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!
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! 😀
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…
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!
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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Author: Amy + Jacky
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
Here is the simple ingredients list for Pressure Cooker Red Bean Soup 🙂
*Tip: You can substitute brown sugar in pieces (Chinese: 冰片糖) with normal brown sugar.
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.
Pick & rinse 1 cup (200g) adzuki beans in cold tap water. Drain well.
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.
Add 6 cups cold water (1500ml) in Instant Pot.
Close lid, then pressure cook:
Pressure Cooking Method: High Pressure for 30 minutes + 20 minutes Natural Release
After 20 minutes Natural Release, turn Venting Knob to Venting position to release the remaining pressure.
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.
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.
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?
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.
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!
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