Instant Pot Homemade Bread Recipes | The Instant Pot Table (2024)

FAQs

Can I bake in an Instant Pot? ›

Not only that—Instant Pots can slow cook, roast, bake, steam, air fry, and dehydrate countless ingredients, helping to create some of the most tasty and memorable dishes.

Proofing dough is best done at a controlled temperature between 70°F to 90°F, and the Instant Pot's yogurt setting on low hits that right on the mark.

Stretch a piece of plastic wrap across the top of the Instant Pot, then press the “Yogurt” button, making sure it is set to “Normal,” as opposed to “More” or “Less.” What is this? Then step back and let the yeast do their thing until your dough has expanded however much your recipe says it should.

Can my Instant Pot DUO 6qt be used to proof no-knead sourdough bread dough? Your Instant Pot Duo can definitely do that! By using the “Yogurt” function, toggle it to Normal. Just make sure that you don't exceed the 1/2 mark on the Inner Pot when doing this.

The short answer is good news. It is generally safe to use aluminum foil in an Instant Pot, but it is important to use it properly to avoid damaging the appliance or creating a potential safety hazard.

Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter. The tightening effect is caused by acidity. Fermented dairy products have a lower pH than milk or water.

Unlike active dry yeast, instant yeast doesn't require proofing or rehydration before adding to the dough. This one-step method makes baking up a tasty loaf of bread easier than ever. Take your baking skills to the next level and continue reading to learn more about instant yeast and its many uses.

Yeast is not fresh Yeast has an expiration date, and, after that date, will not be as effective. Yeast should be stored in a cool, dry place. Yeast is too hot Yeast may have been dissolved in water that was too hot, or the liquid ingredients in the recipe may be too hot, causing the yeast to die.

How to know when bread dough is proofed? ›

Gently press your finger into the dough on the top. If the dough springs back quickly, it's underproofed. If it springs back very slowly, it's properly proofed and ready to bake. Finally, if it never springs back, the dough is overproofed.

With a range of 80 – 100°F temperature and lower heating elements, this setting can be used to accelerate bread proofing (rising). Set the function knob to Proof. The preset temperature of 90°F will be shown. If desired, rotate the temperature or timer knob to adjust.

First make sure (if you're using the Instant Pot as a pressure cooker), the knob is set to, “Sealing.” If not, the liquid in the pot escapes through the top of the lid (because it's not sealed) and burns the food.

Always Check the Sealing Ring

It's important to check the silicone ring every time you use your Instant Pot, to make sure it's properly placed and has a little wiggle room to expand. I usually grab it with my fingers and wiggle it all around the lid to make sure it's not stuck anywhere.

While the Instant Pot may seem to be the solution for quick and easy homemade meals, it's not meant to replace a stovetop or oven. Using the stovetop and oven may be better suited to certain foods.

Step 1: Pick the Right Pan

Let's get this out of the way right now: this cake does not bake in a standard 8-inch or 9-inch round cake pan. Both sizes are too large to fit in a standard 6-quart Instant Pot. You'll need a 6-inch round cake pan like this one.

Anything oven-proof is fine, just make sure to put it on the wire rack so the inner vessel isn't directly touching the bottom of the pot to avoid hot spots. Stainless Steel or aluminum is best because they transfer heat faster than glass or ceramic, but all are safe. I have used a pyrex measuring cup too.

The vast majority of cake recipes for the Instant Pot calls for the High Pressure setting, allowing users to shave time off a traditional baked cake recipe while still resulting in a moist cake. “Baking” in the Instant Pot will generally need only half the cook time listed in a traditional oven-baked recipe.