With an Instant Pot and less than 30 minutes, you can make PERFECT mung beans every time! Let us show you how.
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.
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.
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!
Instant Pot Mung Beans (Tender, Fast, No Soaking!)
- 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.
*Nutrition information is a rough estimate.