Instant Pot Horseradish Dill Asparagus
Description
This creamy vegetable casserole recipe made in an Instant Pot features tender asparagus cooked with mayonnaise, sour cream, Parmesan, horseradish, and dill.
Ingredients
•
6 tablespoons freshly grated Parmesan cheese, divided
•
1/4 cup mayonnaise
•
1/4 cup sour cream
•
1 tablespoon prepared horseradish
•
2 teaspoons dried dill weed
•
1 pound fresh asparagus, trimmed and chopped
•
1/2 cup water
•
2 tablespoons panko bread crumbs
Directions
1
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.
2
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.
3
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.
4
Combine remaining 2 tablespoons Parmesan cheese and bread crumbs in a small bowl; sprinkle over asparagus.
5
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
6
Cook asparagus under the preheated broiler until bread crumbs start to brown, about 5 minutes.