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Set the Instant Pot to Sauté mode and melt the coconut oil.
Add garlic and onions, sauté until onions are translucent and fragrant.
Add pork, sauté until lightly brown.
Turn off Sauté mode.
Add mung beans, water, and malunggay or moringa leaves. (If using spinach, add leaves at the end.)
Cover and set to Bean/Chili (or manual) for 10 minutes. When done, let the pressure release naturally.
Add salt (and spinach if using, then allow spinach to wilt).
Serve and enjoy!