Duenjang Summer Veggies Soup *Instant Pot Max

Saut onion, ginger, carrot in olive oil until aromatic for about a minute.

Add diced potatoes, cooked beans and tofu cubs. Pour in stock and water.

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.

Once program is done, remove the lid and set up saut function again. Add dice summer squash and careful adjust seasoning using duenjang, fish sauce and honey. Thai basil serve on side.

Plate and serve with rice.