Instant Pot Bread
Look to the Instant Pot for a fresh loaf of no-knead bread.
Serves6
Makes1 loaf
Prep10 minutes
Cook40 minutes to 42 minutes
There’s no doubt the Instant Pot has seemingly infinite uses, but in the end, this no-knead Instant Pot bread might be my new favorite. I’ve made bread in a slow cooker before, and while the flavor and texture were nice, the loaf was a bit flat and colorless for my liking. But your versatile pressure cooker can be used in an innovative way to proof the bread and ultimately achieve a rounded, golden brown loaf.
Warm water, olive oil, flour, rapid-rise yeast, and salt are mixed together (without kneading!) then transferred to the Instant Pot to warm gently on the “yogurt” setting for one hour. Yes, you read that correctly: As it turns out, the yogurt setting is the perfect temperature to allow yeast to rise. I often find it difficult to find the perfect bread-rising spot in my kitchen. This technique solves that problem — especially in the cooler months when what’s technically “room temperature” might be a bit too chilly.
After the first rise, the dough is formed into a loaf, placed inside parchment paper and once again transferred to the Instant Pot on the yogurt setting. It rises one more time before being lifted out and transferred to a Dutch oven for baking. The result is an attractive domed loaf of fresh, homemade bread with a golden-brown crust and a gorgeous crumb structure that tastes like something from your favorite bakery.
Do You Still Bake Instant Pot Bread in the Oven?
Yes, Instant Pot bread rises in the appliance using the yogurt setting and is transferred to the oven for baking.
Does Dough Need Yeast When Cooked in an Instant Pot?
Yeast is necessary when using the Instant Pot for preparing bread. The yogurt setting is the prefect temperature to activate the yeast and allow the bread to rise.
Instant Pot Bread Recipe
Look to the Instant Pot for a fresh loaf of no-knead bread.
Prep time 10 minutes
Cook time 40 minutes to 42 minutes
Makes 1 loaf
Serves 6
Nutritional Info
Ingredients
- 3 1/4 cups
all-purpose flour, plus more for dusting
- 1 (1/4-ounce) packet
rapid rise or instant yeast (2 1/4 teaspoons)
- 1 1/4 teaspoons
kosher salt
- 1 1/2 cups
water
- 2 tablespoons
plus 4 teaspoons olive oil, divided
Flaky sea salt, for sprinkling
Instructions
Place 3 1/4 cups all-purpose flour, 1 packet rapid rise yeast, and 1 1/4 teaspoons kosher salt in a large bowl and whisk to combine. Place 1 1/2 cups water in a small microwave-safe bowl and microwave in 15-second bursts until about 120°F. (Alternatively warm the water on the stovetop over low heat.) Add the warm water and 2 tablespoons of the olive oil to the flour mixture and stir until just combined and no more flour is visible. The dough will be sticky and shaggy.
Coat the pot of a 6-quart or larger Instant Pot or electric pressure cooker with 2 teaspoons of the olive oil. Place the dough in the oiled pot. Lock the lid in place but leave the pressure valve open. Choose the Yogurt setting and set the timer for 1 hour. The dough will double in size.
Turn off the Instant Pot. Uncover and transfer the dough to a lightly floured sheet of parchment paper. Gently shape into a ball.
Wash and dry the Instant Pot thoroughly. Use the parchment paper to pick the dough up and lower it into the Instant Pot (still on the parchment). Lock the lid in place but leave the pressure valve open. Choose the Yogurt setting and set the timer for 30 minutes. Meanwhile, arrange a rack in the center of the oven. Place a 4- or 5-quart Dutch oven and its lid on the rack and heat the oven to 450°F.
When the dough is ready, uncover the Instant Pot. Remove the hot Dutch oven from the oven and use an oven mitt to remove the lid. Lift the corners of the parchment paper to transfer the dough, still on the parchment paper, into the Dutch oven. Brush the dough with the remaining 2 teaspoons olive oil and sprinkle with flaky sea salt.
Cover the Dutch oven. Return it to the oven and bake until the bread is light golden-brown and looks firm, about 30 minutes. Uncover and continue baking until the bread is golden-brown, 10 to 12 minutes more.
Let the bread to cool in the Dutch oven for 10 minutes. Lift the corners of the parchment paper and transfer bread to a wire rack to cool completely.
Recipe Notes
Storage: The baked loaf can be stored at room temperature wrapped tightly in plastic wrap for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator overnight before slicing.