Mung Bean Porridge or Soup (Instant Pot) (电压锅绿豆汤/粥 Dian Ya Guo Lu Dou Tang/Zhou)

Thoroughly rinse the mung beans several times to remove any surface dirt. Add the mung beans to an instant pot. Pour in the 10 cups of water. The water level should be slightly below the 1/2 mark for a 6 quart Instant Pot (if you are too lazy to measure, you can fill the water to the 1/2 mark). As a safety precaution, the water should never exceed the 1/2 mark level for any Instant Pot (Always follow the directions of your Instant Pot!).

Close and lock the instant pot lid. Make sure the steam valve points towards “sealing,” and not “venting.” Press the "Porridge" button on the Instant Pot and set the timer to 30 minutes.

When the Instant Pot is done cooking the mung beans, it will switch to the “Keep Warm” mode automatically. You can use a utensil to manually switch the valve to the “Venting” position to let out the steam. Although for this recipe, there may be some liquid escaping along with the steam during venting. (WARNING: Never use your hand to turn the valve as the steam will be hot. ALWAYS follow all safety instructions that come with your particular Instant Pot.) Optionally: if you are not pressed for time, wait 15-20 minutes until the Instant Pot naturally releases pressure. No matter the method, be sure to wait until the little floater next to the valve drops down before opening the lid.

Mung bean soup: Use a strainer to filter out the liquid from the solids. Pour some of the mung bean soup into a bowl or cup. Add one or two rock sugar pieces (optional) for a sweeter taste. Drink either warm or chilled.

Mung bean porridge: mix the liquid with the mung bean solids and pour the mixture into a bowl. Add one or two rock sugar pieces (optional) for a sweeter taste. Drink the porridge either warm or chilled.