Instant Pot Adzuki Beans Recipes
PRESSURE COOKER ANKO (RED BEAN PASTE)
Steps:
- Gather all the ingredients.
- Put the 300 g (1 ½ cup) azuki beans in a strainer and place it inside a large bowl. Rinse the azuki beans in running water until water is clear. Discard any pieces that are floating. Drain water.
- Transfer the beans to the Instant Pot and add 1200 ml (5 cups) of water to your pressure cooker.
- Cover and lock the lid of your pressure cooker. If you're using an Instant Pot, turn it on and press the "Bean/Chili" button. Press the "minus" button to decrease the cooking time from the default 35-minute cooking time to 25 minutes.
- Before you walk away, make sure the steam release handle points at "sealing" and not "venting".
- If you're using a stove-top pressure cooker, cook on high heat until high pressure is reached. Then reduce the heat to low to maintain the pressure for about 20 minutes.
- When it's done cooking, the Instant Pot will switch automatically to "Keep Warm" mode. Let the pressure slowly release by itself for 15-20 minutes. If you are using a stove-top pressure cooker, remove the pot from the heat, and let the pressure release naturally. Before opening the lid, turn the steam release handle to vent and release any leftover pressure.
- Scoop the foam on the surface and discard (if you prefer the more refined taste). Pick one bean and mash it with your fingers. If it is mashed easily, it's done.
- Then drain the azuki beans through a fine sieve and put the azuki beans back in the inner pot. If you're making Oshiruko (Zenzai) or red bean soup, DO NOT DRAIN and continue the next step with the cooking liquid remaining in the pot.
- Add the sugar. Press the "Saute" button and select the "Low" option.
- Let the sugar dissolved completely, stirring occasionally with a wooden spoon. Add a pinch of salt right before you choose the following options: 1) Fine texture, 2) coarse texture, and 3) red bean soup.
Nutrition Facts : ServingSize 1 kg, Calories 1916 kcal, Carbohydrate 429 g, Protein 60 g, Fat 2 g, SaturatedFat 1 g, Sodium 169 mg, Fiber 38 g, Sugar 240 g, UnsaturatedFat 2 g
ADZUKI BEANS CURRY
Are you looking for adzuki beans recipes? Make this earthy flavored vegan, gluten-free curried adzuki beans easily at home using an Instant pot or stovetop pan and serve it for your lunch or dinner!
Provided by Sravanthi
Categories Main Course
Number Of Ingredients 15
Steps:
- Soak adzuki beans for 8 to 10 hours or overnight. 1 cup raw adzuki beans will yeild 3 cups of soaked beans.
- Start an instant pot in saute mode.
- Once it is hot, add oil, bay leaves, cloves, and cinnamon to it.
- Now add finely chopped onions and ginger and let it saute for a couple of minutes.
- Add chopped tomatoes and mix them well.
- Now add these spice powders, salt, and jaggery powder to the instant pot. Mix it well.
- Wash the adzuki beans a couple of times and drain the water completely. Now add these beans to the instant pot. Please give it a good stir.
- Add water to the Instant pot and switch off the saute mode. Deglaze the instant pot to avoid the burn signal.
- Close the lid, seal the vent and start the Instant pot in manual or pressure cook mode, and pressure cook the adzuki beans for 10 minutes on high pressure.
- Once the Instant pot beeps, wait for 10 minutes and do a manual pressure release.
INSTANT POT ADZUKI BEANS
Cooking adzuki beans in the instant pot preps them for other recipes quickly.
Provided by Ashley Adamant
Categories Instant Pot
Number Of Ingredients 2
Steps:
- Place adzuki beans in the instant pot and add water. (beans can be soaked or un-soaked, see note)
- Seal the pressure cooker lid and set the vent to sealed.
- Select high pressure and set the timer. See recipe notes for times.
- When the instant pot has finished cooking, allow the pressure cooker to naturally depressurize for at least 10 minutes before releasing the remaining pressure and opening.
INSTANT POT MISO RED BEAN STEW
A richly flavored, vegan-optional bean stew dressed up with seasonal produce.
Provided by Emily Stoffel
Time 1h10m
Yield 6-8 servings
Number Of Ingredients 24
Steps:
- Instant Pot Method Turn Instant Pot to Saute. To Instant Pot insert, add oil and onions, carrots and celery and saute until crisp-tender, about 5 mins. Season with salt and pepper to taste.
- Add beans, water, miso and all spices to pot and stir. Cover and set lid to Sealing. Switch to Manual setting and set the timer to 60 mins + natural release. (You can keep the stew warm for hours at this point - the beans will just become even more tender/creamy.) Enjoy!
- Slow Cooker Method Combine all ingredients in slow cooker. Cook on High for 4 hours; reduce heat and cook on Low an additional 2 hours.
- Spoon soup into big bowls and top with accoutrements of choice. Enjoy!
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- Prepare Ingredients: Rehydrate chenpi in cold water for 15 - 20 minutes. Use a spoon to scrub off chenpi’s white bitter part. Pick & rinse 1 cup (200g) adzuki beans in cold tap water. Drain well.
- Pressure Cook Red Bean Soup: Add 1 cup (200g) cleaned adzuki beans, 1 piece (2g) chenpi, 2 pinches of kosher salt, and 2 pieces (130g) brown sugar in pieces in Instant Pot. Then, add in 6 cups cold water (1500ml). Pressure Cook at High Pressure for 30 minutes + 20 minutes Natural Release.
- Emulsify Red Bean Soup: Bring the red bean soup to a boil using the "Saute High" function. Let it boil for 15 - 20 minutes until desired thickness. Stir occasionally. You can stir and boil as long as required until it reaches your desired thickness (Check out the thickness comparison photo from our experiment). Taste and add in more sugar if desired. For reference: we added roughly 2 more tbsp (30g) sugar.*Pro Tip: The red bean soup can thicken even further after chilling in the fridge overnight.
- Serve: You can serve red bean soup hot, warm, or cold. A deliciously satisfying dessert for all types of weather! You can also drizzle some coconut milk for another layer of flavor. Enjoy~
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- Rinse the adzuki beans, drain them, and add to your Instant Pot along with 3½ cups of water and 5 grams of dried orange peel, if using. Close the lid and set your Instant Pot on the Bean/Chili setting for 25 minutes. Once the cooking time has elapsed, leave it untouched for another 10 minutes. Remember, before you open the lid, carefully release the vent to let out the steam, and protect your hand with an oven mitt.
- Carefully transfer the cooked beans and liquid to a food processor to puree. If you have a smaller food processor, puree it in multiple batches as needed.
- In a thick-bottomed pan or nonstick pan, heat ¼ cup oil over medium heat. Add the adzuki bean puree and the sugar. Cook down until you have a thick paste. This process takes about 30-40 minutes, and you should only use medium/medium low heat. Remember to stir from the bottom every couple of minutes to prevent sticking and/or burning.
- During the cooking process, you can adjust the sugar to taste, and add the remaining oil in three portions every 10 minutes, ensuring the oil is well absorbed before adding more. The filling is done once it can hold its shape and a rubber spatula comes out clean.
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- In a large strainer, rinse the adzuki beans under running water until water is clear. Drain and set aside.
- Press the "Bean/Chili" button on the pressure cooker and decrease the default time of 30 minutes to 25 minutes. Ensure the steam release handle is set to "sealing."
- When the beans are done cooking, allow to pressure to slowly release on its own for 15 minutes. Then, turn the steam release handle to "venting" to release any remaining pressure.
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- Pour 5 cups of water, close the lid and vent. Then, push the manual button to adjust time for 45 minutes at high pressure and natural release.
- Next, use a blender or tool to blend or mash the beans. Depends on how fine or smooth you want the paste. Then, pour 1 & 1/4 cups sugar. (Remember to add sugar to your taste!)
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- Start by soaking your beans in water the overnight before you plan to cook them. (This step is not required but will result in faster cooking beans that are more easily digestible.)
- Drain the beans from their soaking liquid. Discard the soaking liquid and transfer the beans to the instant pot with 6 cups of fresh water. Lock the lid, set the steamer valve to sealing and cook on high pressure or manual for 9 minutes. (*For dried unsoaked beans, cook for 15 minutes.) Once cooked, naturally release pressure, drain the beans and set aside.
- Rinse the inner stainless steel cooking pot after cooking the beans and dry before returning the inner pot to the machine.
- Turn the Instant Pot to sauté mode and add the avocado oil and diced onion. Cook for 3-5 minutes before adding in the minced garlic. Stir to prevent the garlic from burning. Cook another 2 minutes.
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- Add adzuki beans and water to your IP/PC. Cook the beans under pressure 15 minutes. You may have a "manual" button or a "beans" button. Make sure to set it for 15 minutes. At the end of the 15 minutes, allow the appliance to sit 10 minutes before opening the valve. If using a stovetop pressure cooker, the same applies. Bring the pot to high pressure, reduce the heat, and allow the beans to cook 15 minutes. Turn off the heat, and let them set 10 minutes prior to opening the valve.
- Set the IP/PC to meat/stew or beans to saute/brown. It really doesn't matter which setting as the pot will remain on the setting unless the lid is locked in place.
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- Adzuki Bean Dal. Adzuki beans are a great inclusion when you’re making Indian favorites – including dal. They make a wonderful, thick and flavorful gravy as well as pair nicely with the typical spices that you would throw in this dish including cinnamon, chili, and cumin (just to name a few).
- Anko. Learn how to make homemade bean paste to use a variety of recipes! This one is sweet and can be used to aid in the making of some of the most delicious of dessert treats – Japanese style specifically.
- Adzuki Bean & Sweet Potato Bake. How amazing does this sweet potato bake look? It not only makes our mouth water but it’s quite pretty to look at too, don’t you think?
- Curried Adzuki Beans. If you’re already a fan of curry dishes or sides, then you will definitely want to dive into this one. What’s great about this recipe is that you can use it as a side to a lean piece of protein or just serve it up on its own!
- Adzuki Beans with Coriander & Lemon Hummus. Here’s a new hummus recipe to add to your lazy Susan of choices. We love new ways to pack in your protein and include an additional dip to your party options.
- Sweet Potato Adzuki Bean Burger Game Day Sliders. Okay, okay, we know they’re cute, but these little bites pack a punch of flavor that make the perfect game day treat.
- Mushroom Lentil Adzuki Bean Soup. If you’re looking for something to warm up a crisp, fall night then this mushroom, lentil, and adzuki bean soup is absolutely calling your name.
- Vegan Adzuki Bean Meatballs. Vegan meatballs may not have the best reputation, but we’re positive that this recipe will change that. Honestly, these would go well with pasta or rice, but they can do well on their own as an appetizer or potluck treat just as nicely.
- Adzuki Bean Stew. Stews are always a warm and cozy way to finish off a day – which is why they’re a great choice to whip up throughout the colder months of the year.
- Stuffed Butternut Squash. How stunning is this dish? We’re already big fans of butternut squash here. It can become a bowl to so many wonderful plates – included this bean-founded recipe!
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