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.
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