Soybeans are a nutritional powerhouse — rich in plant-based protein and one of the few legumes that are naturally low in net carbs. This makes them ideal for those following a vegan keto lifestyle, where protein can sometimes be challenging to come by without increasing carbohydrates.
Soft soybeans are incredibly versatile. They can be added to salads, soups, stews, or mashed into dips. But achieving that soft, creamy texture can be tricky with traditional stovetop cooking. That’s where the Instant Pot shines. With pressure cooking, you can forget the long hours of simmering and enjoy consistently tender beans every time.
In this recipe, we’ll walk you through how to cook unsoaked (or soaked, if you prefer) soybeans until they’re perfectly soft — with minimal effort.
Soft Instant Pot Soybeans | Free Recipe
Description
These soft Instant Pot soybeans are easy to make and perfect for vegan keto meals. They’re high in protein, low in net carbs, and packed with lysine — a vital amino acid. Cooked until tender, they’re ready to use in bowls, salads, dips, and more.
Equipment Required: an Instant Pot (or other pressure cooker)
Storage: refrigerate for up to 5 days or freeze in user-friendly portions (e.g. 258g | 1½ cups)
Ingredients
Instructions
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Rinse the soybeans and remove any debris or funny-looking beans.
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Put the beans in your Instant Pot and fill with water until there is about 11/2 to 2 inches (4 to 5cm) of water above the soybeans.
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Lock the lid and make sure the pressure valve is sealed. Pressure cook on high pressure for 50 minutes. (see note)
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Allow the pot to depressurize naturally for 15 minutes before releasing the pressure manually. Unlock the lid.
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Drain away excess liquid, rinse the beans, and enjoy in your favorite dishes.
Used to Make This Recipe
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Nutrition Facts
Servings 19
Serving Size ½ cup (86g)
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 7.5g12%
- Total Carbohydrate 7g3%
- Dietary Fiber 5g20%
- Protein 16g32%
- Net Carbs 2g
* Total Carbs - (Fiber + Allulose + Sugar Alcohols) = Net Carbs
Notes
- If you prefer to soak your beans overnight, feel free. Reduce the cooking time to 30 minutes for soaked beans.
- Soybean cooking times can vary vastly by product. I have found that to get soft beans, I have to cook them much longer than some recipes I’ve seen online. There are recipes that suggest cooking times as low as 10 minutes for soaked beans or 15 minutes for unsoaked ones, which I find unimaginable. I have purchased beans that took even longer than 50 minutes in the Instant Pot to soften thoroughly.
- I have had little success cooking soybeans to soft on the stovetop. After overnight soaking and hours of simmering, they have always remained quite a lot firmer than I like. An Instant Pot works miracles on soybeans in comparison.
- Canned or jarred soybeans are available, but not that easy to find in most stores. Eden (North America) and Biona (UK) are brands you can look for. Labels on both of these products boast substantially higher carbs than the national nutritional database information for soybeans cooked from dried.
