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overhead photo of a bowl of adzuki beans on a grey surface with some adzuki beans scattered around the bowl

How to Cook Adzuki Beans

Have you ever made Adzuki Beans before? I'm going to walk you through how to cook adzuki beans on the stovetop, in the Instant Pot, and in the slow cooker. These tips and tricks will leave you with perfectly cooked beans every time. 
Course Beans
Cuisine American
Keyword Adzuki Beans
Prep Time 1 minute
Cook Time 45 minutes
Total Time 46 minutes
Servings 1 batch
Calories 648kcal


  • 1Instant Pot


  • 1 cup adzuki beans rinsed well and checked for stones
  • 4 cups water


  • Rinse your adzuki beans well and check over for any stones.

Stovetop Instructions

  • Place 1 cup adzuki beans and 3 cups water in a large pot.
  • Bring to a boil, then reduce heat and simmer until the beans are tender. This will take about 45 minutes.

Instant Pot Instructions

  • Place 1 cup adzuki beans and 4 cups of water into the insert of an Instant Pot.
  • Seal the lid and ensure that it is set to "sealing".
  • For firm beans, set to high pressure for 5 minutes. For soft beans, set to high pressure for 10 minutes.
  • Once the Instant Pot has reached pressure it will beep and start naturally releasing the pressure. Allow to natural release for 20 minutes, and then flip the valve to "venting" and release the remaining pressure.

Slow Cooker instructions

  • Place 1 cup of beans and 4 cups of water in the slow cooker.
  • Set to HIGH for 3 hours, or LOW for 6 hours. Check beans towards the end of the cooking time.


  • You can scale the quantity of beans up or down, but it should always be one part beans to four parts of water for cooking.
  • Drain any remaining water when the beans are cooked.
  • Cooked adzuki beans can be stored for up to 5 days in the fridge, or 3 months in the freezer. 


Calories: 648kcal | Carbohydrates: 124g | Protein: 39g | Fat: 1g | Saturated Fat: 1g | Sodium: 57mg | Potassium: 2470mg | Fiber: 25g | Vitamin A: 33IU | Calcium: 158mg | Iron: 10mg