Instant Pot Bread

Instant Pot Bread
The Spruce / Diana Rattray
Prep: 10 mins
Cook: 45 mins
Proofing: 4 hrs
Total: 4 hrs 55 mins
Servings: 10 servings
Yield: 1 loaf
Nutrition Facts (per serving)
171 Calories
3g Fat
31g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 10
Amount per serving
Calories 171
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 4g
Vitamin C 0mg 0%
Calcium 7mg 1%
Iron 2mg 10%
Potassium 47mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 (390 grams) all-purpose flour, more as needed

  • 1 1/4 teaspoons instant yeast

  • 1 1/4 teaspoons kosher salt

  • 1 to 2 teaspoons granulated sugar

  • 1 1/2 cups warm water, about 100 F

  • 2 tablespoons olive oil, more for 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 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 on parchment paper 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 nonmetal 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 two to three 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.