- 2 cups split and peeled soybeans (see notes for whole soybeans)
- 6 cups water
- 1 tbsp white rice vinegar
- 1 tsp tempeh starter
- 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.
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.