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.
Okay…I’ve studied how to make tsubuan. Now, I would like a recipe for ohagi/bota mochi. I have fond memories of my mom’s homemade bota mochi (Hiroshima raised) during Spring Ohigan. Any suggestions?
Hi Elaine! It’s been on my list for a while… I’m not a big fan of Ohagi which is why I’ve been postponing to make it… 😀 But I’ll share it someday soon!
You have a recipe for ohagi now! Thank you!
Hi Elaine! Yes! We have Ohagi recipe! https://www.justonecookbook.com/ohagi-botamochi/
We hope you enjoy it. Thank you for trying Nami’s recipe!☺️
Namiko san, reading the anko recipes and reminded again of how much Japanese culture you share with your readers, even in the explanation of a recipe! With all your daily responsibilities all of us are grateful to you and your kazoku for the knowledge you share. We feel fortunate to have you as our Sensei. By the way, my wish was granted and I won a copy of the decorative sushi book, so hoonto ni doomo arigatoo gozaimashita.
mike
toyoshimafamilysushi
Hi Mike and Steven! Oh you won the book! Congratulations!!! Sorry I didn’t realize it was you (and I recognize your name from our previous conversation). I’m so happy for you! I remember you are also a sushi chef or have a restaurant?? So happy to hear that. And thank you for your sweet words. I’m the fortunate one as I get to cook with so many people in the world! Thank you for your incredible support! Happy Holidays to you and your family!
Thanks for the Instant Pot anko recipe, it’s just what I was looking for! I’ve never made anko, but have been eating it in an-pan my whole life and am delighted to learn I can make some up and try my hand at a dorayaki.
I got inspired watching “An” (English title “Sweet Bean”), which is a lovely little film if you haven’t seen it: http://www.imdb.com/title/tt4298958/
There’s another ingredient shown in the making of the anko in the film, which isn’t named, and I’ve not seen in any recipes. It’s a clear, gelatinous stuff that Tokue, the anko master in the film, scoops into the combined bean/sugar mix partway through.
Any idea what that might have been? Now I’m just curious to learn more, and whether there’s a traditional ingredient that’s been left out along the way. Since the central conceit of An is that this old woman has mastered the best anko ever, and much care and detail go into showing her teach Sentaro how to prepare it, it doesn’t seem like something they would have just made up.
Ah, hadn’t seen all the other comments, I see I’m not the first to mention An. I’ll look through them to see if my question has been covered.
Hi Allen! I’ve watched An and that was a great movie (and cried a lot). The ingredient you’re talking about is called Mizuame 水飴 – it’s basically candy. In a Japanese grocery store, you can purchase in a jar (about 1.5 cups). I didn’t want to use it because most people can’t get it and it’s not something we make from scratch at home (too much work/time consuming)… but if you can find it, do use it instead of sugar. It is said that mizuame adds shine to the anko. Some people say you can do it with regular sugar, too.
Hope I answered your question. 🙂
Third time trying out this recipe. Really love it! Thank you.
To save even more time, I usually don’t transfer the beans to a food processor – I simply use a hand blender to refine the mixture in the pressure cooker itself.
Hi Sonia! So happy you liked this recipe! Yeah immersion blender is perfect! One less thing to clean. 🙂 Thank you for your kind feedback. xo
What would the recipe for azuki beans for zenzai (using the Instant Pot?)
Hi Elaine! I don’t have the recipe for zenzai using an instant pot. But from making anko with instant pot, zenzai is just one step further. Hope this is a good guide to make zenzai: https://www.justonecookbook.com/zenzai-red-bean-soup/
I just made Anko for the first time, using this process! But, because I’m off white sugar, I used raw honey (3/4 c + 1/2 tsp baking soda is the exact substitution I used). It’s fantastic! Can’t wait to whip up some sesame balls and squeeze it in! Thank you!
Hi Abby! I’m happy to hear your anko came out well and thanks so much for sharing non-sugar option! Hope you enjoy homemade anko! 🙂
Hi Nami, I resisted buying an instant pot for a year since I already had 2 slow cookers. I finally took the plunge and bought one and now I can’t imagine cooking without one. I have made the red bean paste several times with the instant pot and the beans are so soft. I have made beef stew, beef short ribs. All beans work well. I tried quinoa and it came out mushy so it is trial and error sometimes. The instant pot is well worth it. Thanks for your recipe.
Hi Darlene! Hahaha! You sound like me. I refused to buy a slow cooker or pressure cooker for the same reason! When I was offered an Instant Pot by the company (for free), I was still reluctant too because this is a giant tool to store (and I want to hide everything in my cabinets). I agree, I can’t live without one now too!
Thank you for your kind feedback on IP! So happy you tried so many recipes, including anko too. So easy to make homemade anko now. 🙂
Hi! I’ve been meaning to make homemade red bean paste since like a year ago. Azuki beans aren’t very easy to find here, but now since i’ve got it on hand, no need to wait further more to make this sweet dessert filling ????. My question is, can i make it with slow cooker instead of pressure cooker? Do i still have to soak the beans for hours to get rid of the pesticides/impurities? Thanks in advance ????
Hi Laksmi! Yeah I’d soak. It doesn’t hurt, and I heard you can cook in a slow cooker but I’ve never tried it before….
Hi Nami,
I am looking for a recipe for shiro-an. Do you have any plans to post one or do you have any recommendations for a tried and true recipe? There are so many out there but your pressure cooker anko is perfect so I’ll take your word over others. Thank you!
Hi Rumi! I have never tried making shiro an recipe. Sorry I can’t recommend any recipe. What are you making with shiro an? So far I haven’t made anything that requires shiro an (and I would choose anko over shiro an if there were choices). 🙂 Maybe one day I’ll test recipes and definitely add to my recipe collection. Thank you for your request!
My Mom used to make square まんじゅう on the teppan when we were kids. We didn’t like anko when we were small (we ate the outside “crust” and left the anko) so she used to do half and half: Anko for her, shiro an for us kids. I was thinking of making them but find myself spoiled with your speedy anko recipe. 🙂
Ah I see! I’m going to work on まんじゅう recipe too…but thinking of anko inside (that’s what I like). Shiro an is not my favorite thing (how funny we are opposite!). 🙂 For Shiro An, I need Shiro Ingen 白いんげん (white beans)… wonder what’s equivalent in the US…
I’ve “matured” enough to enjoy anko but I thought I’d try recreating this treat for the rest of the family firmly in the dislike camp. Lol.
I’ll ask my Mom what type of beans she used to use and let you know if you’re interested. 🙂
Haha! My kids didn’t like anko until they started to watch Doraemon and they wanted to eat Dorayaki (that they didn’t like before because of Anko). 🙂
Sure! No hurry, and if it’s not troublesome, yes I’d love to know. 🙂
Hi Nami. Mom says she uses Lima beans (regular or jumbo) or great northern beans for her shiroan.
Hi Rumi! Thank you so much for letting me know. Lima beans or great northern beans (never heard of it till now). Please thank your mom for me! xoxo
So, is there a reason you don’t pre boil these?
Hi Amy! This pressure cooker recipe lacks the delicate process, it’s more like “short cut” version to make it more accessible for people who don’t have time to make it traditional way. 🙂
Do you need to soak the beans overnight for the pressure cooking method?
Hi Jason! I’ve tried it both, and for pressure cooker recipe, I decided to skip that method (to save even time) and it turned out great without soaking. 🙂
Thanks for the great recipe! I’ve made it once before and liked it. Just one question–do you keep the cooking time on the Instant Pot the same with different portions? How does cooking time scale with the amount of red beans?
I believe it takes more time to get to pressure (as well as natural release) when there is more liquid in the pot. The cooking time you specify should be the same. 🙂 The cooking time will not be double but increase by little.
Do you have one that doesnt require a pressure cooker?
Hi Lori! Yes it’s here: https://www.justonecookbook.com/how_to/how-to-make-anko-red-bean-paste/
Luckily I recently got a pressure cooker to review. Also, I found that our local Whole Foods has the azuki beans, so I won’t have to wait until we make a run to Mitsuwa Marketplace (about 75 minutes drive one way). I love red bean paste. I make taiyaki, although my pan is getting pretty old and the batter is starting to stick. I’ll have to try making my own red bean paste for my taiyaki. I’m sure it’ll be better than the prepackaged stuff.
Hi Linda! Oh yes, packaged one is MUCH sweeter although it’s convenient. Hope you enjoy making your own taiyaki with homemade red bean paste! 🙂
Why does the fine anko look so light in color? I think on another anko blog post it looked much darker.
Hi Amy! I used a short-cut method to make koshian (fine anko). Traditionally, you have to use a sieve to remove the skin. Maybe the another blog might use a proper method?
A few things to point out. When the anko cools down completely, the color will be slightly darker than what you see above (I didn’t take the picture).
Usually, after removing from the sieve, you cook the mashed beans and add sugar. During that time, color will get darker. We call this process “neru 練る”. In my short cut recipe, I added sugar, pureed, and finished the process. Adding sugar will turn the color of anko.
What else… in general, koshian’s color is lighter, but I agree mine can be lighter than store bought one too. The images of my koshian is edited so it’s not 100% true color, but definitely lighter than tsubuan (coarse).
Hope this helps!
Gotcha. I’m sure the cooking with sugar part adds some caramelisation. Also, do you ever try making this with brown sugar? I usually use Mexican raw cane syrup (those brown cones called panela/pilloncillo).
Hi Amy! No, but I bet they are much healthier. 🙂