Instant Pot Bread

No-knead bread, sliced.
The Spruce / Diana Rattray
  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Proofing: 4 hrs
  • Servings: 10 servings
  • Yield: 1 loaf

This no-knead bread is simply amazing! The bread dough rises in the Instant Pot, then it's baked to perfection in the oven. The Instant Pot's lowest yogurt setting provides the perfect temperature for rising. All you have to do is stir, let it rise, give the loaf some shape, then bake it in a Dutch oven or covered casserole.

This method is so easy and there are so few ingredients, you'll have it memorized in no time.

Ingredients

  • 3 1/4 cups/16 ounces all-purpose flour (using the dip and sweep method, plus some for sprinkling)
  • 1 1/4 teaspoons instant yeast (or substitute active dry yeast)
  • 1 1/4 teaspoons salt
  • Optional: 1 to 2 teaspoons granulated sugar
  • 1 1/2 cups lukewarm water (about 100 F)
  • 2 tablespoons olive oil (plus more for greasing the pot)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Instant Pot no-knead bread.
    The Spruce / Diana Rattray
  2. In a large mixing bowl, combine the flour, yeast, and salt. If desired, add 1 to 2 teaspoons of sugar. Mix the dry ingredients thoroughly and then add the lukewarm water and olive oil. Mix well. The dough will be a bit shaggy.

    Mixing no-knead bread dough.
    The Spruce / Diana Rattray
  3. Oil the inner pot of the Instant Pot inner pot with a few teaspoons of olive oil. Choose the yogurt setting and make sure it is on the lowest setting, which is "less," or about 88 F. Place the dough in the pot. Cover the pot with a towel and place the glass lid or a plate over the top. Set the timer for 3 1/2 hours.

    Shaped bread in the Instant Pot to rise.
    The Spruce / Diana Rattray
    Bread dough in the Instant Pot.
    The Spruce / Diana Rattray
  4. When the time is up, scrape the dough out onto a floured surface and sprinkle more flour over it. Use a bench scraper or your floured hands to gently shape the dough into a relatively smooth ball. Handle the dough as little as possible to avoid deflating. Wipe out the inner pot.

    Shaping the bread dough for no-knead bread.
    The Spruce / Diana Rattray
    Shaping the bread dough for no-knead bread.
    The Spruce / Diana Rattray
  5. Transfer the dough ball to a floured sheet of parchment paper. Use the ends of the parchment paper to lift the dough into the Instant Pot. Once again, choose the yogurt setting and set the timer for 30 minutes. Replace the cloth and lid or plate.

    Bread dough in the Instant Pot.
    The Spruce / Diana Rattray
  6. About 15 minutes before the 30 minutes is up, place a covered 4-quart (or larger) Dutch oven or casserole in the oven and preheat to 450 F.

    Note: If the Dutch oven has a non-metal knob, remove it or replace it with a metal knob.

    Dutch oven with metal knob.
    The Spruce / Diana Rattray
  7. Carefully take the Dutch oven out of the oven and place it on a rack. Remove the cover. Use the ends of the parchment paper to lift the dough into the hot Dutch oven. Cover the pot and return it to the oven.

    No-knead bread in a Dutch oven.
    The Spruce / Diana Rattray
  8. Bake the bread, covered, for 30 minutes. Remove the lid and continue to bake for about 12 to 15 minutes longer, or until golden brown.

    No-knead bread, baked in the Dutch oven.
    The Spruce / Diana Rattray
  9. Let the bread cool in the pan for about 10 minutes and then remove to a rack. Cool completely before slicing. 

    Baked no-knead bread boule loaf.
    The Spruce / Diana Rattray

Tips

  • Unlike store-bought bread, homemade bread has no preservatives, so it should be used within 2 to 3 days. Store the bread in a breadbox or in a plastic bag. Make sure there is no moisture in the bag, and do not store bread in the refrigerator. For longer storage, slice the bread and freeze it well-wrapped in plastic for up to three months.