Skip this instruction grouping if you already have sweet red bean paste preprepared or bought from the store (move to Preparing Bread section)
Scale (weigh or measure) ingredients for the sweet red bean paste.
Place beans in a strainer and run under cold water until water runs clear. Sort out any broken beans.Hint: Beans are mechanically separated and may rarely include bits of debris or pebbles, so sort through them carefully. Put beans in the electric pressure cooker pot and pour in the water, stir in the salt.
Secure the top onto the pressure cooker.
Push Pressure Cook - change setting to Beans. Set timer for 25 minutes. Push Start.
When time is up, pressure cooker will switch to Keep Warm. Allow to sit on Keep Warm setting for 15 minutes more.
After 15 minutes, manually release remaining steam.
Dump beans and liquid into the strainer. Discard any remaining liquid.
Place beans back into the pressure cooker pot.
Add sugar and stir together until sugar is dissolved.
Turn pressure cooker to Sauté setting. Set it to 320F degrees (or low setting).
Cook beans until liquid reduces and thickens (15-20 minutes), stirring frequently with a wooden spoon so it does not stick to the bottom. Hint: This process is very similar to making jam, as heat is applied, the liquid reduces and thickens. To check if the beans are ready for the next step, draw the spoon through the mixture and If you can see the bottom of the pan for 1 second, the mixture is ready.
Take pot off the heat and using a stand alone blender or a stick blender, grind the beans and remaining liquid into a smooth paste.Hint: This is personal preference, you can grind the azuki beans into a lumpy or smooth paste, I preferred the smooth consistency. Set aside the sweet red bean paste to cool while you prepare the bread dough or cool completely, seal in airtight container and store in the refrigerator for up to 3 days.