Heat the Instant Pot using the Sauté function. Add the olive oil, shallot, and garlic. Cook, stirring occasionally for 2 minutes or until the garlic is fragrant. 

Next add the asparagus and chicken stock. Stir to combine. 

Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook - Manual for 5 minutes. 

Once the Instant Pot has finished cooking, allow the pressure to release naturally for 5 minutes, then turn the valve to the venting position to release any additional pressure. 

Use an immersion blender (or transfer the soup to a high speed blender) and blend until smooth. 

Add the cream, butter, and season with salt and pepper to taste. Enjoy warm, garnished with roasted asparagus, freshly cracked black pepper, parmesan cheese, or additional cream. 

Store any leftover soup in an airtight container in the fridge for up to two days.