Duenjang Summer Veggies Soup *Instant Pot Max. It's LOADED TO THE MAX with veggies and whole grains and protein, and also big, yummy, Italian-style flavor. It's also kind of a blank canvas for I just got an Instant Pot and couldn't wait to make your soup to prep for lunch for the week. I omitted the chicken, swapped the chicken broth for veg.

Instant Pot Chicken & Veggie Soup Is a Weeknight Win. For those chilly spring and summer nights when you're craving something nourishing and warm, this soup — packed with farro, chicken, and veggies — will comfort you like nothing else can. This Instant Pot Vegetable Soup is easy, healthy and comforting. You can cook Duenjang Summer Veggies Soup *Instant Pot Max using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Duenjang Summer Veggies Soup *Instant Pot Max

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

In summer, Instant Pot vegetable soup is more light and fresh with local produce. And in winter - hearty, thick and chunky with frozen veggies. Instant Pot Vegetable Soup from Delish.com is the perfect easy healthy weeknight meal. You can magical recipes in your Instant Pot—chicken alfredo! chicken & rice!—but we also love it for soups because you just need to prep some vegetables, set.

Duenjang Summer Veggies Soup *Instant Pot Max instructions

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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