Instant Pot Monggo (Filiipino Mung Bean Stew)

Monggo is a stew of mung beans, pork (and/or chicken) and shrimp, typically served on top of rice. 

We had found this recipe a few years ago, but when I went to make some again for an open house for our Philippines trip last month, I found that the link to this recipe didn’t work anymore. Thanks to the Internet Archive WayBack Machine, I was able to find the recipe again, so this time I’m putting it up here on the blog. This recipe was originally from Brenda Boggs of the food website.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8


  • 2 tbsp olive oil extra virgin
  • 1 onion, chopped white or yellow
  • 3 tbsp garlic, minced
  • 1/2 to 1 lb pork and/or chicken cut into bite sized pieces
  • 1-2 tomato, chopped
  • 1 cup mung beans
  • 2-3 tbsp salt
  • 4 cups spinach
  • 1 lb shrimp cooked
  • 3 cups water


  1. Set the Instant Pot to sauté. Once it heats up, add oil and sauté onion and garlic until fragrant and translucent. Add the pork and/or chicken pieces and brown on all sides. This browning step is primarily for additional flavor and can be skipped, if desired.
  2. Add the chopped tomato, mung beans, water, malunggay leaves (if using) and 2 tbsp salt.
  3. Turn the Instant Pot on Manual (high pressure) and set for 10 minutes. Make sure it is set to sealed. Walk away.
  4. Let the Instant Pot naturally release for 10 minutes. You might still need to quick release after 10 minutes and then add the spinach and shrimp, stir to combine. Carefully taste and add additional salt as desired.

Additional Notes:

  1. If you have a local Asian grocery store, depending on the season, you may be able to get Chili Leaves (Dahon ng Sili in Filipino) to use instead of the Spinach. They add a little bit of a peppery flavor that’s more authentic.
  2. If you want a more authentic flavor, you can use patis (fish sauce) rather than the salt. I’m a little too much of an Amerikano, so I usually don’t use patis. Patis can also be found at most Asian grocery stores.
  3. If you can find them, you can also add Malunggay (aka Moringa) leaves to the mix in Step 2. I’d add at most 1 cup of them. These have been hard for me to find, so I usually leave them out.

Leave a Comment

Filed under Philippines, Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *