Step 1

The night before making the beans, soak the adzuki beans in big pot of water.

Step 2

The next day, drain the water from the beans.

Step 3

Add the drained beans into the Instant Pot along with the sugar and water.

Step 4

Place the lid on and set the valve to SEAL.

Step 5

Set to BEANS/CHILI function on high pressure for 28-30 minutes.

Step 6

Let the pressure naturally release.

Step 7

Use an immersion blender to blend the cooked beans. (Or transfer to a blender to puree).

Step 8

Transfer the blended beans to a small saucepot.

Step 9

Cook over medium heat until it thickens (it should be thick enough for a spoon to stand up on its own when it's stuck into the paste).

Step 10

Stir in the coconut oil and remove from heat.

Step 11

Transfer to a container if not using right away and let cool.

Step 12

Store in the fridge for up to 1 week or for longer-term storage, place into the freezer for up to 3 months.