Mung bean stew or monggo guisado is one of my husband’s favorite dishes – the one that takes him back to his childhood in Manila. So, I had to get this right. Hahaha.
I wanted to re-create it using the Instant Pot. At first, I was cooking just the mung beans in the Instant Pot and adding the cooked mung beans to the rest of the ingredients in a different pot. Then, I thought, why not just cook the entire dish in the Instant Pot? One less pot to wash, right? So here it is, one-pot mung bean stew or monggo guisado.
This dish is typically made with some pork. I have used pork belly or pork shoulder roast, cut into 1/2 inch pieces. Ground pork also works too. Try to get pastured pork if you can. See my food philosophy here.
You can also use shrimp instead if you prefer. Or make it a vegan dish and omit the pork or shrimp entirely.
Rinse the mung beans before using them.
Add some greens too. Try spinach, swiss chard or even moringa or malunggay leaves.
Moringa is such a superfood, usually consumed in powder form, but did you know that the actual leaves can be eaten and added to dishes as well? I get a frozen pack of malunggay from the Asian store, the package also says horseradish leaves.
If you can’t find malunggay or moringa leaves, use spinach instead. But add spinach at the end, after cooking the stew.
In the Instant Pot
I’m a huge fan of the Instant Pot. It just makes cooking so much easier, allowing me to use cheaper, tougher cuts of meat that come out tender after pressure cooking.
In Sauté mode, add coconut oil. Add the garlic and onions and sauté until the onions are translucent and fragrant.
Add the pork and sauté until browned. If it gets too hot, turn Sauté mode on/off intermittently.
Next add the mung beans, water, malunggay or moringa leaves. I just cut the malunggay or moringa leaves pack open and dump all the contents in the pot. If you’re using spinach, add at the end.
Set the Instant Pot to Bean/Chili (or manual mode) for 10 minutes.
When it’s done, let the pressure release naturally. Open up the pot and add salt. Add the spinach now, if using.
Total cook time would be about 1 hour = sauté time + time to build pressure + cook time at pressure + time to release pressure.
There you have it – Instant Pot mung bean stew or monggo guisado. My husband liked it, yay! 🙂
Tried this recipe? Please leave a rating or comment below!
Check out my other Instant Pot recipes too:
- Instant Pot Bone Broth
- Instant Pot Bulalo or Beef Bone Marrow Stew
- Instant Pot Chili
- Instant Pot Pork Adobo
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Instant Pot Mung Bean Stew or Monggo Guisado
- 1 tbsp virgin coconut oil
- 2 cloves garlic minced
- ½ onion diced
- ½ lb pork (ground pork, diced pork belly or pork roast)
- 1 cup mung beans rinsed
- 3 cups water
- 1 pack malunggay or moringa leaves (or 2 cups spinach)
- 1 tsp sea salt
- Set the Instant Pot to Sauté mode and melt the coconut oil.
- Add garlic and onions, sauté until onions are translucent and fragrant.
- Add pork, sauté until lightly brown.
- Turn off Sauté mode.
- Add mung beans, water, and malunggay or moringa leaves. (If using spinach, add leaves at the end.)
- Cover and set to Bean/Chili (or manual) for 10 minutes. When done, let the pressure release naturally.
- Add salt (and spinach if using, then allow spinach to wilt).
- Serve and enjoy!
- You may substitute shrimp instead of pork, or omit entirely.
- If using shrimp, add at the end, after releasing pressure.
- You may use swiss chard or spinach, instead of moringa or malunggay leaves. Or use a combination of greens.
- Total cook time = sauté time + time to build pressure + cook time at pressure + time to release pressure.