Instant Pot Horseradish Dill Asparagus

This creamy vegetable casserole recipe 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 remaining 2 tablespoons Parmesan cheese and bread crumbs in a small bowl; sprinkle over asparagus.

Step 3

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

Step 4

Combine ¼ cup Parmesan cheese, mayonnaise, sour cream, horseradish, and dill in a large bowl. Add asparagus; stir to combine. Transfer to a round 1.6-liter casserole dish (approximately 7 ½ inches); cover with aluminum foil.

Step 5

Turn on a multi-functional pressure cooker (such as Instant Pot); place the trivet inside and add water. Place casserole dish on 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 6

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