If you’re looking for a fast way to prepare this classic Filipino dish, you need to know exactly how long to cook monggo in a pressure cooker. This method softens the mung beans and melds the flavors of your stew in under an hour, turning a usually lengthy process into a quick weeknight meal.
Pressure cooking monggo, or mung bean stew, is a game-changer. It cuts the cooking time dramatically while still delivering that rich, savory taste you love. This guide will walk you through every step, from prepping your ingredients to releasing the pressure safely.
You’ll get precise timings, helpful tips, and solutions to common problems. Let’s get your pressure cooker ready.
How Long To Cook Monggo In Pressure Cooker
The core answer is straightforward. For plain, pre-soaked mung beans without other ingredients, you need about 8 to 10 minutes on high pressure. For a full monggo guisado stew with meat and vegetables, the total pressure cooking time is typically 15 to 20 minutes.
Several factors influence this time. Whether you soaked the beans, the type of meat you use, and the model of your pressure cooker all play a part. The following sections break down every variable to ensure your monggo turns out perfect every single time.
Essential Factors That Affect Cooking Time
Don’t just set a timer and walk away. Understanding these elements will help you adjust the recipe for your specific situation.
Soaked Versus Unsoaked Mung Beans
Soaking is the biggest time-saver, even in a pressure cooker. Pre-soaked beans cook more evenly and quickly.
- Soaked Beans: Require 8-10 minutes at high pressure. Soak for at least 4 hours or overnight in plenty of water.
- Unsoaked Beans: Require 18-22 minutes at high pressure. This is a good option if you forgot to soak, but the texture might be slightly less uniform.
Type of Meat and Protein
The cut and kind of meat you choose changes the timeline. Tougher cuts need time to tenderize along with the beans.
- Pork Belly or Shoulder: Dense and fatty, these need the full 15-20 minutes with the beans.
- Chicken Thighs or Drumsticks: 10-12 minutes at high pressure is usually sufficient.
- Shrimp or Flaked Fish: Add these after pressure cooking, letting them cook in the residual heat of the stew.
- Vegetarian Version: With just beans and veggies, you can use the shorter 8-10 minute timing.
Your Pressure Cooker Model
Not all pressure cookers reach the exact same pressure level. Most modern electric models like Instant Pot reach about 11.6 PSI, while stovetop models can reach 15 PSI.
A higher PSI means faster cooking. If you’re using a stovetop cooker, you might reduce the time by 1-2 minutes. Always refer to your cooker’s manual for best results.
Step-by-Step Guide To Cooking Monggo
Here is a detailed, foolproof method for cooking a classic pork monggo guisado. This recipe assumes you are using pre-soaked mung beans.
Ingredients You Will Need
- 1 cup dried mung beans, soaked
- 200 grams pork belly or shoulder, cubed
- 1 tablespoon cooking oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tomato, chopped
- 2 tablespoons fish sauce (patis)
- 4 cups chicken or pork broth (or water)
- 1 cup spinach or malunggay leaves
- 1 cup kalabasa (squash), cubed (optional)
- Salt and pepper to taste
Preparation Steps Before Pressure Cooking
- Drain and rinse your soaked mung beans thoroughly.
- Prepare all your vegetables by chopping the onion, mincing the garlic, and dicing the tomato and squash.
- Cube the pork into bite-sized pieces. Pat it dry with a paper towel for better browning.
Having everything ready before you start is crucial for pressure cooking, as you often build flavor in steps.
Cooking Instructions and Timing
- Set your pressure cooker to “Sauté” mode (or heat a stovetop model over medium heat). Add the cooking oil.
- Sauté the onion, garlic, and tomato until soft and fragrant, about 3 minutes.
- Add the pork cubes and cook until they are no longer pink on the outside, about 5 minutes.
- Pour in the fish sauce and stir for one minute.
- Add the drained mung beans and the broth or water. Stir gently to combine.
- Secure the lid, set the valve to “Sealing,” and cook on HIGH PRESSURE for 18 minutes.
- Once the timer beeps, allow for a Natural Pressure Release (NPR) for 10 minutes. Then, carefully turn the valve to “Venting” to release any remaining steam.
- Open the lid. Stir in the kalabasa (if using) and the spinach or malunggay leaves. They will cook in the hot stew without needing more pressure.
- Season with salt and pepper as needed. The stew will thicken as it stands.
Common Mistakes And How To Avoid Them
Even with a pressure cooker, a few errors can lead to less-than-perfect monggo. Here’s what to watch for.
Overfilling the Pot
Never fill your pressure cooker more than halfway when cooking beans. Beans expand and foam during cooking, which can block the steam release valve. This is a important safety rule to follow every time.
Insufficient Liquid
Pressure cooking requires enough liquid to create steam. For monggo, use at least 3 cups of liquid for every 1 cup of dried beans. Using broth instead of water adds a lot more flavor to the final dish.
Quick Releasing Bean Dishes
Always allow a natural pressure release for at least 10 minutes for bean recipes. A quick release can cause the rapid boiling liquid to foam up and potentially spray out of the valve, creating a mess and a safety hazard.
Troubleshooting Your Monggo
If your stew didn’t turn out as planned, here are some quick fixes.
Beans Are Still Hard
If your beans are undercooked, it’s often due to old beans, hard water, or acidic ingredients. Simply reseal the lid and cook for an additional 3-5 minutes on high pressure with a bit more liquid. Avoid adding acidic things like vinegar or lemon juice until after pressure cooking.
Stew Is Too Watery
If your monggo is too thin, use the “Sauté” function to simmer it uncovered until it reduces to your preferred consistency. You can also mash some of the beans against the pot’s side with a spoon to thicken it naturally.
Stew Is Too Thick
This is an easier fix. Just stir in additional hot broth or water, a quarter cup at a time, until you reach the desired texture. Remember the stew will also thicken as it cools on your plate.
Adapting The Recipe For Different Diets
Monggo is incredibly versatile. Here’s how to adjust it for various dietary needs.
Vegetarian and Vegan Monggo
Omit the pork and use a vegetable broth. For umami flavor, add a tablespoon of soy sauce or a piece of dried seaweed (nori) during cooking. You can also include more vegetables like eggplant or string beans. The cooking time for beans alone will be shorter, around 10 minutes.
Lower-Fat Version
Use lean pork tenderloin or chicken breast instead of pork belly. Sauté the aromatics in just one teaspoon of oil, or use a bit of broth. Skim any excess fat from the top of the stew after cooking.
Adding More Vegetables
Hard vegetables like squash and carrots should be added with the beans to pressure cook. Delicate greens like spinach should be stirred in at the end. This ensures everything has the right texture and doesn’t get overcooked.
FAQ Section
Here are answers to some frequently asked questions about pressure cooking monggo.
Can I cook monggo without soaking the beans?
Yes, you can cook unsoaked mung beans in a pressure cooker. Increase the cooking time to 18-22 minutes at high pressure. Be sure to add an extra half cup of liquid to account for the beans absorbing more water.
What is the difference between monggo and mung beans?
There is no difference. “Monggo” is the Filipino term for mung beans. The dish “monggo guisado” refers to the savory stew made with these beans, pork, and leafy greens.
How do I store and reheat leftover monggo?
Store cooled monggo in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat it gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened too much.
Why did my beans turn out mushy?
Mushy beans are usually a result of cooking for too long. If you used soaked beans, try reducing the pressure cooking time by 2-3 minutes next time. Also, ensure you are using a natural pressure release, as a quick release can agitate the beans and make them break apart.
Can I use canned mung beans in a pressure cooker?
You can, but it’s not necessary. Canned beans are already fully cooked. If you want to use them, simply sauté your meat and aromatics, then add the canned beans (drained and rinsed) with about 1 cup of broth. Heat through on the “Sauté” setting without using the pressure function.