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Instant Pot Mung Bean - Sprouts Stir Fry

Super easy, delicious, and high-protein recipe that you can enjoy with wheat tortillas or naan (Indian flat-bread)
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Instant Pot Indian Mung Beans, Instant Pot Indian Mung Dal, Instant Pot Moong Dal Sprouts, Instant Pot Sprouts Sabzi, Sprouts Sabzi
Servings: 4
Author: Shilpa


  • Instant Pot


  • 3 tbsp oil of choice
  • 1/2 tbsp cumin seeds      (jeera)
  • 1/2 large onion finely chopped  (1 cup chopped)
  • 2 Serrano peppers, small finely chopped (hari mirch) (optional)
  • 1 tomato (1 cup chopped)
  • 3/4 tsp kashmiri chili powder
  • 1 cup water
  • 1/2 tsp ground ginger  (sonth)
  • 1 tbsp ground coriander      (dhaniya powder)
  • 1 tsp ground cumin      (jeera powder)
  • 1/3 tsp ground turmeric    (haldi)
  • 1/2 tsp garam masala
  • 1 and 1/4 tsp salt
  • 3 and 1/4 cup mung bean sprouts (either home made or store bought)
  • 1/4 cup cilantro, finely chopped



  • Rinse and dice the onion, tomato, serrano peppers, and cilantro finely.


  • Select sauté on the instant pot and adjust to normal. Add oil to the pot.
  • When the oil is hot add cumin seeds.
  • When the cumin seeds splutter, add the diced onions. Stir occasionally to prevent the onions from burning.
  • When the onions turn golden in roughly 2 to 4 minutes, add the diced Serrano peppers (hari mirch) and tomatoes. You can eliminate the Serrano peppers if you cant tolerate heat. Give it a good stir.
  • Then add Kashmiri chili powder and water. Give it a good stir. Add ground ginger, ground coriander, ground cumin, and garam masala. Stir well and let the spices saute for about a minute or two.
  • Add salt and stir well. 
  • Add the mung bean sprouts and give it a good stir. Press cancel.

  • Secure the lid on and select manual/high pressure for 5 minutes. When done quick release the pressure. Garnish with cilantro.
  • Transfer to a serving bowl. Serve with tortillas or naan (Indian flat-bread).


  • On a scale of 1 to 5 in terms of spice levels I would say this dish is a 3.5 with the Serrano peppers. You can reduce the heat by reducing or eliminating the Serrano peppers.
  • The Kashmiri chili powder imparts a beautiful red color to the dish and is not spicy.