I’ve had this recipe on deck for a while as I thought it would be neat to be able to cook bread not in the oven. I waited to collect some cans so I could use those as the recipe called for a coffee can, but I knew my instant pot was too small for that.
Little did I know my instant pot was also too small to hold vegetable cans either.
Luckily I had ordered the cutest little bread pan and I arrived the day I determined cans wouldn’t fit in my instant pot!
So pro tip for you- determine what will fit in your instant pot!
Instant pot basic white bread
Servings: 8-10 slices
1 teaspoon olive oil
2 cups (250g) all purpose flour
½ teaspoon bicarbonate baking soda (not baking powder)
1 teaspoon salt
1¼ cup greek yogurt
water to cover
Prepare the pressure cooker with rack, or steamer basket. Then, oil a long, tall and skinny heat-proof 4 cup capacity container with a teaspoon of olive oil. – or a mini bread pan!
In a medium mixing bowl add flour, baking soda, and salt. Stir everything together with a fork and then add the yogurt. Stir lightly to incorporate, then lightly knead. The mixture should be a bit chunky and flaky – break up the biggest flakes and incorporate back into the mixture for about a minute.
Gather the dough together and see if it will hold together into a ball – it will be a little bit sticky. If it won’t stay into a ball, sprinkle a little water. Knead lightly for about a minute to amalgamate everything.
Elongate the mixture and lower it in the oiled container, adding a little splash of oil to the top to keep it from sticking to the foil.
If using a coffee can do not use the plastic lid during cooking. If using an air-tight stainless steel canister do not use the lid from the canister (see note, above).
Cover with foil and , to ensure room for expansion, make a little pleat in the middle of the foil.Tie a string around the edge to keep the container tightly closed.
Lower the container into the pressure cooker on the rack and fill the cooker with hot water from the tap to half the height of the container.
Close and lock the lid of the pressure cooker.
For electric pressure cookers: Cook for 20-25 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 15-20 minutes pressure cooking time. NOTE: Cooking times may vary depending on the width and materials of the container used (glass and ceramic will take longer than stainless steel or aluminum).
When time is up, open the pressure cooker with the Natural release method – move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
Carefully remove the container, remove the foil and test the bread by inserting a toothpick. If it comes out clean, un-mould the loaf and put on a cooling rack (or cool burner) to rest for 10 minutes before slicing.
Slice and serve warm with fresh butter, lightly fry in a saute pan with your favorite infused oil or scorch on the grill before serving.
For a 3qt instant pot – I halved the recipe, used the mini bread pan, covered in foil and held it in place with a rubber band!