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Instant Pot Bread

Bread.
Bread, y’all. In the Instant Pot. And I couldn’t have figure out a greeker lineup of ingredients, like olive oil and Greek yogurt, among others.


Note: This is not a rising bread. This recipe will yield a dense, tender, moist bread.

Ingredients:

Other stuff you’ll need:
  • Electric pressure cooker
  • Wire rack insert 
  • 29 ounce aluminum can, clean and no wrapper (I used a leftover diced tomatoes can) 
  • Piece of aluminum foil 

Instructions:
  • Rub 1 t of the olive oil inside the can
  • In a glass bowl, mix together the flour, baking soda and salt with a fork
  • Stir in the Greek yogurt. It should be a sticky ball. If not, add in a splash of water at a time, kneading for a minute after each soash until a sticky ball is formed. 
  • Place into the oiled can. Drizzle the other teaspoon of olive oil on top of the dough. 
  • Place the rack inside the Instant pot liner. 
  • Wrap a piece of tin foil tightly over the can and place on the wire rack. 
  • Fill the Instant Pot with hot tap water half way up the side of the can. 
  • Seal the lid to the lock position. Set the device to manual, high pressure, for 20 minutes. 
  • When cooking is complete, turn off/unplug the device and keep sealed for 10 minutes, allowing the pressure to release naturally. The break will continue cooking during this time, so it’s important not to QR.
  • At the end of the 10 minutes, manually release any residual steam and open the lid. 
  • Carefully remove the hot can from the pot after the steaming released. Slip the bread out of the can and allow to cook for 10 minutes before slicing. 

I love serving this with soup! I think you could also add some great herbs like rosemary and thyme if you want an herbier bread (great for dipping in olive oil too).




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