Instant Pot Bread Recipe
A no-knead bread recipe simplifies the proofing process using an Instant Pot to achieve a crusty baked loaf.
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Instructions
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Combine flour, yeast, salt, and optional sugar in a large bowl; mix in lukewarm water and olive oil until a shaggy dough forms.
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Oil the Instant Pot's inner pot, then add the dough. Cover and proof on the lowest yogurt setting (~88F) for 3.5 hours.
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After the first proofing, gently scrape the dough onto a floured surface, sprinkle with more flour, and shape it into a smooth ball. Clean the Instant Pot.
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Transfer the dough to floured parchment, then place it into the clean Instant Pot. Cover and proof on the yogurt setting for 30 minutes.
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Approximately 15 minutes before the second proofing concludes, preheat a covered 4-quart Dutch oven to 450F.
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Carefully remove the hot Dutch oven, unlatch the cover, and use the parchment paper to lift the dough into it. Cover and return to the oven.
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Bake the covered bread for 30 minutes, then remove the lid and bake for an additional 12 to 15 minutes until golden brown.
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Cool the bread in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.