Versatile and High In Fiber
We almost always have mung beans in the house because they are also the type of beans used to make bean sprouts.
We frequently sprout these beans ourselves a few days ahead of making a vegetable stir fry.
But that’s not all they’re good for!
In this recipe, they are the basis of a high-fiber, low-calorie soup.
Gather the Ingredients
It’s always a good idea to gather, and prepare, all of the ingredients for any recipe you’re about to make.
That way, nothing gets forgotten. Trust me, I know this from experience.
I would hate to admit how many times I’ve said, after it is too late, “Oh no! I forgot the [fill in the blank].
Here’s what you’re going to need. NOTE: There is a printable recipe below.
Put Everything in the Pot
Put all of the ingredients in the inner liner of your Instant Pot.
We like to take the liner out of the Instant Pot to load it up with all of the ingredients.
We do this for two reasons:
- to prevent getting anything in the channel of the Instant Pot base (that can be really difficult to clean)
- to prevent accidentally putting ingredients into the Instant Pot when the liner is not in place (yes, that does happen – we’ve heard horror stories)
Now, give everything a good stir before returning the inner liner to the base of the Instant Pot.
Set the Cooking Time
Once you’ve returned the inner liner to the Instant Pot base, close and locak the lid.
Select the Soup/Broth button and set the cooking time for 20 minutes.
Dueling Instant Pots
While we were making this Mung Bean Soup in our 6-quart Instant Pot, we were also making Lentil & Yam Soup in our 8-quart Instant Pot.
Full Natural Pressure Release
When the cooking time for the Mung Bean Soup is complete, we want to allow a full natural pressure release.
You may see this term expressed as a full NPR in some recipes.
All this means is you simply let the Instant Pot sit until the Float Valve drops on its own, indicating that all of the pressure has been released.
You’ll notice that, if you leave the Keep Warm option on (that’s the default setting), that your Instant Pot display will start to count up after the cooking time has finished.
This helps to give us some indication of the amount of time elapsed since the cooking time has finished.
In the case of Mung Bean Soup, it took 49 minutes for the Float Valve to drop after the cooking time had completed.
Ready to Serve
Once the float valve has dropped, carefully remove the lid and transfer the inner liner (using oven mitts – it will be hot) to a heatproof surface.
Give the soup a quick stir. It will be quite thick.
Then serve immediately. You can refrigerate or freeze any leftovers.
As we mentioned earlier in the post, both our 6-quart and our 8-quart Instant Pots were hard at work at the same time.
The 6-quart marking this Mung Bean Soup and the 8-quart making Lentil & Yam Soup.
The both finished around the same time!
Total Instant Pot Time
Cooking time is only part of the story when you’re using an Instant Pot.
While it’s great to say “Cooks in only 20 minutes”, that can be a little misleading. Particularly if you’re trying to get other dishes ready at the same time.
So, when we can, we like to give you the complete picture, start-to-finish, on exactly how long the entire process will take.
In the case of this Mung Bean Soup, here’s the total Instant Pot time:
- Time to come to pressure: approx. 33 minutes
- Cooking time: 20 minutes
- Time for a Full Natural Pressure Release: approx. 49 minutes
- Total Instant Pot time: approx. 1 hour 42 minutes
The complete, printable recipe is below:
Mung Bean Soup in an Instant Pot
- 6-quart Electric Pressure Cooker
- 2 cups dried mung beans
- 2 medium onions chopped
- 2 large carrots chopped
- s stalks celery sliced
- 4 cloves garlic minced
- ¼ cup tomato paste
- 6 cups vegetable broth preferably homemade
- 4 cups tomato juice
- 1 tablespoon herbes de Provençe or Italian seasoning
- 2 teaspoons sea salt or to taste
- 1 teaspoon black pepper, freshly ground or to taste
- ½ teaspoon red pepper flakes optional
- Prepare all the ingredients per the list of ingredients.
- Combine all of the ingredients in the inner liner of the Instant Pot and stir.
- Transfer the liner to the Instant Pot base. Close and lock the lid, ensuring that the Pressure Valve is in the Sealing position.
- Select the Soup/Broth button and set the cooking time for 20 minutes.
- When cooking time is complete, all a Full Natural Pressure Release. (All this means is letting the Instant Pot sit until the Float Valve drops on its own, indicating that all of the pressure has been released. In this case, that took abour 49 minutes.
- When the Float Valve has dropped, carefully remove the lid and transfer the inner Liner to a heatproof surface.
- Give the soup a good stir and serve immediately. Any leftovers can be refrigerated or frozen for later use.