Servings: 4
Prep Time: 25 minutes
Cook Time: 15 minutes
Pressure Level: High


1 white onion, diced

4 tablespoons vegetable oil

Salt, to taste

2 garlic cloves

⅓ cup apple cider vinegar

2 fennels, diced

1 cup asparagus, diced

2 cups vegetable stock

Ingredients for toppings

2 tablespoons olive oil

1 fennel

1 asparagus, cubed

¼ teaspoon salt

½ lemon, juice only


Pour vegetable oil in an instant pot and press sauté button.

Add in the onion and garlic.

Cook for 2 minutes.

Then add fennel and asparagus along with a salt, vinegar, and stock.

Lock the lid of the instant pot.

Select High Pressure and set a timer to 7 minutes.

Once the timer beeps, let the steam

release naturally.
Prepare Toppings by Using Topping Ingredients

Meanwhile, take a non-stick skillet and heat olive oil in the pan.

Add fennel, asparagus, salt and lemon juice to the pan and cook for a few minutes.

Open the pot stir to combine well and then top it with pan ingredients.

Nutrition Facts (Per Serving)

Calories 444

Total Fat 37.6g

Total Carbohydrate 19.2g

Dietary Fiber 7.3g

Protein 9.9g