Instant Pot Red Bean Soup

Instant Pot Red Bean Soup | Pressure Cooker Red Bean Soup | 紅豆沙 | 紅豆湯 | 糖水 | 壓力鍋食譜 | Instant Pot Chinese Recipes | Instant Pot Desserts | Instant Pot Recipes

Super Easy Shortcut to make Deliciously Sweet Instant Pot Red Bean Soup (Chinese: 紅豆沙 or 紅豆湯). This creamy, hearty pressure cooker dessert is comforting & satisfying to eat. A simple health-boosting & nourishing dessert. No soaking required!

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Sweet Dessert Soups “tong sui” (Chinese: 糖水)literally translated as “sugar water”, is a common dessert to wrap up a meal in Chinese restaurants. Mostly, in Cantonese restaurants.

We, Hong Kongers, love Dessert Soups so much that you’d find Dessert Soup Shops in every neighborhood just like how you’d find Starbucks in the States.

Among some of the most popular traditional Sweet Dessert Soups like Tofu Pudding, Sai Mai Lo, Black Sesame Soup…Red Bean Soup is one of the most common desserts served in Chinese restaurants or Chinese banquets!

Red Bean Soup is unbelievably easy to make, requires only a few ingredients you can store in the pantry. And Instant Pot Pressure Cooker makes it even easier! 😀

Instant Pot Red Bean Soup | Pressure Cooker Red Bean Soup | 紅豆沙 | 紅豆湯 | 糖水 | 壓力鍋食譜 | Instant Pot Chinese Recipes | Instant Pot Desserts | Instant Pot Recipes

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What are Adzuki Beans?

Adzuki Beans (aka Azuki, Aduki, or Red beans) are small red mung beans that are mostly grown in East Asia.

According to Traditional Chinese Medicine, Adzuki Bean provides healing properties. It’s an awesome source for protein and disease-fighting & health-promoting antioxidants among other essential nutrients, vitamins, and minerals. It’s also low in calories & fat, yet high in nutrition.

In East Asian cuisine, adzuki beans are often used for sweets or desserts such as Tang Yuan, Mooncakes, pastry or bread filling, shaved-ice or ice-cream topping, Taiyaki, Dorayaki, drinks like Bubble Tea or Red Bean Ice…


Instant Pot Red Bean Soup | Pressure Cooker Red Bean Soup | 紅豆沙 | 紅豆湯 | 糖水 | 壓力鍋食譜 | Instant Pot Chinese Recipes | Instant Pot Desserts | Instant Pot Recipes

Instant Pot Red Bean Soup

Super Easy Shortcut to make Delicious Instant Pot Red Bean Soup (Chinese: 紅豆沙, 紅豆湯). This creamy, hearty sweet dessert soup is comforting & satisfying to eat. A simple health-boosting & nourishing dessert. No soaking required!
5 from 1 vote
Print Rate This Recipe
Total: 1 hour 30 minutes
Servings: 6 -8
Calories: 142kcal
Author: Amy + Jacky

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~
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Recipe Notes:

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Nutrition:

Calories: 142kcal | Carbohydrates: 31g | Protein: 4g | Sodium: 15mg | Potassium: 330mg | Fiber: 3g | Sugar: 15g | Calcium: 3.5% | Iron: 7.5%
Course: Dessert
Cuisine: Asian, Chinese, Hong Kong, Taiwanese
Keyword: chinese desserts, instant pot beans, instant pot dessert, instant pot recipes, instant pot red bean soup, instant pot vegan recipes, instant pot vegetarian recipes, instapot red bean soup, pressure cooker red bean soup, red bean soup, sweet soup, 糖水, 紅豆沙, 紅豆湯
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Instant Pot Red Bean Soup Guide

Instant Pot Red Bean Soup | Pressure Cooker Red Bean Soup | 紅豆沙 | 紅豆湯 | 糖水 | 壓力鍋食譜 | Instant Pot Chinese Recipes | Instant Pot Desserts | Instant Pot Recipes

Here is the simple ingredients list for Pressure Cooker Red Bean Soup 🙂

Instant Pot Red Bean Soup | Pressure Cooker Red Bean Soup Ingredients

*Tip: You can substitute brown sugar in pieces (Chinese: 冰片糖) with normal brown sugar.

1

Prepare Ingredients


Rehydrate chenpi in cold water for 15 – 20 minutes. Use a spoon to scrub off the white part of the chenpi as those can be bitter.

Instant Pot Red Bean Soup | Pressure Cooker Red Bean Soup: rehydrate chenpi (dried mandarin peel) 陳皮

Pick & rinse 1 cup (200g) adzuki beans in cold tap water. Drain well.

Instant Pot Red Bean Soup | Pressure Cooker Red Bean Soup: rinse adzuki beans or read beans

2

Pressure Cook Red Bean Soup


Place 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 Pressure Cooker.

Instant Pot Red Bean Soup | Pressure Cooker Red Bean Soup: add adzuki beans, chenpi, brown sugar in pieces, salt in Instant Pot Pressure Cooker

Add 6 cups cold water (1500ml) in Instant Pot.

Instant Pot Red Bean Soup | Pressure Cooker Red Bean Soup | 壓力鍋紅豆湯 | 紅豆沙

Close lid, then pressure cook:

  • Pressure Cooking Method: High Pressure for 30 minutes + 20 minutes Natural Release

Instant Pot Pressure Cooker High Pressure 30 minutes

After 20 minutes Natural Release, turn Venting Knob to Venting position to release the remaining pressure.

3

Emulsify Instant Pot Red Bean Soup


*Pro Tip: Since there is not much movement inside the pot during the pressure cooking process, the red bean soup will not emulsify after pressure cooking. So it’s important to boil the red bean soup in Instant Pot after opening the lid.

Instant Pot Red Bean Soup | Pressure Cooker Red Bean Soup | 壓力鍋紅豆湯 | 紅豆沙

Bring the red bean soup to a boil using the “Saute High” function.

Instant Pot Red Bean Soup | Pressure Cooker Red Bean Soup | 壓力鍋紅豆湯 | 紅豆沙

Let it boil for 15 – 20 minutes until desired thickness. Stir occasionally.

Or you can go wild and go as thick as you like 🙂

*Pro Tip: The red bean soup can thicken even further after chilling in the fridge overnight.

How Thick Should I Make My Red Bean Soup?

Instant Pot Red Bean Soup | Pressure Cooker Red Bean Soup | 紅豆湯 | 紅豆沙 experiment: thickness comparison
Red Bean Soup Thickness Comparison

Different countries/regions serve Red Bean Soup with varying thickness/textures. Plus everyone has a different preference on how soupy or thick they like their sweet soup.

We like our Red Bean Soup quite thick – to a point each spoonful of dessert soup has a “sandy”, hearty, earthy texture (the bottom photo above) – what we call「起沙」in Cantonese.

This might just be the reason why Hong Kongers call it「紅豆沙」(Hong Dou Sha; literal translation: Red Bean Sand) rather than「紅豆湯」(Hong Dou Tang; literal translation: Red Bean Soup).

Try both and see which one you like better! 🙂

Taste and add in more sugar if desired. For reference: we added roughly 2 more tablespoons (30g) of sugar in the end.

4

Serve Instant Pot Red Bean Soup


The red bean soup can be served hot, warm, or cold. Great for both Winter & Summer weather 🙂

You can also add in some coconut milk for another layer of flavor!

Instant Pot Red Bean Soup | Pressure Cooker Red Bean Soup | 紅豆沙 | 紅豆湯 | 糖水 | 壓力鍋食譜 | Instant Pot Chinese Recipes | Instant Pot Desserts | Instant Pot Recipes

Enjoy your Sweet Instant Pot Red Bean Soup!~ 🙂


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Instant Pot Red Bean Soup | Pressure Cooker Red Bean Soup | 紅豆沙 | 紅豆湯 | 糖水 | 壓力鍋食譜 | Instant Pot Chinese Recipes | Instant Pot Desserts | Instant Pot Recipes #instantpot #recipes #chinese #dessert #easy #sweet
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  1. Thank you so much for posting this recipe! How can I modify it to add adlay to it to make it red bean adlay soup?

    1. Hi Dori,

      thank you for your kind words and question 🙂

      Adding rinsed adlay directly to the recipe should work fine.

      Please take care
      Jacky

  2. I really liked the recipe but then modified it so that it had more red beans in it and cooked it slightly longer as I like my beans super soft and melt in your mouth.
    1 3/4 cup red beans, 6 cups of water, pressure cook for 40 min, natural release 20 min
    meanwhile soaked my tapioca (they are the slightly larger ones), and sauted them at the end in the soup for about 5-10 min on normal saute. Had to add alittle more water to loosen up the soup and allow for the tapioca soaking up the liquid. Added a couple of tablespoons more of sugar to taste as well.

  3. Hi Amy and Jack,

    I tried this receipt and it worked very well. I am interested in making red bean Sand (Hong duo Sha), should i just pressure cook them longer in oreder to make the more thicker and richer texture? Thanks.

    1. Hi Sunny,

      Late Reply! Thank you so much for your kind words on the recipe 🙂

      You will just want to use the saute function to boil so it will have a thicker texture.

      Have fun cooking & please take care
      Jacky

  4. I followed this recipe to the T, but found that its too sweet. Everything else is perfect though, will make it again but with half the sugar, 1 bar instead of 2 cane sugar.

  5. Was searching for red bean chili when I tripped over red bean soup. DELICIOUS and easy to make….Will make it again and suggest it to others!

  6. Hi Amy + Jacky,

    I love red bean sha and green bean sha, especially the latter with seaweed. Could you suggest if recipe is pretty much the same for green bean sha?

    Many thanks!

  7. Hi, can I also add dried lotus seed to the recipe? If yes, how much? And do I just add it straight or do I need to rehydrate it first? Thank you again.

  8. I have an 8-qt Instant pot. How many recipes can I make? Also do I need increase pressure cooker time if I do double or triple recipes? Thanks.

    1. Hi Gina,

      thank you for your question 🙂

      Doubling the recipe is as much as I will recommend as bean soup can be foamy.

      The cooking time will stay the same.

      Please take care & have a wonderful weekend
      Jacky

    1. Hi Henry,

      thank you so much for your kind words and question 🙂

      Sago will take roughly 10 minutes in the pressure cooker so it is best to cook the Red bean soup for roughly 20 minutes. Let it natural release for 10 minutes then place in the sago and cook for another 10 minutes + natural release.

      Please take care & have fun cooking
      Jacky

    1. Hi Shannen,

      thank you for your question 🙂

      Adding a small amount of salt to dessert will open up the flavor better.

      Please take care & have an amazing evening
      Jacky

  9. Hi,
    I followed all the directions, except I let it go on natural release for over an hour. When I opened the lid, it was still very watery, even after I boiled it. Do you think I put too much water? I also used an 8qt instant pot. Does that make a difference?
    Sincerely,
    Alison

    1. Hi Alison,

      thank you for your question 🙂

      It sounds like too much water was used. You can boil it further to reduce the water to make it thicker.

      No difference for the 8 quart Instant Pot.

      Please take care & have fun cooking
      Jacky

    1. Hi Linda,

      thank you for your question 🙂

      Fresh mandarin peel will not have the same effect as it lacks the oxidation process.

      I recommend omitting it entirely.

      Take care & have fun cooking
      Jacky

  10. Love your recipes, will pick up some adulation beans next shopping trip. Also posted it to Facebook hope my granddaughters will try it would be great for the great grandkids.

  11. Have everything but the chenpi, what can I substitute or should I wait until I get some ? Anxious to try this and the tofu pudding. Thanks for the posting……..perfect timing.

    1. Hi Terri,

      thank you for your kind words and question 🙂

      You can omit the chenpi for this recipe. Personally I think it tastes better with chenpi, but it will be fine without!

      Have fun making tofu pudding as well!

      Take care & have fun cooking
      Jacky

  12. The comment about vanilla ice cream made my mouth water.
    The Japanese version of this soup known as “o-shiruko” was always one of my favorite sweets when I lived there (for many years), although I don’t know whether it is made with brown sugar or white and don’t think it has any orange peel in it (but what a nice idea!). A big piece of mochi perfectly compliments the ultra-sweetness. When I first went to Japan, many many decades ago, I was surprised to find sweet azuki beans being used in many desserts, and my Japanese friends were equally surprised to learn that in the States, various kinds of beans are baked, perhaps along with bacon, and served as a main dish.
    I only had this treat when some friend decided to serve it to me, so it is great to know how to make it so easily in the IP.
    This all brought back memories of another Japanese dish popular in the summer, called anmitsu (the “an” being sweetened red bean paste), and I was surprised–almost shocked–to find an article about it in Wikipedia!

    1. Hi Jan,

      thank you so much for sharing this wonderful story with us 🙂

      Anmitsu can be made in the Instant Pot with roughly 4 cups of water. After pressure cooking, add in sugar and saute until thicken!

      Love it with mochi, matcha…etc!!

      Please Take care & have an amazing week
      Jacky

    1. Hi Peggy!

      So happy to hear from you again 🙂

      Yes!! We love it with vanilla icecream, matcha ice cream, mochi…etc

      Yummy!

      Please take care & have fun cooking
      Jacky

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