Natto

Soak the soybeans for 24 hours

Drain and rinse the soybeans

Place the steamer basket in the instant pot and fill the instant pot with 1 cup of water. Transfer the soybeans to the steamer basket in the instant pot.

Set the valve on the instant pot to sealed and select pressure cook. Set the time to 90 minutes.

Meanwhile, sanitize your spatula & strainer (if needed).

Once the time is up, turn off the instant pot and keep it shut for ~20 minutes then release the remainder of the pressure.

Remove the water from the instant pot and place the soybeans back in the instant pot then stir in the pack of natto with your sterilized spatula.

Place a thin clean kitchen towel or cheese cloth over the instant pot and then put the lid on (this will catch any condensation).

Close the instant pot (the valve can be on either setting) and select yogurt. Set the time to 24 hours.

Meanwhile, sanitize your jars and lids that you will be storing the natto in.

Once the time is up, check to see that your natto is sticky / stringy and then transfer the natto to the jars. Leave the jars in the fridge for 1 - 3 days and then transfer them to the freezer if you plan to eat them after two weeks or more.