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Adzuki beans are not just for sweet Asian-inspired treats! Instant Pot Adzuki Bean Soup with Miso, Winter Squash, and Kale combines nutrient-rich adzuki beans with a Japanese-style miso broth and hearty fiber-rich vegetables in a soul-warming vegan and gluten free soup...
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👩🏻🍳 Tamara Talks (About Adzuki Beans)
You may have had Japanese steamed red bean buns, mochi, or ice cream? These sweet treats are delicious! Have you ever had adzuki beans in a savory preparation?
We love beans at Andersen casa, but for whatever reason, adzuki beans were never on the radar. They are definitely more difficult to find than black, pinto, and navy, but they are pretty widely available.
I figure it's about time we find a savory application for these healthy beans. Given that it's the first of February, a soup seems the perfect place to start experimenting!
My Instant Pot Adzuki Bean Soup with Miso, Winter Squash, and Kale is made so quickly with the aid of an Instant Pot or electric pressure cooker. I have a confession to make: I don't own an Instant Pot. 😝 Update 2019: I now own 2 Instant Pots!
Please keep in mind this is not an "authentic" Japanese soup. It's "Japanese inspired," meaning I've used my knowledge of Japanese flavors to create a unique, eclectic dish.
🍲 Are Adzuki Beans Healthy?
The adzuki bean is actually an annual (as opposed to a perennial) vine, that is widely grown throughout Asia. They are highly nutritious. One cup of cooked adzuki beans contains 294 calories, and provides 17 grams of protein, 57 grams of carbohydrates, .2 grams of fat, and 16.8 grams of fiber.
That's more protein than the beloved kidney bean, making them an excellent choice for vegetarians! They are high in iron, antioxidants, and many other important nutrients. Wouldn't you say it's time to add adzuki beans to your repertoire?
🧾 A Well-Stocked Pantry and Adzuki Bean Soup
I keep tamari, sesame oil, ginger, garlic, and miso in my well-stocked pantry. I prefer to use my Roasted Mushroom Stock in Instant Pot Adzuki Bean Soup, but I try to keep mushroom broth on the shelf as well. Kale and butternut squash are readily available year-round in the Rio Grande Valley.
If you're short on time, many markets carry cubed butternut squash and chopped kale. I simply put the beans on to cook, then prep the rest of the ingredients. Adzuki beans cook more quickly than many beans I cook regularly - 15 minutes in the pressure cooker!
Lastly, I love garnishes, and you will find them on this soup. 😊 Scallions, white or black sesame seeds, dried seaweed strips, thin-sliced red chiles are all great choices. Make it your own! Leftovers are great warmed up the next day!
📋 Ingredients
- 2 cups dried adzuki beans
- 6 cups water
- 1 tablespoon sesame oil
- 2 teaspoons vegetable oil
- 2 tablespoons ginger
- 2 teaspoons garlic
- 8 cups hot mushroom broth
- 1 sheet kombu, optional
- 2 tablespoons tamari
- 1 butternut squash, peeled, cored, and diced
- 1 bunch kale, ribs removed and rough chopped
- 1/4 cup miso
🔪 Step by Step Instructions
- Cook the adzuki beans - Add adzuki beans and water to your IP/PC. Cook the beans under pressure 15 minutes. You may have a "manual" button or a "beans" button. Make sure to set it for 15 minutes. At the end of the 15 minutes, allow the appliance to sit 10 minutes before opening the valve. If using a stovetop pressure cooker, the same applies. Bring the pot to high pressure, reduce the heat, and allow the beans to cook 15 minutes. Turn off the heat, and let them set 10 minutes prior to opening the valve.
- Prep the remaining ingredients - While the beans cook, gather the other ingredients, and do all the prep including cubing the squash and deveining and chopping the kale. (Don't forget the garnishes!)
- Finish the adzuki beans - When the cooker is de-pressurized, rinse and drain the beans, and wipe the cooker dry.
- Sauté the aromatics - Set the IP/PC to manual sauté setting. It really doesn't matter which setting as the pot will remain on the setting unless the lid is locked in place. Add both oils and the ginger and garlic. Stir fry until very fragrant being careful to not brown it.
- Make the soup - Add the hot broth and kombu (if using). Add the tamari (or soy sauce), squash, and kale. Whisk the miso into about a cup of the broth, then add it in to the soup. Add the cooked adzuki beans back into the pot. Simmer the soup until the veggies are tender. If you do a fairly small dice, the squash should be tender in about 10 minutes. (Time varies).
- To serve: Ladle into bowls, and sprinkle with your choice of garnishes. Enjoy!
💭 Tips and FAQ
Note: The "Instant Pot" portion of this soup recipe is in cooking the beans. Cooking beans is the main use of my pressure cookers. It saves both cooking time and soaking time. In fact, I rarely (if ever) soak beans anymore! Unsoaked adzuki beans require only 15 minutes under pressure.
Can I substitute a different type of bean? Absolutely! Any bean or pulse should work, just be sure to adjust Instant Pot cooking time.
Note: I cook the adzuki beans 15 minutes and do a 10 minute pressure release. The soup cooks an additional 10-15 minutes, and yields a slightly firm bean which is our preference.
Remember: Check the "natural foods" section of your market (or try a natural foods market like Sprouts or Whole Foods) when looking for adzuki beans. I know I can count on the quality of their products. You may also find adzuki beans at an Asian market, but I'm not sure that I've ever seen them dried... Ready to give them a whirl?
📖 Recipe
Instant Pot Adzuki Bean Soup with Miso, Winter Squash, and Kale
Savory umami flavor in a hearty, healthy, comforting vegan and gluten free Japanese-inspired soup... It's ready in 45 minutes or less with the help of a pressure cooker!
Ingredients
- 2 cups adzuki beans
- 6 cups water
- 1 tablespoon sesame oil
- 2 teaspoons vegetable oil
- 2 tablespoons ginger
- 2 teaspoons garlic
- 8 cups hot mushroom broth, (see notes)
- 1 sheet kombu, optional
- 2 tablespoons tamari
- 1 butternut squash, peeled, cored, and diced
- 1 bunch kale, ribs removed and rough chopped
- 1/4 cup miso, (see notes)
- scallions, for garnish
- sesame seeds, for garnish
- seaweed nori, for garnish
- Fresno or jalapeno chile, sliced very thin
Instructions
- Add adzuki beans and water to your IP/PC. Cook the beans under pressure 15 minutes. You may have a "manual" button or a "beans" button. Make sure to set it for 15 minutes. At the end of the 15 minutes, allow the appliance to sit 10 minutes before opening the valve. If using a stovetop pressure cooker, the same applies. Bring the pot to high pressure, reduce the heat, and allow the beans to cook 15 minutes. Turn off the heat, and let them set 10 minutes prior to opening the valve.
- While the beans cook, gather the other ingredients, and do any prep (don't forget the garnishes!)
- When the cooker is de-pressurized, rinse and drain the beans, and wipe the cooker dry.
- Set the IP/PC to meat/stew or beans to saute/brown. It really doesn't matter which setting as the pot will remain on the setting unless the lid is locked in place.
- Add both oils and the ginger and garlic. Stir fry until very fragrant being careful to not brown it. Add the hot broth and kombu (if using).
- Add the tamari (or soy sauce), squash, and kale. Whisk the miso into about a cup of the broth, then add it in to the soup. Add the cooked adzuki beans back into the pot.
- Simmer the soup until the veggies are tender. If you do a fairly small dice, the squash should be tender in about 10 minutes. (Time varies).
- To serve: Ladle into bowls, and sprinkle with your choice of garnishes. Enjoy!
Notes
As I mention in the post, I make my own Roasted Mushroom Stock. When I don't have any, I use Pacific Foods Organic Mushroom Broth. It's very flavorful. Starting with the broth hot means the IP/PC doesn't have to get it hot thus saving quite a bit of time! Drop the kombu in with the broth to start the flavor infusion (if using).
Not all miso is gluten free. Check the label. I typically keep shiro (white) miso in my refrigerator, and that is what I have used here. The darker miso is used with meats (IMHO).
I am reluctant to use or suggest specific settings for the IP/pressure cooker mostly due to the fact that there are many brands and many settings. Additionally, different beans need different amounts of time, and the appliance doesn't know what kind of bean you're cooking. Older IPs have a "manual" setting, and newer ones have a "pressure cook" setting. My Pressure Cooker XL has a "beans" setting that can be adjusted. I do adzuki beans for 15 minutes, with a quick natural release (10 minutes and then release pressure). I'm happy with that texture and firmness.
If you're cooking on the stove, after pre-soaking, the beans will require about 45 minutes on simmer. See Cooking with Adzuki Beans for more information.
I do want to mention that altitude probably will affect cooking time. I live at sea level, and with my pot and my altitude 15 minutes is great. Make sure you check that the beans are very close to being done before removing them from the pressure cooker prior to making the soup. If they're more than slightly undercooked, lock the lid, and add a few minutes.
This is a good article on IP buttons from my friend Barbara at Pressure Cooking Today.
Macronutrients (approximation from MyFitnessPal.com): 265 calories; 16 g protein; 7 g fat; 36 g carbohydrates. Does not include garnishes.
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Nutrition Information:
Amount Per Serving: Calories: 265
Lisa says
Why does the photo look like there is onion in it?
Tamara says
Good morning Lisa. The list of ingredients include optional garnishes including nori, jalapeno or Fresno chile, sesame seeds, and scallion (green onion). I included all of these garnishes on photo day.
Patti Soltys says
What would happen if I used the liquid from the cooked beans as part of the soup?
Tamara says
Hi Patti! I haven't tried it... It would probably be fine as long as it's not a large quantity. I hope you give it a try!
Carol C Lopp says
I just made this with the liquid that the beans were cooked in. I have this healthy mushroom granule seasoning that I buy at the local Chinese grocery store, and I don't have mushroom broth, so I just added about 1/4 cup of the granules in the cooking liquid. It is delicious.
I also added wild rice to mine for some texture, since I didn't have the squash or collards on hand, and am cooking from the pantry stuff today.
Tamara says
Great substitutions Carol! It sounds delicious. Thanks for taking time to write! Happy holidays.
Jasper says
Why can’t I find the recipe on this page? Is your website broken?
Tamara says
Hi Jasper! I apologize! I have been dealing with some technical issues today, and I turned off the recipe card plugin while trying to figure it out. I'm still having some problems but working to have it up ASAP. I hope you'll come back!
Tamara says
I have at least the Instant Pot Adzuki Bean Soup recipe back up. I apologize for the inconvenience... In an ideal world, technology would work all the time. 🙁
Stephanie says
Thank you for this recipe, Tamara.
It was delicious. I will definitely try it again.
We are miso lovers, so I added a bit more (2 to 3x more) to suit our palate. I also chopped up the porcini and shiitake mushrooms I used for my broth and added them to the soup.
The recommended cooking time for the beans (15 min + 10) in instant pot was not enough to cook them fully. We live at 7000 feet so it might be an altitude issue.
I’m new to cooking with Kombu and loved the flavor.
Thanks again!
Tamara says
Thanks for taking time to write Stephanie! I'm so glad you liked the adzuki bean soup! I'm guessing the altitude does affect cooking time in an Instant Pot, but I really don't know. I live at sea level (unfortunately). I think I'll add a note. Fortunately, it's easy to lock the lid and give it a few more minutes... Thanks again for stopping by!
JA says
Hi. Your recipe doesn't tell when to add the cooked beans. Do you add them and simmer them with the veggies? Thanks.
Tamara says
Hi there! I apologize! The recipe was a little unclear. I'm heading over to address it right now. The cooked beans are added in and simmered with the veggies. I'd have responded sooner, but I was en route from Peru back home!
Miso Hungry says
Cooking this for the first time and excited to try! However, I’m confused by the second part of the recipe and wanting slightly more specific directions on how long to cook/simmer the whole stew. Also, just left it on sauté setting on IP and hoping that’s right! Would have loved to do 5 minutes of pressure but don’t want to kill the miso goodness.
Tamara says
I'm so sorry! It's Easter, and I just returned home! As per step #1 - the beans need to cook under pressure for 15 minutes. After it sits 10 minutes, release the pressure. You then drain the adzuki beans and proceed with the recipe. You don't cook the stew under pressure. You just simmer until everything is tender. I hope this helps and got to you in time! Please let me know!
Miso Hungry says
Thanks for the prompt reply! On a holiday no less! I could not figure out how to simmer in an IP so I ended up sautéing with the lid on, oops! It came up to pressure so I definitely did it wrong but it still tasted great. I was having trouble getting the squash soft. In the end it worked out and was tasty with a scoop of brown rice. Loved the flavor combos!
Tamara says
I'm so glad you enjoyed it! Thanks for taking the time to let me know how it turned out!
Suzi Godwin says
I have been experimenting with different Indian beans and picked up some red chori at my local Indian grocery for no particular reason. When I looked them up, they are the same as adzuki beans. So check out your local Indian grocer. You will be amazed at how many different beans and lentils they have. The Bob’s Red Mill website has a recipe for chori.
Tamara says
Awesome! I had no idea... Thank you Suzi!
Marisa Franca @ All Our Way says
We have friends who travel out west to get those beans. They swear by them and they convinced us to buy some. And we agree they are good. I'm going to save your recipe to try with them.
Tamara says
Cool! I'm so stoked to find someone that has cooked with them! Thanks Marisa 🙂
Tatiana says
The colors of the soup are so deep, it almost warms me up through the screen. Just beautiful.
Tamara says
Thank so much Tatiana! I definitely love color in my food...
Stacey says
I'm always looking for tasty instant pot recipes and this sounds amazing!
Tamara says
I hope you'll give it a try Stacey!
Lois. O says
Adzuki beans in sweet dishes have been my favorite. I have never had them savory before, but I am going to have to try it
Tamara says
That had been my experience as well Lois! I really love the texture of adzuki beans, and I'm hoping this recipe encourages people to try them in more savory dishes!
Debbye says
Wanted an InstaPot for Christmas, but didn't get one. Maybe for my birthday but this recipe looks so delish. I have never even heard of these types of beans before. Can't wait to try it.
Tamara says
I hope you get one for your birthday! They're really a good addition to any cook's kitchen...
lauren says
We just got an instant pot recently! Will have to add this to the list! Warm and comforting soups are my absolute favorite. I've never made anything with miso before, but would love to try.
Tamara says
Miso is an amazing ingredient to add to your pantry/refrigerator... I find it adds so much flavor to many foods (not just Japanese)! I hope you'll give it a go...
Amanda Mason says
This looks like the PERFECT winter recipe!! And I've never heard of adzuki beans...I'm going to have to experiment because my house LOVES beans! What a great new recipe find! Thanks for posting this!
Tamara says
Thanks Amanda, and yay for beans! We do love beans (all varieties) at our house as well... I hope you give adzuki beans a whirl!
Mackenzie says
I'm one of those weird people where beans are my favorite food. If I see a bean highlighted as a feature ingredient, it will almost ALWAYS make it into my menu plan. I love Bob's Red Mill products and will be looking for their adzuki beans next time I'm at the store!
Tamara says
We adore beans of all kinds at our house too! Please let me know if you try this one 🙂
Kathryn @ FoodieGirlChicago says
I really need to get an Instant Pot! This looks perfect for the snowy day we are having today!
Tamara says
It's definitely a great soup for a cold day!
dixya @food, pleasure, and health says
i have never cooked with adzuki beans before but i love the idea of miso in this soup. sounds so comforting!
Tamara says
Miso broth is comforting, and works really well with the adzuki beans!
Abby @ WinsteadWandering says
The colors in this dish are gorgeous! You can just see the umami.
Tamara says
Thanks so much Abby! Umami is a flavor worth developing in so many dishes...
Gloria @ Homemade & Yummy says
I don't have an Instant Pot....but I do have a pressure cooker and slow cooker. Homemade soup is the best. Perfect for this cold weather we are having. Great to make a huge pot for leftovers too.
Tamara says
Haha. Neither do I Gloria! I've been cooking with a pressure cooker for decades, and no one paid much attention to those recipes until I stuck "Instant Pot" in the title! I did "confess" in the post 😉
Meymi-Pastry and Beyond says
This vegetarian soup looks and sounds very healthy and delicious!
Tamara says
Thanks so much! It really is tasty, and full of nutritious ingredients!
Mark says
Adzuki beans: they're not just for dessert any more. This is a really tasty dish. I loved it.
Tamara says
Well, we love red bean ice cream and mochi, and red bean buns, but this savory recipe really is surprisingly tasty!