Description
Protein packed and delicious, this Instant Pot Adzuki Bean Tempeh is unique and incredibly easy to make at home with only THREE ingredients!
Instructions
- Rinse the dry beans and add them to the Instant Pot along with the water.
- Close the valve to the “sealing” position. Adjust the pressure cook mode to normal and set to 7 minutes.
- 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.
- Open the instant pot and check if the beans are tender. You want the beans to be cooked but not mushy or broken apart.
- If the beans are still hard, cook them for an additional 2-3 minutes on pressure cook mode and depressurize the machine immediately.
- Drain and rinse the cooked beans.
- 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.
- 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.
- Fill the prepared bag with the beans and fold over the top of the bag in order to pack the beans tightly.
- Place the metal rack into the clean instant pot and set the bag of beans on top.
- Set the instant pot to “yogurt” mode on low. Cover and allow to culture for 24 hours.
- 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.
- Allow the tempeh to sit in the closed instant pot on “off” for 36-48 hours. Check once every 12 hour.
- 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
