Instant Pot Red Bean Soup
User Reviews
4.9
Instant Pot Red Bean Soup
Description
The Instant Pot Red Bean Soup recipe starts with rinsing and draining adzuki beans and soaking chenpi, or dried mandarin peel, briefly before scrubbing off its bitter white pith. These ingredients, along with kosher salt and brown sugar, are combined with cold water in the Instant Pot and pressure cooked at high pressure for 30 minutes, followed by natural release.
After pressure cooking, the soup is brought to a boil using the sauté function to reduce and thicken it as preferred, with stirring to prevent sticking. Sweetness can be adjusted by adding more brown sugar during this stage. The final dish has a comforting sweetness from the sugar and subtle citrus notes from the mandarin peel, complementing the soft adzuki beans.
The soup thickens further if chilled overnight, allowing it to be served either warm or cold. It is a traditional sweet bean soup enjoyed on its own or as a dessert in some cuisines.
Allow thorough natural release after pressure cooking to ensure safety and optimum texture. Adjust sugar gradually to suit taste preferences.
Ingredients
- 1 cup (200g) adzuki beans azuki or red mung beans; Chinese: 紅豆
- 1 piece (2g) chenpi dried mandarin peel; Chinese: 陳皮
- 6 cups (1500ml) water cold
- 2 pieces (130g) brown sugar in pieces, Chinese: 冰片糖
- 2 pinches kosher salt
Instructions
- Prepare Ingredients: Rehydrate chenpi in cold water for 15 - 20 minutes. Use a spoon to scrub off chenpi’s white bitter part. Pick & rinse 1 cup (200g) adzuki beans in cold tap water. Drain well.
- Pressure Cook Red Bean Soup: Add 1 cup (200g) cleaned adzuki beans, 1 piece (2g) chenpi, 2 pinches of kosher salt, and 2 pieces (130g) brown sugar in pieces in Instant Pot. Then, add in 6 cups cold water (1500ml). Pressure Cook at High Pressure for 30 minutes + 20 minutes Natural Release.
- Emulsify Red Bean Soup: Bring the red bean soup to a boil using the "Saute High" function. Let it boil for 15 - 20 minutes until desired thickness. Stir occasionally. You can stir and boil as long as required until it reaches your desired thickness (Check out the thickness comparison photo from our experiment). Taste and add in more sugar if desired. For reference: we added roughly 2 more tbsp (30g) sugar.*Pro Tip: The red bean soup can thicken even further after chilling in the fridge overnight.
- Serve: You can serve red bean soup hot, warm, or cold. A deliciously satisfying dessert for all types of weather! You can also drizzle some coconut milk for another layer of flavor. Enjoy~
Notes
- After soaking, scrub off the white pith of chenpi to reduce bitterness for a cleaner citrus flavor.
- Pressure cook followed by natural release improves bean softness and soup texture.
- Bring soup to boil after pressure cooking to reduce and adjust thickness, stirring often to prevent burning.
- Chilling the soup overnight thickens it further, offering an option to serve cold.
- Add brown sugar gradually at boiling stage to balance sweetness according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Sodium | 15mg | 1% |
| Potassium | 330mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Calcium | 35mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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