How to cook soy beans in Instant Pot

[@jamiekeith5082]

Thank you for specifying High pressure. ❤

[@HealthOrigins]

You're very welcome 🙂

[@ChickensAndGardening]

Thanks for this recipe. Long ago I used to cook soybeans on the stove, using instructions from _The Farm_ (a hippie commune in Tennessee). They suggested pouring off the water after soaking, and discarding the water after cooking as well, because it contains some of the proteins that cause flatulence. But putting it on plants is a wonderful idea.

[@HealthOrigins]

You're very welcome 🙂👍

[@ciaobela8]

Thanks for sharing the Asafoetida trick ! So wild ! I was thinking right before deciding to watch one last video on my way to bed how great it would be to find something to help my hubby who has chronic issues with beans--Talk about Telepathy! Synchronicity ! Thank You !!!!! (G'nite ;)

[@HealthOrigins]

That's amazing, great timing! You are very welcome! 🙂

[@judithegli1345]

I find instant pot cooking or I guess cooking dried things to be very different depending where you are in the world. I cooked my dried soaked soybeans in the instant pot for 4 minutes (time guided by other dried beans I cook) using slow release they kept their shape but they were quite soft. I think mushy is not the correct texture for these I find most people think beans should be canned bean texture and it really depends on the dish you are wanting to make. Soy beans also loose a lot of their flavour when cooked to this point. I wanted to use them in bread and to me for this application a nutty texture is preferred. I retried cooking the beans and achieved this texture by soaking over night then cooking them on the stove top till the raw green taste dissipated it was between 15 and 20 minutes.

[@HealthOrigins]

Yes, it can be a bit trial and error to get them to the right consistency 🙂

[@HealthOrigins]

P.S. I have never tried using whole soy beans for bread, only okara, that's interesting - I might experiment! What bread recipe are you using?

[@PlantbasedSilvi]

I don't like soya beans in a meal. I always use them for a sauce, puree them until they are nice and creamy and flavour them as I like. Either over vegetables or pasta or as a dip for vegetable sticks. According to Dr Michael Greger, these protect with the isafavones

[@HealthOrigins]

Interesting idea to use them as sauce! 🙂👍

[@matthewphares4588]

Soaking is an added unnecessary step. You can just cook longer (e.g. 60min on high pressure). Some may say you need to soak them so you have less gas. I eat edamame at Japanese restaurants and don’t get gas. Discarding the water gets rid of protein. Still should wash them of course.

[@HealthOrigins]

You can definitely cook unsoaked soy beans, adding a pinch of asafeatida or onion powder can help with the gas. Edamame is young green soy beans, so slightly different to dried soy beans.

[@jafinch78]

Just found to see about how to go about making some black soy beans I have for natto. I'm not worried about the beans splitting, so thinking I'll give a go after rinsing first at maybe 45 minutes with 2" of water at least above. Not to be rude my dear, though you have the most combined European accent I've heard. Sounds a mix of Great Britain and then some. Thanks for sharing. I'll try to document and report back on my vlog YT channel the results. Thinking I'll not use the Mueller pressure pot and go with the Instant Pot if I can't confirm the pressure settings being equivalent to the High Pressure off the Instant Pot IPDUO80 I have out.

[@HealthOrigins]

Thank you for your comment, I hope it works well for you 🙂 The accent is a mix of Lithuanian, Irish (as I lived there for a year and a half) and British or geordie as I live in Newcastle upon Tyne for the last 17 years 🙂

[@jafinch78]

Your welcome, thank you for the details regarding the cooking in general and sharing the accent. 🙂 Was thinking sounded English Irish and something else more mainland. I worked in England for a season, with a little mainland ventures into Netherlands and Germany. Though grew up around or meeting many Europeans that settle or traveled here to the States. Anyways, I literally just finished the black soy beans test run and with success after soaking ~10hrs in distilled water, then 50 minutes Mueller 9-in-1 Pro with the Bean setting where I let depressurize on its own to check and then another 40 minutes on the Bean setting also letting sit to cool down and depressurize. I'll try to get the videos up later that don't seem so great, though next up Red Quinoa as we're doing a taco bar for the combo Christmas Dinner New Years tomorrow. Thanks again, I appreciate you.@@HealthOrigins

[@HealthOrigins]

Sounds great, enjoy your festive meal! 🙂🍴👍

[@Scrapitydoodah]

For some strange reason I’ve only used the soy beans to make milk in my soyabella not to eat. I love beans so will make some now. Thanks for the asafoetida tip. Maybe you could show some recipes where you include them like the burgers for instance?

[@HealthOrigins]

I know, it is strange as up to now I only used soy beans just for making soy milk too! 🙂 The soy bean burger recipe is coming out this Friday 🍔😉

[@lisakuettlefnp-bcryt5004]

They are really good to use in a smoothie, about 1/2 cup. I also freeze them in 1/2 portions, then thaw and use them to top a salad, add to soups, any number of things. I have a recipe for a delicious soybean based sandwich spread also.

[@jamiekeith5082]

What to do about all the skins? Thank you.

[@HealthOrigins]

What about the skins? You just eat soy beans with the skins, no need to peel them 🙂

[@lorrainesveganallotment887]

Thank you for this. I make my own tofu and twice now I have quick soaked and cooked my beans in the Instant Pot. For some reason it just will not coagulate when I added the Nigari. I can't work out what is going wrong. When I do the long soak, blend, squeeze and then cook the milk method it always curdles perfectly. Do you have any idea what the problem could be?

[@HealthOrigins]

Hi Lorraine, you can't really make soy milk from cooked beans, you really do need to soak the soy beans for at least 12 hours first (or perhaps a bit shorter if you soak them in hot water), then blend and cook just the milk to make tofu out of it.

[@lorrainesveganallotment887]

@@HealthOrigins That looks to be the case from my 2 failed attempts. A Facebook friend said she'd managed it successfully and I just had to try it.. I'm not wasting any more soya beans on experiments now. I'll stick to what works. Thank you.

[@HealthOrigins]

Yes, definitely a wise decision 🙂

[@Junebugreen]

I just found your channel today searching for soybeans in the instant pot. Is there a general amount of time I can plan on cooking them?

[@HealthOrigins]

Depends if you soak them or not. If you soak them overnight, 30 minutes on high pressure would be enough, if you don't soak them first, then you will need about 40 minutes.

[@pablopriego7739]

What a nice English accent. 😅

[@HealthOrigins]

Thank you, it's mix of accents I think 🙂