Receta Red Bean and Coconut Milk Soup (Instant Pot Recipe)

No soaking required, dried red beans can be turned into tender enough with “sandy” consistency just around an hour. Are you intrigued to try? I was. Whenever I make our traditional Chinese red bean soup, I need to soak the beans for at least 3 hours or overnight before cooking about one to two hours, depending on how I like the consistency. I’m a big fan of all kinds of red bean desserts but couldn’t make any if without any planning ahead. So I searched the internet high and low and tried to see if there’s a kitchen gadget that could help me out. After searching for a while, I finally made the decision and bought this Instant Pot. It’s got multi-functions including a high-pressure-cook mode. Making a stew dish within minutes is the best job…