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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Bread / Instant Pot Bread

Instant Pot Bread

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By: Leigh Anne WilkesPosted: 3/21/20Updated: 1/15/21

This post may contain affiliate links. Please see disclosure policy here.

loaf of artisan bread

This Instant Pot bread only needs 4 ingredients and may very quickly become your go to bread recipe. Using your Instant Pot to proof your bread creates the perfect environment for your rising bread.

Nothing beats a loaf of fresh, warm homemade bread because it is perfect comfort food.  French Bread is one of the most popular bread recipes on the blog and one I make over and over.  These Garlic Knots are crazy good and these 30 Minute Rolls are the fastest rolls you’ll ever make!  Find all my bread recipes here.loaf of bread on parchment paper

Can You Make Bread in an Instant Pot?

I have used my Instant Pot for many different types of recipes.  It works great for soup, main dishes and it is my favorite way to make brown rice and quinoa.  I never thought of using it for making bread though until a friend asked if I had an Instant Pot bread recipe!  Figuring out how to use the Instant Pot to make bread went to the top of my to do list.

loaf of artisan bread

One of my favorite breads and the easiest to make is this No Knead Artisan Bread. 

This bread doesn’t require you to proof yeast and you don’t have to knead the dough.  The one thing you do have to do though is plan ahead.   It needs 12-18 hours of rising times.  When you forget to plan ahead and don’t have that kind of time, but you want that delicious Artisan style bread, that is when this Instant Pot Bread recipe comes to the rescue.

Using the Yogurt setting on the Instant Pot provides a low consistent heat inside an enclosed area that traps steam and provides a perfect environment for proofing dough.slices of bread on a cooling rack

You can create the same loaf of Artisan bread with it’s beautiful crispy crust and is soft and chewy inside in 1/3 of the time!  After tasting the Instant Pot Bread my husband actually declared it the BEST bread he had ever eaten!

Rapid Rise Yeast vs Dry Active Yeast

This Instant Pot Bread uses Rapid Rise Yeast.  Rapid Rise Yeast does not need to be proofed in warm water like Dry Active Yeast.  You add the yeast right in with the flour and other dry ingredients and then add in your water.

If all you have is Dry Active Yeast, you can still make this bread.  Add your yeast to 1/4 cup of your warm water and allow it to sit and proof for 10 minutes, it will get bubbly.  Then add the water and yeast mixture into your dry ingredients and add remaining cup of warm water.

pouring water over bread ingredients

How To Make Instant Pot Bread

  • Place flour, yeast and salt into a bowl.  Pour warm water (105-110 degrees F) over dry ingredients.
  • Stir to combine.  The dough will be shaggy and dry looking, you do not need to knead the dough.

bread dough in bowl.

  • Spray inside of Instant Pot with cooking spray.
  • Place dough into the liner of the Instant Pot.
  • Put the lid on the Instant Pot and turn on using the Yogurt setting.  Set the timer to 4 hours.  And be sure valve is turned to venting.

dough in Instant Pot

  • Remove the lid.  The dough will have spread out, doubled in side and have little bubbles over the top of the surface.

dough rising in Instant Pot

Baking Instructions

  • Remove dough from the Instant Pot and place on a floured surface.  Turn the dough a few times to form into a loaf shape. Cover with a towel.
  • Allow the loaf to sit while you preheat your oven to 450 degrees F.  Place a heavy dutch oven with it’s lid into the oven while it preheats
  • Brush the top of the loaf with olive oil and sprinkle with coarse salt.

bread dough on counter.

  • Remove the dutch oven from the oven and place a piece of parchment paper into the pan, be careful, the pan is hot.
  • Gently lift the dough and place into the dutch oven.  Return the pan to the oven and bake for 30 minutes with the lid on.
  • After 30 minutes, remove the lid and bake for an additional 15 minutes or until the bread is beautifully golden brown.

No knead bread in a pan

After the bread has cooled, slice and enjoy with some butter or jam.

loaf of bread on a kitchen towel

What If I Don’t Have a Dutch Oven?

You can use any heavy pan or baking dish that is oven safe and has a lid.  I have a dutch oven similar to this one.

slices of Instant Pot Bread

This is the Instant Pot I use.

This is the Instant Pot I use.

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

Check out more of my favorite Instant Pot Recipes:

  • Instant Pot Butternut Squash Soup
  • Beef Stroganoff Instant Pot Recipe
  • Instant Pot Mexican Chicken

Instant Pot Bread Recipe

4.77 from 13 votes
overhead shot of instant pot bread

Instant Pot Bread

Recipe From: Leigh Anne Wilkes
Delicious artisan bread made with your Instant Pot
serves: 8 servings
Prep:5 minutes
Cook:45 minutes
Total:4 hours 50 minutes
Rate Recipe

Ingredients

  • 3 cups all purpose flour
  • 1/2 tsp rapid rise yeast
  • 1 1/4 tsp salt
  • 1 1/2 cups warm water 105-110 degrees F
  • coarse salt to sprinkle on loaf
  • olive oil for brushing loaf

Instructions

  • Place flour, salt and yeast into a bowl.
  • Pour in warm water (105-110 degrees F)
  • Stir to combine dough will be dry and shaggy.
  • Spray liner of Instant Pot and put dough into pot.
  • Put on lid and place on Yogurt setting and set timer for 4 hours. Put valve to venting.
  • Dough is ready when it has doubled in size and has tiny bubbles on the surface.
  • Remove from Instant Pot and place on lightly floured surface.
  • Form dough into a loaf, cover with a towel and allow to rest while oven preheats to 450 degrees F. Place dutch oven with lid on it into the oven while the oven preheats.
  • Brush loaf with olive oil and a sprinkle of coarse salt.
  • Remove dutch oven and line it with parchment paper and place loaf of dough into the pan.
  • Put on lid and return to oven and bake for 30 minutes. Remove lid and bake for an additional 15 minutes.
  • Remove bread from pan and allow to cool before slicing.

Recommended Products

Instant Pot (6qt)
Dutch Oven

Nutrition Facts:

Calories: 173kcal (9%) Carbohydrates: 36g (12%) Protein: 5g (10%) Fat: 1g (2%) Saturated Fat: 1g (6%) Sodium: 367mg (16%) Potassium: 57mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Calcium: 8mg (1%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Bread
Cuisine:American
Keyword:instant pot bread
overhead shot of instant pot bread
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loaf of artisan bread

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  1. Lauren says

    Posted on 1/17 at 6:25 am

    This was my first instant pot bread recipe. It turned out great! I only have dry active yeast so went that route. After 4 hours in the pot, it maybe quadrupled in size! And was super wet. I was worried it wouldn’t cook right. And I didn’t have parchment paper so oiled my dutch oven instead. But this was actually one of the best spongey insides of all the bread I’ve made this year! And the outside was a nice medium hardness, not too hard to bite. It turned out great! I liked this method of rising. Will definitely try again!

    Reply
  2. Chelle says

    Posted on 12/29 at 11:29 am

    I have a Crock-pot Express & it does have a yogurt setting. Any idea if this will work the same if mine isn’t an “Insta-Pot”?

    Reply
    • Leigh Anne Wilkes says

      Posted on 12/30 at 6:48 am

      I honestly don’t know – sorry

      Reply
      • Chelle Chapman says

        Posted on 12/30 at 1:24 pm

        It looks so good! I’m goin’ for it, wish me luck!!! I’ll letcha know how it works!

        Reply
  3. Steve says

    Posted on 10/20 at 5:48 am

    Made bread a couple of times recently in my Slow Cooker following a BBC Good Food recipe, very simple, 10 mins kneeding then put straight in Slow Cooker for 2.5 hours, followed by 15 mins in hot oven to brown outside. Made a Wholemeal Loaf first using Strong Wholemeal Flour adding Yeast and Salt, then using ALDI White Bread Flour (already contains Yeast and Salt), I made an Olive, Feta & Cheddar Loaf, both came out tasty and perfect texture and nice crust…

    Reply
  4. Deb says

    Posted on 4/28 at 1:09 pm

    Any idea if I can use sour dough starter with this, in place of yeast? I’d so, amount and timing? Thank you!

    Reply
    • Leigh Anne says

      Posted on 4/28 at 2:09 pm

      I haven’t tried it yet but it’s on my list to do soon! I’ll keep you posted.

      Reply
  5. Noreen Gamble says

    Posted on 4/6 at 2:02 pm

    Hi Leigh Anne,
    I’m making your delicious recipe again but this time I’m going to use saf-instant yeast. Do I need to make any adjustments to the recipe?

    Thank you…Noreen

    Reply
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