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Homemade Adzuki Red Bean Paste

A recipe for classic homemade Chinese red bean paste using adzuki beans (Instant Pot).
Course Condiment
Cuisine Asian, Chinese
Prep Time 10 minutes
Cook Time 25 minutes
Soaking Time 8 hours
Total Time 8 hours 35 minutes
Servings 12
Calories 52kcal
Author Michelle


  • 100 g red azuki beans soaked overnight
  • 96 g granulated sugar or to your taste
  • 400 ml water
  • 15 g coconut oil


  • 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.
  • Set to BEANS/CHILI function on high pressure for 28-30 minutes.
  • 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.


To use after freezing: thaw overnight in the fridge before using.
Yields: appx 1 Cup


Calories: 52kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 34mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg