Mashed Mung Bean (Dau Xanh Danh) – Instant Pot Recipe

In this post, I share my easy recipe for Instant Pot Mashed Mung Bean, a hearty and popular ingredient in many Asian dishes. Mashed Mung Bean is one of those versatile ingredients that can be used in sweet or savory dishes alike. It’s mild-tasting with creamy texture and very filling. The best part about this Instant Pot Mashed Mung Bean recipe is there’s no need to soak the mung bean in advanced as with most recipes. Thanks to the pressure cooker, making mashed mung bean takes just minutes instead of hours.

Notes on the Instant Pot Mashed Mung Bean Recipe (Dau Xanh Danh) Recipe, Tips and Tricks

Use peeled and split mung bean for this recipe. This mung bean has the green shell removed and is cut in half. Do not use the whole unpeeled mung bean in this recipe. The green shell is too fibrous and won’t mash properly.  The brand I like is SunLee, a product of Thailand.

I am using the 8 quart Instant Pot Duo. This recipe is suitable for making in the 3 Quart and 6 Quart Instant Pots.

Instant Pot Mashed Mung Bean / Dau Xanh Danh

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Instant Pot Mashed Mung Bean / Dau Xanh Danh

Course: Side Dish

Cuisine: Asian, Vietnamese

Prep Time: 5 minutes

Cook Time: 12 minutes

Pressurizing & NPR: 15 minutes

Total Time: 32 minutes

Servings: 15 oz

Calories: 47 kcal

Author: Trang

Sharing my easy recipe for Instant Pot Mashed Mung Bean, a hearty and versatile ingredient in Asian cuisine. Mashed Mung Bean is mild-tasting and creamy and be used in sweet or savory dishes alike. The best part about this Instant Pot Mashed Mung Bean recipe is there's no need to soak the mung bean in advanced as with most recipes. Thanks to the pressure cooking, making mashed mung bean takes just minutes instead of hours.

Ingredients

• 1 cup mung bean peeled and split
• 1/4 tsp salt
• 1 1/3 cups water

Standard - Metric

Instructions

1. Transfer the mung bean into a rice washing bowl or other small bowl. Wash the mung bean by swirling in cold water for 30 seconds. Pour out the wash water and repeat the process 2 more times or until the water is mostly clear.

   

2. Transfer the drained beans into the Instant Pot's inner pot. Add the salt and water. Spread out the beans into an even layer.

   

3. Cover with the pressure cooking lid. Set the steam release handle to "Sealing". Press the "Rice" button. (This preset sets the cooking mode to "High Pressure" for 12 minutes.) When the cook time is completed, allow for a 10 minute natural pressure release. Release any remaining pressure.

   

4. Using a rice paddle spoon, mash the mung bean until smooth and the individual beans are no longer visible. (This takes approximately 2-3 minutes.) If the mung bean is a bit dry, add boiling water, 1 Tbsp at a time until the desired consistency is achieved.

   

5. Use the Mashed Mung Bean in your favorite dishes.

   

6. Cover the Mashed Mung Bean and store in the refrigerator. Use within 3 days. Freeze for up to 3 months.

Notes, Tips & Tricks

 

Nutrition Facts

Instant Pot Mashed Mung Bean / Dau Xanh Danh

Amount Per Serving

Calories 47

% Daily Value*

Sodium 41mg2%

Potassium 171mg5%

Carbohydrates 8g3%

Fiber 2g8%

Protein 3g6%

Vitamin A 15IU0%

Vitamin C 0.7mg1%

Calcium 18mg2%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

If you enjoy this Instant Pot Mashed Mung Bean (Dau Xanh Danh) recipe, you may also like:

Some Yummy Dishes to Make with Mashed Mung Bean

Mashed Mung Bean is often used as a filling in savory and sweet dumplings, cakes and other desserts. I typically cook rehydrated mung bean in a rice cooker, in a steamer or on the stove-top. Pressure cooking in the Instant Pot is much faster and the results are just as good. Below are some recipes I’ve shared using Mashed Mung Bean. Enjoy!