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Duenjang Summer Veggies Soup *Instant Pot Max is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Duenjang Summer Veggies Soup *Instant Pot Max is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook duenjang summer veggies soup *instant pot max using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Duenjang Summer Veggies Soup *Instant Pot Max:

1. Prepare 1 onion, diced
2. Prepare 1 carrot, sliced
3. Prepare 1/2 cup cooked beans, any kind
4. Take 6 oz extra firm tofu
5. Prepare 1 zucchini, diced
6. Prepare 1 yellow squash, diced
7. Prepare 2 small potatoes, diced
8. Prepare 1-2 Tsp aged duenjang paste
9. Get Soy sauce, fish sauce and honey for seasoning
10. Take 16 oz stock
11. Take 32 oz water
12. Take 2 garlic cloves, minced
13. Make ready 1 tsp ginger, minced
14. Prepare 1 cup Thai Basil

Instructions to make Duenjang Summer Veggies Soup *Instant Pot Max:

1. Sauté onion, ginger, carrot in olive oil until aromatic for about a minute.
2. Add diced potatoes, cooked beans and tofu cubs. Pour in stock and water.
3. Add a Tsp duenjang paste. Cancel saute function and set high pressure at low for one minute with quick release. If using a regular pot, cook at least 10 minutes on medium high until potatoes are soften. Add more water for evaporation.
4. Once program is done, remove the lid and set up sauté function again. Add dice summer squash and careful adjust seasoning using duenjang, fish sauce and honey. Thai basil serve on side.
5. Plate and serve with rice.

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