Homemade Natto in an Instant Pot

Name: Homemade Natto in an Instant Pot
Prep time: 12 h
Cook time: 24 h 8 min
Total time: 36 h 8 min
Yield: 14
Cuisine: Japanese
Ingredients: 4 cups soybeans; 1 pack (approx. 50g) natto starter (commercially available natto); 1-2 tablespoons hot water for starter

By May

A simple recipe for making your own delicious and healthy natto using an Instant Pot, with detailed steps for cooking and fermentation.

Prep: 10 minutes (+ 8-12 hours soaking time) · Cook: 40 minutes (pressure cook) + 24 hours (fermentation) + 8-12 hours (refrigeration) · Serves 14 · Cuisine: Japanese

Ingredients

4 cups soybeans
1 pack (approx. 50g) natto starter (commercially available natto)
1-2 tablespoons hot water for starter

Method

Wash the soybeans thoroughly, removing any bad or discolored beans.
Place the cleaned soybeans in a large bowl and add enough water to cover them by about 3 times their volume. Soak the soybeans overnight (8-12 hours) until they have expanded significantly.
Drain the soaked soybeans and place them in the inner pot of your Instant Pot. Add water until it is about 3 times the volume of the soybeans.
Secure the lid on the Instant Pot, ensuring the steam release valve is in the sealing position.
Select the Pressure Cook function, set the pressure to High, and set the cooking time to 40 minutes. Turn Keep Warm function OFF. Press Start.
While the soybeans are cooking, prepare the natto starter. Take one pack of commercially available natto and place it in a small bowl. Add a small amount of hot water (just enough to make it loose and sticky, about 1-2 tablespoons) and mash it well with a spoon to activate the natto bacteria and create a sticky, consistent mixture.
Once the Instant Pot finishes cooking, allow it to naturally release pressure for about 10-15 minutes, then carefully quick release any remaining pressure.
Remove the lid and, while the soybeans are still hot, use a slotted spoon to scoop out and discard any loose skins that have separated and floated to the top.
Drain the cooked soybeans in a colander until most of the cooking liquid is gone.
Return the hot, drained soybeans to the Instant Pot inner pot.
Add the prepared natto starter to the hot soybeans. Using a spoon, mix the starter thoroughly with the soybeans, ensuring the natto bacteria is evenly distributed throughout the beans.
Cover the Instant Pot liner loosely with a clean, thin cloth like a gauze cloth. Place a glass lid on top, slightly askew, allowing some air to circulate. Do not seal the Instant Pot lid.
Select the Yogurt function on your Instant Pot. Choose the Custom temperature setting and adjust it to 104°F (40°C). Set the fermentation time to 24 hours. Press Start.
After 24 hours of fermentation, remove the lid and cloth. You should see a white film and sticky strands, indicating successful fermentation.
Transfer the freshly made natto to airtight containers.
Refrigerate the natto overnight (8-12 hours) to further enhance its flavor and texture.
The natto is now ready to eat. Store one container in the refrigerator for immediate use (it will keep for about a week) and freeze the remaining portions for long-term storage.

Original: https://youtu.be/2G0SmbBLGf8?is=d5UbiaiVC4B3n7wG

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