Chinese Red Bean Soup (Instant Pot)
This simple recipe for Chinese Red Bean Soup is a classic Cantonese dessert, made with only 3 ingredients in the Instant Pot!
Servings 6
Calories 167kcal
Equipment
- pressure cooker (Instant Pot)
Ingredients
- 200 g dried azuki red bean soaked
- 1 L (4 C) filtered water
- 85 g Chinese rock sugar or other sweetener, to taste
Instructions
- Wash and soak the dried adzuki beans in a bowl with enough water to cover (at least 8 hours, or overnight).
- Drain the water, and place the beans into the Instant Pot liner.
- Cover the beans with 4 C water and add in rock sugar.
- Place the lid on, set to vent to SEAL and press the BEAN/CHILI function -- 25-28 minutes, HIGH PRESSURE.
- Once the beans have cooked, open the lid and use an immersion blender to blend the red bean soup.
- Or transfer about half of the beans and some liquid to a blender and blend until smooth. Return the blended mixture to the pot and stir. You can skim off and discard the foam.
- Depending on your preference, you can blend the entire soup for a smooth red bean soup, or you can leave some beans unblended for texture. Add additional water if you feel the soup is too thick.
- Serve the red bean soup hot or cold.
Nutrition
Calories: 167kcal | Carbohydrates: 35g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 453mg | Fiber: 5g | Sugar: 15g | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg