Creamy Asparagus Potato Soup - using the Instant Pot

ingredients:

1- Tablespoon Olive Oil (optional)

1 small onion, chopped

2 cloves garlic, peeled and chopped

1 pound asparagus,
  ends removed and chopped

1 large potato (about 2 cups)-
  peeled and diced

4 ounces tofu extra firm shelf stable*

2 cups not-chicken vegan broth

½ teaspoon ground black pepper

2 Tablespoons lime (or lemon) juice

¾ teaspoon salt, to taste (optional)

Instructions:

1. Select SAUTÉ on the Instant Pot. Add oil, or water to sauté onions and garlic for about 3 minutes.

2. Stir in  asparagus, tofu, broth, and pepper and SELECT CANCEL.

3. Secure the lid on the pot. Close the pressure-releave valve. SELECT MANUAL and set the pot at HIGH pressure for 4 minutes. 

4. At the end of the cooking time. Use QUICK release. Use a towel to protect myself from steam.

5. Open lid, add lime or lemon juice.

6. Transfer all or half of soup to blender or use an immersion blender if you like varying textures.

7. Adjust seasoning.

*I used refrigerated tofu that I diced and it worked just fine; I also used vegetable bouillon cubes. Modified recipe  from JL Fields Vegan Pressure Cooking Book.