This simple Instant Pot Red Bean Soup is perfect for warming the soul during cold winter months. No need to stand over the stove top and stir; let the Instant Pot do all the work. Lightly sweetened, less than 5 minutes of actual work, what’s not to like?
Easy Instant Pot Red Bean Soup (Dessert!)
Servings: 8
Equipment
- Pressure Cooker
- Standard Blender or Immersion Blender optional
Ingredients
- 1 C adzuki beans
- 6 C water
- ½ C sugar white or brown, add more/less to taste
- ½ tsp kosher salt
- 5 tbsp tapioca pearls add more/less to taste
Instructions
- Dump all the ingredients in the Instant Pot. Pressure cook for 30 minutes and natural release after 20 minutes. It will take about 10 mintues to come to pressure.
- (optional) For those who like very smooth red bean soups, you can use a regular blender or immersion blender to break down the beans. I skip this step 99% of the time due to laziness and because my family doesn't mind the texture of red beans in the soup.
- Set the Instant Pot to "SAUTE" to thicken the soup. Let the soup boil until it reaches your desired thickness. We usually let is boil for about 10 minutes. During this stage, carefully taste (it's hot!) the soup and add in more sugar, if desired. The soup will also thicken after storing in the refrigerator.
- Serve and enjoy!
Adapted from Pressure Cook Recipes Instant Pot Red Bean Soup
Assuming it’s 30 minutes on manual/high pressure? Thanks