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Learn how to make tempeh at home with just 3 ingredients! This homemade tempeh is easy to make, requires just 3 ingredients, and tastes so much better than store-bought. Follow this step-by-step recipe to make tempeh in the Instant Pot!
For years, I have been making my own tempeh, and this post is the result of everything I have learned along the way! My recipe relies on just the Instant Pot for both cooking the soybeans and incubating the tempeh, making it as easy as possible.
Whether you are new to fermented foods or have been at it for years as well, I have no doubt you will love this tempeh! It requires very little active time, just a few ingredients, and tastes so much better than store-bought (no bitterness or aftertaste)! It’s also budget-friendly and makes a fun experiment!
Update: I have since updated this recipe with clearer instructions and many more process shots to show you the method step-by-step!
⭐️ Why You Should Try It
It’s a fun & easy project.
Although it may seem intimidating at first, there is honestly nothing complicated about making tempeh at home. You will only need 3 simple ingredients and a bit of patience while the mold does its magic. The best part is when you finally open the pot and discover a beautiful white loaf of tempeh that you actually made from scratch. So satisfying!
Bonus point: homemade tempeh is cheaper and way tastier than store-bought. Some brands can be very bitter, but not this one! It’s subtly nutty and quite mild, making it a great vehicle for flavor.
Loved by readers.
With an average rating of 5 stars from 50 reviews, readers love this recipe!
Courtney, a reader, said: “This is my first time making tempeh. I followed your recipe to the T, and it turned out perfect! ★★★★★”
Michelle, a reader, said: “I just tried this for the first time, and it was a complete success!!! Thank you for providing such a clear and easy-to-follow recipe. I had found other recipes that say to use the oven light, and that method seemed too iffy for me…I happened to have an instant pot, and it made the whole process so easy! The incubation time ended up being spot on. The loaves were firm and easy to slice. They didn’t crumble at all. And, the taste was amazing! Better than any other tempeh I’ve tried. ★★★★★”
📗 Instant Pot Benefits
Making tempeh in the Instant Pot is not only easier, but it’s also quicker. Obviously, it still requires several hours to incubate, but the pressure cooker simplifies the whole process.
So, what are the advantages of making tempeh in the Instant Pot?
- You don’t have to soak the beans! Assuming you use dehulled split soybeans, you will only have to rinse them under cold water and pressure cook them.
- Beans cook a lot faster and require less attention. This is the main advantage to me. I used to cook soybeans on the stovetop, and it took over 1 hour and constant attention, checking from time to time to see if there was still enough water or if the beans were not overcooked.
- No oven is required for the incubation step. Yes, you read that right! Thanks to the yogurt mode of the Instant Pot, the tempeh is at the perfect temperature, allowing the mold to develop well. I used to incubate tempeh in my oven, meaning I couldn’t use it for 48 hours. Not good when you have a chocolate chip cookie craving…Problem solved with the Instant Pot!
📘 What Is Tempeh
Tempeh is an Indonesian food made by fermenting soybeans with a mold called Rhizopus Oligosporus. The mold grows between each bean, binding them into a firm and sliceable loaf.
What is the difference between tempeh and tofu? Tempeh is made from whole soybeans that are fermented, while tofu is made from curdled soy milk. Because tempeh contains entire soybeans, it’s higher in protein and fiber than tofu.
🫘 Key Ingredients
Soybeans
Soybeans make the base of tempeh! In this recipe, I use dehulled split soybeans to speed up the process. They not only require no soaking but also require no peeling, which can be a bit time-consuming when making tempeh from whole soybeans.
Where to buy: I have to admit that dehulled soybeans can be a bit tricky to find. I usually get mine from a local organic supermarket, but since I am located in Europe, I am not sure if those are available in the US.
If Using Whole Soybeans
If you can’t find dehulled split soybeans, this recipe will also work with whole non-GMO soybeans. Here is how to process:
- Soak the soybeans. Add the soybeans to a large bowl and cover them with water. Cover with plastic wrap and soak the soybeans for 16-24 hours.
- Remove their skins. The next day, rinse them and return them to a large bowl. Cover with water. Using your hands, massage the beans to remove the hulls. Hulls will float on top – remove them using a colander and discard them.
Don’t worry if you can’t remove all of them, as long as you remove most, it’s fine. For information, I removed roughly 1 cup of skins from 2 cups of soaked soybeans. This step should take you no more than 15 minutes. - Cook the soybeans. Then, drain the soybeans and add them to the Instant Pot along with 6 cups of water. Pressure cook for 12 minutes and follow the rest of the recipe.
Tempeh starter
Tempeh spores (also known as Rhizopus Oligosporus) are a key ingredient in tempeh making. It’s responsible for creating that white mold (mycelium) that allows the soybeans to transform into a firm loaf.
Tempeh spores are usually sold as a powder, and a little goes a long way! You can order tempeh starter online and store it for months in the refrigerator.
White vinegar
Vinegar lowers the PH and prevents bad mold from growing.
Note: Both regular white vinegar and rice vinegar work.
🥣 Quick Look: How to Make Tempeh
I will walk you through the main steps below so you can get a quick overview of the process. For the full instructions, please refer to the recipe card at the bottom of this post.
1. Cook the soybeans
- Rinse them. Transfer the soybeans to a bowl and cover with water. Stir using your hands to clean them. Drain and repeat 2-3 times.
- Pressure cook. Next, transfer the soybeans to the Instant Pot and cover with water. Close with the lid and pressure cook for 40 minutes.
- Let the pressure release. Allow the pressure to release naturally before opening the Instant Pot. Your soybeans should now be perfectly cooked!
Once your soybeans are cooked, the next step is to pat them dry. This step is essential as the mold won’t grow well if there is too much moisture.
- Pat them dry. Spread the soybeans on a clean kitchen towel and let them sit for 15-20 minutes. Then, top with another kitchen towel and press gently to absorb any excess moisture. Then, transfer them to a large mixing bowl.
2. Toss them
- Toss with vinegar. Stir in a tablespoon of white vinegar.
- Toss with the starter. Next, sprinkle the tempeh starter over the soybeans and toss to coat.
3. Pack into bags
- Transfer to bags. Prick two small freezer bags using a fork at 1-inch (2.5 cm) intervals. Next, divide the soybeans between the two bags and shape them into tight loaves.
Tip: Ensure the soybeans are packed tightly in the freezer bags. You don’t want too much space between each soybean.
4. Incubate the tempeh
To incubate, we will use the Instant Pot’s yogurt mode!
- Transfer to the pot. Pour 1 cup of water into the liner, add the steamer rack, and place the soybean bags on it so they don’t touch the water.
- Incubate. Set the Instant Pot on yogurt mode and let it do its magic! After approximately 32 hours, you can turn it off and let it incubate for an additional 12-24 hours. Your tempeh loaves should now be firm and completely white!
Note: Once you start seeing white mold growing, you no longer need the Instant Pot to generate heat, as the mold will begin to produce its own. It’s actually funny how the tempeh is still warm after 24 hours!
📔 Success Tips
Pack it tight.
Pack the soybeans as tightly as you can in the freezer bags. This helps the tempeh turn out firm and hold together nicely. If the beans are packed too loosely, the tempeh may fall apart easily when you try to cut it.
Be patient!
You will start to see white mold growing after approximately 18-20 hours, and the soybeans will be fully covered after only about 40 hours. So, don’t worry if nothing happens in the first few hours. This is normal, just be patient 🙂
Pat the lid dry every 6 to 8 hours.
Open the Instant Pot every few hours and gently pat the lid dry with kitchen paper towels to remove any condensation.
Adjust the incubation time.
Depending on different factors, the incubation time may vary. Remove the tempeh from your Instant Pot only once it’s firm and a white layer covers all the beans.
🌰 Tempeh Variations
I have created many different kinds of tempeh over the years, and not just with soybeans. Here are some you might be interested in:
- Black bean tempeh – I’ll admit that this tempeh looks quite unusual because it’s made from black beans, which give it a distinctive black color. But don’t let that fool you, it still tastes delicious and is a great soy-free alternative.
- Chickpea tempeh – Love chickpeas? This tempeh recipe replaces traditional soybeans with chickpeas, giving you a mild, nutty flavor!
- Okara tempeh – This one’s a little different, as it makes use of the leftover soybean pulp after you strain homemade soymilk. A great way to reduce waste, plus it has an interesting texture that’s completely different from my other tempeh recipes.
🌯 Where to Use It
Tempeh is super versatile and can be used just like you would use tofu:
- Sauté/Bake: Marinate diced tempeh in your favorite marinade and then sauté or bake it until golden brown. You can then add it to vegetable stir-fries, noodles, or soups like this Tempeh Khao Soi. It’s also delicious in sandwiches or wraps.
- Fry: Tempeh can be deep-fried for a crispy texture. You can deep-fry it as is, or dip it in a slurry and then toss it with breadcrumbs or panko for extra crispiness.
- Grill: Tempeh is also perfect for grilling! It holds up well on the grill and can be charred for a smoky flavor. These Sesame & Peanut Tempeh Skewers are one of my favorites!
❄️ Storing and Freezing
- Storing: Tightly wrapped in plastic wrap, you can store tempeh in the refrigerator for up to 2 weeks.
- To freeze: Wrap each loaf with plastic wrap and store in the freezer for up to 6 months.
💬 FAQs
Yes, you can cook the soybeans in a regular pressure cooker and incubate the tempeh in a warm place, such as an oven with the light on.
The optimal temperature for mold growth is around 85°F (30 °C). The “Low” setting of the yogurt mode on the Instant Pot should keep the temperature right around that!
Yes, you can use black beans, chickpeas, lentils, and more!
Yes, you need to be patient. It can take up to 72 hours for the tempeh to be ready.
Your tempeh should be firm and hold together well. It should also have a white appearance as the mold covers most of the soybeans.
It’s possible that black spots/areas appear on your tempeh if you incubate it for too long. These spots are not toxic and are safe to eat. If your tempeh has an ammonia smell, however, it has gone bad and should not be eaten.
I hope you find this guide helpful and that your first batch of tempeh turns out amazing!
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
Note: This recipe was first released in November 2018 and updated with new process shots and detailed instructions in October 2025.
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How to Make Tempeh in the Instant Pot
Equipment
Ingredients
- 2 cups (345 g) soybeans (whole or dehulled split soybeans)
- 6 cups (1.4 L) water
- 1 tbsp (15 ml) white vinegar
- 1 tsp tempeh starter
Instructions
1. If Using Whole Soybeans:
- Soak them. Add the soybeans to a large bowl and cover them with water. Soak them for 16 to 24 hours.
- Remove the skins. Once the soybeans have soaked, rinse them and return them to the bowl. Cover with water. Then, using your hands, massage the beans to remove their hulls. Hulls will float to the top – remove them using a colander and discard. Note: It's fine if you can't remove all of the skins. Just try to remove most of them. For example, I usually remove roughly 1 cup of skins from 2 cups of soaked soybeans.
- Cook the soybeans. Drain the soybeans and add them to the Instant Pot. Cover them with 6 cups of water and pressure cook for 12 minutes. Then, follow the second part of the recipe.
1. If Using Dehulled Split Soybeans:
- Rinse the soybeans. Add the soybeans to a large bowl and cover with water. Stir using your hands to clean them. Drain and repeat this step 2-3 times.
- Pressure cook. Transfer the drained soybeans to the Instant Pot and cover with the 6 cups of water. Close the Instant Pot with its lid and set the valve to the "Sealing" position. Press the pressure cook button and set the timer to 40 minutes.
- Let the pressure release naturally. Once the timer has turned off, allow the pressure to release naturally (about 25 minutes). Once the pressure is released, open the Instant Pot and drain the cooked soybeans. Then, follow the second part of the recipe.
2. Prepare the Tempeh
- Pat them dry. Transfer the cooked soybeans to a clean kitchen towel and let them sit for 15-20 minutes. The soybeans should not be wet. If they still appear too wet, top them with another clean kitchen towel and gently press to absorb any excess water.
- Toss with vinegar. Transfer the soybeans to a large mixing bowl. Add the vinegar and stir using a wooden spoon.
- Toss with the starter. Sprinkle the tempeh starter over the soybeans and stir again until well combined.
- Transfer to bags. Take two small freezer bags and pierce them with a fork or a chopstick at 1-inch (2.5 cm) intervals. Divide the soybeans between the freezer bags and pack them well. Try to shape them into thick loaves. Then fold the rest of the bag over the soybeans to keep it tight.
- Transfer to the pot. Pour 1 cup of water into the Instant Pot liner and place the steamer rack inside. Arrange the soybean loaves on top of the rack. Make sure they don't touch the water.
- Incubate. Cover with a glass lid (or use the Instant Pot lid if you don't have a large glass lid). Then, press the Yogurt button 3 times to set it to "Less" mode. Set the timer to 32 hours. After that time, turn off the Instant Pot. Allow the tempeh to incubate for another 12 to 24 hours or until the loaves are firm and completely white.You can now place it in the refrigerator and use it as you wish!
- Tempeh will keep for up to 2 weeks in the refrigerator or 6 months in the freezer.
Notes
Pack it tight.
Pack the soybeans as tightly as you can in the freezer bags. This helps the tempeh turn out firm and hold together nicely. If the beans are packed too loosely, the tempeh may fall apart easily when you try to cut it.Be patient!
You will start to see white mold growing after approximately 18-20 hours, and the soybeans will be fully covered after only about 40 hours. So, don’t worry if nothing happens in the first few hours. This is normal, just be patient 🙂Pat the lid dry every 6 to 8 hours.
Open the Instant Pot every few hours and gently pat the lid dry with kitchen paper towels to remove any condensation.Adjust the incubation time.
Depending on different factors, the incubation time may vary. Remove the tempeh from your Instant Pot only once it’s firm and a white layer covers all the beans.Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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