Instant Pot Stew Korean Soft Tofu Stew Recipe

Cooking Directions

• STEP 1.Turn on the Instant Pot and select the sauté function. Heat the vegetable oil and add the garlic, ginger, and green onions. Cook until fragrant.
• STEP 2.Add the pork and cook until browned. Stir in the gochujang and doenjang, then add the chicken broth and water. Stir well to combine.
• STEP 3.Add the zucchini, mushrooms, and tofu to the Instant Pot. Close the lid and set the Instant Pot to manual high pressure for 5 minutes.
• STEP 4.Once the cooking time is complete, do a quick release of the pressure. Carefully open the lid and stir in the soy sauce and sesame oil.
• STEP 5.To serve, ladle the stew into bowls and garnish with sliced green onions and sesame seeds. Serve with steamed rice and kimchi.

Cooking Tips

• If you prefer a vegetarian version, you can omit the pork and use vegetable broth instead of chicken broth.
• Adjust the amount of gochujang and doenjang according to your spice preference. Add more for a spicier stew.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a pot on the stovetop or in the microwave.

Storage and Serving

• Serve this stew with a side of kimchi and steamed rice for a complete Korean meal.
• Feel free to add other vegetables such as spinach, cabbage, or bean sprouts to the stew.
• This stew can be made ahead of time and reheated before serving. The flavors will continue to develop and intensify.