Wash and prep all veggies.
Trim the asparagus and slice or dice the mushrooms.
Put the IP into a sauté mode, and add oil or aquafaba if oil-free. Add garlic and allow it to infuse.
Now add mushrooms and asparagus. Add 2 tablespoons of water or vegan broth and close the lid.
The pressure will build with the water released from the veggies, and as soon as you see the raised pressure pin, move the vent to the sealed position, and switch the sauté mode off.
Set the pot to pressure cook in low pressure for 1 minute.
After a minute, let it stand for another minute or two minutes (depending on the amount of veggies) and quick release pressure.
Now open the lid. It’s okay if you see a lot of liquid inside the pot.
Bring the pot to sauté mode again and allow the veggies and mushrooms to brown while the liquid dries out.
Season, mix and add lime juice.
Serve and enjoy.