Instant Pot Bread is the easiest way to get that homemade bread without any fuss. Tender and light white bread that is sliceable and great for serving up for dinner. Give this Instapot bread a try!
Table of contents
- Why Make Instant Pot Bread
- What Is The Best Flour To Use
- How to Make Instant Pot Bread
- What If I Don’t Have Yogurt Setting on Pressure Cooker
- How to Know Your Yeast Is Proofed
- Why Did My Bread Stick To the Pan
- How to Store Leftover Bread
- Can I Freeze Instant Pot Bread
- How to Measure Flour Properly
- When to Serve Instant Pot Bread
- Have you made Instant Pot bread yet?
This Instant Pot Recipe is so simple and only requires 4 ingredients! No stand or electric mixer required.
I have made this pressure cooker bread recipe so many times. You will see different pictures, as I have updated my post and recipe since I first created this recipe!
Try my Instant Pot Sticky Buns recipe! This is a fantastic recipe. Or if you want a sweet bread recipe try my Italian Easter bread recipe.
Why Make Instant Pot Bread
Can you make bread in Instant Pot? The answer is yes!
Bread in the Instant Pot is easy to whip up, you just need the yogurt button on the Instant Pot. This helps rise the dough.
Pressure cooker bread is easy – proof the bread in the Instant Pot, and cook it. You will broil or use air fryer to get a golden top.
The yogurt setting allows dough to double in size in a fraction of the time as to rising normally in a bowl.
What Is The Best Flour To Use
I used all-purpose flour, and within no time my Pressure Cooker was saying the bread is ready. You can use bread flour if you would prefer.
How to Make Instant Pot Bread
Full measurements and steps are in the printable recipe card below.
Simple, easy, and a must make recipe. You might have all these ingredients on hand, and ou will love how easy this bread comes together.
What If I Don’t Have Yogurt Setting on Pressure Cooker
If you don’t have the yogurt setting, place a towel over your bread dough, and allow it to rise for around an hour or so on the counter.
This takes a bit longer, but it will still rise the bread dough. Then cook in the Instant Pot as directed.
How to Know Your Yeast Is Proofed
Your yeast when mixed with the water and other ingredients will begin to foam. Generally, this happens within three to five minutes. If you don’t see your yeast is getting bubbly it could mean that your yeast has gone bad or expired.
If your yeast doesn’t bubble up it will not rise and cook properly.
Why Did My Bread Stick To the Pan
Make sure to line with parchment paper or grease your pan. This will help prevent any sticking during the rising of the dough and baking process.
How to Store Leftover Bread
You can leave your bread at room temperature in a sealable bag or airtight container. Your bread will last 4-5 days on the counter, and it will begin to get dry.
Can I Freeze Instant Pot Bread
Yes, you are welcome to freeze your loaf of Instant Pot Bread. Just allow the bread to cool and then wrap in aluminum foil then place in an airtight container or freezer bag. You can store the bread for up to three months in the freezer.
To use, just sit out on the counter and allow to thaw, then slice and serve.
How to Measure Flour Properly
You want to spoon your flour into your measuring cup. Use a knife to use as a straight edge to level off the flour once you scoop it into the measuring cup.
If you don’t measure your flour properly you could end up with a dry over floured dough or even under floured and gooey.
Grab my Free Kitchen Conversions Printable! This shows you how many cups are in a quart, pint, etc. A great printable to keep handy for when you need to convert a recipe.
When to Serve Instant Pot Bread
You can serve this for dinner, use to make sandwiches, or a treat to break up the day. This easy bread recipe is mild in flavor and pairs with almost any recipe.
Instant Pot Bread Recipe
- 1 cup of warm water or milk
- 1 packet active dry yeast
- 1 Tablespoons sugar
- 2 1/4 – 3 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- Start by taking your warm water or milk (needs to be 105 degrees) and pour it into a bowl. Add in your sugar and yeast. Stir and let sit for 5-10 minutes. This is where your yeast will bubble. This shows the yeast is activated.
- Now you will slowly add in your flour and salt. Now, you might not use all the flour. You want to work your flour in slowly until it forms a ball that isn’t sticky to touch. When you reach that texture, don’t add any more flour.
- Take your dough and knead it on a floured surface for about 2 minutes, or until the ball comes together nicely.
- Place your bread in the Instant Pot, and cover with a glass lid. Turn your yogurt setting on low, and do a 30-minute cook.
- After the bread has doubled in size, remove bread dough from Instant Pot and layout on a floured surface. Work the dough a bit more, and form into a ball.
- Place in your parchment-lined or greased pan. You can use a springform pan or even a cake pan. Cover and let rise on the counter for 20 minutes.
- Now take a cup of water and pour it into your Instant Pot, pot. Then add your trivet or a silicone sling and place your aluminum foil covered pan in the pressure cooker.
- Place pressure cooker lid, select 45 minutes high pressure. Then allow it to natural release for 10 minutes. Release off any leftover pressure.
- Now uncover your bread, and then place in oven or use air fryer lid, to broil the top of the bread. It will give it a nice brown color. This takes only 3-5 minutes to get the color you want.
- Remove from oven and allow to cool a bit, then slice and serve.
did you make this recipe?
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Comments & Reviews
Bill Williams says
I have never used parchment paper before so be prepared for some silly questions. The picture looks like you use just enough paper to set the dough on. Is that right? Do you grease the paper as well as the pan? Also; would this recipe work in a regular oven? If so how long at what temp? Thanks. Looking forward to trying this.
Parchment is just to help it not stick. You could also use aluminum foil if you wanted. I would assume it would work in the oven, but I haven’t tried that route. I would say 350 degrees and then check it often to see if it is getting close to done. I am not sure how long it would take. You might want to butter the top if you do it in the oven, to help it brown.
Made this today during our (isolation). Waiting to see how it comes out. Added garlic to see how it would react.
Wondering how the garlic did. Currently making my isolation shopping list! Also, with regards to the parchment paper, do you grease the space between the pan and the paper? And can it ‘come up the sides’? Also, I have the 10QT IP, so any pan that fits is appropriate? Can I use glass?
Dutch Oma says
Yes, you can use anything that will fit. Glass is good as long it is oven safe.
You do not need to grease parchment paper.
What kind of yeast did you use? I have active dry yeast
Active Dry Yeast is What I used.
How much yeast was in a packet? I only have yeast in bulk
I believe the packet is 2.25 teaspoons. Not two tablespoons.
Elizabeth Rogers says
@Arden, 1 pk is 2 1/4 teaspoons
I didnt have parchment paper so I heavily greased the pan and floured it and didnt have any problems with sticking.
Can you use other than white flour?
I haven’t tried other flours, I am thinking bread flour could work. But I can’t say for certain since I haven’t tried it, I am sorry!
I use combo spelt and einkorn, sometimes rye. It’s heavy rustic bread. Also, the IP Duo Evo Plus has a dry bake, no pressure/ water setting for proofing and baking bread. I love it!
Oh awesome glad it worked good for you!!! It sounds like a nice mix of ingredients.
Christine Melanson says
When putting the bread in the pot to rise on the “keep warm” function, do you put the lid to sealing or venting?
You can just sit the lid on, it doesn’t have to seal. This acts to help it rise without really drying out.
This is a fun recipe for a Sunday! I am really enjoying it. My bread has risen to the top of my glass dish in proofing. I’m looking forward to the results! Thank you for the trial and error it took in putting together an instant pot homemade bread recipe.
Is it high or low setting for pressure cooking?
you use the yogurt setting so low
After it rises you cook it on the yogurt setting? Or you let it rise on the yogurt setting?
rises on yogurt and cooks on pressure cooker setting.
This question never got answered…
Is it high or low setting for pressure cooking?
Lauren w says
It is high pressure, I have answered it.. please be kind.
I love having fresh homemade bread at dinner, but rarely make it because of the time needed. This recipe is perfectly easy! I love that you don’t need to knead it AND you can make it in the instant pot! SO SIMPLE!
No kneading is my favorite type of bread recipe!
Ever since my bread maker died I’ve been bummed I didn’t have an easy way to make bread in the summer. This bread saves me! Can’t wait to experiment with it.
Do you cover the bread before cooking?
No I didn’t cover the bread while it cooked.
Tried this recipe with a fail. The keep warm evidently killed my yeast. Everything was fine until I placed the pan in the IP.
Do you turn the IP off after the keep warm gets to a certain temp? I have an 8 quart and added more water than your recipe called for.
I am so sorry to hear that. You could try letting the keep warm stay on for 10-15 minutes and then turning it off and sitting lid on it to help keep the warmth in. Mine was for a 6qt.
Jim Skelton says
Keep warm on my Instant Pot Duo is like 140 degrees, so it absolutely kills the yeast. It should proof on the yogurt setting.
Debra Nickles says
@Jim Skelton, or you can proof dough using the sous vide function on lowest setting 80 degrees F.
T. Roatch says
What type of flour do you use (ie. Self rising, plain or bread flower)?
Regular all-purpose flour
IF you want people to actually measure flour properly why don’t you give them the amount in gram/ounces instead of very unreliable cups!!
I am sorry you are offended I don’t give grams or ounces. Most recipes you find online are measured by cups, that is what many people use and still find success with recipes.
If you aerate your flour, and scoop *into* your measuring cup with a spoon, and then use a knife to get rid of excess, this should get you to what a typical cup of flour should be without having to measure with grams. Just as a tip. This is the method I use for all the online recipes that don’t provide the weight (which is most of the ones I find).
That said, I’ve found it helpful to google what typical measurements convert to in grams for various ingredients. For example, the typical all-purpose flour can be measured as 120 grams per cup. It takes the extra step, but it lets you take advantage of all the great recipes online that don’t post those specifics. I’m grateful to find these wonderful recipes at no cost to me that I can share with my family. 🙂
Thank you. I can’t wait to try this recipe.
please chose kinder words. you’re lucky enough that this recipe is being shared by the author.
Ann Williams says
@SD, totally agree!!
I just made this bread. Before cooking the bread it was super nice and rounded, it certainly proofed and raised well. However, after pressing the Manual button for 45 min, waiting about 15min for NPR, my bread it’s flat. It doesn’t have half-height of the cake pan (I used a 6”).
Any ideas of what went wrong?
I haven’t tried it yet, as it is broiling in the oven.
PS.: I used a 6qt IP Lux.
I have the same issue. I used an 8″ pan so.maybe it spread more? But it’s dense…almost gummy yet edible. I did not see in the recipe that it specifird low or high pressure. Just manual. I put mine on high pressure and pressure level as “more”. Maybe those setting were too much?
So I had the same issue as above, mine became flat and gummy, my kids are eating it but it’s definitely not a good solid bread. When you cook it do you cook it on manual pressure or yogurt setting? I think that’s where I’m getting mixed up.
Same here! Mine is gummy and flat. I did have to open the pressure cooker because I got the burn warning, so I had to lift it up and scrap the bottom. Other than that, I followed this exactly, and it’s a big fail! I think once I have my kitchen back, I’ll just go back to bread in the oven and buy it for now. That was a decent amount of effort for a wasted result.
You should be cooking the bread in a pan that sits on the trivet. Not directly in the pot. So you should never have gotten the burn notice, since the water would be at the bottom of your pot.
Did you lift the lid on the pressure cooker while it was heating up? This makes it fall. Once you hit the button for 45 minutes on the manual setting, the lid must stay down, or the bread will fall.
mike n says
I wouldn’t recommend this.
Yes it’s bread but it’s such a small amount for so much work that unless you can’t get bread, and for some reason really really need bread, like really need bread, like your SO’s parents have flown half way across the world and papa SO “don’t eat no pasta witout’ no bread” then this will work. Otherwise just buy some bread.
Taste – bland but good for bland 3/5
Mouth feel – good sponginess 4/5
bread/effort ratio – tiny tiny loaf, many hours 1/5
I can tell you are very young or haven’t had to….oh I don’t know..take care of yourself? There is also something about good homemade bread without all the crap that gets put into bread you buy off the shelf, including “bakery” bread. Plus, living in the south bread here gets moldy on the counter quickly so a small loaf is just right.
Where I live in the woods on a lake just buying a loaf of bread is a 45 minute trip. It took very little of my time baking this bread. Sure I had to wait. Obviously that let me do other things with my time other than driving to the grocery store.
Last but not least, cost. It was much less expensive than store bought bread.
I do give you credit for at least trying the bread recipe.
How about now……worthwhile to make with a pandemic happening? 🙂
@mike n, Store bought bread is full of crap that makes you ill and bloat. Homemade does not and the taste is superior if done right. Obviously you have not experimented with the hundreds of homemade bread types available so keep your inexperienced tastebuds elsewhere when nice folks are sharing for virtually free.
Leigh Ann says
My cake pan won’t fit in the instant pot, can it not be made in the pot itself?
You can try to make it in the pot, I haven’t tried it. It might be a little hard to get out whole. But you could give it a try or find a different pan to use.
Debra Nickles says
@Kelsey, I have a IP duo 6Q and used the tall steamer basket (solid sides bottom vented). Doubled parchment paper bottom and up sides (1 piece), put dough ball in pressed down and around (not hard, just enough to spread out), 1 cup cold Spring water (bottom of IP) high pressure 40 min. Looked like a dumpling. Take it out, dump water, dry pot,put dumpling on my trivet (no parchment), use Air fryer lid on Broil 400 for less than 20 min (you can lift the lid to check and resume if needs more crisping/browning). Also I’ve been reading the longer you proof the more flavor your bread takes on.
Hello – thank you for posting this, we are excited to try it! We are at a loss… looking for options for a low sodium bread to use for stuffing – not even sure this will work but will to give it a try. But now looking at your nutritional information it’s high in sodium even though there is , where is the sodium coming from?
I have made this bread and it turned out great and was a big hit with my family.!
I’m making it for a second time and didn’t remember that the IP should be on warm for a short time before rising. Could you please explain? Ty!
I’m a baker. If you want to decrease the amount of time required to proof your bread run a cycle in your Instant Pot to get the interior warm and moist. This would make the interior of the Instant Pot mimic the proof box professional bakers use to proof bread. Place a cup of water in the empty pot and run it about 5 minutes. Once complete the interior should be warm and moist. Place your bread into the Instant Pot and cover it loosely. Your bread will rise much better in this environment. I hope this helps someone.
Great tip! Thanks!
I’m trying to figure out if I could use RapidRise instant yeast since that’s all I have. Could you advise me on this?
Well, I may have found the answer. According to google, it says to take the amount of regular yeast called for in the recipe and multiply by .75, then add to dry ingredients. After mixing dry ingredients, add the warm water that would’ve been used for rising to the dry ingredients along with any other wet ingredients needed. 😁
Sorry I was delayed, glad you found the answer!
Ho yes it will help thank u iam doing sour dough bread this is my first time using my insta pot for making bread.iam excited to see how it 2ill turn out ..I’ll com back and tell u when iam done this is my first time found sour dough also
1/2 tablespoons sugar in ingredients, you mean “salt” ?
No, it’s 1/2 Tablespoon sugar, to feed the yeast. 1/2 Tablespoon of salt would be way, way too much. The salt amount is in the recipe.
When you say “manual” does that mean HIGH? I only have High, Low, Warm, Rice, Steam,or slow cook buttons
Did you get an answer to your question? I am wondering the same thing.
beans/chili setting is the same as manual 🙂
Just purchased two instant pots I have been making breads and challah the old fashion way But I hope for time sack that your receipe work. Im not an advocate of of Alum Foil. Is this absolutely necessary to have success?
Thank you Lee
I think you could try and do it without aluminum foil and it should be okay. I can’t fully say yes since I have not tried it that route.
Great texture. Awesome taste. Like some other commenters, I lifted the lid during the 45 mins, causing the bread to fall. Still wonderful. Will try again without lifting the lid. It’s critical to use the manual setting for 45 mins as instructed. The other settings cause the water to boil. They are too hot. The water should steam or simmer at most. The bread proofed beautifully for one hour on keep Warm, as noted. Thank you!!!
Glad you enjoyed it!
I was wondering if you can double this recipe, probably a dumb question, but was curious. Will the bread rise up all over the place and make a mess if it were tried?
Thanks, I’m new to Instant Pot…
Hey there. I haven’t tried doubling, but I would almost think that it would not cook all the way, and finding a pan that would hold it might be hard. If you try I would love to hear.
Kelly olson says
I baked on low for 45min. In instapot. Recipe didnt say. Low worked. Then browned in my toaster over for 10min. I used a small crock, cake pan didnt fit.
Thanks for the recipe! This was my first time making bread in my Instant Pot (6qt. Duo).
Like Rachel mentioned, I wish the flour amount could be given weight/grams as well. I measured those 2 1/4 cups buy spooning it into the measuring cups, as suggested, 3 times and all three times the gram weight was different. The last time actually weight the least, and I think that might have made a difference…I think the scooping/spooning ended up being a bit too fluffy, if that makes sense (flour wasn’t packed into the measuring cup as densely), so maybe made mine too wet/doughy. I’m an inexperienced baker, so I prefer a more definitive measurement. However, from what I’ve researched over the years, even weight/grams can vary from brand to brand and from humidity, temps, types, etc….so I guess even weights aren’t foolproof.
As I mentioned, this is the first time I have used my IP for making bread. I will say it worked wonderfully for the proofing! (yogurt setting on low for the 45 minutes) I’ve been trying to find a good proofing method since my house is always so cold (may, I miss stoves with pilot lights like my mom and grandmum used!), so good to know this worked well. 🙂
The cooking did not go well though…possibly because I used bread flour instead of all-purpose (bread flour was all I had on hand at the time)? After the recommended 45 minutes Manual high pressure cook (assuming HIGH pressure setting since it wasn’t specified) with a 15 minute natural release; the bread was pretty doughy. I locked the lid, turned valve to Seal again and gave it about 8 more minutes (HP, NPR until the pin dropped after 17 minutes). It was still a bit doughy but not as bad. I put it under the broiler to brown it which did help the appearance, but the one really doughy spot didn’t brown.
I expected it to be dense, since it’s a steamed bread. It smells good, so I hope it wasn’t completely ruined some how. I did take a little sample slice before it had fully cooled and it’s not bad. 🙂 Flavor was as expected with the limited ingredients (just like it is with the loaves I make in my bread machine with no flavorful fats, dairies or high sugars.) Texture was dense and moist but not as much as I expected. Looking forward to having a proper sandwich from it in the morning. Will most likely keep this one filed to have on hand for those “want bread NOW!” moments. lol
John H says
@Kym, look up the recipe for Bravo Cucina dipping oil. It will solve the bland bread problem.
This sounds great and I can’t wait to try it! Just want to make sure I understand, it is supposed to cook in the pressure cooker on manual, sealed for 45 mins, correct? People were talking about “not opening the lid while it was cooking or it’ll fall and be flat” but one cannot open the lid while it’s cooking under pressure so I was confused. 45 mins seemed long to me also so I wanted to make sure I’m not mistaken. Thank you!
Hey Catherine I believe that she was saying that you keep the lid off while the bread is proofing on the keep warm setting. Then you are correct you use the manual setting with the lid closed and sealed as you would for normal pressure cooking for 45 minutes to actually bake the bread
Ho yes it will help thank u iam doing sour dough bread this is my first time using my insta pot for making bread.iam excited to see how it 2ill turn out ..I’ll com back and tell u when iam done this is my first time found sour dough also OK I didn’t get part from the first reply thank u forclarifing that . is that mean allthall the way off or just knot locked.I didn’t know my pot would work with out the lid on tight
Dumb question: I am assuming we are not using the stainless steel pot that comes it comes with the IP, but place the the pan with the dough directly inside the IP, correct? When baking at high pressure for 45 mins, there is no water involved too, correct? I ask because someone said something about waiter boiling, etc. I was confused!
Also, what is the purpose of the aluminum foil? I didn’t have any on hand so plan to try without the foil during the high pressure step. Thoughts?
You put the bread dough in like a cake pan or any instant pot safe pan. Then you cover with foil so the water does not sog up your bread in the pan. I used an aluminum cake pan to sit my bread in, and then once I removed from the pressure cooker, I place in oven to brown up.
You do need to use the stainless steel inner pot inside the instant pot unit. (Always.)
I think she was meaning a cooking pot for the recipe, not the steel inner pot. Anyone who uses instant Pot knows the inner pot is a must.
Sue L. says
Thanks for the recipe. My husband was raving about how good it was! I’m trying a GF version today for my allergic kiddos. I couldn’t figure out if you did High or low pressure so I baked in oven.
high pressure, normally all recipes are high unless it states low pressure. This is for all recipes that use a pressure cooker.
The recipe needs to be edited to include that this is on ‘High Pressure’.
Cat Corigliano says
Hi! I want to try this but do not have a cake pan for the instant pot… do you have a suggestion?
You could use any type of pan or even bowl that is safe to use in the Instant Pot.
Hi! I’m about to try this recipe for the first time and was wondering…can you use warm milk in place of warm water?
I have not tried it, but I am sure it would be just fine!
Could I use this recipe to make raisin bread, adding raisins and cinnamon?
There’s nothing wrong with this recipe pre se. It works. You’ll get a decent tasting loaf of bread with some pleasant browning under the broiler. But, unless I eat it, it sits on the counter until it gets thrown away. My family simply won’t eat it. In their words–it’s unappetizing. Instant Pot just isn’t the best place to make bread.
Has anyone experimented with adding any herbs or cheese to this? What did you use/ how much?
I have done some herbs and cheese. I have used dried herbs and I just put in like 1/2 teaspoon or whatever you might want.
Veronica G says
Hi quick question my 6inch pan does not go all the way down in the trivet , does the pan on sits on top of the trivet ?
My instant pot is a 8 quarter
Yes you will sit your pan on top of the trivet to keep it out of the water.
Just tried this recipe and it was then1st time I have ever used my Instapot! Tips: u can use any clear pot lid for proofing. The last 10 min of releasing was just the Instapot “off”. It was delish. Denser than store bought bread… but i feel like Laura Ingalls Wilder here making my own edible bread. Thank you!
Glad you enjoyed it!
Cynthia in Louisville says
I have not made bread in years, and the last time I made it was with a bread maker. I was so excited to give my brand new Instant Pot a try since I ordered it while in quarantine with this crazy virus!! The stores are sold out of nearly everything, but I was able to locate some Coconut Flour, expensive flour but at least it was flour. Well….. coconut flour does NOT work. It was a total flop for me, darn it!!! As soon as the shelves are fully stocked, I’ll buy some all purpose flour and give this another try.
OH man, I am sorry! Yes, I wasn’t sure if an alternative flour would work or not.
I’ve had the bread on yogurt setting for about 40 minutes and it is not rising. Any suggestions?
Unfortunately if it is not rising, it could mean your yeast didn’t activate. Did you allow it to bubble up in the water and ensure it was working?
I followed the recipe almost to the T and my dough was still raw after cooking? The only thing I didn’t do was add tinfoil while cooking in the IP. Any idea what I did wrong??
If you didn’t add foil the condensation will drip into the bread and can sog it up. I would assume that could be the reason that the water dripped in not allowing you to get cooked bread.
Charlotte Chaney says
I’m new to the instapot so the final directions have me confused. Do I let it cook for 45 minutes and then release it for 10? Then put it in the oven for browning. When do I release the presure?
You cook for 45 minutes, then once it is done, let it sit for 10 minutes. Your instant pot will say L010 meaning 10 minutes of natural release. Then push the nozzle to manually release the rest of the pressure. Then brown in the oven.
I can’t get my yogurt setting to go to 30 min…..I am using slow cook for 30 min-ok?
The slow cooker feature will be too hot and kill the yeast. You can always do 10 minutes yogurt and then repeat 3 times.
@Teresa, The 1st time I used the Yogurt setting, I was surprised to see that it counts up to 30 minutes, rather than counting down like the pressure cook or sauté settings. I hope this helps the next time you attempt proofing bread in the Instant Pot.
Can you make this with no foil or oven?
Yes, you sure can!!
I made this today during lock down and it was delish! I used 1 cup less flour then called for and it was perfect! Proofed only the Instant Pot and finished off for 3 minutes under the broiler. I brushed the outside with olive oil to get that crusty finish.
Dawn Hutchins says
I didn’t have luck with this recipe. I’m sure it’s user error. I didn’t have a glass top for proofing and didn’t fully understand the reason for the glass top. All I had was the lid to the Instant Pot so I used that. It seemed to cook the bottom layer and it got stuck to the bottom. I still tried to follow the rest of the instructions. I tried to let it rise for much longer than the 20 minutes but it didn’t seem to rise much. Then I placed it in a springform pan and wrapped it with foil. There was still steam that got into the bread so I had to cook it for longer.
were you on the yogurt setting? You don’t want a super tight seal and I wonder if that could be why it cooked. On the yogurt setting it makes the dough warm and should rise faster just as if you put in a lightly warm oven. I am not sure how it cooked the bottom a bit.
Alisa Duncan says
What if I don’t have an oven to broil the top afterwards? Is there a setting I can use on my instant pot for that part? Or is it bad if I don’t do that step?
Unfortunately no you can’t do the broil part in IP unless you have the duo crisping lid. Otherwise, you can still eat it straight from the IP and skip the broil. It will just be a bit softer in texture and pale in color since essentially it is steaming vs actually baking like an oven.
Hi there, would it be possible to use ready made shop bread dough in the IP? I bought this dough today and was looking for a recipe that would give me cooking times etc. in the IP. I have never done bread in this before. Do I still need to proof this dough? It is really light and full in the bag already.
You would need to let the dough fully rise, place it in pan, and then cover very tightly with foil. But I can’t vouch it would fully work, hate for you to waste your dough!
What should i do if u don’t have a glass lid?
You can use a large plate or anything like that to place on top.
Hello! I’m so glad I found this recipe. I have an IP-Lux and not a Duo so how can I proof my dough using the Keep Warm button without killing it?
Unfortunately, the keep warm will kill it. You would want to just place the dough in a greased bowl on the counter to rise the traditional route if you don’t have the yogurt setting. Then cook the bread as directed in the recipe card or opt for the oven.
ROSALIE PHAM says
I don’t have a glass lid. Can I just use the regular lid?
Yes, any lid works or even a big plate.
I made this amazing bread last night using a greased cake pan in the instant pot. I had to broil it for about 5 extra minutes using the airfryer lid I loved it and cant wait to make it again, yea instant pot! a cooks best friend in a hot summer kitchen!
That is awesome! I am so glad you enjoyed it!!
Hi, can i replace dry yeast with debittered brewers yeast?
If yes, how many spoon (or measure should i use?)
I have never used that type of yeast, so I am so sorry, I can’t be much help.
Doug Lundy says
the one point not stated is you MUST have a bread pan to insert into the pot with your bread dough and it does not brown..photos not representative. I wish theyd put more into the information and less chatty selling and promotive noise here!
If you use the Yogurt setting it will not brown the wet dough. And to brown the bread itself, it has to be put in the broiler in the oven. There is no way to brown the bread in the IP because it steam cooks the bread… the info is in the recipe card.
This looks awesome. I’ve been having trouble rising dough properly so am gonna move onto the Instant Pot rising route but had no idea you could cook it in there too! One question for clarity, I read through the detailed instructions and didn’t see anything about aluminum foil until getting to the recipe directions. So when I get to the pressure cooking stage the bread goes in covered with foil? Please and thanks!
I hope you enjoy it! Yes, when you go to pressure cook it needs to be covered tightly so no condensation gets into the pan or it will sog up the dough and ruin the bread. Hope that helps!
Anybody tried making a honey wheat with this recipe?
You don’t cover tge pan in aluminum foil, you cover the dough.