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.
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.
Transfer the drained beans into the Instant Pot's inner pot. Add the salt and water. Spread out the beans into an even layer.
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.
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.
Use the Mashed Mung Bean in your favorite dishes.
Cover the Mashed Mung Bean and store in the refrigerator. Use within 3 days. Freeze for up to 3 months.