Discover the magic of fermentation with this delightful guide on How to Make Tempeh in the Instant Pot Recipe. Tempeh, a traditional Indonesian soy product, boasts a firm texture and a rich, nutty flavor that’s perfect for plant-based meals or anyone eager to add variety to their protein choices. Using the Instant Pot simplifies the entire process, turning what traditionally takes days into a manageable and rewarding culinary adventure right in your own kitchen. Whether you’re a seasoned tempeh lover or trying it for the first time, this recipe will become your go-to for homemade tempeh packed with wholesome goodness.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role: from soybeans that create the sturdy base, to vinegar which helps the fermentation process, and the tempeh starter which invites the necessary culture to transform the soybeans into tempeh. Every component is essential for texture, flavor, and that iconic white coating.
- 2 cups (345 g) soybeans (whole or dehulled split soybeans): The heart of the dish, these provide the protein-packed canvas for tempeh.
- 6 cups (1.4 L) water: Used for soaking and cooking, it softens the soybeans and aids the fermentation.
- 1 tbsp (15 ml) white vinegar: This creates an optimal acidic environment for the tempeh starter to thrive.
- 1 tsp tempeh starter: The key inoculant that triggers fermentation and develops the signature white mold.
How to Make How to Make Tempeh in the Instant Pot Recipe
Step 1: Prepare and Soak the Soybeans
If you’re using whole soybeans, soak them for 16 to 24 hours in plenty of water. This softens them and makes it easier to remove their skins, which is important because the hulls do not ferment well. After soaking, gently massage the beans to remove hulls — don’t worry if you can’t get every single one out. If you have dehulled split soybeans, simply rinse them 2 to 3 times until clean. The soaking or rinsing process is critical to ensure a perfect fermentation later on.
Step 2: Pressure Cook the Soybeans in the Instant Pot
Once your soybeans are prepped, drain and transfer them to the Instant Pot. Add six cups of water, then pressure cook—whole soybeans for about 12 minutes, dehulled split soybeans for 40 minutes with a natural pressure release. This step softens the beans just right so they’re ready to absorb the culture. The Instant Pot removes much of the guesswork and makes the cooking process efficient and hands-off.
Step 3: Dry and Combine with Vinegar and Tempeh Starter
Drain the cooked soybeans and transfer them onto a clean kitchen towel to dry for 15-20 minutes. It’s important the beans are not wet because excess moisture can hinder fermentation. Once dry, stir the soybeans with vinegar to set the acidity, then sprinkle the tempeh starter evenly and mix gently. This step seeds your soybeans with the beneficial mold that transforms them into tempeh.
Step 4: Pack and Incubate the Soybeans
Divide the soybeans into pierced freezer bags, packing them tightly into thick loaves. Place a cup of water in the Instant Pot, set a steamer rack inside, and lay the packed bags on top, ensuring they don’t touch the water. Cover with a glass lid and set the Instant Pot to its Yogurt “Less” mode for 32 hours. Afterward, let the tempeh incubate an additional 12 to 24 hours until firm and fully covered with a white mycelium layer. Patience is vital here as the mold needs time to grow and bind the soybeans into that iconic cake-like texture.
How to Serve How to Make Tempeh in the Instant Pot Recipe
Garnishes
Tempeh has a subtle, nutty flavor that pairs beautifully with fresh herbs like cilantro, parsley, or chives. Sprinkle chopped scallions or a drizzle of tamari sauce on top for an extra punch. Toasted sesame seeds add a delightful crunch and a touch of elegance to your finished dish.
Side Dishes
Serve your homemade tempeh alongside vibrant steamed greens, fluffy jasmine rice, or a simple cucumber salad to balance its dense texture. It also shines when paired with roasted vegetables or tossed into a warm grain bowl for a wholesome, satisfying meal.
Creative Ways to Present
For a fun twist, marinate slices of tempeh after fermentation and pan-fry them until crispy, then use them as sandwich fillings or burger patties. You can crumble tempeh into tacos or stir-fries, or even cube and bake it for a protein-rich snack. The versatility of this homemade tempeh opens a world of delicious possibilities!
Make Ahead and Storage
Storing Leftovers
Tempeh keeps really well in the refrigerator for up to 2 weeks. Store it in an airtight container to maintain its freshness and texture. This makes it easy to prepare meals ahead or have a quick protein source on hand.
Freezing
For longer storage, tempeh can be frozen for up to 6 months. Wrap it tightly in freezer-safe packaging before freezing. When you’re ready to enjoy it, thaw overnight in the refrigerator for best results without compromising texture.
Reheating
Reheat tempeh gently to preserve its flavor and texture. Pan-frying or baking are excellent methods that help restore a bit of crispness. You can also microwave it briefly, but be mindful not to overdo it to avoid drying out the tempeh.
FAQs
Can I use other beans besides soybeans for tempeh?
While soybeans are traditional, you can experiment with other beans like black beans or chickpeas. However, each may require some adjustment in soaking, cooking, and incubation times for the best results.
What temperature should the Instant Pot be for fermentation?
The “Yogurt Less” mode in the Instant Pot is perfect as it maintains a temperature of around 30-32°C (86-90°F), ideal for tempeh fermentation. It’s gently warm enough to encourage mold growth without overheating.
Why is my tempeh not forming the white mold?
Several factors could be at play: the incubation temperature might be too low or too high, the soybeans may be too wet, or the tempeh starter may not be fresh or was unevenly distributed. Patience and precise preparation are key to success.
Is it normal to see some black spots on tempeh?
Yes, a few black or gray spots are usually harmless and natural parts of the fermentation. However, green or pink discoloration is a sign of contamination, and it’s best to discard the batch.
Can I skip soaking if I use dehulled soybeans?
For dehulled split soybeans, rinsing multiple times is sufficient to clean them, and soaking is generally not necessary. They cook more quickly too, which saves time during preparation.
Final Thoughts
There is something truly satisfying about making your own tempeh at home, especially when you have the Instant Pot streamlining the process. This How to Make Tempeh in the Instant Pot Recipe combines traditional techniques with modern convenience, opening up a world of nourishing, flavorful meals. I encourage you to try this recipe and enjoy the rewarding taste and texture of homemade tempeh as much as I do!
PrintHow to Make Tempeh in the Instant Pot Recipe
Learn how to make homemade tempeh using an Instant Pot with this detailed guide. This recipe uses whole or dehulled soybeans that are soaked, cooked by pressure, and then incubated to develop the characteristic firm texture and white mold coating of traditional tempeh.
- Prep Time: 16 hours 30 minutes
- Cook Time: 52 minutes
- Total Time: 48 to 56 hours
- Yield: Approximately 2 loaves of tempeh (about 750-800 g total)
- Category: Fermented Soy Food
- Method: Instant Pot
- Cuisine: Indonesian
- Diet: Vegan
Ingredients
Soybeans
- 2 cups (345 g) soybeans (whole or dehulled split soybeans)
- 6 cups (1.4 L) water
Tempeh Preparation
- 1 tbsp (15 ml) white vinegar
- 1 tsp tempeh starter
Instructions
- Soak Soybeans (for whole soybeans): Place the whole soybeans into a large bowl, cover with water, and soak for 16 to 24 hours to soften the beans. This step is essential for proper fermentation later.
- Remove Skins (for whole soybeans): After soaking, rinse and return the beans to the bowl with water. Massage gently with your hands to loosen the hulls, which will float to the top. Use a colander to remove and discard most of the hulls. Some hulls may remain, which is acceptable.
- Cook Soybeans in Instant Pot (whole soybeans): Drain the soaked soybeans and place them in the Instant Pot. Add 6 cups of water and pressure cook for 12 minutes. Release pressure and proceed to tempeh preparation.
- Prepare Dehulled Split Soybeans: Rinse the soybeans in a large bowl by covering with water and stirring with your hands 2-3 times, draining each time to clean the beans well.
- Cook Soybeans in Instant Pot (split soybeans): Transfer drained soybeans to the Instant Pot, cover with 6 cups of water. Seal the Instant Pot lid, set the valve to sealing, and pressure cook for 40 minutes. Allow the pressure to release naturally over about 25 minutes. Open and drain soybeans.
- Dry Soybeans: Transfer cooked soybeans to a clean kitchen towel and let them sit for 15-20 minutes to remove excess moisture. If too wet, cover with another towel and gently press to absorb more water.
- Add Vinegar: Place dried soybeans in a large mixing bowl, add 1 tablespoon white vinegar, and stir well with a wooden spoon to slightly acidify the beans, which helps fermentation.
- Mix Tempeh Starter: Sprinkle 1 teaspoon of tempeh starter evenly over the soybeans and stir thoroughly to combine the starter culture with the beans.
- Package Soybeans: Divide the soybean mixture into two small freezer bags. Pierce the bags with a fork or chopstick at 1-inch intervals for air circulation. Pack the soybeans tightly into thick loaves, then fold the bags over tightly to secure the mixture.
- Set Up Instant Pot for Incubation: Pour 1 cup of water into the Instant Pot liner, place the steamer rack inside, and arrange the stuffed freezer bags on the rack ensuring they do not touch the water.
- Incubate Tempeh: Cover the Instant Pot with a glass lid or the Instant Pot lid. Press the Yogurt button three times to set it to ‘Less’ mode (around 86°F/30°C). Set the timer for 32 hours to start fermentation.
- Complete Fermentation: After 32 hours, turn off the Instant Pot and keep the tempeh inside for an additional 12 to 24 hours until the loaves become firm and are fully covered in white mold.
- Storage: Remove the tempeh from the bags. Store in the refrigerator for up to 2 weeks or freeze for up to 6 months until ready to use.
Notes
- Pack the soybeans tightly in the bags to ensure the tempeh holds together firmly; loose packing may cause it to crumble when cut.
- Be patient during incubation; visible white mold growth typically begins after 18-20 hours and completes around 40 hours.
- Open the Instant Pot every 6 to 8 hours during incubation to pat the lid dry and remove condensation, which prevents excess moisture buildup.
- Adjust incubation time as needed; remove the tempeh only when it feels firm and is fully covered in a white layer of mold.
