Start by trimming the woody ends from the fresh asparagus and cutting the spears into 2-inch pieces. Set aside the top 1/2 cup of tender asparagus tips separately—these will be briefly blanched at the end to maintain their bright color and delicate texture. Peel and cut the Yukon Gold potatoes into 1-inch chunks, dice the sweet onion into 1/2-inch pieces, and smash the garlic cloves. I like to prep all vegetables before starting the Instant Pot so the cooking process moves smoothly without interruption.

Set your Instant Pot to the sauté function and heat the extra virgin olive oil until shimmering. Add the diced onion and cook for 2 minutes, stirring occasionally, until it begins to soften. Add the smashed garlic cloves and sauté for another minute until fragrant, then add the potato chunks. Continue sautéing the mixture for about 1 minute, stirring gently to coat everything with the oil. This brief sauté builds a flavorful foundation and helps develop the soup's depth.

Pour in the vegetable broth all at once and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—this flavorful layer is called fond and adds richness to your soup. Add the cut asparagus pieces (reserving the tips from Step 1), dried thyme, dried basil, sea salt, and cracked black pepper. Stir everything together until well combined. The vegetables should be mostly submerged in the broth.

Close the Instant Pot lid, ensure the valve is set to seal, and cook on high pressure for 5 minutes. This timing is perfect for breaking down the asparagus and potatoes into a smooth base while keeping their vibrant green color. Once the timer sounds, carefully turn the pressure release valve to venting to quick-release the pressure, then open the lid.

Using an immersion blender, purée the soup directly in the Instant Pot until completely smooth and silky—about 1 to 2 minutes of blending. If you prefer a chunkier texture, blend for less time. For extra smoothness, I like to blend in batches using a regular blender, which gives a more refined mouthfeel, though this requires transferring the hot soup carefully. Make sure all visible vegetable pieces are incorporated into a creamy base.

Stir in the fresh lemon juice and nutritional yeast, which add brightness and a subtle savory note. Taste the soup and adjust salt and pepper as needed. If you'd like a creamier texture, stir in the heavy cream or coconut milk. Keep the soup on the sauté function or at a gentle simmer—do not let it boil after adding dairy, as it can separate.

Gently drop the reserved asparagus tips from Step 1 into the simmering soup and let them cook for 10 to 20 seconds until bright green and just tender but still with a slight bite—this preserves their delicate texture and color. Ladle the soup into bowls, distributing the parcooked asparagus tips evenly. Garnish each bowl with fresh basil chiffonade and a sprinkle of red pepper flakes for a pop of color and gentle heat.