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Instant Pot Crusty No-Knead Bread
Instant Pot Crusty No-Knead Bread
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
330 minutes
Instant Pot® makes crusty bread in a fraction of the time with a perfect moist environment.
Ingredients:
  • 3.5 cups bread flour
  • 1.5 teaspoons kosher salt
  • 1 (.25 ounce) package active dry yeast
  • 1.25 teaspoons white sugar
  • 1.5 cups warm water (110 to 115 degrees F/43 to 46 degrees C)
  • parchment paper
  • 0.25 cup extra-virgin olive oil
Instructions:
  • Combine the flour and salt in a spacious bowl; set aside.
  • In a medium bowl, mix yeast and sugar, then pour in water and give it a quick stir. Allow the mixture to sit until the yeast blooms and bubbles, around 5 minutes.
  • Prepare the multi-functional pressure cooker (like Instant Pot®) by lining the bottom and sides with parchment paper lightly greased with cooking spray.
  • Combine the yeasty oil mixture with the flour mixture and mix until a slightly sticky dough forms. Transfer the dough to the pot, lock the lid, seal the vent, and set the Yogurt function for 4 hours.
  • Uncover the dough once it has doubled in size with tiny bubbles on the surface. Lift it out using parchment paper and transfer it onto a lightly floured sheet of parchment. Shape it into a ball, sprinkle lightly with flour, and cover with a kitchen towel. Let it rest for 30 to 40 minutes until slightly risen.
  • While the dough is resting, preheat a Dutch oven with a lid in the oven to 450 degrees F (225 degrees C for 30 minutes.
  • Gently take the Dutch oven out of the oven. Place the dough inside using parchment paper. Make cuts in the top. Cover and put it back in the oven. Bake for 30 minutes. Remove the cover and bake until golden brown and crusty, about 10 to 15 minutes. Transfer the loaf to a cooling rack and allow it to cool slightly before slicing.

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