To investigate the impacts of pressure cooking and cooling/ reheating on digestion and postprandial glycemic response of adzuki bean（Vigna angularis）， in vitro carbohydrate hydrolysis rateand glycemic index（GI） were measured in adzuki bean samples subjected to 6 domestic preparation treatments. The glycemic index（GI） values of six cooked adzuki beans were 21.1， 36.8 and 25.8， respectively， for adzuki bean boiled under normal pressure for 40 min （R-40）， 70 min （R-70）， 40 min and then microwave reheating after refrigerated （S-40-R）； while the GI value were 41.5， 62.9 and 65.1 for samples cooked under 62 kPa for 15 min （P-15）， 30 min （P-30）， 30 min and then microwave reheating after refrigerated （P-30-R）. The P-30-R had significant larger maximum amplitude of glucose excursion（MAGE） compared with its fresh cooked counterpart. In vitro studies indicated that the HI of S-40-R had no significant difference with that of S-40 and P-15， while the HI of P-30-R was significantly higher than P-30. Conclusion： Adjustment of pressure cooking time， but not the cooling/ reheating treatment， could effectively moderate the carbohydrate digestion and glycemic properties of adzuki bean.