Make delicious Anko (Sweet Red Bean Paste) in a pressure cooker or Instant Pot with a few easy steps. Cooking under pressure is my favorite way to make homemade Anko because it works great and saves time. Use it as a sweet filling in your favorite Japanese pastries and desserts!
In Japan, there are all kinds of sweets and snacks everywhere, from convenience stores to busy stations and even department stores. You can find an assortment of Japanese and Western cookies, cakes, snacks, and desserts.
Speaking of Japanese sweets, the most popular filling in them is Anko or Sweet Red Bean Paste. I would describe its popularity as similar to chocolate for Western desserts.
What type of Japanese desserts have red bean paste as filling? Mochi of course! The sweet red bean paste is inside all types of mochi as you see in Daifuku, Strawberry Mochi, Kashiwa Mochi, Sakura Mochi. Also in the flour cake batter, like in Dorayaki and Taiyaki.
Other Japanese sweet that uses Anko as the main ingredient includes Yokan, Red Bean Ice Cream, and Zenzai or Oshiruko (Red Bean Soup), just to name a few.
Now making it is very easy, but cooking it in the traditional stove-top method requires your time and undivided attention. The amount of water in the pot has to be just right above the azuki beans while cooking, so you need to stay in the kitchen to keep an eye on it (this is a well-known “proper” method).
I’ve loved Anko all my life and I’m quite obsessed with it. But even such a fanatic myself, I’ve only made it at home on special occasions and relied on overly sweet premade ones from Japanese grocery stores to save time.
But not anymore with my Instant Pot! So today I will show you my favorite way to make homemade Anko with the pressure cooker.
Making Anko in Pressure Cooker
So, the first step to making Anko easier is to speed up the process. Unfortunately, this will require a pressure cooker. I know, a pressure cooker is not a gadget that everyone has in the kitchen and I didn’t own one myself until last year. If you don’t own a pressure cooker, you can still make delicious homemade Anko on the stovetop (recipe here). Many of my readers really love this stovetop recipe!
Why use a Pressure Cooker then? It’s simple; 1) it cooks fast, 2) does a great job, and 3) saves you a lot of time.
What pressure cooker do I use? I’ve been using this 7-in-1 Instant Pot Multi-Functional Cooker and I shared how much I love this gadget in this post, this post, and this post. It’s a pressure cooker, slow cooker, rice maker/porridge maker, steamer, sauté/browning, yogurt maker, and warmer in one machine. I mostly use the pressure cooker functions and unlike old-fashion pressure cookers, there is no hissing sound and it’s not scary at all to use and operate!
Besides cooking beans, it is a total lifesaver when you want to cook meat in less than 30 minutes. Even though it’s a short time, the tender meat falls off the bones! I usually switch on before heading to kids’ activities and when we come home, the dinner is ready! I don’t even have to be in the kitchen!
3 Simple Ingredients to Make Anko
What do you need for this recipe? It’s very simple, all you need is azuki beans, sugar, and salt. You can find azuki beans in Japanese grocery stores, Asian grocery stores, health food stores, or Amazon.
The amount of sugar that goes into this recipe is a lot (but it’s usually for the filling, and the rest of the sweet is not sweet – like mochi). But I’d say it is less sweet than the store-bought Anko. Although it’s not too sweet, I would not consider it as a healthy food because of how much sugar it contains. So please adjust the amount of sugar to your liking, based on the type of sweets you’re making.
Why do we put salt? Instead of adding more sugar, a pinch of salt can actually enhance the sweetness even more without making it salty.
Chunky or Fine Red Bean Paste
If you’re familiar with Japanese sweets, red bean paste generally comes in two types of texture: chunky and fine. The chunky red bean paste is called Tsubuan (粒あん) and the red bean paste with a fine smooth texture is Koshian (こしあん).
Koshian is used more often as filling but it’s really up to your preference. Traditionally, to make the smooth silky fine texture, a cooked and sweetened azuki bean mixture is pressed into a fine-mesh sieve to separate the bean skins.
To save time, I use a food processor or blender to skip the tedious process (my mom may not agree with me…). It might not be as silky and smooth, but I think it’s pretty good for the amount of time I spend in the kitchen making Koshian.
Making Anko in a pressure cooker is super easy and simple and cuts down on cooking time. The best part though is that homemade Anko tastes SO GOOOOOD!
How to Make White Bean Paste (Shiroan)
White Bean Paste or Shiroan is commonly used as a filling for wagashi (Japanese confectionery) such as mochi and manju.
The paste has a milder bean taste, so it makes a great alternative to red bean paste!
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Pressure Cooker Anko (Red Bean Paste)
Ingredients
For 1 300-g Bag of Azuki Beans
- 1½ cups azuki beans
- 5 cups water (the ratio of azuki beans to water is 1 to 4; click the Metric button above for measurements by weight)
- 1¼ cups sugar (for koshian (fine paste), use 1¼ cups (240 g) or 80% of the azuki‘s weight; for tsubuan (chunky paste), use 1½ cups (300 g) or equal the azuki‘s weight)
- ⅛ tsp Diamond Crystal kosher salt
For 1 250-g Bag of Azuki Beans
- 1¼ cups azuki beans
- 4 cups water (the ratio of azuki beans to water is 1 to 4; see metric measurement)
- 1 cup sugar (for koshian (fine paste), use 1 cup (200 g) or 80% of the azuki‘s weight; for tsubuan (chunky paste), use 1¼ cups (250 g) or equal the azuki‘s weight)
- ⅛ tsp Diamond Crystal kosher salt
Instructions
- Gather all the ingredients.
- Put 1½ cups azuki beans in a strainer and place it inside a large bowl. (If using 1 250-g bag, use 1¼ cups azuki beans.) Rinse the azuki beans in running water until the water is clear. Discard any pieces that are floating. Drain the water.
- Transfer the beans to your stovetop pressure cooker or the inner pot of an Instant Pot. Next, add 5 cups water to the pot. (For 1 250-g, add 4 cups water.)
- 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 to 25 minutes from the default 35-minute cooking time.
- Before you walk away, make sure the steam release handle points at Sealing and not Venting.
- If you’re using a stovetop pressure cooker, cook on high heat until you reach high pressure. 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 the Keep Warm mode. Let the pressure slowly release by itself for 15–20 minutes. If you are using a stovetop 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 remaining pressure.
- Skim the foam off the surface and discard (if you prefer a more refined taste). Pick up one bean and mash it with your fingers. If it mashes easily, it‘s done. If the beans are still not done, close the lid and cook again under high pressure for a few more minutes, adjusting the time based on how underdone the beans are. Tip: If your beans were not done after the initial cook time, it could mean that your beans are a bit old. Next time, try using fresher beans for more consistent results.
- If you‘re making Zenzai or Oshiruko (Red Bean Soup), DO NOT DRAIN and continue to the next step with the cooking liquid remaining in the pot. To make Anko, drain the azuki beans through a fine-mesh sieve and put the azuki beans back in the inner pot.
- Next, add 1¼ cups sugar to the pot. (For 1 250-g bag, add 1 cup sugar.) Press the Sauté button and select the Low option.
- Let the sugar dissolved completely, stirring occasionally with a wooden spoon. Then, add ⅛ tsp Diamond Crystal kosher salt (For 1 250-g bag, add ⅛ tsp Diamond Crystal kosher salt.) From here, you can make one of three variations: Anko with a fine texture, Anko with a course texture, or sweet red bean soup.
Option 1: Koshian (Fine Red Bean Paste)
- Continue cooking as you let the moisture evaporate. When you can draw a line through the azuki bean mixture and see the bottom of the pot for 1 second, turn off the heat. Take out the inner bowl from the Instant Pot and let the mixture cool for 5–10 minutes*. The mixture will thicken more as it cools down. *Important: If you purée hot liquid in the food processor or blender, 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.
- After 5–10 minutes of cooling, transfer the azuki beans into a food processor or blender. Fill it only halfway and work in 2–3 smaller batches, if necessary. I use a 14-cup food processor so the mixture will all fit at once. Tip: If you prefer the traditional method, use a very fine-mesh strainer and press the mixture with a wooden spoon. The azuki bean skins will be separated and you will get a more refined koshian.
- Run the food processor or blender until the mixture becomes a smooth texture. If it looks too soft, don’t worry. It will dehydrate and thicken even more when the paste is completely cool. Tip: If you‘re using a blender, remove the center cap from the lid and hold a kitchen towel over it while blending.
- Transfer to an airtight container. When it has cooled and thickened more, the koshian is now ready to use in a variety of Japanese sweets such as Strawberry Mochi (Ichigo Daifuku), Sakura Mochi, Manju, and Mizu Yokan. To store, cover and store in the refrigerator for up to 4 days and in the freezer for up to a month. I recommend dividing and wrapping 100 g portions in plastic film and storing it in a freezer bag. When you’re ready to use, defrost it in the refrigerator overnight. Tip: Compared to store-bought red bean paste, homemade anko uses less sugar and therefore doesn‘t keep as long.
Option 2: Tsubuan (Chunky Red Bean Paste)
- Continue cooking as you let the moisture evaporate. When you can draw a line in the azuki bean mixture with the wooden spatula and see the bottom of the pot for 2 seconds, turn off the heat. Transfer the mixture to a baking sheet (or flat-rimmed plate) to let it cool.
- When it has cooled and thickened, the tsubuan is now ready to use in a variety of Japanese sweets such as Daifuku Mochi, Anpan, Red Bean Pancakes, and Matcha Zenzai (Red Bean Soup). To store, transfer to an airtight container and store in the refrigerator for up to 4 days and in the freezer for up to a month. I also recommend dividing and wrapping 100 g portions in plastic film and storing it in a freezer bag. When you’re ready to use, defrost it in the refrigerator overnight.
Option 3: Zenzai or Oshiruko (Red Bean Soup)
- Keep the cooked azuki beans and their cooking liquid warm over low heat. If you like the soup without chunky beans, you can mash them with a potato masher or a hand blender. Mash most of the beans but keep some whole for texture. I like my red bean soup with chunky beans so I don‘t mash them. Serve hot in individual bowls and top each with a piece of toasted mochi. For instructions on how to prepare the mochi, see my Zenzai blog post and recipe. To store, transfer to an airtight container and store in the refrigerator for up to 4 days and in the freezer for up to a month.
Hi, I would really like to try this recipe. I have the beans and I even have the Instant pot! 🙂 I hate when people ask questions like Can I replace this with this…? but it’s my turn this time. I try to avoid sugar. I know sugar is traditional but is there a recipe using let’s say honey?
Hi Zaneta! Haha I know what you mean. Some ingredients can’t be substituted because it plays an important role. And this recipe also falls in that category. Sugar in this recipe is important. Keep the anko smooth and tender instead of rock hard, and it acts as preservative. We often use Mizuame (https://en.wikipedia.org/wiki/Mizuame) but that’s really hard to find outside Japan. So…I’d say you’ll need sugar to make this recipe. You can reduce only slightly, but it can’t be a lot due to above reason. Hope this helps!
Aha, that’s what it was that I saw in the movie Sweet bean. I could not figure it out, thanks for clearing the mystery.
Thank you for your response!
Hi Zaneta! Yep, that’s exactly it! I loved that movie… 🙂
Thanks for sharing,I was wondering how to store Red Bean Paste?can I put into freezer,and how long can I keep them fresh?Thanks.
Hi JM! I apologize for the late response. I usually keep most of it in the freezer and some in fridge which I’ll finish using in a week. 🙂
Thanks a lot!How long can I put into in freezer ?
Use it within2months. 🙂
Hi Nami,
Thanks for the recipe. I have a question though. This method of cooking I assumed you wouldn’t have to soak the beans overnight? B/c I soaked my beans already…..:( so if I use the IP how minutes do you suggest?
Thanks again.
Hi Quyen! No, no soaking involved. I think you can still do the same minutes, or reduce only a few min shorter. 🙂
Hi Nami
Thanks for all your wonderful recipes! My Son really loves Anko and i am hoping to make it at home with less or alternatives to sugar…I was wondering if you’ve tried replacing sugar with any other alternatives like maple syrup or honey? 🙂 thanks
Hi Marilyn! The right amount of sugar in wagashi (Japanese confectionary) is sort of important so don’t reduce too much. The right amount of sugar will keep the anko from hardening, 🙂
If anyone tried this recipe with maple syrup or honey, let us know. 🙂
Hi,
I haven’t got a pressure cooker but I have a simple rice cooker instead. But It only has two functions: cook and keep warm. So I was wondering if I could use this to use this cooking method with or if I need to use the stoove top method instead.
Thank you.
Hi Christi! Rice cooker and pressure cooker don’t operate the same, so you can’t replace one another. It requires a longer time to cook azuki beans and rice cooker may not work for cooking azuki beans (can rice cooker can cook for hours?). I recommend my stovetop recipe. 🙂
Hi Nami! Is it possible to use a slow cooker to make red bean paste? If so, how? (I have the Crock Pot brand) Thanks!
Hi Asl! I don’t own a crock pot, but yes you can make it with a slow cooker. Check on the bean setting for your crockpot, and once it’s done, make sure the doneness of the beans by pressing the beans between your fingers. If it’s nicely smushed, you’re ready for Step 7. Does the slow cooker has “saute” mode? If not, you will need to cook further in a pot over stove.
The slow cooker has only “Low” and “High” options. It’s ok, I’ll do my best. Anyways, thanks for your advice!
I have this exact pressure cooker, and I love anko, so I can’t wait to try this recipe!
Hope you enjoy making homemade anko! SO delicious! 🙂
Hello, Nami-san. What I’d like to ask is that, for the Koshian recipe, will it be fine if I lower the amount of sugar from 100% to, like, 60-70%? I have a sweet tooth, but tell myself ought to consume less sugar for better health 🙂 Thanks in advance for responding to my question!
Hi Britney! I totally understand – anko is sweet, especially the premade ones we buy from the store. However, sugar plays very important role in anko making, so don’t reduce too much. The right amount of sugar will keep the anko from hardening, so try from 70%? Let me know how it goes if you try lower sugar amount. 🙂
I was wondering if a slow cooker could be used to make this instead? Also, if you can only find canned azuki beans, would the process be the same, just shortened?
Hi Dina! Sure, I think you can! Is the canned azuki beans just soaked in water? Are they cooked? I’ve never seen canned azuki beans that are not cooked before, so I wanted to double check…
http://www.amazon.com/Eden-Organic-Aduki-Beans-15-Ounce/dp/B000HDMUOE
These are the ones I have a can of. It doesn’t say if they’re cooked, but they likely are.
Since it’s been soaked, I think you need to cut down on the time – try with 10 mins? Hope it’ll work. Let me know if you try! 🙂
Thanks for all your terrific recipes, love them!
Thank you for reading my blog Jacquie! 🙂
I was looking into purchasing an Instant Pot & noticed this recall alert online that affects the bluetooth model only:
“Instant Pot SMART-60 recall (purchased before June 1, 2015. IP-DUO, IP-LUX models Not affected)”.
Just wanted to alert everyone out there if you have the SMART model of the instant pot! I am still going to purchase one so I can try the recipes for An and for other things!
Hi Annie! Oohhh thanks for the tip! I really appreciate it! I know a lot of people are looking into this so thank you very much!
This is how I’ve been anko for some time now – I took your stovetop recipe and make it in the pressure cooker instead (as it requires much less effort) and it turns out wonderful! I do advise that you soak the beans overnight and wash them before pressure cooking, if you have the time. This cuts down on time needed to cook even further. Otherwise, perfect! I use this anko for taiyaki and dorayaki, thank you Nami!
Hi Sneha! That’s awesome! I always wanted to get a (stovetop) pressure cooker, but now I finally have an electric one and it’s even better! So happy with the pressure cooker. You’re right about “less effort”. It’s so easy now to make anko! I do soak on the regular method, but I read in online sites that it’s almost same as soaking or non-soaking, so to make it “extreme quick and easy recipe”, I omitted the extra step. I think 25 minute of pressure cooking will do, but if it’s for 15 mins, maybe soaking overnight will help soften the skin. 🙂 Thank you for your tip!!
Do you plan to make kuromame in the Instant Pot? That would save a lot of time as well.
I already have Kuromame recipe on the blog, but you’re right, I should totally make it with the Instant Pot!
Thank you for sharing this. I always love anko but it’s too time consuming to make. Finally i can used my pressure cooker for something I like. It’s quite different from Instant Pot, but I can always try to adjust it.
Thank you Zareena! It’s a great way to use a pressure cooker to cut down on cooking time! 🙂
Thank you for this great recipe! Last week I saw ‘An’ by Naomi Kawase, have you seen it? I warmly recommend this movie, not just because of the beans och the japanese culinary art in it, it’s really a beautiful movie.
I’m wondering now if cooking the anko would work with a (pressure) rice cooker, which cook mode would I have to use?
Hi Genus! Thanks for introducing this movie “An”!
(for those who want to know: https://en.wikipedia.org/wiki/Sweet_Red_Bean_Paste)
I didn’t know about this director or the movie. It’s interesting! I’ll have to put it in my Netflix que!
Does your pressure rice cooker works like pressure cooker? I’m not familiar with that rice cooker (sounds cool!), so I can’t tell… you basically need pressure cooker function. 🙂
I don´t know if I can write here on your blogg what brand of rice cooker it is but it uses pressure to cook the rice for sure, and it has different cook modes, for rice it would be glutinous, turbo, brown, sushi, porridge, mixed, nutritious, then it also has multigrain, cake, dough fermentation, and it also has a multicook mode – this one I guess would be the pressure cooker mode?
Maybe I just have to try this with your recipe and see what it comes out…
You’re free to mention the product name here. 🙂 Instant Pot has rice cooking function too, but I always use my Zojirushi rice cooker (which has sushi, porridge, mixed mode). Sounds like your rice cooker is very fancy! Yeah if it works as a pressure cooker, I’d say why not? But please check the manual just in case. It might say “do not put beans”…. haha. 😀
Ok, if you don’t mind, it’s a rice cooker Cuckoo, yes it’s very fancy and I use it a lot not only for cooking the rice, because of all the other modes that work as good as rice cooking (just rice comes out perfect and I really enjoy trying japanese rice varietes!)
And yes, I’m sure it works using pressure.
I guess I will give it a try and make anko following your recipe!
Thank you Nami, best regards!
Thanks for sharing the brand name Genus! I’m sure other readers appreciate your input on this product as much as I do! Thank you Genus! Hope you enjoy!