Homemade Red Bean Soup (Instant Pot/Pressure Cooker/Rice Cooker)

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Warm, cozy, sweet, this Red Bean Soup (Azuki Bean Soup) is a great Asian afternoon snack that will make your belly and heart satisfied!

Homemade Red Bean Soup

Red Bean Soup is a traditional sweet soup dish in Taiwan. It’s pretty common in douhua shops.

I’ve been enjoying red bean soup since I was a kid, seriously. And that might need to mention my dad because he is the one who made hundred of red bean soups for me and who taught me how to cook it.

自製紅豆湯 Homemade Red Bean Soup

The good thing about homemade soup is that you can adjust the taste and ingredients according to your liking. What’s more awesome is that you only need 2 basic ingredients (minus the water) to make this red bean soup! Interested? Here we go.

The two ingredients to make this Red Bean Soup is red beans (Azuki beans) and sugar. The method is also quite straight forward: Soak the beans, cook them, add sugar, then done!

自製紅豆湯 Homemade Red Bean Soup

It looks simple to but the devil is in the detail. Red beans are the most difficult beans to handle, in my humble opinion.

Because if you overcook them, they will just be too mushy. If you undercook them, they will be on the hard side. So the cooking time is really important.

自製紅豆湯 Homemade Red Bean Soup

My ideal red bean soup is full of soft but not mushy red beans. Here I share my technique and experiences on how to make the red beans soft but not mushy. But if you’re a person who prefers a hard bite texture or mushy one, you can adjust the cooking time accordingly.

I used to use the common, old-fashioned electric rice cooker to cook my beans. Now I use instant pot or pressure cooker because it’s more efficient.

Yet if you don’t have any of them, no worries, I also share my old cooking method below. But the time might be different based on the size of the pot.

If you accidentally let them go too mushy, no biggie. Don’t throw it out (don’t waste food). You can make them into red bean paste as a topping for your pancakes or bread.

自製紅豆湯 Homemade Red Bean Soup
自製紅豆湯 Homemade Red Bean Soup

Red bean soup is the first thing comes to my mind when the weather is cold. I’m not sure why, but probably because of the color. The dark red of the beans make this soup look so warm and cozy.

If you love sweet soup as I do, check out my Chinese Black Sesame Soup, Sweet Peanut Soup, and Job’s Tear Red Bean Soup.

Okay, shall we?

Finally, I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it went. ❤

How To Make

自製紅豆湯 (電鍋/壓力鍋作法) Homemade Red Bean Soup in Rice Cooker/Pressure Cooker

Barrel Leaf
紅豆湯算是道傳統的台灣甜湯,它的滋味是我從小喝過就愛上,直到至今。但在外頭喝到的紅豆湯通常讓我覺得過甜了些,所以,就來自己煮紅豆湯吧! 以前我都是用電鍋煮,現在有壓力鍋是用壓力鍋,這次來分享兩種不同鍋具的煮法。
Prep Time8 hrs
Cook Time10 mins
Covering / Pressure releasing30 mins
Total Time8 hrs 10 mins
Course: Soup
Cuisine: Asian, vegan
Keyword: instant pot, pressure cooker, soup, vegan, warming recipe
Servings: 6 people
Author: Barrel Leaf


  • 270 ml (1+ ⅛ cup) red bean 生紅豆, 1.5 rice cup
  • water 水, enough to cover the beans 適量
  • 3-5 Tbsp cane sugar 蔗糖, or ground rock sugar, taste to adjust 或冰糖粉, 視個人口味調整
  • tsp salt 鹽, optional 非必要


  • 將紅豆浸泡於水中 8 小時,紅豆會吸水膨大。之後將水瀝掉,稍微沖洗紅豆


  • 將紅豆放入電鍋內鍋中,加入水至約高於紅豆平面 2 公分,外鍋放 1.5 米杯水,加上鍋蓋,按下開關煮
  • 待電鍋跳起,不開蓋,讓它燜至少 30 分鐘
  • 開蓋,此時紅豆應該尚未軟。外鍋再加 1 米杯水,內鍋視情況可再添加適量的水,蓋上鍋蓋,按下開關煮
  • 與第一次煮相同,待電鍋跳起,不開蓋,讓它悶至少 30 分鐘
  • 開蓋,檢查紅豆軟硬度,若覺得不夠軟,可再重覆第二次煮的方式。若軟了,可加入糖與一點點鹽,用筷子或軟的耐熱刮刀混合均勻,使糖全部融化
  • 試味道依個人口味調整糖量,混拌均勻即可享用


  • 將紅豆放入壓力鍋中,加入水,大約高於紅豆平面 2 公分,加上壓力鍋蓋,開中火煮
  • 待壓力到達 (壓力鍋應該會叫或是開始有蒸氣衝出),將爐火調至小火,繼續煮,計時 6 分鐘
  • 待時間到,熄火,讓壓力鍋靜置至完全洩壓,約 20 – 30 分鐘
  • 確定壓力完全洩掉後開蓋,檢查紅豆是否已軟透,若覺得不夠軟,可以再加蓋、不加壓,煮至理想軟硬度
  • 最後加入糖與一點點鹽,用筷子或是軟的耐熱刮刀輕柔混合均勻,使糖完全融化。試味道可再添加糖量
  • 若你像我一樣,想喝熱的,可以再用爐火或是方便的微波爐加熱來喝

English Version

  • Soak the red beans in water for 8 hours. Then drain out the water and give them a gentle rinse.

For using rice cooker

  • Transfer the red beans to the inner pot of the rice cooker. Add water to about 1 inch higher than the red beans. Add 1.5 rice cup (270 ml) water to the outer pot. Put the lid on and turn it on to cook.
  • Once the rice cooker finishes cooking. Let it sit for at least 30 minutes.
  • Open the pot and check the beans. They are normally still a little bit hard to the touch. Add 1 rice cup (180 ml) water to the outer pot and cook again. Add more water to the beans If they absorb most of the water. 
  • Once the cooker finishes, again let it sit for another 30 minutes before opening.
  • Check the beans. If they are not ideally soft, repeat the cooking procedure. If they are soft, add the sugar and salt and use chopsticks or soft spatula to combine. 
  • Taste to adjust the amount of sugar. Enjoy.

For using pressure cooker

  • Transfer the beans to the pressure cooker. Add water to about 1 inch higher above the beans. Put the lid on and cook it over medium heat.
  • Once the pressure cooker reaches its pressure point (it probably will produce sound or you can see the steam comes out really fast), turn down the heat and set the timer to 6 minutes.
  • Once the timer rings, turn off the heat and let it sit to release the pressure naturally. I usually let it sit for 1-2 hour.
  • After the pressure is all gone, open and check the beans. If they are still a little bit hard, cover to cook again without pressure until they are soft enough. 
  • Add sugar and salt and use chopsticks or soft spatula to stir to let all sugar dissolve.  Taste to add more sugar if you feel like.
  • If you want it hot as I do, reheat them over a stove or in a microwave for your convenience. Enjoy!



  • 糖的部份我會用蔗糖或是冰糖粉;因為市售冰糖較大顆、不易溶,我大多會事先用調理機搭配乾杯,將冰糖塊打成粉,再加入湯裡,用意是讓糖較快融化
  • 保存:剩餘的密封冷藏保存,約可放 3 天,冷凍 2 星期
  • *Rock sugar is comparatively hard to dissolve due to its big size. So I normally grind them in my blender with a dry container before adding them to my soup.
  • Storage: store in an air-tight container in the fridge for 3 days or 2 weeks in the freezer.

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