Instant Pot Spiced Beef Stew With Mung Beans

This Instant Pot Spiced Beef Stew with Mung Beans turns fall-apart tender under pressure, while the mung beans hold just enough bite to add texture against the thick, spice-laced broth. Warmth of cumin, ginger, and garlic run through the sauce, and the beans soak up all of it while keeping the beefy richness.

Why You’ll Love This Spiced Beef Stew With Mung Beans

• Ready in under an hour — the Instant Pot pressure-cooks the beef tender in a fraction of stovetop time
• Nutrient-dense — mung beans bring plant protein, fiber, potassium, iron, magnesium, and B-6 to the pot
• Balanced texture — tender beef, perfectly-cooked vegetables, and beans that add bite without overpowering
• Warmly spiced, not overpowering — Indian-inspired spices flavor the broth without making it a fiery dish

Key Ingredients and Swaps

• Mung beans — small green legumes with an earthy, clean flavor; they take on the surrounding spices while adding their own texture. Dried yellow split peas work as a substitute if mung beans aren’t available
• Beef stew meat — chuck is the classic cut here since it turns tender under pressure; trim excess fat before browning
• Warm spices (cumin, ginger, garlic, and similar), the backbone of the broth’s flavor; toast them briefly in the pot before adding liquid for a deeper flavor
• Classic stew vegetables — carrots, potatoes, and onion round out the dish alongside the mung beans

Gluten-Free Reminder: Double-check that your broth, spice blends, and any packaged seasonings are labeled gluten-free or verified by the manufacturer, since fillers and cross-contamination can sneak into these products.

What Are Mung Beans?

Mung beans are a small green legume originally from India, with a mild, earthy flavor and a texture between a soybean and a caper. Cooked in a stew like this one, they absorb the surrounding spices while adding a distinct texture that’s different from the tender beef and softened vegetables.

Why the Instant Pot

Pressure cooking gets the beef tender in a fraction of the time a stovetop braise would take, while helping the vegetables and beans retain more of their nutrients. It’s what makes it possible to have a slow-cooked-tasting stew on the table in under an hour.

You may also enjoy my Instant Pot Spicy Dominican Beef Stew, or Instant Pot Creamy Lentils with Roasted Squash. Both are quick and easy to make in an Instant Pot.

Serving Ideas

Serve with gluten-free naan bread for scooping, a dollop of fresh yogurt to cool things down, and a squeeze of lime with fresh cilantro on top.

Storing and Reheating

Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat on the stovetop over medium-low heat, adding a splash of broth or water since the stew thickens further as it sits.

FAQs

Can I make this without an Instant Pot?
Yes, simmer covered on the stovetop or in a slow cooker, it will take longer for the beef to reach the same tenderness.

Do mung beans need to be soaked first?
No, they cook through in the time it takes the beef to tenderize, so no pre-soaking is needed.

Can I use a different cut of beef?
Chuck is ideal for its marbling, but any stew-cut beef will work; leaner cuts may turn out slightly less tender.

Hi, I’m Kristina — I’ve been developing and testing gluten-free recipes in my own kitchen since 2012, with help from my very honest family.

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