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Soak the soybeans in a large bowl covered with water for 16 to 24 hours.
Remove the skins by rinsing the soaked soybeans, massaging them to remove hulls, and discarding the hulls.
Drain the soybeans and add them to the Instant Pot with 6 cups of water. Pressure cook for 12 minutes.
Rinse the soybeans in a large bowl with water, drain, and repeat 2-3 times.
Transfer the drained soybeans to the Instant Pot, cover with 6 cups of water, and pressure cook for 40 minutes.
Let the pressure release naturally for about 25 minutes, then drain the cooked soybeans.
Pat the cooked soybeans dry with a clean kitchen towel for 15-20 minutes.
Toss the soybeans with white vinegar in a large mixing bowl.
Sprinkle the tempeh starter over the soybeans and stir until well combined.
Transfer the soybeans into two small freezer bags, packing them tightly and shaping them into thick loaves.
Pour 1 cup of water into the Instant Pot liner, place the steamer rack inside, and arrange the soybean loaves on top.
Cover with a glass lid or the Instant Pot lid, press the Yogurt button 3 times to set it to 'Less' mode, and set the timer to 32 hours.
After 32 hours, turn off the Instant Pot and allow the tempeh to incubate for another 12 to 24 hours until firm and completely white.