Give yourself a much-needed break in the kitchen! Whip up this veggie-packed Instant Pot Mung Bean Stew for a meal that cuts back on cooking time, but not flavour. This Mung Stew + Friends = Recipe for Success
Easy Instant Pot mung bean stew is a gold star dinner
This Instant Pot mung bean stew recipe is so easy, I’m tempted to say it cooks itself…but that’d be crazy. So instead, I’ll just say that it’s about the easiest, tastiest thing to come out of the Deliciously Mediterranean kitchen yet!
It’s the perfect blend of comfort and nutritious. You can go ahead and file this satisfying stew under the “easiest dinner in the world” tab.
Thanks to the help of the Instant Pot, this ridiculously simple meal comes together in just a few minutes.
How to make Mung Bean Stew?
This pantry-made mung stew seems like an obscure recipe, but I am confident you won’t hear any complaints. I’ve eliminated traditional cooking methods (saving some serious time in the process) and added earthy spices to deepen the flavour. These extra flavours add even more punch to the already-delicious mung bean.
- Begin by building layers of flavour: sauté chopped onions, olive oil & ghee until fragrant and tender.
- Now, I’m never shy of flavour, we’re calling for hearty doses of cinnamon, ginger, turmeric, fenugreek and cumin seeds, all of which pack a serious punch of super-savoury flavour – but not overpowering.
- Flavour that chicken and those potatoes! Toss them into the flavourful base and coat it in the spices.
- Last, but not least, mung beans, tomatoes & a stock cube are added and blended with everything else.
- Hit the Instant button and you’re done! All that’s left is to top this rich bowl of goodness with spinach and lime juice.
- Time to chow down!
Is the mung bean healthy?
“They’re packed with potassium, magnesium, folate, fibre, and vitamin B6,” says Manhattan-based Slayton. “Most women are deficient in magnesium and need it to control stress and repair muscles, especially if they’re working out. In terms of women’s health, folate and vitamin B6 are great for PMS and during pregnancy.” ( Well+Good)
The secret to why this stew is the tastiest!
I’ve put a spin on the mung bean stew recipe with the lively additions of tomatoes, bell peppers, and plenty of garlic! The result is a stew full of deep, bold flavours. Last but not least, thanks to our not so secret ingredient – fenugreek seeds!
This mighty seed gives this stew one of a kind flavouring, unlike any mung bean stew on the internet⏤making it the perfect meal to have with your family any night of the week.
Frequently asked questions about Instant Pot mung bean stew.
Can I use another bean instead of mung beans?
Of course, you can, but it wouldn’t be a mung bean stew anymore. Lentils, azuki beans, black-eyed peas are all great substitutes for mung beans.
Where do you find mung beans?
You can find mung beans at most well-stocked grocery stores in the bean and legume aisles, if you don’t find them there you’ll be able to find them in the international aisle.
Can I use canned mung beans?
I’m going to honest with you, Idk? I’ve never seen them in a can before, therefore I’ve never tried to make this recipe with canned mung beans. If you’re thinking about using canned mung to save time or for a future recipe, rest assured mung beans cook really quickly unlike other legumes. So with that in mind, there’s no need to go searching all around town looking for some canned mung bean.
Will this taste good without meat?
Yes!!! Skip the meat and ghee and make it vegetarian!
How long can I store this stew for?
You can store this in an air-tight container for 3-4 days in the fridge and up to three months in the freezer. If you are freezing the stew, be sure to thaw it in the fridge overnight.
I don’t have an Instant Pot can I make it on the stovetop?
Sure! It’ll just take longer. Follow the same steps and add 1/2 cup more liquid. Occasionally stir and keep an eye on the stew. If it looks dry just add a little more water.
Looking for more soup recipes?
Here are a few to add to your weekly rotation:Print
Give yourself a much-needed break in the kitchen! Whip up this Instant Pot Mung Bean Stew for a meal that cuts way back on cooking time, but not flavour.
- 1 tsp ghee
- 1 tsp olive oil
- 1 medium onion, diced
- 1 medium potato, peeled, cut into 1” cubes
- 3–4 skinless chicken thighs
- 1 and 1/2 cup canned diced tomatoes (16oz/376ml)
- 1 cup of dried mung beans, washed
- 1 chicken stock cube*
- 2 cups water
- 1/2 bunch of spinach, washed, roughly chopped
- 2 large garlic cloves, pressed or minced
- 1 cup red bell pepper, diced
- 1 tsp turmeric, ground
- 1/4 tsp cinnamon, ground
- 1” ginger root, finely diced (optional)
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
Sumac onions**, limes/ lemon and cilantro/ parsley
- Sauté the onions. In your 6qt Instant Pot/ pressure cooker set to sauté on medium heat, add oil, ghee and onions. Keep an eye on the onions, stir frequently. You want the onions to be a golden colour. Add in all the spices and sauté 2 minutes until fragrant.
- Coat the chicken in the spices. Add the chicken to the Instant Pot, allow the chicken to be coated in the spices, 2-3 minutes (chicken should be a nice yellow colour from the turmeric). Once the chicken is coated in the spices, add the potatoes and give a good stir. Cook for 1-2 minutes⏤we’re just coating them in the spices.
- Toss in the mung beans & tomatoes. Add in your mung beans, garlic and diced tomatoes. Stir, and cook for 2-3 minutes.
- Season. Add the stock cube and water to the soup, stir everything. Turn off the sauté function.
- Set the Instant Pot. Cover and seal the Instant Pot. Set the Instant Pot to the bean/chilli function and time for 15 minutes. Once the time is finished, you can choose to do a quick release or a low release. I prefer a 5-minute slow release. I’ll leave the choice up to you.
- Release the pressure. Remove the lid. If the stew looks a bit dry, add 1/2 cup of water. (don’t worry, it won’t affect the taste too much.) Take out the chicken thighs allow cooling slightly on a plate. Remove the meat from the bones.
- Final Touches. As the chicken cools, add the spinach and bell peppers to the stew. Stir and cover for 5 minutes to allow the final ingredients to cook and flavours to marry each other. After 5 minutes, add the chicken meat back into the stew. You may need to adjust the salt at this point.
- Serve. Ladle the stew in a shallow bowl and serve with sumac onions, cilantro, and lime.
Stovetop: Use a 6qt pot or dutch oven and follow all the directions of the recipe with the exception of adding 1 additional cup of water and simmer for 40 minutes on medium high heat.
*Omit the stock cube for actual stock or broth if you it on hand.
**Sumac Onion: 1 red onion sliced, 1 tbsp sumac, 2 tbsp parsley, and a pinch of salt. Let sit 30 minute at room temperature before using.
This dish serves 4 people as a side or 2 people as a main.
- Category: soup & stew
- Method: Instant Pot