3 REASONS to make INSTANT POT RED BEAN SOUP with LOTUS SEEDS (Chinese Soup Dessert)

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

3 REASONS to make INSTANT POT RED BEAN SOUP with LOTUS SEEDS (Chinese Soup Dessert)

Hi, welcome back to my kitchen! I’m sharing videos and recipes from my kitchen to yours. I will tell you my 3 reasons to make Instant Pot Red Bean Soup with Lotus Seeds throughout this video, so make sure you watch to the very stop.

This is a super simple recipe and only really requires 4 ingredients that you can easily find at your Asian grocery store.

1 cup of dried red beans (also know as Adzuki beans)
1 dried tangerine peel
15 dried lotus seeds
3 small pieces of rock sugar

Special Equipment:
Instant Pot
Immersion Hand Blender

1. Pick over your red beans to make sure there are no rotten or discolored beans, then rinse them under cold water . put red beans in a container and cover with at least 1 inch of water.
Soak beans for about 8 hours or overnight. Then discard the soaking water.
2. Before starting to make the soup, soak the tangerine peel in a small bowl of hot water for 15 minutes to soften the peel.
3. Rinse the dried lotus seeds under cold water.
4. Drain the tangerine peel, and use the back of a teaspoon to scrape off the pith , as this is the bitter part, and discard the pith. Then finely mince the tangerine peel.
5. put the red beans, the lotus seeds, and the minced tangerine peel in the Instant Pot. Add 3 cups of cold water.
Close the lid and make sure the knob at the top is in the sealing position.
Press the “bean” button, and use the manual +/- buttons to set the high pressure cook time to 20 minutes.
Let the Instant Pot naturally release for 20 minutes, and then turn the knob to venting to release the rest of the pressure (if there is any left) and open the Instant Pot.
6. Add the 3 small pieces of rock sugar and 1 additional cup of cold water, and bring the soup up to a boil using the saute mode, stirring frequently.
7. Once the rock sugar has dissolved, you can use an immersion hand blender to break up the red beans further. I blend the soup for only 5-10 seconds as I love to keep some of the red beans still whole for texture.
The rock sugar amount can be adjusted to suit your own personal tastes.
8. Serve the red bean soup hot or warm. Some people even enjoy the red bean soup cold.
Store any leftovers in the fridge for a 1 or 2 days. The soup will thicken more when chilled.

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