Gingered Adzuki-Squash Stew

This is a very worthy recipe that I've been making a lot lately since I usually have squash on hand and the great thing about adzukis is that they don't need to soak. But, I rated this down because the instructions are written for soaked adzukis. Instead, I add all of the ingredients except the squash and cook for about 18 minutes under pressure. I release the pressure, add the squash, and cook for 5 more minutes. If you are more organized than I am, by all means, try this the way it is written.