Red Bean Soup 紅豆沙

I’m sharing with you a super easy and convenient way to prepare red bean soup. With the help of an electric pressure cooker, there is no need to soak the beans and the beans are all soft and mushy after pressure cooking for 40 minutes. Bear in mind not to release pressure right away or else liquid will squirt out of the steam release valve, which results in blockage.

Red Bean Soup

8 servings


2 cups (400 g) red beans (I used organic red beans)
1 dried mandarin peel
2L water
2 brown sugar slabs (or adjust to taste)


紅豆(EC用有機紅豆) 兩杯(400克)
陳皮 一塊
水 兩公升

Directions 做法

Soak dried mandarin peel in water until softened. Scrape away the white pith with a spoon to get rid of the bitter taste. Set aside.

Place rinsed red beans in a pot. Fill pot with enough water to cover the beans. Bring water to a boil then add another cup of water. Remove from heat when water comes to a full boil again (parboiling can be done using the Instant Pot sauté function but stovetop method is a lot faster). Discard water and rinse beans in a strainer under running water. Drain well. This step serves to remove any impurities and bitter flavor in the beans.
紅豆洗凈後放進小鍋中,加進蓋過紅豆的水量,煮滾後加入一杯清水,再次煮滾後離火(用Instant Pot的Sauté功能煮紅豆也可,但以爐火煮較快),倒掉水份捞出紅豆倒進大篩子內,以冷水沖洗後瀝乾,這做法可去掉紅豆內的雜質和澀味。

Place drained beans, dried mandarin peel and 2 liters of water (use hot water so pressure will come up faster) in the inner pot of Instant Pot. Close the lid and turn steam release handle to sealing position. Press “manual” or “pressure cook” and adjust to cook at high pressure for 35 to 40 minutes. When timer beeps, press “cancel” and let pressure release naturally (about 15 to 20 minutes). Carefully remove the lid and add in slab sugar. Press “sauté” and cook for 3 to 5 minutes until sugar dissolves. Press “cancel” to stop heating.
把瀝乾的紅豆、陳皮和兩公升水(想快一點可用熱水)放入Instant Pot內鍋,關上鍋蓋把排氣閥調整到密封“sealing”位置,按“manual”或”pressure cook” 鍵選擇高壓煮35至40分鐘,煮好後按“cancel”等待自然放壓(約15至20分鐘),小心打開蓋子,加入片糖後按“sauté”,煮3至5分鐘至糖溶便可按”cancel”停止操作。

To create a sandy texture, mash the beans with a ladle. For an even smoother texture, partially place the beans in a strainer and press with a spoon to remove the skins.

These large sized organic red beans have very thin skins and make the best red bean soup.

I turned the leftover red bean soup into popsicles. I readjusted sweetness by adding more honey as freezing will minimize sweetness.

If you want to republish this recipe, please link back to this post.

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