Red Bean Soup



  1. Rehydrate chenpi in cold water for 15 - 20 minutes. Use a spoon to scrub off chenpi’s white bitter part.

  2. Pick & rinse adzuki beans in cold tap water. Drain well.

  3. Add cleaned adzuki beans, chenpi, kosher salt, and brown sugar in Instant Pot.

  4. Then, add cold water. Pressure Cook at High Pressure for 30 minutes + 20 minutes Natural Release.

  5. Bring the red bean soup to a boil using the "Saute High" function. Let it boil for 15 - 20 minutes until desired thickness.

  6. Stir occasionally. Stir and boil as required to gain desired thickness. Taste and add in more sugar if desired.

  7. Serve hot, warm, or cold.