Red beans and coix seed are soaked in warm water for about 2 hours in advance. If it is too late, don't soak them. If you cook porridge in the morning, you can also soak it in cold water one night in advance.

Peel the purple potato, cut it into small cubes and put it in a bowl for later use. It is best to treat purple potato before cooking porridge to reduce the loss of nutrients.

Put red beans, coix seed and purple sweet potato together in a pressure cooker, add appropriate amount of water, cover, and press for 10 minute, or press for 20 minutes if you have time, so that red beans and coix seed will be more ripe and rotten.

10 minutes later, the nutritious and delicious red bean, purple potato and coix seed porridge is ready. At this time, red beans and barley are just ripe, but not ripe enough. If the elderly and children eat them, it is recommended to cook them for 20 minutes.

Serve a steaming bowl of red bean, purple potato and barley porridge, which is delicious and warm.