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Instant Pot Ginisang Munggo with Shrimp (Mung Bean Soup) in bowl is Today's Delight.
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Instant Pot Ginisang Munggo with Shrimp

Instant Pot Ginisang Munggo with Shrimp is a soup or stew made with mung bean with pork, shrimp, bitter gourd (ampalaya) in a savory broth with pepper leaves served with crackling pork rind (chicharon).
Course Main Course, Soup
Cuisine Filipino
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Calories 452kcal

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

  1. 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.
  2. Other vegetables can be added instead of pepper leaves. Use ampalaya, ampalaya leaves, malunggay (moringa leaves) or spinach.
  3. To make ampalaya (bitter gourd) less bitter, fully submerge in warm water with 1 teaspoon salt for 15 minutes. Drain water.
  4. Pay attention to the maximum fill level in your instant pot inner pot. Don’t go over this line or it could leak water.
  5. If you cannot wait for NPR, read your manual for quick steam release and be very careful.
  6. 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.
  7. Recipe for toasted garlic.
  8. Recipe for stove top soup.
  9. Nutrition Calculation not calculated for crackling pork rind and toasted garlic since I have no idea how much you will use.

Nutrition

Calories: 452kcal | Carbohydrates: 36g | Protein: 43g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 313mg | Sodium: 1587mg | Potassium: 989mg | Fiber: 9g | Sugar: 5g | Vitamin A: 303IU | Vitamin C: 25mg | Calcium: 258mg | Iron: 6mg