Since I got my Instant Pot last Christmas I have been constantly looking for ways to use it and save time. Tempeh is the perfect food to make in an Instant Pot because it makes use of its two most useful modes: pressure cooker and yogurt maker.
Making tempeh in the Instant Pot is not only easier, 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! Just rinse and pressure cook.
- Beans cook a lot faster and require less attention. This is the main advantage to me, I used to cook beans on the stove top 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 required for the incubation step. Yes, you read right! Thanks to the yogurt mode of the Instant Pot, the tempeh is at the perfect temperature, meaning the mold develops well. I used to incubate tempeh in my oven, meaning I couldn’t use it for 48H. Not good when you have a cookie craving…Problem solved with the Instant Pot!
Ready to make your own tempeh?
Start by pressure cooking the soybeans for 40 minutes, no soaking needed. Just rinse the beans, cover with water and pressure cook.
To speed up the process even more, I used peeled split soybeans. They don’t only cook faster, they also do not require peeling, which is usually the most time-consuming step when making tempeh from whole soybeans. If you can’t find split and peeled soybeans, there is an extra step you will have to do, check out the recipe notes.
Once your soybeans are cooked and soft, 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. I usually spread the beans on a clean kitchen towel and let it sit 15-20 minutes. Then top with another kitchen towel and press slightly to absorb excess moisture.
Next, you stir in a tablespoon of white vinegar, which lowers the ph and prevents bad mold from growing. Sprinkle the tempeh starter and mix well before transferring to freezer bags.
Make sure to pack the soybeans well in the freezer bags, you don’t want too much space between each soybean.
To incubate, we will use the Instant Pot’s yogurt mode! Pour 1 cup of water into the liner, add the steamer rack and place the soybean bags on the steamer so they don’t touch the water.
Set the Instant Pot on yogurt mode and let it do its magic! After 16 hours you can turn it off and let it incubate for another 24 hours. You don’t need the Instant Pot to generate heat anymore as the mold will start to generate its own. It’s actually funny how the tempeh is still warm after 24 hours!
You will start to see white mold growing after about 18-20 hours (2 hours after you turn off the yogurt mode), and it will fully cover the beans after about 40 hours.
Finally, when your tempeh loafs are firm and completely white, transfer to the refrigerator and use as you wish!
This recipe yields two tempeh loafs of about 13 ounces. If you like tempeh as much as I do it won’t last long, otherwise, it freezes very well and will keep for months in the freezer. For those of you who eat soy-free, check out my chickpea tempeh recipe, the base is basically the same.
If you have never made your own tempeh you should definitely try! It’s not as complicated as it seems and requires very little active time. Plus it tastes so much better than store-bought (no bitterness or aftertaste)! It’s also budget-friendly!
You can use this tempeh to make Sesame & Peanut Tempeh Skewers, Tempeh Khao Soi, or these Thai Tempeh Buckwheat Wraps.
Let me know in the comments if you try this recipe!
Note: This post is not sponsored, I just really enjoy cooking with the Instant Pot. This post contains affiliate links though. I earn a small commission if you order through one of these links. It helps support this blog and keeps the recipes coming.
How to Make Tempeh in the Instant Pot
Easily make your own tempeh in an Instant Pot! No other equipment required. It’s cheaper and tastes a lot better than store-bought tempeh!
Yield: 2 Loafs of tempeh 1x
Print Recipe
Pin RecipeIngredients
- 2 cups split and peeled soybeans (see notes for whole soybeans)
- 6 cups water
- 1 tbsp white rice vinegar
- 1 tsp tempeh starter
Instructions
- Rinse the soybeans under cold water. Transfer to the Instant Pot liner. Cover with the water and close the lid. Set the valve to “Sealing”.
- Pressure cook for 40 minutes and let the pressure release naturally (about 25 minutes). Once there is no more pressure, open the Instant Pot and drain the cooked soybeans.
- Transfer the cooked soybeans to a clean kitchen towel and let dry for 20 minutes. The soybeans should not be wet, if they still appear too wet, top with another clean kitchen towel and press a bit to absorb excess water.
- Transfer the soybeans to a large mixing bowl. Add the rice vinegar and stir using a wooden spoon. Sprinkle the tempeh starter and stir again until well combined.
- Take two freezer bags and pierce them using a fork or a chopstick at 1-inch intervals. Divide the soybeans into the freezer bags and pack them well. Then fold the rest of the bag over the soybeans to keep it tight.
- Wash the Instant Pot liner. Place 1 cup of water in the bottom and top with the steam rack. Place the two tempeh loafs on the steamer. Cover with a glass lid (or use the Instant Pot lid if you don’t have a large glass lid).
- Press the Yogurt button 3 times to set it on “Less” mode. Set the timer for 16 hours.
- After 16 hours, turn off the Instant Pot. You should start to see some white mold appearing. Remove the excess water from the lid using a paper towel. Place the lid back into place and let the tempeh incubate for another 24 hours.
- After 24 hours, the tempeh should be fully covered with white mold and bind the soybeans together into a firm cake. You can now place it in the refrigerator and use as you wish!
- Tempeh will keep for up to 2 weeks in the refrigerator or 6 months in the freezer.
Notes
If you can’t find split and peeled soybeans: Soak the whole soybeans overnight. The next morning, rinse and place in 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. Then you can cook the soybeans and follow the recipe.
Hi! I have an instant pot but mine does my have the yogurt setting. What can I do instead?
Hi Jennifer!
I would recommend following the incubation steps of my Chickpea Tempeh recipe. You will have to use your oven with the light one.
Hi Thomas,
Could I use my dehydrator? My Instant Pot doesn’t have yogurt setting either. If so what temperature should I set it at?
Hi Samantha,
Around 85°F.
Samantha,
I have a box style dehydrator but I haven’t tried to incubate tempeh in it. I’ve read several articles showing people doing this successfully but I know the lowest temp mine can be set to is 95 degrees F and I’m concerned that the warm circulating air will dry the tempeh out.
Perhaps I need to try making a batch in mine to see what results I get.
Yes mine too lowest setting is 95 degF. I wonder about putting a rimmed baking dish filled with hot water would be of help. We shall both have to try. I just need to find some tempeh starter as it seems to be hard to find here where I live, even online (out of stock or doesn’t send internationally).
Love this and love Instant Pots! I would never have thought of making tempeh in it. You have totally inspired me to have a go!
Great recipe! I make lots of tempeh at home too. One further time saving step…. You can freeze the bags of tempeh after adding the mold. Then when you want to continue and complete the process just take the bags from the freezer and into the instant pot. Once they thaw they will start to grow the mold.
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Interesting! I had no idea this was possible, thanks for sharing Beryl 🙂
So nice article, glad to read this post, thanks so much!
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Where do you get the peeled and split soybeans? Also, where do you get the tempeh starter?
I get peeled split soybeans at my local organic store. They don’t always have them though, so sometimes I get the whole beans and just peel them (and slightly crush them with my hands).
For the tempeh starter, I included a link in the recipe. You can also get it here: https://www.tempeh.info/
You can buy peeled and split soybeans on EBAY. They are twice as expensive as regular dried siybeans so what is your time worth.
Do you have the valve in the sealed or venting position when in yogurt mode?
Personally, I don’t use the Instant Pot lid while making tempeh, I just use a glass skillet lid that I put on top, this way I can see the progression. You can use the Instant Pot lid though, the valve position doesn’t matter, the heat is not hot enough to create pressure.
I’m not sure how old this comment is but it depends on your model. One of the models (and I honestly can’t remember which) requires the instant pot lid. Others with the yogurt setting let you use any glass lid that fits. If your instant pot requires the lid, it simply won’t allow you to use the yogurt setting without it.
I get a lot of condensation on the inside of the bags holding the soybeans. I’m pretty new to Instant Pots, but I made sure to choose the “less yogurt” setting, only difference is my pot didn’t let me start until the lid was in the locked position. Is there an overwrite setting you use so yours lets you use a different lid that might result in a less steamy pot interior?
Well, I have no idea why your Instant Pot didn’t want to start without the lid! I use the Instant Pot IP-DUO60 and I can start the yogurt mode with a simple glass lid on top.
Regarding the condensation, did you make sure the beans were dry before placing them into the bags? I do get some condensation but it’s very minimal and disappears after a few hours once the mold has grown.
I get a fair amount of condensation on the lids of the 3 cup Sterilite containers I use but it doesn’t seem to hamper the tempeh being produced. The beans have been dried by dumping them on paper towels in a rimmed half-sheet tray and moved around. Lining the rimmed half-sheet tray with a kitchen towels also does well for drying the beans but doesn’t change the amount of condensation being generated.
I thought the Instant pot yoghurt function is too warm (about 40 degrees C) for making tempeh (sbout 30 fegrees C) … Do different models of Instant Pot have different temperature settings for yoghurt?
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I’m not sure what is the exact temperature when the Instant Pot is set on Less Yogurt mode. I never measured the temperature but since I put a glass lid on top it may lower the temperature a bit. All I can say is that I made 3 batches of tempeh in the Instant Pot and the mold always grew very well! 🙂
Thanks Thomas. I have failed 3 times (once with adzuku beans that were clearly too cooked… twice with soy beans that perhaps had too much hull). No mold started forming.
I will try once more with more careful bean preparation, with half the portion in my oven (the thaw function holds 30 degrees) and half in my Instant Pot.
I know the “cake” must not be too thick. But what do you think is the minimum thickness that will work?
Ah, yes hulls can prevent the mold from growing. Also, make sure your beans are not wet. Oh it can be quite thick actually, I usually go for about 2-inch/2.5-inch thick.
Thanks, Thomas! I think the current batch is going to work!
I did a very careful preparation of the beans … it took me more than an hour to de-hull and split, but I listened to the radio and enjoyed it … I am sure I will get faster as I get practice
I also used the oven to help me dry the beans better after cooking.
After 15 hours incubation, nothing seemed to be happening. So I gave it another 10 hours (in all 25), and the mold seemed to be developing beautifully in the packet which had started in the IP (the one that I had had in the oven for the first 15 hours got really weird looking … fuzzy in patches … I threw it out)
Now the probably-successful loaf will get 12-15 more hours with no heat input. (I have it on my kitchen counter with a tea cozy covering it because I can’t get the IP temperature low enough).
I will let you know how it goes.
I found that the yogurt function holds about 33.5 degrees centigrade … which is about as perfect as you can get. So I have learned to trust in you ;o) … If this trial fails, I will be even more careful to follow your instructions exactly.
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It worked! It worked! Delicious result.
I am going to try it with different ingredients such as adzuki beans and split peas and black beans and, yes, maybe chickpeas. Thank you!
Great! 🙂
What size freezer bags did you use?
I would recommend using 7-inch freezer bags. Honestly the size of the freezer bags doesn’t really matter as long as you pack the soybeans tightly by folding the bag. You could even use a large freezer bag and make only one large tempeh loaf.
Do you poke holes in the freezer bags to let the tempeh breathe? I make tempeh with my dehydrator and that has always been the technique but I’d like to try making it in my instant pot on yogurt mode like you show here. Thanks.
I do! It’s explained in the recipe. You are right, poking holes is essential to get a good mold growth! Making tempeh in the Instant Pot is really easy, you definitely have to try it!
Can you use cheesecloth or something non plastic?
It seems some people had good results with glass containers, you might want to check the comments here or on my other tempeh recipes.
Mollie,
I found these aluminum bread pans on Amazon – https://www.amazon.com/gp/product/B0017Z0EUS/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
For a lid I used aluminum foil and made a tight seal. I used a bamboo skewer to poke a hole every inch. My temperature probe showed the black bean tempeh never went over 100 degrees F during the 36 incubation process.
You can see pictures of the Adzuki bean tempeh made in plastic containers and black bean tempeh here – https://wildfermentationforum.com/viewforum.php?f=4
Thank you, I was hoping a way to do this would come along!
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Thanks for the wonderful recipe. Made it this weekend and it turned out great
Thanks for the feedback Ellen!
This is genius!! I love tempeh and have been wanting to make my own, but the oven method seems like such a commitment so I haven’t tried yet…
Thanks Caro!
I tried this recipe the other day (well, still mid-process). Not sure it’s going to work or if it’ll be safe to eat, maybe you can help. I followed the instructions pretty carefully but I had to hull them myself (I live in the UK and can’t find any presplit, prehulled soybeans) so not sure about the measurements. I measured 2 cups dry but obviously they expanded a lot when soaked. So I increased the vinegar and starter a bit each, by about 25% (1/4 tbsp extra vinegar, 1/4 top extra starter). Followed directions about drying beans, etc and put in bags in instant pot on low yogurt setting for 16 hours. At the end of the time I thought maybe there was a slight bit of mold starting so I went ahead and turned it off. Checked on it again after prob 20 hours and barely any mold at all. And I felt it and the bags were cold! So I turned it back on low yogurt setting and it’s been on nearly 12 hours and it actually is looking pretty good now but still needs more mold to grow. Do you think I should just leave it on thr low yogurt setting until it’s fully done? And do you think any harm has been done by letting it cool down and not continue to culture for 20 hours? Any idea why it didn’t generate any heat of its own? Every single hull from the beans was removed, I was very careful and it took me 2+ hours! Thanks in advance.
This is normal that they expand if soaked. I guess 2 cups split soybeans are about the same or a bit more (in weight) than 2 cups whole so you don’t have to increase the other ingredients actually. Yes just leave it on low yogurt setting until you see a lot of white mold around the beans, then you can turn it off and be sure that it will continue to grow by itself until the beans are fully covered. I make tempeh very regularly in the Instant Pot and I’m not sure why but sometimes it takes longer than others before white mold starts to appear. So don’t worry about it 🙂 I admire your dedication to the dehulling of the beans 🙂
Ah, thank you! I left it on the low yogurt setting for probably about 24 hours and then took it out and put it in the fridge. But now that I think about it, I’m sure it would have grown more mold if I left it turned off for another 12 hours or so. The cake is pretty well bound together but there’s not a whole lot of mold on it. I guess I’ll know for next time! Is it normal for it to be very strong, stronger than store-bought tempeh?
Yes, the incubation time is quite variable, next time leave it in the Instant Pot until it’s completely white. I’m not sure about the flavor, mine always has a more delicate taste than the store-bought ones, maybe the brand of mold used can affect the flavor, or the temperature/incubation time.
Thanks for your tips!
Can you stack the tempeh on top of each other in Instant Pot? Or are they need to be on the rack directly?
That is an interesting question and I was wondering the same thing a few days ago! I’m going to try and let you know the results. I have the feeling the mold won’t grow as much on the parts that are touching since there will be less air circulation, but we will see.
I have several Instant Pots, so I used the rack from my 3 qt. IP on top of the first layer of bagged beans, then put a second layer of bags on top of the first layer.The beans in both layers fermented well.
What a disaster. I had to soak and hull the two cups of soybeans, which took 12 hours to soak and 2.5 hours of constant work to hull. I reduced the cooking time in the Instant Pot to 20 minutes since they had been soaked and released the pressure after 15 minutes, figuring that they didn’t need any additional cooking. They were mashed. I continued to mix in the vinegar and starter because I’d already wasted over three hours and have it in the Instant Pot now to ferment, but I can’t imagine that I’m going to do anything but throw the bags out after 24 hours. All this with “new crop” non-GMO soybeans that I paid quite a bit to have shipped to me.
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So sorry to hear you had trouble with this recipe!
I almost always use hulled split soybeans and that’s what I used when writing this recipe. Some people here had success with whole beans though it’s definitely more time consuming to hull, there is no debate around it. I’m going to try with whole beans next time and update the recipe accordingly for the cooking time. I hope this won’t discourage you from trying again as homemade tempeh tastes a lot better than store-bought!
I’m on the second attempt now. Dehulling the soybeans went a little easier when, on another recommendation, I used a potato masher. I brought the split beans to a boil and cooked them only 25 minutes or on the hard side of al dente. They stayed coherent as I dried them and are now in the Instant Pot. Believe me, I want this to work; the closest store that carries tempeh is about 90 miles away.
Thanks for sharing your experiments Mark. According to Nicole (comment below), you don’t even have to dehull all the beans, just the majority.
I hope your tempeh went well this time! I also live in a town where tempeh is not available so I can understand your feelings.
Great to see that someone else has put the instant pot to use making tempeh, I’ve been doing this for about a year.
I use the “jiu niang” setting on the instant pot, which maybe is the same thing as what people are calling “low yogurt”. I put it on the yogurt setting and then hit adjust until the screen says “24:00”. This setting is for a Chinese fermented rice dish and is a lower temperature than yogurt, it happens to be exactly the temperature needed for tempeh. I don’t think it’s necessary to reduce the time to 16 hours because the temperature sensor should sense that the tempeh is generating its own heat and will stop heating.
I bought the steamer basket set from instant pot. It allows me to stack a couple of layers.
Re: removing the hulls. I would recommend only spending about 15-20 minutes doing this, it’s not necessary to get all of the hulls off, it’s easy to get obsessed and keep going and going. Finally, if you do soak ahead of time and remove the hulls, then you only need about 15 minutes of cooking and then about 10 minutes waiting before releasing the pressure.
I’ve taken to drying the beans by spreading them out on a cookie tray and putting them in the oven on the convection setting at the lowest temperature (170F) for about 20 minutes, stirring once halfway.
Thank you so much for sharing your experiments Nicole! Super interesting and useful!
I think you are right about the temperature sensor, I never thought about this honestly.
I’m definitely going to try making tempeh from unhulled whole beans next time and share the results.
Hi Thomas, Thank you for this inspirational idea! Where do you recommend purchasing non gmo organic soya beans? Thanks, Lee
Hi Leopold,
I usually get mine from the organic store, they carry split and hulled, and whole beans. I think you can find non-GMO online as well.
I’m so excited to try this recipe! I was wondering if using something besides plastic bags would work due to not loving the idea of cooking things in plastic. Cheesecloth maybe?
Well, traditionally banana leaves are used to wrap tempeh so maybe your get can your hands on a few leaves!
Where did you find split dehulled soybeans?
I got mine at an organic store. Not all of them have it though.
Hi Thomas. Thanks for this post! I’m really excited to try it out. I have a question about the glass lid. Does it matter to choose a lid with a steam hole or without one?….
Hi Jeffrey,
In my experience, it doesn’t have any impact on the process.
Thanks Thomas! My tempeh come out great! I used whole soybeans that I soaked overnight before cooking them in the instant pot as you suggested and used a glass lid I had from another pot. Can’t wait to make some tempeh bacon!
Great! Thanks for the feedback!
thanks, Thomas! I’m gonna get going with it. My scratch homemade soy yogurt, soy milk, and tofu is so very much better than anything I can buy, I’m gonna head off into this new area. Will update you when the results come in! Thanks for the support! Best, Jim B.
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it has been almost 37 hrs one in my oven in a cake containee with the oven lite on and one in my instapot which incubated on yougurt setting it has now been39 hrs the one in the instapot has “few” white patches the one in the oven more white patches did i do something wrong with the instapot serving???
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it has been over 40 hrs in my instapot the yogurt setting was placeed on for approx 12hrs and it has been off since sat 9am now sun 12noon and only a few white patches?did i mess up my batch?
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Next time try to set it on yogurt mode for a bit longer, maybe 18 hours. Also, the bag must be pierced otherwise mold cannot grow. Usually, once there are some white patches it becomes completely white quite fast.
Howdy! Well done post! AND, a treasure trove for my next step in “the process.” I’ve been making soy milk for years. Last year, after reading up about soy yogurt, I began making my own using my Instant Pot, a half cup of soy beans, filtered water, and a half teaspoon of probiotics. Mainstreamers warned of illness and misery. Hmmm. Nope, didn’t happen. The results are delicious and healthy. For less than fifty cents, I get almost a half gallon of liquid soy yogurt! Over a year later, all is wonderful!
So, now, on to tempeh. Again, those mainstreamers, when discussing tempeh, bemoan certain illness or worse if the tempeh isn’t Pasteurized. I doubt it, but wanted to get your take on that, since you’ve been at this a while and seem very much healthy and alive. I’m thinking that using the cleanest practices that I use for making soy yogurt, should be just fine with tempeh… what say you?
Healthy whole foods, prepared in simple, clean manners, can’t help but continue to yield more healthy whole foods… or so it seems to me. Thirty years of sprouting and all I get is healthier! Thanks for your great post and support for real nutrition for real people. – Jim B
Thanks Jim!
I love soy yogurt! I made it a few times but always used store-bought soy milk, I didn’t make my own.
Well, regarding the tempeh I make it 2-3 times per month and I have never been sick 🙂 Some people are scared of fermented foods but I believe the risks are very very, very low. If it doesn’t smell bad or has some weird mold then I assume it’s safe to it. Thanks for sharing your thoughts about this!
I wonder if parchment paper would work with rubber bands to secure it?
I have no idea but it would be worth testing! I plan to test soon with banana leaves!
I tried using banana leaves and they just fell apart, making a mess of my counter. I’m really hoping cheesecloth will work, as I hate using plastic bags.
I had thought of trying cheesecloth and wrapping the beans up to look like sausage rolls. I had even considered a fine wire mesh kitchen strainer, or even a colander but it proved difficult to find something small enough to fit in the Instant Pot. As you can see from my other comments I settled on using 3 cup Sterlite containers and have found great success. The exterior of my tempeh looks different but that’s to be expected when using a container rather than a plastic bag.
Would this mesh container work? I use my instant pot too and tried with a mesh colander balanced on top, but would rather have something that fits inside.
https://www.containerstore.com/s/office/office-supplies-accessories/silver-mesh-storage-bin/12d?productId=10034946&theme=mesh%20bins&pos=11
Were your banana leaves fresh? If too old banana leaves tend to dry and break.
Would it work with apple cider vinegar?
Sure!
I’ve used rice wine vinegar, white wine vinegar, red wine vinegar, and apple cider vinegar all with good results. I would add that I used distilled vinegar, not the raw apple cider vinegar.
Thanks for sharing Arthur, I’m sure this information will be useful to many people!
What instant pot time and settings would you recommend for soaked (split and peeled) beans? I like to soak legumes over night to reduce the bloating etc..
I would probably try to cook them for 30 minutes on high pressure.
do you use the same cook time if you soak the beans over night?
Cook them for 30 minutes of soaked.
This is awesome ! I already have the Instant Pot and was tempted to buy a Power Fermenter by Kuvings to do my own tempeh, but I’m gonna try this way first.
I was wondering if you found a way of doing it plastic free ?
I think the Power Fermenter will do exactly the same as the Instant Pot so if it’s only for tempeh an Instant Pot will do the work!
I haven’t yet, but banana leaves are often used in Indonesia to ferment the tempeh.
Today is the first day I have tried tempeh. I am using French lentils hemp seed and brown sesame seeds. Initially I had tried putting it in the dehydrator but I felt it was getting too warm cuz the temperature was reading 98 Degrees so I switched to the instapot at the less setting of on yogurt. Just wanted to verify I don’t need to pressurize the system I can just leave it open to the air. Very grateful for the information and the discussion.
No need to lock the lid, just place it on, or use a glass lid. Good luck!
Thank you very much for this recipe, I am excited to give this a try!
On step 8 of your instructions it says to remove excess water from the lid with a paper towel and and then place the lid back in place and let the tempeh incubate for another 24 hours. Do you also dump out the cup of water that is at the bottom of the Instant Pot that you put in there when you ran the 16 hour yogurt setting? Or do you just wipe the lid and leave the water at the bottom while it’s incubating?
You’re welcome!
You should always have water in the bottom of the Instant Pot.
Can’t wait to try
Is adding water to the pot during incubation really necessary? I have found another recipe for Instant pot Tempeh that says specifically “NO” water. I really want to get this right. I’m going to attempt Chickpea tempeh. I worry that the extra water can run the risk of growing other pesty bugs.
Thanks!
I can relate to that. The first time I did it following Thomas’steps, including the water, my tempeh did not grow white mold. I added extra time but then it was still not white and now smelly, so I put it in the garbage.
The second time I followed Thomas’steps but with less water, and I discarded the water completely at some point. It then grew beautifully!
I guess it can depend on several criteria (the type of lid, the amount of starter, the weather…)
Anyway that’s for my experience. Thanks for the recipe Thomas!
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I have been making this tempeh over 10 times and never had problems with bugs or molds and always added water to the bottom of the IP.
This a fantastic and clear instruction on using the instant pot for tempeh thank you. I have been searching for a detailed instruction as many leave out critical details which is confusing when following. You don’t specify the setting you use on the yoghurt button (critical detail:))but I was pleased to discover the following just thought I’d mention this as it works a treat and some comments have been made that the yoghurt setting is too hot if left on NORMAL. The instant pot has a setting that is actually designed for fermentation at exactly 30c – 35c ideal for tempeh if you toggle the yoghurt setting to “LOW”. In the manual it is page 12 yoghurt LOW setting for Jiu Niang. comes up 24 hours. Less warm than the normal yoghurt setting but longer. It changes from 8 hours to 24 hours. Apparently the temp range for this setting is 30c-35c ideal for tempeh. I add 1 cup of water at the beginning of the 24hours then leave the tempeh to continue on its own for at least another day or two. I actually don’t use the instant pot for cooking the beans but presoak and boil on the stove however the instant pot is a great incubator for fermentation. It would be more useful if the manual mentioned Tempeh as well as Jiu Niang. Hope this might be useful info.
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Thanks for sharing this info Yvie! Will definitely test next time!
Thank you so much for sharing this! I failed 3 times at making tempeh before I read yours blog post. The biggest trouble before was incubating it at the correct temperature. I tried the oven on low, then the oven with only the light on, and then even tried it with a seedling-heating mat, but all of those were too hot and/or inconsistent. Had no idea I could incubate it in the Instant Pot– I thought the yogurt setting might still be too warm, but it worked perfectly! So thank you thank you thank you!! I’m so excited about this!
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Thanks for your feedback Teri! 🙂 I’m happy to hear you had success making your own tempeh.
I was having no luck incubating my tempeh until I ran across this article as I never thought about using my Instant Pot Ultra 6 quart for that. I started using this Sterilite 03111606 Ultra Seal 3.1-Cup Rectangle container – https://tinyurl.com/y4vy6mts – which fits perfectly. I also used this steamer basket – https://tinyurl.com/yxvf6gvm – to put the container in. Two container stack perfectly. I have used a 10 bean soup mix from the bulk bin, black bean, green mung bean, red mung beans, and combination of red and green mung beans. I do soak my beans because I find that one cup of beans will expand 3x in size after 12 to 24 hours. I also use the steamer basket to steam my beans before putting them in a half sheet pan lined with a kitchen towel to cool.
My basic recipe is one cup of beans, 1 TBSP vinegar, 1/2 tsp tempeh starter, 1/8 cup of toasted sesame seeds.
The yogurt setting on Low is 91 degrees and I add a cup of water before setting it for 16 hours. I check the container’s temperature and when it measured 95 degrees I would set it on a wire rack for 15 minutes to see if it can maintain its temperature. If the temp dropped to 88 degrees I would put it back in the Instant Pot for another couple of hours. Once it can maintain its temperature I would let it set on the wire rack for another 18 hours.
My last recipe had the bean tempeh having a temp of 103 degrees F after 18 hours in the Instant pot. Temps went to 120 degrees over the course of the next 18 hours and then started declining. I would steam the tempeh for 20 minutes in the steamer basket to stop the fermentation process.
Arthur, I love the idea of a reusable dish instead of a bag! I assume you use the lids in the process. Any more specifics you could offer? Do you need to fill these all the way full to the lid? Do you stack the containers one of top of the other? Vents open? Any advice you have would be so appreciated!
I’m happy to pass on what I’ve done so far. The way I prepare my containers is to use a ruler and a dry erase marker to make marks along the bottom, sides, and container lid. I used a scratch awl – https://tinyurl.com/y56txdsk – to punch holes going by the marks made earlier. I made two containers: one with holes every 1/2 inch and one with holes every inch. The one marked every half-inch looks better but I see no difference between how effective they are otherwise. The benefit of using the awl is it’s easy to punch holes in the heavyweight plastic containers. Just go slow and you should have no problems. You can even vary the hole size by punching in 1/2 to 3/4 inch along the awl shaft. You may need to experiment to see what hole size works best for you. I have seen some people use a drill with a 1/8 inch drill bit but if you do that you will spend some extra time clearing the holes of plastic shavings.
I don’t bother opening the vent hole since you have added so many other holes. I use this thermometer – https://tinyurl.com/y3rvpsd6 – to monitor the temps of the tempeh. This unit is nice in that it allows you to set a high and low temp alarm to alert you of temperature issues. I punch a large hole in the center of the container lid so I can insert the temp probe into the tempeh. I bought two thermometers so I can monitor each container independently. Since these were designed for aquariums I insert the probes at the beginning of incubation process and don’t remove them until I’m ready to take the tempeh out of the containers.
I have filled the containers completely and had good results but you need to closely watch the temps as the tempeh can easily overheat if you do that. Now I try to shot for 3/4 full or around an inch thick. That seems to make it easier to control the temps. I try to keep the temps between 95 to 100 degrees F as that produces good results for me.
I don’t stack the two containers directly on top of each other because that would block the vent holes. I do stack the containers so that you make a cross in order to keep the vent holes clear. Two containers fit the steamer basket with no issues.
Let me know if you have any further questions.
I followed this recipe and had a bit of a problem. I set the instant pot to the low yoghurt setting for 16 hours (till yesterday 6 pm) no sign of mould yet. Checked on temperature several hours later (10 pm) and still no mold but it felt warm. Checked today at 7 am and it was quite warm with a bit of mold growing on the sides of the beans between where two packages were stacked. Came home from work just now (5 pm) to discover no additional mold growth and the beans at room temperature. Any idea what went wrong and how I can salvage this batch?
Thanks!
I would say this batch is gone and should be discarded. You could break this packs apart to see what it looks like on the inside. It may be that your packs overheated and that’s why you didn’t get mold growth. I use a thermometer like this one – https://tinyurl.com/y62or62m – that was designed to monitor aquarium temperatures. You could buy two and insert the probe into the middle of the packs so you can more closely monitor the temperatures being generated.
As far as what went wrong check how closely you followed the recipe, how clean your workspace is, and the kind of Tempeh Starter you are using using. It could be the starter is old and you need to use more or perhaps you need to use a different Tempeh Starter entirely.
When I’ve made tempeh it was 16 -18 hours until my container reached 95 degrees. I removed my container from the Instant Pot at that time and sat them on a wire rack. It was another 8 hours before I really saw significant mold growth. It would be another 6 – 10 hours before I would remove the new tempeh loaf from my container.
Are you sure your beans were dry before stirring in the vinegar and starter?
Also, the beans must be packed tightly in the plastic bags.
Me again… LOL. I’m getting ready to give this a go. Have one final question. I’ve tried soaking and hand removing the skins. Have been doing that with soymilk recipe and my soy yogurt recipe. More work than I want.
Have you tried cooking the soybeans and after they cool down, trying to remove them as mentioned? I’m gonna give it a try. Might be easier, might be messier. I’ll let you know, but won’t be doing that until tonight, after soaking is over, so I thought I’d ask y’all to see if you’ve tried it.
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Hi Jim,
I haven’t as I usually buy split soybeans that have no skin. Let me know if you try it!
Will do. I’ll be back home in a couple weeks. Plan to give it a go. Will update y’all.
Hey there! I wanted to let people know that the recipe works well. I had split non GMO soybeans and I cooked them in the instant Pot for 20 minutes and allowed it to release the pressure naturally. I opted for it to have an al Dante texture so that the culture would have plenty of space to for and access to oxygen. I let it dry for about 2 hours, and then followed the instructions. After turning the instant Pot off, I did have to let it stay in there for 2 days to get a lot of white fuzz but it is good!
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I have been making tempeth for years,I learned from a friend who runs a tempeth shop.
1) cook 4 cups soy beans for a couple of minutes in boiling water to create steam. This will help separate the skins.
2-In a food processor place a cup or two of the beans at a time and pulse five times to split the bean and also loosen the skins.
3-Fill a large pot with water, place the beans and strain from one pot to another using a strainer to separate the skins that will be almost on the water surface. This will take about ten minutes.
4-Cook the beans for an hour. Drain well and keep at medium to low heat to dry well as you stir with a large spoon. This will take about five to ten minutes.
5-After the beans are dried and cooled to body temperature add three table spoons of vinegar and a teaspoon or two of the tempeh starter. Mix well.
6-Place in sandwich bags about half full and close, then use a very clean fork (use vinegar or alcohol to clean) to punch holes every 1/2 inch or closer. This will provide ventilation during incubation.
7_-Flaten the bags by padding and place in the incubator for 12 hours at 34c and then reduce to 28c. The tempeth will be ready within 24 to 36 hours.
It is important to keep everything absolutely clean during preparation (counter , hands, utensils) and not to let the beans go above the required temperature!
I hope this guide helps you.
Hi All:
I use dried beans and do not soak them at all. You don’t want them to have lots of moisture during incubation, also after cooking them for an hour they should be still not soft, it should take a hard press with your nails to brake the beans.
When drying the beans in the pot you will know when to stop when you see that the beans are not so shyny or don’t have moisture on them.
Thanks for your great feedback! 🙂
Like some other commenters, I found the cook time way too long, the beans were practically mush; next time, i’ll try 20-25 minutes. However, my tempeh turned out beautifully. I was nervous about the mold developing well, so I ended up leaving it in the InstaPot on low for 24 hours. At this point, the fermentation appeared complete and the loaf was solid. I steamed the tempeh for 10 minutes to prevent further fermenting and I think it’s ready to eat! I agree that homemade tempeh tastes much better, and this method, vs. the oven method, was cleaner and easier, and faster!
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Thanks for your feedback and rating Rachael!