Tomato-Braised Soybeans — Sweet, Tangy & Juicy (Foolproof One-Pot Recipe)

Cooking StepsHow to cook Tomato-Braised Soybeans — Sweet, Tangy & Juicy (Foolproof One-Pot Recipe) step by step

Cooking Process

1. 
   Step 1

   Soak the dried soybeans in water for at least 4 hours, or refrigerate overnight, until fully plumped and soft when squeezed.

   🔍 View Fullscreen

2. 
   Step 2

   Wash the tomatoes thoroughly. You can peel them if desired — score a cross on top and blanch in boiling water to remove skins easily. (I skipped peeling.)

   🔍 View Fullscreen

3. 
   Step 3

   Dice the tomatoes into small chunks and set aside.

   🔍 View Fullscreen

4. 
   Step 4

   Add the soaked soybeans, diced tomatoes, tomato ketchup, light soy sauce, oyster sauce, and black pepper into the pressure cooker inner pot all at once. (I used lots of tomatoes so no extra water was needed. The ketchup already contains sugar, so no additional sugar is required.)

   🔍 View Fullscreen

5. 
   Step 5

   Close the lid, select the beans/tendon mode, and start the program. Wait for it to finish automatically — the whole cycle takes about one hour.

   🔍 View Fullscreen

6. 
   Step 6

   After the program ends, allow natural pressure release. Open the lid, stir well, then simmer uncovered over low heat to thicken the sauce so it coats every soybean evenly. Let cool before serving.

   🔍 View Fullscreen