Instant Pot Eid Mung Beans with Mint and Pomegranate Molasses

Name: Instant Pot Eid Mung Beans with Mint and Pomegranate Molasses
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 2 cups (400 g) Mung beans, dried, rinsed and sorted; 5 cups (1180 ml) Water; 4 tablespoons (56 g) Unsalted butter; 2 teaspoons (5 g) Cumin seeds; 1½ teaspoons (9 g) Sea salt; ¼ cup (60 ml) Pomegranate molasses; ½ cup (15 g) Fresh mint leaves, loosely packed, finely chopped; ¼ teaspoon (½ g) Black pepper, freshly ground; ½ cup (85 g) Fresh pomegranate seeds (arils) (optional)

From the MyKitchenBank Kitchen

A fragrant Persian-inspired dish of tender mung beans infused with toasted cumin, fresh mint, and the tangy sweetness of pomegranate molasses. Finished with butter for richness, this side celebrates the spirit of Eid with its aromatic spices and bright, festive flavors. The Instant Pot delivers creamy beans in a fraction of traditional cooking time.

Prep: 15 min
Cook: 22 min
Wait: 25 min
Total: 1 hr 2 min
Makes: About 4 cups (serves 6 as a side dish)

Save to My Kitchen Jump to recipe

Steps

Before you start

Rinse and sort the mung beans to remove any stones or debris
Measure all liquids and spices before starting
Have pomegranate molasses and fresh mint ready
If using a standard pot instead of Instant Pot, add 10 minutes to active cooking time

1
Toast cumin and infuse butter
- Set the Instant Pot to the sauté setting (medium-high heat).
- Add the 4 tablespoons (56 g) of butter and allow it to melt, about 1 minute.
- Add the cumin seeds and toast them for 1–2 minutes, stirring frequently, until fragrant and lightly golden.
- You'll smell a warm, earthy aroma—this deepens the spice flavor for the whole dish.
+ Show details− Hide details
Ready when: Cumin is fragrant and seeds are lightly golden
Tip: Don't skip toasting; it converts raw cumin flavor into a mellow, aromatic foundation.
2
Add beans and water
- Pour in the rinsed mung beans (2 cups / 400 g) and the 5 cups (1180 ml) of water.
- Stir well to combine with the cumin-butter mixture, scraping any browned bits from the bottom of the pot.
- Add the salt (1.5 teaspoons / 9 g) and black pepper (0.25 teaspoon / 0.5 g).
- Stir to distribute seasoning evenly.
+ Show details− Hide details
Ready when: Beans are evenly coated and salt is dissolved
Tip: Stir the bottom of the pot to release any flavorful browned bits (fond) from the sauté stage.
3
Pressure cook the beans
- Lock the Instant Pot lid and set to high pressure.
- Cook for 12 minutes.
- The pot will take 5–10 minutes to reach pressure, then begin counting down the 12-minute cook time.
- The mung beans will soften without falling apart at this duration.
+ Show details− Hide details
Ready when: Instant Pot beeps; pressure has built and cooking time has finished
Tip: Don't open the lid early; the beans need sustained high pressure to cook evenly.
4
Natural release and drain
- When the timer beeps, allow the pot to sit undisturbed for 5 minutes to naturally release pressure.
- After 5 minutes, carefully move the pressure release valve to the venting position to release any remaining steam.
- Open the lid cautiously.
- Using a fine-mesh strainer, drain the cooked beans over a bowl, reserving 1 cup (240 ml) of the cooking liquid.
+ Show details− Hide details
Ready when: Beans are tender and cooking liquid is mostly drained
Tip: Keep some cooking liquid—it adds body and helps the beans stay creamy rather than turning to mush.
5
Combine beans with pomegranate molasses
- Return the drained mung beans to the clean Instant Pot (or a wide bowl).
- Pour in the pomegranate molasses (0.25 cup / 60 ml) and the reserved 1 cup (240 ml) of cooking liquid.
- Gently fold everything together with a wooden spoon.
- Taste and adjust salt and pepper if needed—the pomegranate molasses adds tartness and sweetness, so you may need less salt than expected.
+ Show details− Hide details
Ready when: Molasses is fully blended and beans are evenly coated
Tip: Stir gently to keep beans whole; they're delicate once cooked.
6
Finish with fresh mint
- Fold in the fresh mint leaves (0.5 cup / 15 g), reserving a small handful for garnish.
- The bright, herbaceous mint balances the tang of the molasses and adds freshness.
- Stir gently and transfer to a serving dish.
- Top with the reserved mint and optional pomegranate seeds if using.
+ Show details− Hide details
Ready when: Mint is evenly distributed and dish is ready to serve
Tip: Add mint just before serving so it stays vibrant green and aromatic.

Good to know

Tips

This dish is naturally vegan if you substitute the butter with olive oil or ghee.
Pomegranate molasses is essential to the authentic Persian flavor—don't skip it or substitute with pomegranate juice alone, which lacks the concentrated tang.
Serve as a side alongside roasted lamb, chicken kebab, or rice pilaf for a traditional Eid feast.
If you don't have an Instant Pot, use a regular pot: bring the beans and liquid to a boil, then simmer uncovered for 35–45 minutes, until tender.

Make ahead

You can cook the beans up to 2 days ahead and store them in an airtight container in the refrigerator. Add the pomegranate molasses and fresh mint just before serving to keep the flavors bright and the herbs from darkening.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (freeze before adding mint; thaw in the refrigerator and reheat gently on the stovetop with a splash of water if needed).

Substitutions

Pomegranate molasses → Reduced pomegranate juice or a mixture of equal parts pomegranate juice and balsamic vinegar. Use the same amount. The flavor will be slightly less concentrated but still tart and sweet.
Fresh mint leaves → Fresh parsley, cilantro, or a combination of both. Use the same amount. The herbaceous profile will shift but remain bright. Avoid dried mint, which tastes muted.
Cumin seeds → Ground cumin (use 1.5 teaspoons / 3 g). Skip toasting and stir ground cumin directly into the butter. The result will be slightly less aromatic but still delicious.
Mung beans, dried → Lentils (green or brown) or split peas. Reduce pressure-cook time to 10 minutes for lentils or 8 minutes for split peas, as they cook faster than mung beans.