Rinse the red beans thoroughly and place them in a pot. Add the water, then cook in an Instant Pot (or pressure cooker) using the 'bean' setting on high pressure for 40 minutes.

When the time is up, let the pressure release naturally. Open the lid, add brown sugar or dark brown sugar to taste. Let cool, then transfer to the refrigerator to chill. Enjoy when cold.

Ling's Kitchen Notes:

1. You can also add the sugar before cooking; if so, set the cooking time to 50-60 minutes.

2. The ratio of red beans to water can be 1:3 or 1:4. I prefer more soup, so I usually use a 1:5 ratio.

3. If using a pressure cooker, you don't need to soak the red beans beforehand.

4. Always let the pressure release naturally before opening the lid. If you use manual release, be careful as the soup may spray everywhere.