Duo Crisp + Air Fryer - Asparagus Parmesan Cheese Soup and Dairy Free Tomato Soup

INSTRUCTIONS

1. Add butter to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Sauté and then set to High Temperature. Cook leeks, garlic and thyme, uncovered, for 2 to 3 minutes or until leeks start to soften.
2. Stir in asparagus, salt and pepper. Cook for about 1 minute or until well combined. Stir in broth, cream and Parmesan rind.
3. Press Cancel. Place pressure cooker lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 4 minutes.
4. When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
5. Remove Parmesan rind. Using hand blender, purée soup until smooth. Alternatively, add soup carefully to stand blender; purée until smooth.
6. With lid off, select Sauté and then set to Medium Temperature. Return to gentle simmer; cook for about 2 minutes or until heated through.
7. Stir in lemon zest and lemon juice. Garnish with shaved Parmesan and cracked pepper.
8. Add oil to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Sauté and then set to High Temperature. Cook onion and garlic, uncovered, for 2 to 3 minutes or until starting to soften.
9. Stir in broth, tomatoes, sweet potatoes, coconut milk, half of the basil, salt and pepper.
10. Press Cancel. Place pressure cooker lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
11. When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
12. Using hand blender, purée soup until smooth. Alternatively, add soup carefully to stand blender; purée until smooth.
13. With lid off, select Sauté and then set to Medium Temperature. Return to gentle simmer; cook for about 2 minutes or until heated through.
14. Garnish with remaining basil before serving.