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How to Make Tempeh in the Instant Pot Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Mix Tempeh Starter: Sprinkle 1 teaspoon of tempeh starter evenly over the soybeans and stir thoroughly to combine the starter culture with the beans.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.

Find it online: https://flavorspath.com/how-to-make-tempeh-in-the-instant-pot-recipe/