This Instant Pot bread only needs 4 ingredients and may very quickly become your go to bread recipe. Using your Instant Pot to proof your bread creates the perfect environment for your rising bread.
I never thought of using my Instant Pot or electric pressure cooker for making bread until a friend asked if I had an Instant Pot bread recipe! Figuring out how to use the Instant Pot to make bread went to the top of my to do list.
One of my favorite breads and the easiest to make is this No-Knead Bread. The only problem is it takes 12-18 hours of rising time.
Instant Pot Pumpkin Bread Recipe
You can create the same loaf of Artisan bread with it’s beautiful crispy crust and is soft and chewy texture inside in 1/3 of the time with the Instant Pot. After tasting the Instant Pot Bread my husband actually declared it the BEST bread he had ever eaten!
This Instant Pot Bread uses Rapid Rise Yeast. Rapid Rise Yeast does not need to be proofed in warm water like Active Dry Yeast. You add the yeast right in with the flour and other dry ingredients and then add in your water.
If all you have is Active Dry Yeast, you can still make this bread. Add your yeast to 1/4 cup of your warm water and allow it to sit and proof for 10 minutes, it will get bubbly. Then add the water and yeast mixture into your dry ingredients and add remaining cup of warm water.
Dutch Oven Bread {proofing Dough In The Instant Pot}
Using the Yogurt button on the Instant Pot provides a low consistent heat inside an enclosed area that traps steam and provides a perfect environment for proofing dough.
If you don’t have a yogurt setting you can turn on the Keep Warm setting for a couple of minutes to warm. up the pot, then turn it off. Add the dough and close the lid, allowing the residual heat to rise the dough.
No, you are only proofing or letting the dough proof or rise in the Instant Pot. The bread is baked in the oven.
Artisan Bread Recipe
If you don’t have a dutch oven, you just need a heavy oven safe pan that has a lid. I have a dutch oven similar to this one.
Calories: 173 kcal (9%) Carbohydrates: 36 g (12%) Protein: 5 g (10%) Fat: 1 g (2%) Saturated Fat: 1 g (6%) Sodium: 367 mg (16%) Potassium: 57 mg (2%) Fiber: 1 g (4%) Sugar: 1 g (1%) Calcium: 8 mg (1%) Iron: 2 mg (11%)
Did you make this? I love seeing what you made. Be sure to share a picture and tag @ on social media!Learn how to make No Knead Instant Pot Bread #15 (Pressure Cooker Bread) with 4 simple ingredients! This easy bread recipe is developed based on 15 bread experiments. Easiest, foolproof method that yields tasty crusty homemade artisan bread!
Bread In A Black Cast Iron Pot
It never ceases to amaze me how a few simple ingredients can transform into luring aromas & tasty baked goods out of the magical oven…
For the past 3 months, many of you have asked whether it’s possible to make bread in Instant Pot. So we took on the Breaking Bread Challenge!
We didn’t just do it 1 or 2 times, but we did it 15 times! Yes! It wasn’t meant to match our Cheesecake #17. hehe~
How To Bake Perfect Bread In Instant Pot
There were tests where we thought it was good for a pressure cooker bread, but we think if we made a tweak, it might tastes a bit better, or rise a bit better, or get a bit fluffier…so we said YES to another full day of breadmaking. Then, day after day, we just kept going…
Making bread at home might sound complicated & intimidating. But it’s actually really easy! All you need is 4 ingredients (we’ll discuss more below).
The best part about this recipe is you don’t need to knead, and you don’t need any special ingredients, techniques, or fancy equipment. Plus, it’s super easy to make with minimal hands-on time, yet it yields a deliciously crusty & flavorful bread.
No Knead Instant Pot Bread With Rosemary
So, don’t be intimidated by all the little details & pro tips we include in our bread recipe. They’re here to help you understand the breadmaking process and help you succeed! 🙂
We did 15 bread-making experiments with varying amount of ingredients, rising/proofing/cooking times, temperatures, & methods to find the easiest, foolproof, tasty bread recipe:
Oops…we got way too excited to try “Test #9 – the oven-baked version” that we forgot to take a photo of the sliced bread… 😛
Potbrood / Pot Bread
We tried both Active Dry Yeast & Instant Yeast and both worked. However, we found Saf instant yeast to be a bit more beginner-friendly for a higher success rate.
Technically, you can add active dry yeast directly to the flour. However, for a 100% success rate, we recommend activating the active dry yeast with 110°F lukewarm water first.
In a small mixing bowl, add in the active dry yeast and 2 tablespoons (30ml) 110°F lukewarm water. Cover for 5 – 10 minutes. When it starts foaming, it is ready to be added to the dough.
Instant Pot Coconut Muesli Bread
*Note: Be careful not to add too much salt because it can affect yeast growth. The ratios we’re using will work fine, but we’re mixing them separately just to further foolproof this easy bread recipe.
The best way to make the bread dough is to push all the flour mixture to the side by creating a well in the middle.
*Pro Tip: Make sure all the flour is mixed in. Depending on your flour, you may need another 30ml of cold water. However, be careful not to add too much additional water.
Cheese And Onion Pot Bread Recipe
Finally, it’s important to cover the dough with a lid or food wrap to retain moisture. If you don’t have those, cover the dough with a damp kitchen towel.
*Note: This rising process takes roughly 2 – 3 hours at 75°F to 85°F or 24 hours in a 37° F (3°C) fridge.
*Pro Tip: The temperature affects the time it takes for the dough to rise, and the rising time determines the bread’s flavor. Generally speaking, the longer you let the dough rise, the more flavor it develops.
Instant Pot Bread Pudding
Let the dough rise to almost double in size for 1.5 – 2 hours at 75°F to 85°F. Then, place in the fridge for 8 – 12 hours.
Let the dough rise to almost double in size for 1.5 – 2 hours at 75°F to 85°F. Then, place it in the fridge for 24 hours.
But if your kitchen is cooler (especially during winter) or warmer, you can use the Instant Pot Yogurt Low/Less setting. The temperate is roughly 72°F – 76°F.
Homemade Crock Pot Bread
*Tips for Instant Pot Duo Evo or Ultra models: you can use the Sous Vide function and set the custom temperature to 80°F.
*Pro Tip: To avoid the dough from sticking to your hand, wet your hand with a bit of water before you fold the dough.
Fold the bottom part of the dough up, then pull and stretch the top part of the dough and fold it down.
How To Make French Bread In The Instant Pot
Grease the bottom of a stainless steel container or cake pan with some oil, then place the round dough in the container.
*Note: This final proofing step is recommended. We proofed our bread on our kitchen counter at 75°F. But you can proof the bread in Instant Pot using “Yogurt Low or Less setting” or “Sous Vide function” (see Step 2 for more info).
We’re sharing all three methods on how to bake bread in the Instant Pot, Oven, and Air Fryer. This way, you can choose your favorite method! 🙂
Instant Pot Whole Wheat Bread (no Knead!)
*Pro Tip: Out of these three methods, we like the oven-baked bread the most (better texture – fluffier and better crust all around). The Instant Pot and Air Fryer Lid methods yielded similar results.
*Pro Tip: If you’re using a springform pan or cake pan with a removable bottom, add a trivet and place the pan on top of it.
If you’re using a cast iron dutch oven, warm it up with the lid in the middle rack of the preheating oven for roughly 30 minutes.
Easy Dutch Oven No Knead Bread
Place the crusty bread on a wire rack and let it cool down for at least an hour before slicing into it.
You can store the Instant Pot Bread at room temperature for 2 to 3 days. You can also place the leftover sliced bread in a Ziploc bag, then store them in the freezer for 3 to 6 months.
Soak the bowls & utensils in cold water with a little bit of soap for 10 mins to make it easier to clean. Don’t use hot water because it’ll make it even stickier.
Crockpot Bread Recipe
*Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
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Calories: 184 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 391 mg | Potassium: 58 mg
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