Bread cooked with instant pot and how to bake bread in the multicooker even with different functions or based on your model. If you’re thinking that the instant pot or multicooker are only useful for pressure cooking or low temperature (slow cooker), here’s the recipe that will change your mind. As I explain in this Guide to instant pot, in these multifunctional pots you can really cook anything and more, because, as in the recipe for baking bread in the multicooker, we will use the instant pot as a proofing box, using the yogurt function, and as an oven. Searching on Google for some idea on the title to give to this recipe, I found an article from a famous magazine that left me speechless for two reasons: the pompous title saying “The 5 things not to cook in the Instant pot” and, among these, there is bread with the not-so-subtle threat that cooking would be a disaster; the second thing is that such a well-known magazine should stick to its field and before writing an article, they should at least inform themselves well on what can be cooked in the instant pot. Because the aforementioned pot, as I also explain in my book Multicooker (Gribaudo), has a thousand potentials and many functions, so much so that the only thing it is not capable of doing is making coffee!
In this recipe for making bread in the Instant pot, you will find more versions, so you can bake the bread based on the brand you own, whether with an air fryer lid, or oven, and utilizing the oven (BAKE) function of the instant pot.
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- Difficulty: Medium
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 5People
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons, Christmas
- Energy 203.13 (Kcal)
- Carbohydrates 42.17 (g) of which sugars 0.60 (g)
- Proteins 6.49 (g)
- Fat 0.62 (g) of which saturated 0.01 (g)of which unsaturated 0.01 (g)
- Fibers 1.59 (g)
- Sodium 467.07 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making semolina bread
- 10.6 oz remilled durum wheat semolina
- 1 cup water
- 0.07 oz fresh yeast
- 0.21 oz salt
What you need
- 1 multicooker with oven lid
How to bake bread in the instant pot
Put the yeast and water in the stand mixer, start it, and dissolve the yeast. Add the flour and start the stand mixer at medium speed until the dough comes together. Add the salt and continue to work the dough. Dust a surface with a little flour, let the dough slide, spread it with your fingertips, then fold it and shape it into a loaf*.
For the multicooker with fermenting function.Line the bottom of the multifunction pot with parchment paper, insert the dough, put the lid on with a closed valve* and start the fermenting menu (yogurt) for 50 minutes or until doubled.
At the end of the rising time, open the pot, spray the dough with a little water, dust the surface with a little flour, and make diagonal cuts on the surface.To let the bread rise in the instant pot, proceed as follows:
Brush the bottom of the instant pot with a little oil and place the dough. Make a cross cut on the surface, close with the pressure lid and start the rising with the sous vide menu, setting it to 82°F, for one hour, or until doubled.
Put the lid back on, opening the valve or removing it altogether, and start cooking for 40 minutes at 284°F with the bread menu or oven.
At the end of the first cooking, remove the loaf from the pot, letting it slide out and using the parchment paper to assist. Insert the high rack* into the pot and place the bread on it, with the parchment paper. Put on the oven lid and start cooking for 10 minutes, setting the pot to 284°F and the oven lid to 392°F.
At the end of cooking, let the bread slide onto a wire rack and allow it to cool.If you have made your favorite bread and it has already risen, proceed with cooking as follows.
Insert the low rack provided (or a heat spreader) into the multifunction pot and preheat it with the oven function at 356°F for 3 minutes.
In the meantime, dust the risen loaf with a little flour, make cuts on the surface, and then place it on a disk of parchment paper.
Place the bread in the hot instant pot, put on the pressure lid, without the valve, and start cooking for 40 minutes at 356°F, with bread function or oven.
At the end, replace the pressure lid with the oven lid and start the second cooking at 284°F with the oven function (in the lower part) and set the lid temperature to 392°F.
At the end of cooking, remove the bread from the pot and always transfer it to a wire rack to cool before slicing it.Remove the bread from the pot, spray it with water, dust the surface with a little flour, and make diagonal cuts on the risen loaf. Insert the grilling tray (or heat spreader) into the instant pot and preheat it with the searing function for 2 minutes.
Line the bottom of the pot with parchment paper and place the loaf on top. Close the pot with the pressure lid, removing the valve, and start cooking for 15 minutes with the searing function, setting it to high.
At the end of the first cooking, replace the pressure lid with the air fryer lid and cook the bread with the instant pot for another 15 minutes at 356°F.
At the end of the second cooking, flip the loaf upside down and continue cooking for 4 minutes at 392°F.
After cooking the bread in the instant pot, transfer it to a wire rack to cool completely.
Extra Tips for Making Bread with Multicooker
Did you like the bread recipe cooked with instant pot? Let me know what you think. With the same method, you can make cereal bread, whole wheat bread, or olive bread, the choice is yours!
*The multicooker, if it has the “proofing” or “fermenting” function, is an excellent proofing box, as it creates the right humidity and environment to favor and boost fermentation.
This is one of the recipes that gave me the most thought. My intent was to allow you to bake bread in the instant pot, regardless of the lid you own, whether you have the oven lid or the air fryer lid, with this recipe you can make excellent bread, crunchy on the outside, soft inside, and perfectly leavened!
BREAD COOKED WITH INSTANT POT photos and texts by Rosella Errante taken from the book Multicooker, one pot many functions.
Recipe protected by copyright, copying and dissemination to third parties is prohibited.
Recipe protected by copyright, copying and dissemination to third parties is prohibited.
Recipe protected by copyright, copying and dissemination to third parties is prohibited.
