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!
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!
Instant Pot Bread Recipe
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~
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).
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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.
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:
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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… 😛
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.
Instant Pot No Knead Bread
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.
Amy + Jacky’s Pro Tips: 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.
How To Make No Knead Bread Using Your Instant Pot Recipe
*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.
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.
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*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.
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.
Instant Pot Bread (no Knead!)
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.
*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.
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Fold the bottom part of the dough up, then pull and stretch the top part of the dough and fold it down.
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).
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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! 🙂
*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.
Instant Pot No Knead Bread Recipe
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.
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.
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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.
*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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Traditional White Bread Recipe
Calories: 184 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 391 mg | Potassium: 58 mg | Fiber: 1 g | Sugar: 1 g | Calcium: 8 mg | Iron: 2 mg
*Disclosure: We are an Amazon Influencer/Amazon Associate. This means that if you decide to purchase items or services on Amazon through our links on Pressure Cook Recipes to Amazon, Amazon will send a small commission to us at no additional costs to you. Thank you!learn how to make a loaf of homemade artisan bread with ease! All you need is flour, yeast, water, and a few minutes of prep time for this no-knead, set-and-forget recipe.
Flour – The simplicity of this recipe starts with all-purpose flour. A gluten-free loaf can be baked, however, refer to the conversion on the package label.
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The most important part of this recipe is to make sure your yeast is fresh. You’ll know the yeast is fresh when a foamy top layer forms after the proofing stage. Look for packets that read “active” dry yeast instead of “instant.”
Water – Warm water activates the yeast and feeds on the sugar. The best temperature to activate yeast is about 100° to 110°F, which is a little over lukewarm.
Add fresh or dried rosemary, dill, parsley, sage, or garlic powder. Asiago, parmesan, or finely shredded cheddar cheese can also be added to the dough in Step 4.
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Instant Pot bread is preservative-free so it won’t keep as long as commercial breads will. To keep it fresh longer, store it in a plastic bag or covered container at room temperature for up to 5 days, and slice as needed. Or freeze a loaf or slices in a zippered bag for up to 3 months.
If desired once the dough has doubled, punch it down and place it into a greased 9×5 loaf pan. Form into a loaf, and allow to rise for about 45 minutes in a warm place until the dough has risen just above the loaf pan. Bake for 30-40 minutes at 375°F.
Calories: 156 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 293 mg | Potassium: 74 mg | Fiber: 2 g | Sugar: 1 g | Vitamin C: 1 mg | Calcium: 7 mg | Iron: 2 mg
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