesan cheese and lemon juice, stirring until cheese is melted. Stir in reserved asparagus pieces. Allow risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.

INSTANT POT ASPARAGUS WITH LEMON BUTTER

Steps:

• Prepare your asparagus according to the instructions above. Place 3/4 cup water into the pot of your Instant Pot. Place asparagus in steamer basket. Place lid on Instant Pot and set to sealing. Select the steam setting and set it between 0 and 2 minutes. We did two minutes, but we like our asparagus really soft. If you prefer for it to be a bit crisper, consider 0-1 minutes. Once the timer goes off, quick pressure release all the extra pressure. Carefully open the lid after the pressure is released and remove the steamer basket. Dump out the extra liquid and put the pot back into the Instant Pot. Set Instant Pot to saute and add butter, lemon, pepper, salt, and paprika and melt together. Pour over the top of your asparagus and toss to cover everything completely. Enjoy!

PRESSURE COOKER LEMON BUTTER SHRIMP & ORZO DINNER

Steps:

• Turn your 5 or 6 quart electric pressure cooker to saute and add the butter. Heat until melted and add the onion and garlic. Saute for 2-3 minutes until translucent.
• Add the orzo and stir in with the butter and onion. Top with the frozen vegetables, frozen shrimp and chicken stock.
• Cook on high pressure for 3 minutes. When the cooking time is done, turn the valve to vent and quick release the pressure.
• The shrimp can be served with the shells on or, If desired, gently remove cooked shrimp from the rice and peel. Add peeled shrimp back into the rice along with the lemon juice and parsley and serve.

ROASTED ASPARAGUS

Steps:

• Preheat oven to 400 F. Grease or line one large baking sheet (or two medium baking sheets) with parchment or foil for easier cleanup.
• Arrange the asparagus in a single layer on the prepared baking sheet. Drizzle with olive oil then sprinkle with lemon zest, salt, and pepper to taste. Toss to coat well.
• Roast for 10-12 minutes or until the asparagus is tender-crisp. Toss with lemon juice and garlic. Place on a platter and top with nutritional yeast or Parmesan. Serve immediately.

SAUTéED ASPARAGUS WITH SHALLOT + LEMON

Steps:

• Begin by cleaning the asparagus and breaking off the woody stalks at the bottom.
• Cut asparagus into 2" pieces. Finely chop shallot and zest skin of entire lemon. Cut zested lemon in half and reserve half for squeezing during cooking.
• Heat a large frying pan over medium heat. Add Ghee. Once hot, add shallots and saute, stirring constantly, for 2 minutes.
• Toss in asparagus and kosher salt. Continue cooking, stirring occasionally, for 4 to 5 minutes or until tender.
• Remove from heat, add lemon zest, juice from 1/2 lemon and 10 to 12 turns of freshly ground black pepper. Toss until well coated.

INSTANT POT LEMON GARLIC SALMON

Steps:

• Place 1 cup pf water into the inner pot of the Instant Pot.
• Slice salmon as desired and so that it fits in the Instant Pot.
• You can place the salmon directly in the Instant Pot inner pot, use a dish or a steamer rack. Place the salmon into a baking dish, if that's what you're using.
• Top the salmon with olive oil, salt and pepper, lemon slices, and garlic cloves. If you want your salmon to have a more lemony flavor, squeeze lemon juice over it, using the other lemon half. For extra flavor: add a bit of grass-fed butter on top of your salmon. Place a couple pieces of sliced butter on top of each piece of salmon. It will melt when it starts cooking and give your salmon an even better flavor.
• Place the baking dish, using a trivet with handles, into the Instant pot.
• Close the Instant Pot lid, seal and set to a high pressure for a cook time of 3 minutes, 5 minutes if you're cooking from frozen.
• Natural release the pressure for 5 minutes followed by a quick release of the remaining pressure.
• Your salmon is ready. Enjoy!

ASPARAGUS LEMON RISOTTO

Steps:

• Select SAUTÉ, HIGH. Select START.
• Add olive oil to the inner pot. Once oil is hot, add chopped asparagus and cook for about 5 minutes, until slightly tender.
• Remove asparagus and place into a bowl. Set it aside.
• Add unsalted butter to inner pot. Once butter has melted, add diced shallot and cook for 2 minutes. Add minced garlic and cook for about 5 minutes, until slightly tender, until fragrant.
• Add rice to inner pot and occasionally stir for 2 minutes until each grain is coated with butter. Select CANCEL to turn off SAUTÉ.
• Pour in the vegetable broth. Add lemon juice and lemon zest, then stir.
• Secure the lid for pressure cooking.
• Select PRESSURE COOK, HIGH. Set time to 6 minutes (00:06). Select START.
• Once program ends, allow for a 5-minute Natural Release. Then, Quick Release remaining pressure. Select CANCEL.
• Remove lid. Add grated parmesan and cooked asparagus.
• Stir risotto until cheese melts, about 1 minute. Salt and pepper to taste.