How to Make Mung Bean Natto (Soy-Free) in an Instantpot!

We figured out how to make mung bean natto in an instant pot! Mung beans are much lower in phytoestrogens, oxalic acid, lectins, and phytic acid than soy beans. In addition, mung beans are smaller so they provide more surface area for bacteria growth. Check it out and see what you think!
If you are in the market for an Instantpot, this is one I am using in this video.
It is also excellent for cooking old, tough chickens :p
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If you can't find already made natto, or would prefer to use a pure starter culture, you can find it here:
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[@rsmb99]

According to the IP (Instant pot) manual, the “Yogurt” function: on “Normal” mode for making yogurt: keeps a temperature between 36 ~ 43°C (96.8 ~ 109.4°F). That's an average temperature of 39.5 C. However, most Japanese Natto makers advise to keep at 45 C for 24 hours for best results. So, I am not sure, how well an IP would work for this!

[@ViktorNova]

You can press the pressure cook button multiple times and it will jump around to different long/short times, saves you time from having to go up and down by this much 😃 Can't wait to try this!

[@joannedrogue9432]

Where have you been!

[@anthonydsouza7174]

WHEN YOU COOK YOUR BEANS SCOOP OFF THE FOAM FORMING IN THE VESSEL.THAT CONTAINS LECTINS.

[@anthonydsouza7174]

YOU MY GIRL ARE VERY SWEET I APPRECIATE YOU SHARING.WHY NOT SPROUT 🌱 THEM AND MAKE MUNG MATTO😂😂😂😂

[@Dolphnmagic]

Wow cool I subscribed after watching this

[@ancestralevolution]

Thanks!

[@Dolphnmagic]

​@@ancestralevolution great success ! I just tried some and I liked it a lot more than the soy natoo. Seemed less odorous and more nutty flavour. How many quarts is your instapot ? How long does it take for you to do the natural pressure release? I soaked the mung beans for 24 hours and then I pressure steamed for 30 minutes like the Japanese dude who did the other mung natto TH-cam vid . I use the Pyrex coffee pot with a tin foil lid as the steaming vessel in the instapot, and did the impatient venting pressure release immediately after. I imagine that your natural pressure release takes about 30 minutes ? Some of the beans of the bottom of the pot seem d a bit moist and mushy maybe slightly over cooked but that was okay because the majority of the mung seemed ideally thorough hydrated and soft cooked Then I fermented it with a pack of store-bought natto as the inoculant. Fermented in an incubator I built using a lightbulb in a box and black t-shirt for 24 hours. Covered it with a fleece blanket stuck a thermometer in box , used a laser thermometer cuz I'm OCD. Thanks for the inspiration. I think I much prefer these mung more than the soy natto

[@ancestralevolution]

@@Dolphnmagic Very cool! So glad it worked well for you :) Our Instant pot is 6 quarts, but you could definitely use a smaller one for this purpose. I think it takes about 20-25 min to depressurize. I have not actually timed this, but am about to make another batch, so will try to do so.

[@MrLuba6a]

Hello, nice video 👍 👏can one make natto with black, brown, and white beans? And do you make natto starter yourself?

[@JohnMKim-nt2li]

im korean american... i like it..

[@LoriQuaid]

I recently made black bean natto in my Instant Pot. For my starter, I bought spores from Amazon. Following advice from other TH-camrs, I took some cling wrap, ventilated it by poking holes through it, and laid it directly on top of the beans before starting the ferment on the Yogurt cycle. I ended up with a lot more goopy strings than ever before, way more than you got in this video (which was similar to batches I've done previously without using the ventilated cling wrap). I don't know if I entirely understand the point of the cling wrap, but one person said it kept condensation from dripping off the lid and landing on the beans while they were fermenting which apparently isn't good for the fermentation process.
By the way, I've heard that the fermentation process itself destroys the lectin and other anti-nutrients in legumes.

[@zaatargov]

would you mind saying what spore you used off Amazon for the spore..like the brand or link? thank you

[@elenarobertson5543]

Hi, I followed your recipe and I ended up with mushy beans ;( do you know how to avoid that?

[@heidifromoz215]

Lectins are destroyed by cooking and likely the other nasty elements are reduced by the process. In any case, I am sure the benefits outweigh the negatives.

[@veganaoeltsch]

i make this exactly from your recipe and it doesnt work in 2 things: 1. the mungbeans where totaly mashed after 1 minute in the pressurecooker and 2. i use a very good active homemade natto with a lot of slime, but after 15 and 5 more hours there where no slime result. It smelts like natto, but no threads. Now i rest it in the fridge, but i think i cant eat this mushy stuff :-(

[@ancestralevolution]

You can decrease the pressure cook time to 0 and see if that helps. That will bring it up to pressure and then turn off. Also, maybe try using more starter culture/culturing longer.

[@elenarobertson5543]

HI, did you figure out how to cook mung beans in insta pot to avoid the mush? I ended up with same result you did following the recipe

[@whomadethatsaltysoup]

Interesting idea with the mung beans. Here, in the UK, soya beans are expensive, and I've had mixed results with alternatives. Never thought to give these beans a go. Also, I noticed a lot of comments regarding the beans going mushy.The solution here is to vent immediately, as the extra time to vent naturally pretty much results in another 20 minutes of cooking time.

[@swamibeyond6382]

Ancestral bean for natto is soybean...high in fat.