Red Bean Paste

A classic Asian's anko or sweet red bean paste (紅豆沙餡) commonly used in Asian cuisine as a filling or in desserts. Also, this simple instant pot red bean paste recipe only has 3 ingredients and does not require pre-soak beans.

Course Dessert

Cuisine Asian, Chinese, Japanese, Korean, Taiwanese

Prep Time 2

Cook Time 45

Servings

Calories 81kcal

Author Tracy O.

Ingredients

1 cup Adzuki beans (red mung beans)
5 cups Water
1 &¼ cups Sugar (Remember to add sugar to your taste)

US Customary - Metric

Instructions

Wash and put 1 cup adzuki beans (red mung beans) into an instant pot pressure cooker.
Pour 5 cups of water, close the lid and vent. Then, push the manual button to adjust time for 45 minutes at high pressure and natural release.
After that, drain the beans very well and put them back into the instant pot.
Next, use a blender or tool to blend or mash the beans. Depends on how fine or smooth you want the paste. Then, pour 1 & ¼ cups sugar. (Remember to add sugar to your taste!)
Mix the blended beans and sugar well.
After, push the sauté button, keep stirring the mixture until it thickens and tastes like a paste texture.

Video

Notes

Cooking tips for how to make instant pot red bean paste:

Wash and put the adzuki beans in the instant pot. No need to per-soak the beans.
Push manual button, adjust time for 45 minutes at high pressure and natural release.
Drain the water very well. Put the cooked adzuki beans in the instant pot, use a blender to blend it or use a tool to mash it. Depending how fine and smooth you want the paste to be.
Add sugar (to your taste) and mix it. Then, push the sauté button, keep stirring the mixture until it thickens and tastes like a paste texture.

Nutrition