Instant Pot Mung Beans (Tender, Fast, No Soaking!)

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Bowl of perfect Instant Pot Mung Beans

With an Instant Pot and less than 30 minutes, you can make PERFECT mung beans every time! Let us show you how.

Spoonful and bowl of green mung beans

About Mung Beans

Green mung beans, also known as green gram, have been enjoyed in India and Southeast Asia for centuries. They have become more popular in the US but are still unknown to many! You may be more familiar with them in their sprouted form (mung bean sprouts) as the fresh, crunchy white stems in Pad Thai. But they’re also incredibly delicious when cooked!

Mung beans have a variety of health benefits, including being rich in protein, supporting detoxification, and potentially having anti-fungal activity.

Pouring water into an Instant Pot with green mung beans

Instant Pot Mung Beans

We love cooking mung beans in the Instant Pot because it’s fast, hands-off, and yields perfectly tender beans!

Here’s what you need to know:

  • Ratio = 1 part green mung beans : 3 parts water
  • Cook Time = 3-5 minutes (3 minutes for al dente, 5 minutes for more tender)
  • Release = 10 minute natural release, then release any remaining pressure

Mung beans go especially well in soups, curries, and bowls.

Instant Pot with perfectly cooked green mung beans

Did you find this helpful? If so, be sure to check out our Instant Pot Cooking Times Guide for perfectly cooked grains and beans every time!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of cooked green mung beans

Instant Pot Mung Beans (Tender, Fast, No Soaking!)

A quick & simple method for making PERFECT mung beans in the Instant Pot every time, no soaking required! Just 1 ingredient and less than 25 minutes required!
Author Minimalist Baker
Bowl of green mung beans cooked in the Instant Pot
5 from 1 vote
Prep Time 18 minutes
Cook Time 5 minutes
Total Time 23 minutes
Servings 4 (3/4-cup servings)
Course Helpful How-to, Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days


  • 1 cup mung beans (green)
  • 3 cups water (or vegetable broth for more flavor)


  • Add mung beans and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 3-5 minutes (3 minutes for al dente, 5 for more tender // it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
  • Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped and strain off any excess cooking liquid.
  • Enjoy immediately in soups, curries, and bowls. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.


*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 three-quarter-cup serving Calories: 180 Carbohydrates: 32.4 g Protein: 12.3 g Fat: 0.6 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.08 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 8 mg Potassium: 645 mg Fiber: 8.4 g Sugar: 3.4 g Vitamin A: 59 IU Vitamin C: 2.48 mg Calcium: 68.31 mg Iron: 3.49 mg

Reader Interactions


  1. Asif says

    I followed the same recipe – turned out perfect. Will be making it today as well.

    It goes perfectly with “lunu Miris” – like a chilli paste and grated coconut on the side (we use frozen).

    If you’re feeling unhealthy – add coconut and sugar!!! Amazing!

  2. Marie says

    Followed your directions and these turned out perfect! Thank you. I had never made mung beans before in my life but got some from the bulk section of our natural food store months ago and finally decided to try them. Wish I hadn’t waited so long! I had some with stir-fried veggies and avocado yesterday, and look forward to experimenting with different dishes this week.

  3. Rita Scannell says

    without a pressure cooker how long do you recommend cooking mung beans – I usually soak overnight and then cook the following morning – nutritionally is there a difference between our methods?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Not really. The instant pot is convenient as it allows you to bypass the soaking without nutritional detriment. When I cook mine without the instant pot, I usually soak overnight then cook for ~10-15 minutes or until tender!

      • becky says

        How long do you cook soaked mung beans in the Instant Pot? Also, I thought soaking would start the sprouting process, which makes more nutrients bioavailable–is the difference nominal if they’re not completely sprouted? Thanks!

        • Support @ Minimalist Baker says

          Hi Becky, for soaked mung beans, we’d suggest reducing the cook time slightly. Our understanding is that soaking does help a bit with digestibility.

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