Chè Đậu Xanh Phổ Tai Instant Pot (Mung Bean with Seaweed Sweet Soup)

  • Servings: 6 or more bowls
  • Difficulty: easy peasy
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Author: Katie Le | Katie’s Test Kitchen


  • 1 cup of mung bean (rinsed well; soaked in warm water overnight or at least 4 hours; drained)
  • about 1 cup of dried sliced seaweed/kelp (washed multiple times; soaked in warm water for at least 30 minutes; used a kitchen scissor to trim to smaller length of about 2-3 inches long)
  • 1/2 cup to 1 cup of sugar (depends on your sweet level; I used organic cane sugar.)
  • 6 cups of water


  1. Add mung bean, seaweed and sugar to inner pot.  Pour 6 cups of water and give it a good stir.  Close lid and be sure knob is on Sealing.  Select Manual/Pressure Cook, High Pressure, 7 minutes, NPR.  ***Please note if you decide not to soak the beans, please select 10 minutes, HP.
  2. Once the IP has completely released pressure on its own, open lid and remove any foam at the top with a skimmer.  Taste and adjust the sugar to your liking.  If it’s too sweet you can dilute with more water, 1 cup at a time.  Use Saute mode to bring liquid to a boil.  If it’s not sweet enough add more sugar, 1 tbsp at a time.  Stir well and turn off Keep Warm.
  3. This dessert can be served warm, hot, cold, or over ice.  Enjoy!


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