DIY Instant Pot Natto: Homemade Fermented Stinky Soybeans Recipe

Natto, a traditional Japanese dish made from fermented soybeans, is known for its strong aroma, sticky texture, and numerous health benefits. While it’s an acquired taste for many, natto is packed with probiotics, vitamins, and minerals, making it a superfood worth adding to your diet. The good news is that you can make natto at home using an Instant Pot. In this guide, we'll walk you through the process step by step.

What is Natto?

Natto is a Japanese dish made by fermenting soybeans with Bacillus subtilis, a type of bacteria that gives the dish its distinct smell and texture. It’s commonly eaten with rice and seasoned with soy sauce, mustard, or green onions.

Health Benefits of Natto

• Rich in Probiotics: Natto is loaded with beneficial bacteria that promote gut health.
• High in Protein: A great source of plant-based protein.
• Vitamin K2: Supports bone and heart health.
• Nattokinase: An enzyme that may help prevent blood clots.

Ingredients Needed

• Organic Soybeans: 2 cups, preferably organic and non-GMO.
• Natto Starter Culture: Available online or at specialty stores.
• Water: Enough to soak the soybeans.
• Instant Pot: A must-have for the fermentation process.

Step-by-Step Guide to Making Natto in an Instant Pot

Step 1: Soak the Soybeans

• Soak Overnight: Rinse the soybeans and soak them in plenty of water for 12-18 hours. The beans should double in size.

Step 2: Cook the Soybeans

• Drain and Rinse: After soaking, drain and rinse the soybeans.
• Cook in the Instant Pot: Add the soybeans to the Instant Pot, cover with water, and pressure cook on high for 40 minutes. Allow the pressure to release naturally.

Step 3: Prepare the Natto Culture

• Cool the Soybeans: Once cooked, drain the soybeans and allow them to cool to about 100°F (38°C).
• Mix with Natto Starter: Dissolve the natto starter culture in a small amount of warm water and mix it evenly with the soybeans.

Step 4: Fermentation Process

• Set Up the Instant Pot: Transfer the soybean mixture to a shallow glass or ceramic dish that fits inside the Instant Pot. Cover the dish with plastic wrap, leaving a small gap for air to escape.
• Incubate: Set the Instant Pot to the “Yogurt” function and incubate the soybeans for 24 hours. Keep the lid slightly open to allow airflow.

Step 5: Cooling and Aging

• Chill the Natto: After 24 hours, remove the dish from the Instant Pot and let it cool to room temperature. Then, cover it tightly and refrigerate for at least 24 hours to allow the flavor to develop.

Serving Suggestions

• Classic Style: Serve natto over warm rice with a drizzle of soy sauce and a dab of mustard.
• Natto Toast: Spread natto on toast and top with avocado slices for a fusion breakfast.
• Natto Sushi: Roll natto with rice and nori for a unique sushi experience.

Tips for Success

• Cleanliness: Ensure all utensils and equipment are clean to prevent contamination.
• Temperature Control: Maintain a consistent temperature during fermentation for the best results.
• Aging: The longer you refrigerate natto, the stronger the flavor becomes.

Final Thoughts

Making natto at home is a rewarding experience that allows you to enjoy this traditional Japanese food fresh and free of additives. With the convenience of an Instant Pot, the process is easier than ever, bringing a taste of Japan right to your kitchen.

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