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.