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~