How to Prepare Perfect Duenjang Summer Veggies Soup *Instant Pot Max

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.

Dried anchovies, garlic, green chili pepper, green onion, onion, potatoes, shrimp, soybean paste, tofu, water, zucchini. 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. You can have Duenjang Summer Veggies Soup *Instant Pot Max using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Duenjang Summer Veggies Soup *Instant Pot Max

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

Instant Pot Vegetable Soup from Delish.com is the perfect easy healthy weeknight meal. INSTANT POT VEGETABLE SOUP is a healthy and easy recipe made so quickly thanks to the Instant Pot! Toss everything in and let the pressure I hope so, because this Instant Pot vegetable soup is basically the easiest way to get dinner on the table, plus it's packed with healthy veggies and nutrients. Will you be making this Instant Pot Detox Vegetable Soup?

Duenjang Summer Veggies Soup *Instant Pot Max step by step

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..

Whip up a batch for your weekly meal prep or just enjoy as a cozy dinner after a long day - it'll have the taste of a slowly simmered soup made with love, but made totally hands-free in your pressure. This Instant Pot Vegetable Soup is quick, easy, healthy and comforting! The perfect pressure cooker soup recipe to see you through the winter! Variations on this Instant Pot Vegetable Soup: This soup is naturally gluten free, dairy free and vegetarian (with vegetable broth). Vegetarian Lentil Tortilla Soup (Instant-Pot + Slow Cooker).