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5 from 1 vote

Instant Pot Bread

This Instant Pot Bread recipe is perfect for those who want fresh and delicious bread
without the mass amount of time spent to make it.
Prep Time10 mins
Cook Time45 mins
Proofing Time2 hrs
Total Time2 hrs 55 mins
Course: Side Dish
Cuisine: American
Keyword: noneed bread
Servings: 1 loaf
Calories: 1073kcal


  • 1 cup warm water
  • 1 1/4 teaspoons yeast
  • 1/2 Tablespoon salt
  • 2 1/4 cups all purpose flour


  • Line and grease a 6-8" cake pan that can fit easily inside your instant pot.
  • Place the trivet in your Instant Pot and add 1 cup water.
  • In a large bowl, combine the water, yeast and salt. Let the yeast proof for about 3 minutes, then start adding in the flour.
  • This is a no-knead recipe, so just mix the dough by hand until no dry patches appear.
  • Fold the dough out into the prepared cake pan.
  • Place the cake pan in the IP and place the lid on top (do not need to secure).
  • Select the "keep warm setting" and let the dough rise for 2 hours.
  • After the dough has doubled, you can refrigerate or continue baking.
  • Secure the Instant Pot lid and select manual (or pressure cook for newer models) for 45 minutes.
  • When timer is up, allow for a full natural release.
  • If desired, toast the bread under the broiler of your oven for 5 minutes to achieve a nice browned look.



Serving: 1g | Calories: 1073kcal | Carbohydrates: 221g | Protein: 35g | Fat: 4g | Saturated Fat: 1g | Sodium: 3514mg | Potassium: 444mg | Fiber: 12g | Sugar: 1g | Calcium: 42mg | Iron: 13.4mg