Instant Pot Horseradish Dill Asparagus

This creamy vegetable casserole made in an Instant Pot features tender asparagus cooked with mayonnaise, sour cream, Parmesan, horseradish, and dill.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 196 Calories

Ingredients

• 2 teaspoons dried dill weed
• 1 tablespoon prepared horseradish
• 2 tablespoons panko bread crumbs
• 6 tablespoons freshly grated Parmesan cheese, divided
• 1 pound fresh asparagus, trimmed and chopped
• 0.25 cup sour cream
• 0.5 cup water
• 0.25 cup mayonnaise

Recipe Instructions

Step 1

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.

Step 2

Combine mayonnaise, sour cream, 4 tablespoons Parmesan cheese, horseradish, and dill in a large bowl. Add asparagus and stir to combine. Transfer mixture to a round 1.6-liter casserole dish (approximately 7 1/2 inches) and cover with aluminum foil.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot). Place the trivet inside and add water. Place the casserole dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 1 minute. Allow 5 to 10 minutes for pressure to build.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let sit for 2 minutes. Using pot holders, remove the casserole dish and remove the foil.

Step 5

Combine remaining 2 tablespoons Parmesan cheese and bread crumbs in a small bowl; sprinkle over asparagus.

Step 6

Cook asparagus under the preheated broiler until bread crumbs start to brown, about 5 minutes.