Effortlessly cook tender Instant Pot Adzuki Beans in just 20 minutes! Perfect for bowls, salads, and even desserts. All you need is beans and water.
I still remember the first time I tried adzuki beans. It was in this tiny, hole-in-the-wall cafe tucked away in Kyoto. I ordered a red bean mochi, not knowing what to expect, and—wow—that subtly sweet flavor? Game-changer. But here’s the thing: back home, I didn’t have the patience for all that soaking and simmering. Enter the Instant Pot—aka, my weeknight hero.
This Instant Pot Adzuki Beans Recipe cuts down hours of stove time into just 20 minutes. And here’s the kicker—you don’t even have to soak the beans! I’m not kidding. It’s as simple as toss, pressure cook, and done. I make a big batch every Sunday and use it all week—sometimes in salads, sometimes in soups, and occasionally in a cheeky dessert (because why not?).
Why You’ll Love This Instant Pot Adzuki Beans Recipe?
- No-Soak Needed: Forget about overnight soaking—straight into the pot they go.
- Quick & Easy: Ready in 20 minutes, plus a natural release.
- Super Versatile: Toss them into grain bowls, soups, or make sweet red bean paste.
- Packed with Protein & Fiber: Plant-based and super satisfying.
- Budget-Friendly: Healthy eating that doesn’t break the bank.
Ingredient Notes:
You only need two ingredients—seriously. But a few tweaks can elevate things if you’re feeling fancy.
- Adzuki Beans: These small, red beans are naturally sweet, making them ideal for both savory and sweet dishes. Plus, they cook faster than most legumes.
- Water: The golden ratio? About 4 cups for every pound of beans.
- Optional Add-Ins:
- Bay Leaf or Kombu: Adds a whisper of umami and aids digestion.
- Salt: But here’s the deal—add it after cooking so your beans stay tender.
- Garlic or Onion Powder: For extra flavor, especially if you’re going savory.
How To Make Instant Pot Adzuki Beans?
You don’t need a culinary degree—just your
Step 1: Rinse & Sort
Quick rinse under cold water to remove dust or debris. No soaking needed, but if you do, cut down the cook time by 5–7 minutes.
Step 2: Into the Pot They Go
Place 1 pound of adzuki beans and 4 cups of water into your
- For unsoaked beans: Set to High Pressure for 20-25 minutes.
- For soaked beans: Go for 12-15 minutes.
Step 3: Natural Pressure Release
Want To Save This Recipe?
Once the cooking cycle is done, let the pressure release naturally for at least 10 minutes. This makes the beans creamy, not mushy.
Step 4: Drain & Cool
Strain any extra liquid, and voilà—your beans are ready! Use them immediately, or store for later.
Storage Options:
- Fridge: Cool beans last up to 5 days in an airtight container.
- Freezer: Pop them into zip-top bags for up to 3 months.
- Reheat: Warm on the stovetop or in the microwave with a splash of water to bring them back to life.
Variations and Substitutions:
Because who doesn’t love options?
- Sweet Red Bean Paste: Add sugar and mash for mochi or pancakes.
- Savory Stir-Fry: Sauté cooked beans with garlic, soy sauce, and veggies.
- No Adzuki? Try mung beans or small red beans with similar cook times.
- Spice It Up: A sprinkle of chili flakes and cumin post-cook gives it a spicy kick.
What to Serve with Instant Pot Adzuki Beans?
- Rice Bowls: Think teriyaki chicken, steamed veggies, and these hearty beans.
- Soups & Stews: They soak up flavors like champs.
- Salads: Cool them down and toss with greens and vinaigrette.
- Desserts: Ever tried adzuki bean ice cream? You need to.
Frequently Asked Questions:
Do I have to soak the adzuki beans?
Nope, not with the
Why are my beans mushy?
Probably overcooked. Try reducing the pressure cook time by a couple of minutes next time.
Can I add spices before cooking?
Absolutely! Just avoid salt until after cooking—it can toughen the beans.
Pro Tip: Freeze cooked beans in single-serving portions for quick meals down the road.
Alright, that’s the scoop. If you give this Instant Pot Adzuki Beans Recipe a whirl, let me know how you used them—team sweet or savory? Drop a comment below or tag me on Instagram. Happy cooking!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Instant Pot Adzuki Beans Recipe
Ingredients
- 1 pound Adzuki beans approximately 2 cups
- 4 cups Water
Instructions
Preparation:
- Rinse the adzuki beans thoroughly under cold running water to remove any dust or debris. Sorting through the beans to discard any damaged ones is recommended. Soaking is optional; however, if chosen, it can reduce cooking time by 5–7 minutes.
Cooking in the Instant Pot:
- Place the rinsed adzuki beans into the Instant Pot. Add 4 cups of water to the pot, ensuring the beans are fully submerged.
Pressure Cooking:
- Seal the lid securely and set the vent to the "Sealing" position.
- Select the High Pressure cooking mode and set the timer:20–25 minutes for unsoaked beans.12–15 minutes for pre-soaked beans.
Natural Pressure Release:
- Upon completion of the cooking cycle, allow the Instant Pot to naturally release pressure for at least 10 minutes. This gradual release enhances the beans' texture, making them tender without becoming mushy.
Finishing Touches:
- Carefully release any remaining pressure and open the lid. Drain excess liquid if necessary. The beans are now ready to be served or incorporated into other dishes.
Notes
Avoid using broths or stocks that may contain gluten when substituting water for added flavor. This formalized version keeps the process clear and concise while maintaining accessibility. The recipe remains naturally gluten-free and versatile for various culinary uses.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
