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instant pot bread
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4.91 from 22 votes

Instant Pot No Knead Artisan Bread

No knead, little wait lots of flavor and amazing texture, the new Instant Pot Artisan Bread is here to revolutionize the way artisan breads are made!
Prep Time15 mins
Cook Time45 mins
Instant Pot Proofing4 hrs
Total Time5 hrs
Course: Bread, Breakfast
Cuisine: American
Keyword: Artisan Bread, Bread, Instant Pot
Servings: 1 loaf
Author: Silvia Ribas

Equipment

  • Instant pot
  • Dutch Oven

Ingredients

  • 3 cups bread flour
  • 1 tsp kosher salt
  • 1/3 cup Decas Farms Baking Cranberries
  • 1/4 cup pecan, finely diced
  • 1 1/2 cups lukewarm water
  • 1 1/2 tsp active dry yeast
  • 1 tbsp honey

Instructions

  • Mix lukewarm water with honey, stir to combine. Add in yeast, cover and wait about 10 minutes. Mixture will look foamy.
  • In a large bowl combine flour, salt, cranberries and pecan. Set aside
  • Pour yeast water into the flour bowl. Using a wooden spatula fold until all the flour are incorporated. You can finish this step using your hands, to fold into a ball/ loaf. Dough will be sticky and surface uneven.
  • Place the bread dough in a greased instant pot, cover and turn pot on yogurt mode for 4 hours*. At the end the dough will be twice the size and have lost the round shape.
  • When the time is up, add a little bit of flour to your counter/ working surface and transfer the bread dough from the instant pot to the prepared surface. Roll dough into a ball without overworking it, tucking any extra dough on to the bottom side. Let the bread sit on the counter while you pre-heat the oven.
  • Place a dutch oven, cast iron or any oven-safe deep pan with cover, lined with parchmet paper in the oven and pre-heat to 450F. When oven is heated to 450F carefully remove dutch oven and sit it on a towel.
  • Carefully place bread dough in the dutch over, cover and return to oven. Bake for 30 minutes covered. Remove lid and bake for an additional 15 minutes un-covered or until bread crust is nice and brown.
  • Transfer to a cooling rack for at least 20 minutes. It can be served warm after that or wait until bread is completely cooled before you store it away.

Notes

* you do not need to use parchment paper. I tried this recipe with and without parchment  and I found it easier to remove dough from instant pot without the paper.