Instant Pot Adzuki Bean Tempeh

Instant Pot Adzuki Bean Tempeh

 

Tempeh! There aren’t many kitchen staples that we use more often than this plant-based protein powerhouse.  Well, maybe this Instant Pot Adzuki Bean Tempeh!

 

A New Take On Tempeh

Tempeh is traditionally made from soybeans but it can really be made from almost any bean. Adzuki beans are originally from northeast Asia and they are the main ingredient in red bean paste.

Additionally, these beans are also often used for sprouting.  However, when you mix the beans with a tempeh starter culture, it turns into an incredible vegan protein source. Yay Tempeh!

 

Ingredients Needed:

Most tempeh that you will find in grocery stores is made out of soybeans often mixed with rice.  However, by leaving out the rice and only using beans, you have tempeh that’s protein packed and also low carb.  Plus, it tastes phenomenal and is actually remarkably easy to make at home with just THREE ingredients! Here is what you will need:

  1. Adzuki Beans
  2. Rice Vinegar
  3. Tempeh Starter

The one thing about tempeh is that it does take time. But if you plan ahead, this simple recipe will provide enough protein for 3-4 different recipes or a WHOLE WEEK’S worth of cooking! That’s completely worth it for us!

 

A New Use for the Instant Pot

But the BEST part about this Adzuki Bean Tempeh?… It can be made in the Instant Pot! If you don’t have an Instant Pot, it can also be made it the oven using the oven light following this homemade tempeh recipe.

However, it’s so nice and helpful to simply allow the beans to ferment in the Instant Pot rather than occupying the oven for 2-3 days. Also, we got the idea for using our instant pot from a terrific black bean tempeh recipe from the food blogger ‘Full of Plants‘.  If you haven’t checkout out his fabulous blog yet, we highly recommend it!

 

It’s Time to Make Instant Pot Adzuki Bean Tempeh!

This Instant Pot Adzuki Bean Tempeh is easy, delicious, and a great source of protein to include in your plant-based meals.  It’s also incredibly adaptable in a variety of cuisines. Don’t wait, make it TODAY! You won’t be sorry. 🙂

 

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Instant Pot Adzuki Bean Tempeh Final

Instant Pot Adzuki Bean Tempeh

  • Author: Meatless Makeovers
  • Prep Time: 32 hours
  • Cook Time: 7 mins
  • Total Time: 32 hours 7 mins
  • Yield: 8 Servings 1x
  • Category: Plant-based Protein
  • Method: Instant Pot, Ferment
  • Diet: Vegan

Description

Protein packed and delicious, this Instant Pot Adzuki Bean Tempeh is unique and incredibly easy to make at home with only THREE ingredients!


Ingredients

Scale
  • 1 Cup Dry Adzuki Beans
  • 3 Cups Water
  • 2 Tbsp Rice Vinegar
  • 1 tsp Tempeh Starter

Instructions

  1. Rinse the dry beans and add them to the Instant Pot along with the water.
  2. Close the valve to the “sealing” position. Adjust the pressure cook mode to normal and set to 7 minutes.
  3. After the time is up, allow the instant pot to depressurize naturally for 10 minutes. Then, open the valve completely to release all of the pressure.
  4. Open the instant pot and check if the beans are tender. You want the beans to be cooked but not mushy or broken apart.
  5. If the beans are still hard, cook them for an additional 2-3 minutes on pressure cook mode and depressurize the machine immediately.
  6. Drain and rinse the cooked beans.
  7. Dry the beans completely with a kitchen towel or a paper towel. Very important! Then, with a toothpick or skewer poke holes into a Ziploc bag roughly one inch apart throughout the entire bag.
  8. When the beans are dry, add the vinegar and tempeh starter to the cooked beans. Gently stir to combine while being careful not to break apart the beans.
  9. Fill the prepared bag with the beans and fold over the top of the bag in order to pack the beans tightly.
  10. Place the metal rack into the clean instant pot and set the bag of beans on top.
  11. Set the instant pot to “yogurt” mode on low. Cover and allow to culture for 24 hours.
  12. After 24 hours, the tempeh should feel warm from the working cultures. (If the bag is not warm, close and set for another 10 hours on yogurt mode.) Flip the bag over and close the instant pot again.
  13. Allow the tempeh to sit in the closed instant pot on “off” for 36-48 hours. Check once every 12 hour.
  14. Once the beans are completely coated in white and a solid form, the tempeh is done. Slice and enjoy in your favorite recipes!

Keywords: Instant Pot Adzuki Bean Tempeh

 

 

Adzuki Bean Tempeh Ingredients: dry adzuki beans and tempeh starter Adzuki beans cooking in an instant pot

Instant Pot Adzuki Bean Tempeh Prepare bag Tempeh starter being added to the cooked Adzuki Beans

Instant Pot Adzuki Bean Tempeh packed beans Instant Pot Adzuki Bean Tempeh Check Culture

Instant Pot Adzuki Bean Tempeh cut in half on a wooden cutting board Instant Pot Adzuki Bean Tempeh cut in half on a cutting board

 

Additionally, here is EVERYTHING you will need to make this awesome Instant Pot Adzuki Bean Tempeh recipe in one quick click!

 

 

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11 thoughts on “Instant Pot Adzuki Bean Tempeh”

  • I never thought of using my instant pot for making tempeh.
    My wife loves adzuki beans so she should like this a lot better than soy beans. Besides removing the skins on soybeans is a pain.
    On step 12 you say bat when I am sure you wanted to say bag. (would hate for Google to think this was a bat recipe).

  • Thanks for this recipe. I can’t wait to make my first batch of Adzuki bean tempeh! Can I use something other than plastic though? What would you suggest?

    • Hi Mary! We are so glad you are going to try it. We love making our own tempeh, especially using adzuki beans! Instead of plastic, you can also use tin bakeware. If you check out our recipe for mung bean tempeh, we even have some photos showing how it can be done. You will need to poke holes through the tin, so the tempeh can aerate. But then you can also reuse the containers each time. We haven’t done it in the instant pot because we normally just make it using the oven light out of habit, but it should work all the same. Please let us know if you try it in an instant pot and how it goes. Thanks! 🙂

  • Thanks so much for your prompt reply! And thanks for the link to the mung bean recipe. I will check it out. I’m also thinking about using glass instead. I will keep you posted on how it turns out. The recipe looks so good. I can’t wait to try it. Thanks again!

    • Hi Marianne. No. Once the tempeh is culturing the yogurt mode is just for the correct temperature to help it multiply. The tempeh sits in the instant pot by itself. If you have any other questions just let us know. Hope you like it as much as we do!

  • Hi! Thank you for this recipe! I am working on this recipe now – my first time making tempeh! And curious if the tempeh should remain warm during the 36-48hr period it’s in the OFF setting. I’ve checked it once now and it appears to be turning white, albeit not evenly, and has gone cold. It was warm after being in yogurt mode for 24 hrs. Any tips or hints would be much appreciated!

    • Hi Michelle. The white being uneven in the beginning is normal. If you are worried it won’t continue to grow, turn on the yogurt mode for another 10 hours. Keeping the instant pot on won’t hurt it. But once it is growing it shouldn’t need it. Let us know how it works.

  • This color is so beautiful. Wish i had an instant pot or could use the oven for so long. Unfortunately, i live with flatmates.

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