Sauté Aromatics: Preheat Instant Pot on Sauté, heat oil, add minced garlic and chopped onion, cook until onion turns translucent and garlic is fragrant, about 2-3 minutes.

Add Tomatoes: Stir in diced tomatoes and cook until softened and juicy, about 3 minutes, scraping any browned bits from the pot’s bottom.

Combine Beans & Broth: Drain soaked mung beans, add to the pot with broth, fish sauce, bay leaves, and a pinch of salt and pepper; stir to combine evenly.

Pressure Cook: Secure lid, set Instant Pot to High Pressure for 15 minutes, ensuring the vent is sealed.

Release Pressure: Let pressure release naturally for 10 minutes, then switch the vent to Quick Release to release remaining steam.

Simmer & Thicken: Switch back to Sauté, simmer for 5 minutes to thicken.

Stir in Greens: Add spinach or malunggay leaves and fold in until just wilted, about 2 minutes.

Finish with Protein: If using shrimp or cooked pork, stir in now and cook until heated through, about 3-4 minutes.

Serve Warm: Ladle stew into bowls, garnish with sliced chili peppers or additional fish sauce, then enjoy.