Instant Pot Ginisang Munggo with Shrimp is hearty soup or stew made with nutritious mung bean with meat, shrimp, bitter gourd (ampalaya) in a savory broth with pepper leaves.
Serve it with crackling pork rind (chicharon), toasted garlic, smoked fish (tinapa) and of course, my favorite fish sauce.
Ginisang munggo can can fill you up on it’s own or have it with white rice.
By now, you probably have noticed Filipinos eat almost everything with white rice.
Instant Pot Ginisang Munggo with Shrimp is a quick and easy mung bean soup recipe and very versatile. One of the ingredients is pork but you can omit pork and just add shrimp.
I’m been craving soup for a while now after having mostly meat and sweets for the holidays. It’s been cold in my area for quite a while now which is unusual and ginisang munggo soup hits the spot.
If you don’t know yet, Filipinos love soup even though the weather is hot. It is not uncommon for Filipinos to eat soup even it is scorching heat outside.
Ginisang Munggo is my favorite Filipino soup, healthy and nourishing. I’m not big in routinely cooking the same food except for ginisang munggo which I make once a month.
I love it so much that I always make extra servings to last me for 2 days. I don’t care for leftovers but ginisang munggo is one soup that gets tastier after a day.
Also, I like to make it with complete ingredients and serving it with all the trimmings I’m used having it with, which are optional.
I cannot fully enjoy it without a side of pork cracklings, toasted garlic and fish sauce. If I have tinapa (smoked fish), I served this too.
Note: Some people acquire an instant pot for quick cooking. Even though I have an instant pot, I still prefer TO COOK SLOW IN LOW TEMPERATURE.
It is a matter of preference, I like the meat and broth to be well infused with the seasonings.
It is a different story if I am pressed for time, but if not, I like to Saute my ingredients similar to cooking on stove top then using the PRESSURE COOK to tenderize meat or other ingredients, in this case the mung beans.
If you really want it quick, why not just place all the ingredients in the instant pot, skip the SAUTE program and use the PRESSURE COOK for 15 to 20 minutes. I haven’t done it this way, so I can’t guarantee the taste.
(1) When cooking in the instant pot, no need to soak mung beans. Using the PRESSURE COOK program will cook the mung beans in no time.
Most people soak munggo before cooking on stove top to shorten the cooking time. I don’t, but I cook it separately first. Then, I reserve about 2 cups cooked mung beans to make my favorite dessert with milk and sugar.
That is one thing I cannot make when I cook ginisang munggo in the instant pot.
(2) Some regions in the Philippines add fish in their munggo or in my case I fry some smoked fish (tinapa) to go along with my soup.
Before making ginisang munggo, I fry some tinapa removing the head and skin and placing it in a sachet bag. It is added while simmering the soup giving it a smoky flavor.
THIS IS OPTIONAL if you don’t care for it or if you feel it is an extra step.
(3) When I make Ginisang Munggo, it is common for me to add bitter gourd (ampalaya) or ampalaya leaves, malunggay (moringa leaves) or pepper leaves.
Ampalaya or malunggay leaves is not easily accessible unlike in the Philippines. I grow different kinds of peppers in my backyard and I love adding the leaves in soup to give it some kick. All these leaves are very nutritious. Another alternative is spinach.
(4) Some people add the crackling pork rind while simmering the soup. I don’t. I serve it on the side so it is crunchy and crackling when I bite into it. I don’t care for mushy pork rind or chicarones.
(5) My process is SAUTE, PRESSURE COOK and SAUTE. You can get away without the last SAUTE, and add the shrimp and vegetables during PRESSURE COOK but shrimp can get rubbery and vegetables too soft and overcooked.
Note: Also, I used frozen ampalaya so I don’t want to overcook it.
(6) I have posted many instant pot recipes with detailed instructions and I have always mentioned to READ THE MANUAL FIRST, if this is your first time to use an instant pot.
My instructions does not replace the manual.
(7) Before plugging your instant pot, install the condensation collector and turn the knob to SEALING before setting PRESSURE COOK.
After Natural Pressure Release about 5 to 10 minutes, the float valve will drop then turn the knob to VENTING and open the instant pot lid.
How to Cook Instant Pot Ginisang Munggo with Shrimp
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Instant Pot Ginisang Munggo with Shrimp
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 1 big tomato diced
- ½ pound pork sliced or use ground pork
- 1 ½ pounds shrimp peeled and deveined
- 1 ½ cups mung bean washed
- 1 medium ampalaya deseeded and sliced
- 2 cups pepper leaves
- ½ teaspoon salt
- 2 to 3 tablespoons fish sauce
- 2 tablespoons olive oil
- 4 to 4 ½ cups water during PRESSURE COOK
- cups of water depends on how much soup you want after PRESSURE COOK
TRIMMINGS (Serve on the side, BUT OPTIONAL)
- pork rind cracklings (chicharon)
- toasted garlic
- Install the condensation collector, turn knob to SEALING and set SAUTE PROGRAM on instant pot.
- Add oil and saute onion for a minute.
- Toss-in garlic and cook until golden.
- Add tomatoes. Cook until soft. Once soft, mash tomatoes with kitchen utensil.
- Toss-in pork and cook until pale.
- Add fish sauce.
- Season with salt to taste.
- CANCEL SAUTE PROGRAM.
- Add mung beans. Cover instant pot with lid, then press PRESSURE COOK at HIGH for 10 minutes.
- When pressure cook is done, display will show L000, L001 etc. CANCEL program.
- Wait for Natural Pressure Release (NPR).
- Open lid.
- Press SAUTE PROGRAM.
- Add more water and bring to a simmer. Add shrimp and fresh ampalaya. Cook shrimp until pink and ampalaya (bitter gourd) tender but crisp. Add pepper leaves before cancelling SAUTE program. Note: I used frozen ampalaya and added when shrimps were pink, so I don’t overcook.
- Serve hot with toppings or trimmings on the side. Toppings are optional but I serve pork cracklings, toasted garlic and fish sauce.
- I fried some tinapa smoked fish before making ginisang munggo so I can collect all the heads and fried skin placed in a sachet bag, added to soup while simmering. If you like a subtle smoky flavor, then simmer soup with this. Add together with pork (step #5). Remove sachet bag before serving soup.
- Other vegetables can be added instead of pepper leaves. Use ampalaya, ampalaya leaves, malunggay (moringa leaves) or spinach.
- To make ampalaya (bitter gourd) less bitter, fully submerge in warm water with 1 teaspoon salt for 15 minutes. Drain water.
- Pay attention to the maximum fill level in your instant pot inner pot. Don’t go over this line or it could leak water.
- If you cannot wait for NPR, read your manual for quick steam release and be very careful.
- During PRESSURE COOK, most of the water will be absorbed by mung beans, add more water after PRESSURE COOK depending on how much soup you like.
- Recipe for toasted garlic.
- Recipe for stove top soup.
- Nutrition Calculation not calculated for crackling pork rind and toasted garlic since I have no idea how much you will use.
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