Mung Beans Recipe (Instant Pot)

This Mung bean recipe is called Moshkichiri or Mashevaya kasha. By default, it is a very delicious dish. Making it in Instant Pot both makes it faster and quite a bit tastier. What is it with Instant Pot that adds so much flavor into whatever cooks in it?

I have a regular stove top recipe for these mung beans( a.k.a. Moshkichiri in Uzbek). Knowing the usual way of making mung beans recipe is quite useful. After all, not everyone has an Instant Pot or a pressure cooker. But I love how making this dish in instant pot is quite liberating. Having little time is going to be your best ally in this one. Usually, and regardless of the few amounts of ingredients, Moshkichiri takes a while to put together and it takes a while for all the beans and rice to cook down without burning the bottom of the pot.

This recipe will have two parts for cooking. Sautéing in the Instant Pot is not into my liking. It just takes a while to get a decent caramelization. While you are very welcome to just take all the steps into the Instant Pot, I will still divide it into two steps to make the cooking this porridge a jiffy. Go ahead and give it a try. Let me know how it turns out.

Ingredients:

• 1 cup black-eyed peas
• 6 oz beef chuck, cubed
• 1 medium onion, diced
• 3 TBSP avocado oil (or liquid oil of your choice)
• 2 garlic cloves, chopped
• 1/2 cup crushed tomatoes
• 1 carrot, grated (or julienned)
• 1 tsp ground cumin
• 2 tsp salt, or to taste
• 1-2L Boiled water (see directions for details)
• 1 cup Mung beans, washed
• 1 cup Calrose rice (Baldo, Carnaroli, Botan, Parboiled will work, too)

Directions:

If you are using dried black eyes peas you can pre-cook it in the instant pot for 10 minutes. That’s what I do. While the black-eyed peas are cooking prep all your ingredients. Place black-eyed peas in the Instant Pot and add 2 cups of water. Set IP on MANUAL, high pressure and set the timer to 5 minutes.

While IP is gathering pressure and a half cooking the black-eyed peas, work on slicing onion, grating the carrot, cubing the beef and chopping the garlic.

Place a medium-size skillet on the stove top, turn the heat on medium-high, add oil and heat it. Once the oil is hot enough add cubed beef and salt. Brown the beef a little.

Add sliced onions into the skillet and saute until the onions are cooked down and slightly caramelized.

Add chopped garlic, grated carrot and saute for 1 minute.

Add crushed tomato and cumin into the skillet. Mix everything well and saute for a minute or so.

Add washed mung beans and rice into the skillet. Mix all the ingredients well, saute for 30 seconds and turn off the heat.

By this time the black-eyed peas should be half cooked. Let the pressure out of the cooker and drain out the water from under the peas. Add sautéed ingredients on top of the black-eyed peas, pour water until you meat the 4L mark on the Instant Pot and give all the ingredients a good stir.

Don’t forget to deglaze the bottom of the pot. Cover the lid of the IP, close the pressure valve, set it to MANUAL, choose LOW PRESSURE and set the timer to 20 minutes.

Once the time is up, turn off the IP, turn the pressure valve to open and let the pressure escape. When you open the lid of the Instant pot mix the porridge very well. Re-mingle all the ingredients together and check the porridge for salt. Voila!

Print Recipe

MUNG BEANS RECIPE

This Mung bean recipe is called Moshkichiri or Mashevaya kasha. By default, it is a very delicious dish. Making it in Instant Pot both makes it faster and quite a bit tastier. 

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Dishes

Cuisine: Uzbek Cuisine

Servings: 8

Author: Lola Elise

Ingredients

• 1 cup black-eyed peas
• 6 oz beef chuck cubed
• 1 medium onion diced
• 3 TBSP avocado oil or liquid oil of your choice
• 2 garlic cloves chopped
• 1/2 cup crushed tomatoes
• 1 carrot grated (or julienned)
• 1 tsp ground cumin
• 2 tsp salt or to taste
• 1-2 L boiled water see directions for details
• 1 cup mung beans washed
• 1 cup Calrose rice Baldo, Carnaroli, Botan, Parboiled will work, too

Instructions

• If you are using dried black-eyed peas you can pre-cook it in the instant pot for 10 minutes. That’s what I do. While the black-eyed peas are cooking prep all your ingredients. Place blackeyed peas in the Instant Pot and add 2 cups of water. Set IP on MANUAL, high pressure and set the timer to 5 minutes.
• While IP is gathering pressure and a half cooking the black-eyed peas, work on slicing onion, grating the carrot, cubing the beef and chopping the garlic.
• Place a medium-size skillet on the stove top, turn the heat on medium-high, add oil and heat it. Once the oil is hot enough add cubed beef and salt. Brown the beef a little.
• Add sliced onions into the skillet and saute until the onions are cooked down and slightly caramelized.
• Add chopped garlic, grated carrot and saute for 1 minute.
• Add crushed tomato and cumin into the skillet. Mix everything well and saute for a minute or so.
• Add washed mung beans and rice into the skillet. Mix all the ingredients well, saute for 30 seconds and turn off the heat.
• By this time the black-eyed peas should be half cooked. Let the pressure out of the cooker and drain out the water from under the peas. Add sautéed ingredients on top of the black-eyed peas, pour water until you meat the 4L mark on the Instant Pot and give all the ingredients a good stir.

  Don’t forget to deglaze the bottom of the pot. Cover the lid of the IP, close the pressure valve, set it to MANUAL, choose LOW PRESSURE and set the timer to 20 minutes.
• Once the time is up, turn off the IP, turn the pressure valve to open and let the pressure escape. When you open the lid of the Instant pot mix the porridge very well. Re-mingle all the ingredients together and check the porridge for salt.