Instant Pot Bread

slices of instant pot french bread on a cutting board

Proof bread perfectly in the Instant Pot with my easy Instant Pot Bread recipe! Take out all the questions and make perfect bread every time!

Course bread

Cuisine American

Keyword bread recipes, instant pot bread, instant pot bread recipe, instant pot recipes

Prep Time 15

Cook Time 30

Rising Time 40

Total Time 1 25

Servings loaves

Calories 1603kcal

Author Isabel Laessig

Equipment

Ingredients

1½ tablespoons Active dry yeast
½ cup warm water 100-110 degrees F
2 cups lukewarm water
1½ tablespoon sugar
3 tablespoons olive oil
2¼ teaspoons salt
6 cups flour
1 egg white for egg wash

Instructions

In a medium mixing bowl, combine ½ cup warm water, 1½ tablespoons active dry yeast, and ½ teaspoon sugar. Give it a quick whisk and let sit 5-10 minutes until very bubbly and foamy. If it doesn't bubble up, discard and use new yeast.
1½ tablespoons Active dry yeast, ½ cup warm water, 1½ tablespoon sugar
Add 6 cups flour, 2¼ teaspoons salt, 2 tablespoons olive oil, 1 tablespoon sugar, and 2 cups of water to a large mixing bowl.
2 cups lukewarm water, 3 tablespoons olive oil, 2¼ teaspoons salt, 6 cups flour
Pour the bubbling yeast into the flour mixture. Mix together using a wooden spoon until you can roll the dough easily into a ball with your hands without it sticking. It should be very smooth and slightly tacky.
Pour 1 tablespoon olive oil into your Instant Pot. Place the dough inside of the pot and select the Yogurt setting. Roll the dough around in the oil so it will not stick to the pot.
The dough will rise for the next 40 minutes. Every 10 minutes, open the pot, remove the dough, and give it a quick knead on a flowered surface.
Once 40 minutes is up, prepare a baking sheet with a dusting of flour. Preheat your oven to 425°F.
Place the dough on the baking sheet and cut it in half or fourths depending on how large you want the loaves. Shape into long oblongs, and score the tops using a knife.
Brush an egg wash (1 egg white) over the top of each loaf.
1 egg white
Bake for 10 minutes at 425°F. At the 10 minute mark, turn the temperature down to 375°F and bake for an additional 20 minutes. Remove, serve, and enjoy!

Notes

The key part of this recipe for French Bread is the yogurt button. If your pressure cooker or Instant Pot doesn't have one, this will not work! The yogurt setting heats at a very low temperature, which is just right for proofing bread. Even the Low setting will be too hot.

Remember to knead the dough! This will prevent it from over-proofing and develops the gluten for the perfect fluffy crumb.

Make sure to check and ensure that your yeast is correctly blooming. If it doesn't vigorously bubble up, get new yeast and try again. The sell-by date is not reliable on yeast, as it often dies before the listed date. Dead yeast will not rise and leads to dense, flat bread.

You must use warm water to bloom yeast! Cold water can leave it dormant, and too hot water will kill it.

Nutrition