Can You Make Bread in an Instant Pot?

I never thought of using my Instant Pot or electric pressure cooker for making bread until a friend asked if I had an Instant Pot bread recipe!  Figuring out how to use the Instant Pot to make bread went to the top of my to do list.

One of my favorite breads and the easiest to make is this No-Knead Bread.  The only problem is it takes 12-18 hours of rising time.

You can create the same loaf of Artisan bread with it’s beautiful crispy crust and is soft and chewy texture inside in 1/3 of the time with the Instant Pot.  After tasting the Instant Pot Bread my husband actually declared it the BEST bread he had ever eaten!

Ingredients Needed

• Flour. All purpose flour
• Yeast. Rapid Rise Yeast
• Salt
• Water

Rapid Rise Yeast vs Active Dry Yeast

This Instant Pot Bread uses Rapid Rise Yeast.  Rapid Rise Yeast does not need to be proofed in warm water like Active Dry Yeast.  You add the yeast right in with the flour and other dry ingredients and then add in your water.

If all you have is Active Dry Yeast, you can still make this bread.  Add your yeast to 1/4 cup of your warm water and allow it to sit and proof for 10 minutes, it will get bubbly.  Then add the water and yeast mixture into your dry ingredients and add remaining cup of warm water.

How To Make Instant Pot Bread

• Place flour, yeast and salt into a bowl.  Pour warm water (105-110 degrees F) over dry ingredients.
• Stir to combine.  The dough will be shaggy and dry looking, you do not need to knead the dough.

• Spray or grease the inside of Instant Pot with cooking spray.
• Place bread dough into the liner of the Instant Pot.
• Put the lid on the Instant Pot and turn on using the Yogurt setting.  Set the timer to 4 hours.  And be sure valve is turned to venting.

• Remove the lid.  The dough will have spread out, doubled in side and have little bubbles over the top of the surface.

Instant Pot Yogurt Setting

Using the Yogurt button on the Instant Pot provides a low consistent heat inside an enclosed area that traps steam and provides a perfect environment for proofing dough.

Baking Instructions

• Remove dough from the Instant Pot and place on a floured surface.  Turn the dough a few times to form into a loaf shape. Cover with a towel.
• Allow the loaf to sit while you preheat your oven to 450 degrees F.  Place a heavy dutch oven with it’s lid into the oven while it preheats
• Brush the top of the loaf with olive oil (an optional 5th ingredient) and sprinkle with coarse salt.

• Remove the dutch oven from the oven and place a piece of parchment paper into the pan, be careful, the pan is hot.
• Gently lift the dough and place into the hot dutch oven.  Return the pan to the oven and bake for 30 minutes with the lid on.
• After 30 minutes, remove the lid and bake for an additional 15 minutes or until the bread is beautifully golden brown.

After the bread has cooled, slice and enjoy with some butter or jam.

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Instant Pot Bread

Delicious artisan bread made with your Instant Pot

Course Bread

Cuisine American

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

rising time 4 hours hours

Total Time 4 hours hours 50 minutes minutes

Servings 8 servings

Calories 173kcal

Author Leigh Anne Wilkes

Equipment

• Instant Pot (6qt)
• Dutch Oven

Ingredients

• 3 cups all purpose flour
• 1/2 tsp rapid rise yeast
• 1 1/4 tsp salt
• 1 1/2 cups warm water 105-110 degrees F
• coarse salt to sprinkle on loaf
• olive oil for brushing loaf

Instructions

• Place flour, salt and yeast into a bowl.
• Pour in warm water (105-110 degrees F)
• Stir to combine dough will be dry and shaggy.
• Spray liner of Instant Pot and put dough into pot.
• Put on lid and place on Yogurt setting and set timer for 4 hours. Put valve to venting.
• Dough is ready when it has doubled in size and has tiny bubbles on the surface.
• Remove from Instant Pot and place on lightly floured surface.
• Form dough into a loaf, cover with a towel and allow to rest while oven preheats to 450 degrees F. Place dutch oven with lid on it into the oven while the oven preheats.
• Brush loaf with olive oil and a sprinkle of coarse salt.
• Remove dutch oven and line it with parchment paper and place loaf of dough into the pan.
• Put on lid and return to oven and bake for 30 minutes. Remove lid and bake for an additional 15 minutes.
• Remove bread from pan and allow to cool before slicing.

Video

Notes

If you don’t have a yogurt setting you can turn on the Keep Warm setting for a couple of minutes to warm. up the pot, then turn it off. Add the dough and close the lid, allowing the residual heat to rise the dough.

If you don’t have a dutch oven,  you just need a heavy oven safe pan that has a lid.  I have a dutch oven similar to this one.

Nutrition

Calories: 173kcal | Carbohydrates: 36g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 367mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Calcium: 8mg | Iron: 2mg

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It doesn’t get much easier and quicker than this Instant Pot Mexican Chicken!

I love the flexibility of this Instant Pot Mexican Chicken.  You have so many options!  It is perfect just served with rice and beans or you can use it in a taco, tostada, enchilada, burrio, or salad. The options are limitless.

Ingredients Needed

• Chicken Breasts, boneless and skinless
• Chicken Broth
• Diced Tomatoes
• Diced Green Chilies
• Garlic
• Mexican Oregano
• Cumin
• Chili Powder, I like to use adobe chili powder
• Brown Sugar
• Salt and Pepper
• Cilantro

How to Make Instant Pot Mexican Chicken

• Place chicken in the Instant Pot. 
• Mix chicken broth, tomatoes, green chilies, brown sugar, and seasoning to make a sauce.
• Pour sauce over chicken.
• Set the Instant Pot to high pressure for 15  minutes.  Make sure your valve is set to “sealing”.
• Release pressure naturally (natural release) for 10 minutes and then do a quick release.
• Remove lid shred the chicken.  You can do this inside the instant Pot or remove the chicken to shred and then return to the pot.
• Allow chicken to sit in the pot for a bit so it can absorb back in some of the juices and flavor.

Check out more of my favorite Instant Pot Recipes:

• Instant Pot Lemon Chicken
• Instant Pot Tomato Soup
• Instant Pot Cafe Rio Sweet Pork

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Instant Pot Mexican Chicken

Instant Pot Mexican Chicken  allows you to have a delicious dinner ready in minutes and it is so easy.  If you've never used an Instant Pot before this recipe is the perfect place to start!

Course Main Dish

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 144kcal

Author Leigh Anne Wilkes

Equipment

• Instant Pot (6qt)

Ingredients

• 2 lbs. boneless, skinless chicken breasts 3-4 breasts depending on size
• 1 14 oz. diced tomatoes
• 1 4oz diced green chilies 1
• 1 tsp garlic minced
• 1 tsp Mexican Oregano
• 1 tsp cumin
• 1 tsp chili powder I like to use adobe chili powder
• 2 Tbsp brown sugar
• 1/2 cup chicken broth
• salt and pepper to taste
• cilantro for garnish

Instructions

• Place chicken into Instant Pot.
• Mix together remaining ingredients except for cilantro. Pour over chicken
• Put on lid and set to high pressure for 15 minutes. Do a 10 minute natural release and then quick release.
• Shred chicken in the pot or remove and shred. Return shredded chicken to the pot and mix to combine with juices. Allow to sit in juices for a few minutes to allow them to absorb into shredded chicken.
• Garnish with chopped cilantro

Nutrition

Calories: 144kcal | Carbohydrates: 4g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 191mg | Potassium: 441mg | Fiber: 1g | Sugar: 3g | Vitamin A: 108IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg

Continue reading Instant Pot Mexican Chicken. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

Quick and Easy. Soup is one of my favorite things to make in my Instant Pot.  It’s quick, easy and delicious.  You can literally have homemade soup in under 30 minutes.

Delicious! Instant Pot Potato Soup is everything you want it to be, thick, creamy, delicious flavor, and so easy! Peeling the potatoes is the hardest part of this recipe.

Ingredients Needed

• Russet Potatoes
• Chicken Broth or Vegetable Broth
• Heavy Whipping Cream
• All Purpose Flour
• Butter, salted
• Onions. White or yellow onions
• Fresh Garlic
• Salt and Pepper
• Cheddar Cheese
• Bacon, more Cheese, and green onions or chives, optional garnish

How To Make Instant Pot Potato Soup

• Peel and cut potatoes into 1-1 1/2 inch chunks.
• Sauté onions, butter and garlic in Instant Pot on saute setting until onions are soft and translucent, about 5 minutes.
• Add in peeled potatoes, chicken broth, and salt.
• Close lid and set valve to sealing. 
• Cook on manual, high pressure for 10 minutes then do a quick release to release pressure..
• Melt butter in a pan on the stovetop and add in 1/4 cup flour to make a slurry or roux.
• Stir and allow roux to cook for 1-2 minutes.

• Turn the Instant Pot to sauté after quick release.
• Add roux, and cook the soup for 4-5 minutes until thickened. 
• Smash the potatoes to the desired consistency with a fork or spoon.
• Add in cream and shredded cheddar cheese and stir to combine.

Check out more of my favorite Instant Pot recipes

• Chicken Salad with Pasta
• Breakfast Potatoes
• Instant Pot Tomato Soup
• Instant Pot Black Beans
• Instant Pot Shredded Beef Tacos

• Instant Pot Butternut Squash Soup
• Instant Pot Beef Stroganoff

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Instant Pot Potato Soup

You can create creamy and delicious Instant Pot Potato Soup in minutes! There is no baking, no boiling, no draining involved. It's the perfect comfort food for a cold winter's night.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 people

Calories 555kcal

Author Leigh Anne Wilkes

Equipment

• Instant Pot (6qt)
• Soup Bowls
• Measuring Spoons

Ingredients

• 5-6 large russet potatoes peeled and cubed
• 3 cups chicken broth
• 1/2 cup butter
• 1 cup onions diced
• 2 tsp garlic minced
• 1/2 tsp salt more to taste
• 1/4 tsp pepper more to taste
• 1/4 cup flour
• 4 Tbsp butter
• 1 cup heavy cream or 1/2 and 1/2
• 1 cup Cheddar cheese grated

Garnish

• bacon cooked and diced
• green onion diced
• Cheddar cheese grated

Instructions

• Peel and cube potatoes
• Turn Instant Pot to saute and saute onion, garlic and butter until onions are soft.
• Add in potatoes and chicken broth.
• Place lid on Instant pot and turn vent to sealing. Cook on manual high pressure for 10 minutes. Do a quick release.
• While potatoes are cooking, melt butter in a small pan and add in flour. Stir to combine and cook over medium heat for 1-2 minutes until it thickens.
• Remove lid from Instant Pot and stir in roux. Turn the pot to saute and cook the soup for 4-5 minutes until thickened.
• Mash some of the potatoes with a fork or spoon to get the consistency you like. You can also use an immersion blender.
• Stir in cream and cheese
• Garnish soup as desired

Notes

1. Garnish potato soup with additional shredded cheddar cheese, diced green onions or chives. crispy crumbled bacon.
2. If you prefer a less chunky soup, use an immersion blender to blend the soup to a smoother consistency.
3. If soup is too thick for your preference, use additional broth to thin it out.

Nutrition

Calories: 555kcal | Carbohydrates: 31g | Protein: 12g | Fat: 44g | Saturated Fat: 28g | Cholesterol: 135mg | Sodium: 977mg | Potassium: 914mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1478IU | Vitamin C: 31mg | Calcium: 237mg | Iron: 6mg

Continue reading Instant Pot Potato Soup. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

So Easy! Using the instant pot is an easy, hands off method fort making your mashed potatoes.

Make Ahead. You can make instant pot mashed potatoes ahead for holiday dinners or weekly meal prep and store in the fridge or the freezer.

Perfect Mashed Potatoes Everytime! The instant pot gives you rich, fluffy, full of flavor mashed potatoes.

Ingredients Needed

• Potatoes, peeled and cubed. I prefer russet potatoes, red potatoes or Yukon Gold potatoes.
• Water
• Butter
• Milk, you can also use heavy cream or half and half
• Garlic Powder
• Salt and Pepper
• Chives for garnish

How To Make Instant Pot Potatoes

• Peel and cube potatoes. We cube them into about 1-1 1/2 inch size pieces. Place in instant pot.
• Pour 1 1/2 cups of water into the Instant Pot and 1 teaspoon of salt. Put on the lid and turn the valve to seal.

• Cook on manual high pressure for 10-12 minutes.  Do a quick release.
• Add butter and warm milk. 

• Mash potatoes using a hand masher which will give you a rougher texture or whip using an electric hand mixer for a smoother texture and more creaminess.

• Add salt and black pepper to taste and add garlic powder if desired.
• Garnish with some extra butter and some chopped chives.

Check out more of my favorite recipes:

• Mashed Potatoes
• Baked Potato Soup
• Banana Cupcakes
• How to Cook a Turkey
• Shepherd’s Pie
• Cranberry Sauce
• Cornbread Sausage Stuffing

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Instant Pot Mashed Potatoes

Making Instant Pot mashed potatoes is life changing and couldn't he easier!  Perfect for the upcoming holidays or any day!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Time to pressure 8 minutes minutes

Total Time 28 minutes minutes

Servings 6 people

Calories 231kcal

Author Leigh Anne Wilkes

Equipment

• Instant Pot (6qt)
• Measuring Cups
• Measuring Spoons

Ingredients

• 3 lbs. potatoes peeled and cubed (russets, red or Yukon Gold)
• 2 tsp salt divided
• 1 1/2 cups water
• 1/2 cup butter cubed
• 1/4 cup milk warm. can also use whipping cream or half and half
• 1/2 tsp pepper
• 1/2 – 1 tsp garlic powder optional
• chives for garnish
• butter for garnish

Instructions

• Place peeled and cube potatoes into Instant Pot
• Add in 1 1/2 cups of water and 1 tsp salt.
• Place lid on Instant Pot and turn valve to seal.
• Cook on manual high pressure for 10-12 minutes. Use a quick release.
• Drain water from potatoes. Mash by hand with a potato masher or use a hand mixer.
• Add remaining salt, pepper and garlic power if desired.
• Add additional butter and chives to top for garnish.

Notes

1. 1. To Peel or Not to Peel. We usually peel our potatoes, but you can leave the skin on if you are using red or Yukon gold.  It gives the potatoes some fun color and texture. 

1. 1. Warm Milk. Use warm milk when making mashed potatoes. It makes the potatoes creamier. I prefer whole milk, half and half, or whipping cream. You can also use buttermilk or sour cream instead.

1. 1. Add Herbs for Extra Flavor. Add some fresh herbs or dried herbs such as rosemary or thyme.

1. 1. Dairy-free mashed potatoes. To make them dairy free, substitute the milk with your preferred dairy-free milk (almond milk, oat milk, etc.) You can also substitute dairy-free butter for regular butter, or leave it out altogether.
   2. 1. Cheese Potatoes. Add in some shredded or grated Parmesan Cheese or Cheddar Cheese to taste.
      2. Garlic Potatoes. To make garlic potatoes add in some roasted garlic to taste.

Nutrition

Calories: 231kcal | Carbohydrates: 29g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 896mg | Potassium: 959mg | Fiber: 6g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 26mg | Calcium: 84mg | Iron: 7mg

Continue reading Instant Pot Mashed Potatoes. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

There are so many things I love about this Instant Pot Korean Beef recipe. 

1. It’s easy and uses the Instant Pot so it’s quick. 
2. The flavor is crazy good and the meat is so tender! 
3. You can use the beef in lots of different ways such as tacos, by itself or in rice bowl. It is similar to a bulgogi beef.
4. Finally, the yum yum sauce is amazing on this dish!!

And if you don’t have an Instant Pot, don’t worry!  I have included directions on how to make Korean BBQ Beef in your crockpot.  Just check out the recipe below!

Ingredients Needed

• Top Sirloin Steak
• Soy Sauce
• Dark Brown Sugar
• Garlic 
• Rice Wine Vinegar
• Ginger
• Sesame Oil
• Chile Garlic Sauce
• Pepper
• Cornstarch
• Green Onions and Sesame Seeds for garnish

How to Make Instant Pot Korean BBQ Beef

• Slice your meat into thin slices, about 1/4 inch thick slices. I have found that slicing the meat is easier if the meat is partially frozen.
• Place thinly-sliced beef into Instant Pot.

• In a medium size saucepan combine soy sauce, brown, sugar, garlic, vinegar, ginger, sesame oil and a little heat from some chili-garlic sauce. 
• Cook sauce over a medium-high heat until it comes to a boil and thickens slightly. This will take about 5 minutes.

• Pour the boiled marinade over meat in Instant Pot.

• Place lid on Instant Pot and lock, set the valve to sealing.
• Cook on manual, High Pressure for 15 minutes with a 10 minute natural release.

What is Yum Yum Sauce?

The flavor in the beef is delicious, but the Yum Yum Sauce takes it off the charts on the delicious scale!  The Yum Yum Sauce is mayo based with lots of seasoning.  Don’t skip this part!

Yum Yum Sauce Ingredients

• Tomato Paste
• Butter
• Garlic Powder
• Rice wine vinegar
• Mayonnaise
• Sugar
• Paprika
• Cayenne
• Salt

How To Make Yum Yum Sauce

1. Mix together all ingredients a medium size bowl. 
2. Cover and refrigerate over night. 

1. I think it tastes better the next day. Stored airtight in the refrigerator it will last for 4-5 days.
2. Serve over Instant Pot Korean BBQ Beef.

Check out more of my Instant Pot Recipes:

• Instant Pot Mongolian Beef
• Beef Gyros Instant Pot Recipe
• Instant Pot Shredded Mexican Beef
• Bulgogi Recipe

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Korean BBQ Beef Bowls with Yum Yum Sauce

Delicious Korean BBQ made in the instant pot and served over rice with Yum Yum Sauce.

Course Main Dish

Cuisine Asian, Korean

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 474kcal

Author Leigh Anne Wilkes

Equipment

• Instant Pot (6qt)
• Measuring Cups
• Measuring Spoons

Ingredients

• 2 lbs sirloin steak sliced 1/4″ thick
• 1/2 cup soy sauce
• 3/4 cup dark brown sugar
• 1/4 cup water
• 3 Tbsp garlic minced
• 2 Tbsp rice wine vinegar
• 1 tsp ginger minced
• 1 Tbsp sesame oil
• 1/2 – 1 tsp chile garlic sauce
• 1/2 tsp pepper
• 1 Tbsp cornstarch
• 1 Tbsp water
• green onions and sesame seeds for garnish

Yum Yum Sauce

• 1 tsp tomato paste
• 1 Tbsp melted butter
• 1 tsp garlic powder
• 1 Tbsp rice vinegar
• 1 cup mayonnaise
• 2 tsp white sugar
• 1/4 tsp paprika
• 1/8 tsp cayenne
• 1/2 tsp salt
• 2 Tbsp water

Instructions

• Mix together soy sauce, brown sugar, water, garlic, vinegar, ginger, sesame oil, chile garlic sauce and pepper in a sauce pan.  Bring to a boil.
• Mix together cornstarch and water and add into boiling mixture.  Turn down heat and stir until thickens. 
• Place sliced meat into Instant Pot and cover with sauce
• Cook in Instant Pot on Manual High Pressure for 15 minutes.  Do a 10 minute Natural Release.
• Serve over rice with a side of broccoli salad, garnish of green onion and sesame seeds and lots of Yum Yum Sauce

Yum Yum Sauce

• Mix together all ingredients.  Cover and refrigerate over night.  I think it tastes better the next day.

Slow Cooker Directions

• Mix together soy sauce, brown sugar, water, garlic, vinegar, ginger, sesame oil, chile garlic sauce and pepper in a bowl. Add meat and sauce to slow cooker.    Stir to coat. Cook on low for 4-5 hours or high for 2-3 hours.  If sauce needs thickening, mix water and cornstarch together and add into crockpot the last 30 minutes of cook time.

Video

Notes

Slow Cooker Directions:

Mix together soy sauce, brown sugar, water, garlic, vinegar, ginger, sesame oil, chile garlic sauce and pepper in a bowl. Add meat and sauce to slow cooker.    Stir to coat. Cook on low for 4-5 hours or high for 2-3 hours.  If sauce needs thickening, mix water and cornstarch together and add into crockpot the last 30 minutes of cook time.

Nutrition

Calories: 474kcal | Carbohydrates: 25g | Protein: 26g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 84mg | Sodium: 945mg | Potassium: 473mg | Sugar: 21g | Vitamin A: 120IU | Vitamin C: 1.1mg | Calcium: 59mg | Iron: 2.4mg

Continue reading Instant Pot Korean BBQ Beef. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.