This recipe for Instant Pot Bread is so easy and foolproof, you might just be having homemade bread every day!
Sometimes, an appliance can change your life. If you love homemade bread as much as I do, but don’t always have the time or energy it takes to make it, your trusty Instant Pot comes to the rescue! Sure, it’s great for soups and stews, sauces and beans and even rice. But bread? Who knew?
We know now, so get ready for the magic that is homemade bread in the Instant Pot. I do love the traditional process of making bread. I find it soothing and am always super proud of the results. But it takes a lot of time and elbow grease to do all that kneading, and even more time to wait for what are often multiple risings. But there is no kneading in this bread recipe, and it only requires a one-hour rise on the yogurt setting in the Instant Pot before baking it in a preheated Dutch oven.
That’s it! Honestly, it’s so easy and the bread is so yummy, you might just be making more than one a day. I say this from experience because in my house, this bread disappears very quickly. We slice and toast it for breakfast with Whipped Butter and Orange Marmalade. At lunch, someone eats it with Spinach Salad and someone else uses it to make a Tuna Salad sandwich. I have been known to spread some Peanut Butter on a slice for an afternoon snack—and the next thing I know, I’m making another loaf to have with dinner!
What Is A Dutch Oven?
A Dutch oven is a wide, heavy pot with a snug-fitting lid, thick walls, and a broad base, typically made of cast-iron, either bare or coated with porcelain enamel. Known for its excellent heat retention and even distribution, a Dutch oven is ideal for slow-cooked dishes like stews, braises, chili, and even baking bread.
The name “Dutch oven” dates back to the 1700s when Englishman Abraham Darby traveled to the Netherlands to study their advanced brass casting techniques. The Dutch were known for using sand molds to produce high-quality cookware. Inspired by this method, Darby applied it to cast iron, making durable and affordable pots widely available. Over time, the name “Dutch oven” stuck, referencing the Dutch casting technique.
Ingredients
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons instant yeast
- 1/2 teaspoon granulated sugar
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups water, lukewarm
How To Make Instant Pot Bread
Step 1: In a large bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, olive oil, and kosher salt.
Step 2: Add lukewarm water to the dry ingredients and stir until a shaggy dough forms.
Step 3: Transfer the dough to a greased Instant Pot insert. Set the pot to the yogurt setting for 1 hour to proof the dough, allowing it to double in size.
Step 4: After proofing, remove the dough and place on a lightly floured surface. Gently shape the dough into a ball.
Step 5: Preheat your oven to 450°F with a Dutch oven inside. Once hot, carefully place the dough into the Dutch oven, cover, and bake for 30 minutes. Uncover and bake for another 10-15 minutes until golden brown.
FAQs & Tips
How Do I Store Leftovers?
Store leftover bread at room temperature in a paper bag or wrapped in a clean kitchen towel for up to 2 days to maintain its crust. For longer storage, freeze sliced bread in a freezer-safe bag, then reheat in the oven or toaster as needed. To revive slightly stale bread, warm it in a 325°F oven for 10-15 minutes, unwrapping it at the end for a crisp crust.
What If I Don’t Have A Dutch Oven?
One option is to form your bread into a loaf shape and then use a regular loaf pan. Since this loaf is designed to bake in a covered Dutch oven, which creates some steam, mimic the effect by sprinkling some water over the loaf and then cover it tightly with aluminum foil before baking. When you remove the foil for the last 15 minutes of baking, you’ll get your golden brown crust.
What Does Proof Mean?
Proofing, also called “proving,” is the process of letting yeast dough rest and rise before baking, typically referring to the final rise after shaping. During this stage, the dough ferments, expands, and develops flavor as the yeast produces gas. The increase in size serves as “proof” that the yeast is active and working properly.
Serving Suggestions
Who doesn’t love to dunk slices from a crusty loaf into soups? My family loves Instant Pot bread with this Red Lentil Soup or Broccoli-Cheddar Soup. This classic Italian Zuppa Toscana is another great choice.
For a party, you can slice off the top of the loaf, hollow it out, and fill the “bread bowl” with this Spinach Artichoke Dip. Cube and toast the part you hollowed out for dipping! Or toss torn chunks in melted butter then bake into crispy croutons to serve on this Grilled Chicken Salad.
Instant Pot Bread
Ingredients
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons instant yeast
- 1/2 teaspoon granulated sugar
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups water lukewarm
Instructions
- In a large bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, olive oil, and kosher salt.
- Add lukewarm water to the dry ingredients and stir until a shaggy dough forms.
- Transfer the dough to a greased Instant Pot insert. Set the pot to the yogurt setting for 1 hour to proof the dough, allowing it to double in size.
- After proofing, remove the dough and place on a lightly floured surface. Gently shape the dough into a ball.
- Preheat your oven to 450°F with a Dutch oven inside. Once hot, carefully place the dough into the Dutch oven, cover, and bake for 30 minutes. Uncover and bake for another 10-15 minutes until golden brown.
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