The night before making the beans, soak the adzuki beans in big pot of water.

The next day, drain the water from the beans.

Add the drained beans into the Instant Pot along with the sugar and water.

Place the lid on and set the valve to SEAL.

Let the pressure naturally release.

Use an immersion blender to blend the cooked beans. (Or transfer to a blender to puree).

Transfer the blended beans to a small saucepot.

Cook over medium heat until it thickens (it should be thick enough for a spoon to stand up on its own when it's stuck into the paste).

Stir in the coconut oil and remove from heat.

Transfer to a container if not using right away and let cool.

Store in the fridge for up to 1 week or for longer-term storage, place into the freezer for up to 3 months.