Easy Instant Pot Asparagus with Horseradish and Dill

Ingredients

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

Instructions

1. In a large bowl, mix together ¼ cup Parmesan cheese, mayonnaise, sour cream, horseradish, and dill. Add the asparagus and stir until well combined. Transfer the mixture to a 1.6-liter round casserole dish (about 7 ½ inches) and cover with aluminum foil.
2. Turn on your Instant Pot or similar multi-functional pressure cooker. Place the trivet inside and add water. Carefully place the casserole dish on the trivet. Close and lock the lid securely. Select high pressure according to the manufacturer's instructions and set the timer for 1 minute. Allow approximately 5 to 10 minutes for the pressure to build inside the pot.
3. Once the cooking time is complete, carefully release the pressure using the quick-release method as per the manufacturer's instructions, which should take about 5 minutes. Unlock and remove the lid. Let the dish sit for 2 minutes. Using pot holders, carefully remove the casserole dish from the Instant Pot and remove the foil.
4. In a separate small bowl, combine the remaining 2 tablespoons of Parmesan cheese with the bread crumbs. Sprinkle this mixture evenly over the asparagus in the casserole dish.
5. Position an oven rack about 6 inches below the heat source and preheat the oven's broiler to the low setting.
6. Place the asparagus casserole under the preheated broiler and cook until the bread crumbs begin to turn golden brown, approximately 5 minutes.

Nutrition

• Calories: 196 kcal
• Fat Content: 16 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 233 mg
• Protein Content: 7 g
• Cholesterol Content: 18 mg
• Carbohydrate Content: 9 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g