There’s something incredibly comforting about a warm bowl of red bean soup, especially when it’s made right in your Instant Pot. This sweet red bean soup has long been a favorite in many Asian homes, often enjoyed as a cozy dessert or a nourishing afternoon treat.
Using an Instant Pot makes the process significantly easier and quicker—no more long hours at the stove. Simply add the ingredients and let the Instant Pot do the work.
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Whether you grew up with this rich flavor or are trying it for the first time, this red bean soup is simple and satisfying, and it's one you’ll keep returning to.
Simple ingredients
You’ll need the following ingredients to create this comforting and flavorful red bean soup.
- Red beans: Also known as adzuki beans, these are the stars of the dish. They have a naturally sweet, earthy flavor.
- Chenpi (dried mandarin peel): It adds a fragrant citrus depth that balances the richness of the beans.
- Rock sugar: Rock sugar is a traditional sweetener for Chinese soup desserts, providing a clean, gentle sweetness.
- Water
- Salt: Just a pinch of kosher salt enhances all the other flavors. It is optional.
Step-by-step cooking directions
Follow these simple steps to make perfectly sweet and silky red bean soup using your Instant Pot.
Rinse the red beans: Rinse your dry red beans thoroughly under cold water. You can soak them for a few hours or overnight to speed up the cooking process, but this is optional, especially when using an electric pressure cooker. If you're going the Instant Pot route, skip the soaking.
Add everything to the Instant Pot: Toss the rinsed beans into the pot along with water, pieces of dried mandarin peel (chenpi), and rock sugar, adjusting to your taste. If you're unsure, start with less; you can always add more after cooking. Make sure you add enough water to cover the beans by about two inches.
Pressure cook: Secure the lid, then set the Instant Pot to High Pressure for 30–40 minutes (30 minutes for softer beans with some texture, 40 minutes for super-soft and almost creamy beans). Make sure the valve is sealed.
Natural release: Once the time is up, let the pot go into natural release for about 20 minutes. This slow pressure release helps the beans stay intact and soft without bursting.
Adjust to your taste: Open the lid and taste the soup, then feel free to add a little more of your sweetener of choice if you prefer a sweeter taste. Use the sauté setting if you'd like to simmer it a bit longer or thicken it slightly. Too thick? Add a splash of hot water or a hint of coconut milk for a richer flavor. You can also add a small pinch of kosher salt; it is optional.
Serve and enjoy: Ladle the soup into bowls and enjoy it warm, or let it cool and chill it in the fridge; it’s just as delicious cold!
Pro tips
The following little tips can take your red bean soup to the next level—richer, smoother, and full of flavor.
Want a creamier texture? Try blending a portion of the cooked beans and stirring them back into the pot. It keeps that classic feel with whole beans but adds a velvety smoothness.
For a richer flavor, a splash of coconut milk at the end works wonders. It adds a silky finish that pairs so nicely with the gentle sweetness of the soup.
And whatever you do, don’t skip the dried mandarin peel! It might seem like a small thing, but it brings a depth of flavor that really makes the soup stand out.
Storage and reheating
If you have leftovers (and that’s a big “if”), store your bean soup in an airtight container in the refrigerator for up to 4 days. The flavor actually deepens overnight, making it even better the next day.
You can also freeze individual portions for easy reheating. Reheat gently on the stovetop or heat in the microwave in 30 to 45-second intervals, stirring between each interval, until warmed through.
Tip: Red bean soup tends to thicken after sitting, so feel free to adjust the consistency with a bit of water or milk (dairy or non-dairy) while reheating.
Variation options
Want to switch it up to customize your red bean soup? Add glutinous rice to make it more filling, turning it into a complete comfort bowl. Cook the rice separately and add it after the soup is done to avoid over-thickening.
Swap the rock sugar for honey or maple syrup if you want. You can even stir in a bit of coconut milk or almond milk for a dairy-free, creamy version.
Prefer something chilled? Cool the sweet red bean soup in the refrigerator and serve it cold; it’s refreshing on warm days and makes a nice dessert.
Pairing dishes
This sweet red bean soup pairs perfectly with light bites, such as sesame balls or steamed buns, making it a comforting snack or a delightful afternoon treat.
It’s also an excellent way to wrap up a hearty Asian meal, whether you’ve had dumplings, noodles, or stir-fried dishes. With its smooth texture and gentle sweetness, this red bean soup hits just the right spot—sweet and satisfying without ever feeling too heavy.
Final thoughts
In just a few minutes of prep and with some help from your Instant Pot, you can create a red bean soup that’s steeped in tradition yet perfect for modern life. The sweetness of rock sugar, the aromatic zest of chenpi, and the tender red beans come together in a bowl full of flavor.
Plus, there is no soaking required and minimal hands-on time; this Instant Pot red bean soup is a must-try. Enjoy this easy recipe with every bite.
FAQ
Yes, red bean soup can be a healthy option! Red beans (often called adzuki beans) are naturally high in fiber and plant-based protein. When made with simple ingredients like water, a bit of rock sugar, and dried mandarin peel, it’s a light, nourishing treat—especially when not overloaded with sugar.
If you're cooking on the stovetop, it usually takes 1.5 to 2 hours, depending on whether the beans are soaked beforehand. Soaked beans will cook faster. Keep an eye on the water level to avoid burning.
You can skip the soaking completely if you’re using an Instant Pot. Rinse the red beans, add water, and cook on high pressure for approximately 30 minutes, depending on the variety of beans. Let the pressure release naturally, and you’ll have perfectly cooked beans—no overnight soak needed.
Easy Red Bean Soup Instant Pot Recipe You Must Try
Ingredients
- 1.5 cups red beans
- 1 tablespoon Chenpi dried mandarin peel
- 2 tablespoons rock sugar
- 9 cups water
- salt optional
Instructions
- Rinse the red beans: Rinse your dry red beans thoroughly under cold water. You can soak them for a few hours or overnight to speed up the cooking process, but this is optional, especially when using an electric pressure cooker. If you're going the Instant Pot route, skip the soaking.
- Add everything to the Instant Pot: Toss the rinsed beans into the pot along with water, pieces of dried mandarin peel (chenpi), and rock sugar, adjusting to your taste. If you're unsure, start with less; you can always add more after cooking. Make sure you add enough water to cover the beans by about two inches.
- Pressure cook: Secure the lid, then set the Instant Pot to High Pressure for 30–40 minutes (30 minutes for softer beans with some texture, 40 minutes for super-soft and almost creamy beans). Make sure the valve is sealed.
- Natural release: Once the time is up, let the pot go into natural release for about 20 minutes. This slow pressure release helps the beans stay intact and soft without bursting.
- Adjust to your taste: Open the lid and taste the soup, then feel free to add a little more of your sweetener of choice if you prefer a sweeter taste. Use the sauté setting if you'd like to simmer it a bit longer or thicken it slightly. Too thick? Add a splash of hot water or a hint of coconut milk for a richer flavor. You can also add a small pinch of kosher salt; it is optional.
- Serve and enjoy: Ladle the soup into bowls and enjoy it warm, or let it cool and chill it in the fridge; it’s just as delicious cold!
Lim-Lim Dunn says
Hi Yuen, I'm a klutz in the kitchen & detest cooking. But your recipes & great instructions always tempt me to no end. Your simple method of cooking Red Bean Soup has convinced me to "try" again after a pressure cooker fiasco several years ago. It exploded like a rocket and my entire kitchen & ceiling were covered in "red bean gum"! The only saving grace - no one was hurt. BTW, yours are the only cooking site I subscribed to. Thanks for giving me the courage to cook RBS again. Cheers!