Delicious and easy Anko (red bean paste) recipe prepared in a pressure cooker with a few easy steps. Use it as a filling in your favorite Japanese sweets and desserts!

Pressure Cooker Anko (Red Bean Paste)

INGREDIENTS

• 300 g azuki beans (1 ½ cup; if you're using a bag of 250 g, see Notes)
• 1200 ml water (5 cups; see Notes)
• 240-300 g sugar (1 ¼ cup - 1½ cup; see Notes)
• pinch salt (kosher or sea salt; use half if using table salt)

INSTRUCTIONS

1. Gather all the ingredients.
2. 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.
3. Transfer the beans to the Instant Pot and add 1200 ml (5 cups) of water to your pressure cooker.
4. 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.
5. Before you walk away, make sure the steam release handle points at “sealing” and not “venting”.
6. 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.
7. 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.
8. Scoop the foam on the surface and discard (if you prefer more refined taste).
9. Then drain the azuki beans through a fine sieve. If you're making Oshiruko (Zenzai) or red bean soup, don't drain and continue the next step with the cooking liquid remaining in the pot.
10. Put the azuki beans back in the Instant Pot and add the sugar. Press the “Saute” button and select "Low" option.
11. Let the sugar dissolved completely, stirring occasionally with a wooden spoon. Choose the following options: 1) Fine texture, 2) coarse texture, and 3) red bean soup.

Koshian (fine red bean paste)

1. Continue cooking until you can draw a line in the azuki bean mixture with the wooden spatula and see the bottom of the pot for 1 second (see Note). Then turn off the Instant Pot and take out the inner bowl from the Instant Pot and let the mixture cool for 5-10 minutes (See Notes). The mixture will thicken more as it cools down.
2. Transfer the warm azuki beans into the food processor or blender. I use a 14 cup food processor so the mixture will all fit at once; otherwise blend in 2-3 smaller batches. If you prefer “proper” method, use a very fine mesh strainer and press the mixture with the wooden spoon. The azuki bean skins will be separated and you will get more refined koshian.
3. Run the food processor or blender until the mixture becomes smooth texture. If it’s too soft, don’t worry. It will dehydrate and become even more thicken till the paste is completely cooled.
4. Transfer to an airtight container. When it’s cooled and thickened more, it’s ready to use. If you don’t use it right away, cover and store in the fridge for 1 week and in the freezer for up to 2 months.
5. I recommend dividing into 100 grams of anko paste in individual plastic wraps and put them in a big freezer bag for storage.

Tsubuan (chunky red bean paste)

1. Continue cooking until you draw a line in the azuki bean mixture with the wooden spatula and see the bottom of the pot for 2 second. Then turn off the Instant Pot and transfer the mixture to a baking sheet (or flat rimmed plate) to let it cool.
2. When it’s cooled and thickened more, it’s ready to use. If you don’t use it right away, transfer to an airtight container and store in the fridge for 1 week and in the freezer for up to a month. I also recommend diving into 100 grams of anko paste in each plastic wrap and put it in a big freezer bag.

Oshiruko (Zenzai) - Red Bean Soup

1. If you like the soup without chunky beans, you can mash them with a potato masher or a hand blender. I mash the beans but keep some unmashed for a texture. Serve hot over a toasted mochi in the bowl (See here).

RECIPE NOTES

The ratio of azuki beans to water is 1:4 (300 grams azuki beans = 1200 grams/ml water). If you're using a bag of 250 g azuki beans, use 1000 ml water to cook and add 200-250 g sugar.

To make Tsubuan (chunky), you will need about 80% of sugar compared to Koshian (300 grams azuki beans : 240 grams sugar).

To make Koshian (fine), you will need the same weight of sugar and azuki beans (300 grams azuki beans : 300 grams sugar). You will stop cooking the azuki beans earlier than when you cook for Tsubuan (coaster red bean paste), this is because you will need some liquid in order to properly mix the azuki beans with the food processor.

If you put hot liquid in the food processor or blender, as it purees, the liquid may start coming out the edges of the food processor or the built up steam can actually blow the lid off the blender. To prevent this from happening, it’s best to let the liquid cool for a few minutes before pureeing, fill the food processor or blender up only half way, work in batches and hold a towel over the lid when pureeing.

https://www.justonecookbook.com/pressure-cooker-anko-red-bean-paste/