After binging every episode of The Great British Baking Show last year on Netflix, I have become even more obsessed with bread. If you’ve ever decided to make bread from scratch, you know that it can be a long, long process, and many of us just can’t find the time. Or the energy. That’s what makes this Instant Pot bread recipe so amazing! Making bread with your Instant Pot doesn’t mean actually baking the bread in it (although that’s not impossible!) but it does allow you to proof dough in more than HALF the time of a traditional recipe! Prep your dough early in the day and it’ll be ready to eat by dinner.
I’m certainly not a bread expert – Paul Hollywood would not be impressed with my loaf of Instant Pot bread but I was perfectly happy slathering it with butter and enjoying it alongside a bowl of soup. For the busy mom who doesn’t have 18 hours to make, knead and bake bread (I wish because I’m sure it would be delicious!) this is an ideal way to still enjoy homemade bread. Plus, a great benefit to homemade bread is that you know exactly what’s in it, and the bread is made without extra preservatives like the breads we find in the grocery store. Once you try Instant Pot bread, you’ll want to make bread every day!
Check out how to make homemade no-knead Instant Pot bread in less than six hours!
Instant Pot Bread
After binging every episode of The Great British Baking Show last year on Netflix, I have become even more obsessed with bread. If you’ve ever decided to make bread from…
- 3 cups all-purpose flour, plus more for coating
- 1 1/4 tsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1/4 cup olive oil
- 1 1/2 cup water (lukewarm)
Step 1: In a large bowl, combine the lukewarm water (approx 90-100 degrees F) with active dry yeast and sugar. Stir lightly and cover with plastic wrap. Set aside for 10 minutes until the top develops a frothy appearance.
Step 2: Add olive oil, salt and flour and stir until it forms a dough. It will be sticky and rough looking and not at all like bread dough yet.
Step 3: Spray an Instant Pot with olive oil, then line with parchment paper and spray again with olive oil.
Step 4: Move the dough into the greased Instant Pot and select "Yogurt" on "Normal" settings. Leave the steam valve open to release steam. Increase the time to 4 HOURS on the Yogurt setting.
Step 5: After 4 hours, remove the lid. The dough should have some bubbles on the top and reach double the size you started with.
Step 6: Sprinkle flour on a clean working surface and pull the dough out onto the flour (it will still be sticky). Add more flour if needed until it is no longer sticky and form the dough into a ball. Cover with a clean towel and let sit at room temperature for 30 minutes.
Note, this is a no-knead recipe but you may have to knead it just enough to incorporate extra flour so that the dough holds a ball-like shape. Mine was quite sticky and required several more tablespoons of flour to get the right consistency.
Step 7: Preheat the oven to 450 degrees F. Place an oven-safe dish like a Dutch oven or cast iron skillet in the oven to heat with it.
Step 8: Carefully place the dough ball in the prepared HOT pan (I used a cast-iron skillet). Sprinkle with a little bit of flour to help form a crustiness. If desired, you can slash the dough ball with a sharp knife but it does not impact how the bread bakes.
Step 9: If using a Dutch oven, place the lid on top. If using a pan without a lid, cover with aluminum foil. Bake the bread for 30 minutes. Then remove the lid or foil and bake another 15 minutes.
To ensure the bread is cooked, turn it over and check the bottom. It should be tough, not soft.