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!