This no knead Instant Pot Bread recipe will give you perfect results every time! It’s flavoured with fragrant rosemary and fruity extra virgin olive oil and has a delicious crust and pillow soft crumb.
Perfect with this Olive Oil Bread Dip .
- Why you will love this recipe
- Instant Pot Bread Ingredients
- Equipment
- Instant Pot Bread Pro Tips
- How to make Instant Pot Bread Proofing stage Baking
- Instant Pot No Knead Bread Serving Suggestion
- Storage
- Other Bread Recipes
This pressure cooker bread recipe with olive oil and rosemary has the perfect golden-brown crust. It is moreish, addictive and will quickly become your favourite homemade bread!
This Instant Pot no knead bread is a game changer! Typically, no knead bread needs 12-18 hours to rise but thanks to the Instant Pot yogurt setting, you can proof the bread dough in just 3 hours! It works with other electric pressure cooker too
The function provides the perfect environment thanks to its low consistent heat.
I use the same Instant Pot proving technique to make Tiger Bread and Eggless Mandazi (east african coconut doughnuts)
I now have the newer model of the Instant Pot, which has its own “ Proofing ” method. It works even faster than the yogurt mode, so I had this quick bread proved in 60 minutes time instead!
Why you will love this recipe
Easy bread recipe that has the same quality as artisan bread
Made with simple ingredients easily available at your local grocery store
Takes a fraction of the time compared with no knead bread that uses traditional methods
No knead that doesn’t require a stand mixer
Instant Pot Bread Ingredients
Bread flour – I used Marriage’s strong bread flour for this recipe. This recipe produces white bread
Olive oil – I used good quality extra virgin olive oil
Sugar – regular white sugar
Salt – plus optional sea salt for topping
Yeast – I have used fast action yeast (aka active dry yeast or instant yeast or quick rise yeast).
Water – you need luke-warm water for this recipe
Optional additions:
Rosemary – fresh rosemary is best
Equipment
Instant Pot Pressure Cooker
Dutch oven – I used a 4.7L or 5 qt. Baking in a dutch oven leads to a better crust – the dutch oven retains heat and traps any steam created. If you do not have a dutch oven, use a heavy pan that is oven safe and has a lid.
Parchment paper
Instant Pot Bread Pro Tips
- Bread flour has a higher protein content compared with all purpose flour so allows for more gluten to develop. This gluten allows for a better dough rise, this is especially important as this is a no knead bread (kneading usually helps develop gluten)
- Ensure the yeast is within date – I prefer to buy individual sachets as they star fresher for longer
- Too much salt prevents the yeast from working, so do not add more than what the recipe states
- Ensure to use lukewarm water rather than cold water to activate the yeast (around 40-45C or 105F. Do not use boiling or hot water as this can destroy the yeast.
- Add water until you get a shaggy dough. You may find that you have to add more or less water depending on the brand of your flour and the temperature of your room. Add water a spoon at a time to reach the perfect texture.
- Temperatures and baking times can vary depending on your oven and whether you choose to scale this recipe up or down.
How to make Instant Pot Bread
First prepare the yeast mixture. Although we are using a fast action yeast, I prefer to bloom it first for better results.
In a large bowl, add the lukewarm water, yeast and sugar. Give a quick stir and set aside for 5-10 minutes whilst the yeast becomes frothy.
Meanwhile, in a separate large mixing bowl, prepare the flour.
Add the bread flour, olive oil, rosemary and salt. Mix well.
Once the yeast is frothy, pour into the flour mixture. I like to pour it in a cup of water at a time until you get a wet shaggy dough. I ended up adding a further 1 tablespoon of water. Mix using a wooden spoon.
Proofing stage
Line the inner pot of the instant pot with a large piece of parchment paper. I like to grease or spray the parchment with cooking spray oil to prevent any sticking.
Place the dough ball into the inner pot and proove the dough.
You can select Proofing, Sous Vide or Yogurt button based on your instant pot model.
For yogurt function – proove for around 3-4 hours or until more than double in size. Cover with a glass lid
For Proofing – select 25 deg C or 80 F for 60 minutes or 1hr 30 minutes or until more than double in size. The Instant Pot Ultimate lid will ask you to close the lid. I find this is the perfect temperature for proving.
Once risen, remove the parchment and dough from the instant pot. Please note that our bread developed a slight crust in the picture above – this is due to time taken between filming the recipe. This should not happen to your dough.
On a fresh sheet of parchment, or same sheet, sprinkle from flour and shape the dough into a ball. There is no need to knead and careful not to disturb any air pockets
If using, top the bread with more rosemary and sprinkle over sea salt.
If you wish, you can use a sharp knife to score the bread
Cover the dough by folding over the ends of the parchment paper and place a clean towel over the top. Allow the dough to rise for a further 30 minutes. If you have a warm place, keep near.
Baking
Meanwhile, preheat the oven to Gas Mark 7 or 430 F or 220C. Place a dutch oven inside the oven to preheat.
Once the dough has rested for a further 30 minutes, remove the dutch oven carefully from the oven.
Place the dough and parchment carefully into the hot dutch oven and cover with a lid.
Bake the bread in the preheated oven for around 30 minutes, remove the lid then bake for a further 15-20 minutes or until golden brown. If you’re bread appears to be browning too fast, reduce to a low temperature.
Remove from the oven once done.
Allow it to cool slightly on a wire rack before slicing using a bread knife.
Instant Pot No Knead Bread Serving Suggestion
Fresh bread is perfect as it is with a bit of butter but it also pairs beautifully with so many recipes.
Top it with butter and this Instant Pot Strawberry Jam
It is the best bread to dip into hot soups such as this Instant Pot Vegan Bean Soup or Carrot, Ginger and Coconut Soup .
Storage
Store leftover bread in an airtight container or cover with aluminum foil or plastic wrap to prevent it going stale. Make sure you allow it to cool to room temperature before storing
Consume it by the next day.
You can freeze this bread – wrap well in foil and store in the freezer for 1 month. Allow to thaw at room temperature.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Other Bread Recipes
Buckwheat Soda Bread
Red Grape, Rosemary and Goat’s Cheese Focaccia
Sundried Tomato Bread
Instant Pot Bread
Equipment
- 1 Instant pot Pressure cooker
- 1 Dutch oven or oven safe pan with lid
- Parchment paper
Ingredients
- 3 cup strong white bread flour
- 1.5 teaspoon yeast
- ¼ cup extra virgin olive oil
- 1.5 cup warm water plus extra as required
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon rosemary fresh – half chopped into smaller pieces
Instructions
Prepare the Instant Pot bread dough
- First prepare the yeast mixture. Although we are using a fast action yeast, I prefer to bloom it first for better results.
- In a large bowl, add the lukewarm water, yeast and sugar. Give a quick stir and set aside for 5-10 minutes whilst the yeast becomes frothy.
- Meanwhile, in a separate large mixing bowl, prepare the flour.
- Add the bread flour, olive oil, rosemary and salt. Mix well.
- Once the yeast is frothy, pour into the flour mixture. I like to pour it in a cup of water at a time until you get a wet shaggy dough. I ended up adding a further 1 tablespoon of water. Mix using a wooden spoon
Proofing stage
- Line the inner pot of the instant pot with a large piece of parchment paper. I like to grease or spray the parchment with cooking spray oil to prevent any sticking.
- Place the dough ball into the inner pot and proove the dough.
- You can select Proofing, Sous Vide or Yogurt button based on your instant pot model.
- For yogurt function – proove for around 3-4 hours or until more than double in size. Cover with a glass lid
- For Proofing – select 25 deg C or 80 F for 60 min -1hr 30 minutes or until more than double in size. The Instant Pot Ultimate lid will ask you to close the lid. I find this is the perfect temperature for proving.
- Once risen, remove the parchment and dough from the instant pot.
- On a fresh sheet of parchment, or same sheet, sprinkle from flour and shape the dough into a ball. There is no need to knead and careful not to disturb any air pockets
- If using, top the bread with more rosemary and sprinkle over sea salt.
- If you wish, you can use a sharp knife to score the bread
- Cover the dough by folding over the ends of the parchment paper and place a clean towel over the top. Allow the dough to rise for a further 30 minutes. If you have a warm place, keep near.
Baking
- Meanwhile, preheat the oven to Gas Mark 7 or 430 F or 220C. Place a dutch oven inside the oven to preheat.
- Once the dough has rested for a further 30 minutes, remove the dutch oven carefully from the oven.
- Place the dough and parchment carefully into the hot dutch oven and cover with a lid.
- Bake the bread in the preheated oven for around 30 minutes, remove the lid then bake for a further 20 minutes or until golden brown. If you’re bread appears to be browning too fast, reduce to a low temperature
- Remove from the oven once done.
- Allow it to cool slightly before slicing using a bread knife.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Instant Pot Bread
Equipment
- 1 Instant pot Pressure cooker
- 1 Dutch oven or oven safe pan with lid
- Parchment paper
Ingredients
- 3 cup strong white bread flour
- 1.5 teaspoon yeast
- ¼ cup extra virgin olive oil
- 1.5 cup warm water plus extra as required
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon rosemary fresh - half chopped into smaller pieces
Instructions
Prepare the Instant Pot bread dough
- First prepare the yeast mixture. Although we are using a fast action yeast, I prefer to bloom it first for better results.
- In a large bowl, add the lukewarm water, yeast and sugar. Give a quick stir and set aside for 5-10 minutes whilst the yeast becomes frothy.
- Meanwhile, in a separate large mixing bowl, prepare the flour.
- Add the bread flour, olive oil, rosemary and salt. Mix well.
- Once the yeast is frothy, pour into the flour mixture. I like to pour it in a cup of water at a time until you get a wet shaggy dough. I ended up adding a further 1 tablespoon of water. Mix using a wooden spoon
Proofing stage
- Line the inner pot of the instant pot with a large piece of parchment paper. I like to grease or spray the parchment with cooking spray oil to prevent any sticking.
- Place the dough ball into the inner pot and proove the dough.
- You can select Proofing, Sous Vide or Yogurt button based on your instant pot model.
- For yogurt function - proove for around 3-4 hours or until more than double in size. Cover with a glass lid
- For Proofing - select 25 deg C or 80 F for 60 min -1hr 30 minutes or until more than double in size. The Instant Pot Ultimate lid will ask you to close the lid. I find this is the perfect temperature for proving.
- Once risen, remove the parchment and dough from the instant pot.
- On a fresh sheet of parchment, or same sheet, sprinkle from flour and shape the dough into a ball. There is no need to knead and careful not to disturb any air pockets
- If using, top the bread with more rosemary and sprinkle over sea salt.
- If you wish, you can use a sharp knife to score the bread
- Cover the dough by folding over the ends of the parchment paper and place a clean towel over the top. Allow the dough to rise for a further 30 minutes. If you have a warm place, keep near.
Baking
- Meanwhile, preheat the oven to Gas Mark 7 or 430 F or 220C. Place a dutch oven inside the oven to preheat.
- Once the dough has rested for a further 30 minutes, remove the dutch oven carefully from the oven.
- Place the dough and parchment carefully into the hot dutch oven and cover with a lid.
- Bake the bread in the preheated oven for around 30 minutes, remove the lid then bake for a further 20 minutes or until golden brown. If you’re bread appears to be browning too fast, reduce to a low temperature
- Remove from the oven once done.
- Allow it to cool slightly before slicing using a bread knife.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This balsamic vinegar and olive oil bread dip is the best bread dipping oil you will ever try! You just need 4 ingredients and 5 minutes.
Perfect with this Instant Pot Bread or your favorite bread.
- Restaurant style Olive Oil Bread Dip Ingredients
- How to make bread dipping oil instructions
- Serving Suggestions
- Storage
- FAQs
- Other Dip Recipes
I absolutely love bread! And even more when it is served alongside a bread dipping oil. I even went through a phase of eating bread with hummus and an olive oil bread dip for breakfast.
I’ll admit, I fill up before the appetizer has even arrived because I’ve raided the bread basket!
I first tried an olive oil dip at a fine dining restaurant – it was a simple dip made with balsamic and extra virgin olive oil.
I decided to add to that recipe, and regularly prepare this version which has added red pepper flakes and fresh garlic. It tastes like something you’d find at a fancy Italian restaurant and is so, so good!
It is like the dips at Olive Garden, Buca de Beppo, Macaroni Grill, Carrabba’s or California Pizza Kitchen!
Restaurant style Olive Oil Bread Dip Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Extra virgin olive oil – use good quality extra virgin olive oil for the best flavor
Balsamic vinegar – I’ve used both high quality and shop brand versions and I find that both taste amazing! Do not sub in other vinegar, it must be balsamic. You could also use balsamic glaze.
Salt and black pepper – freshly cracked black pepper is best
Optional additions that I used:
Garlic – I have used minced fresh garlic for incredible flavor and I highly recommend using fresh if you can. As an alternative, use garlic powder but the results will not be the same. Omit if you do not like the strong flavor from raw garlic.
Red chilli flakes – leave these out you aren’t a fan of spice
Other variations:
Parmesan cheese – if using, grate your own rather than using pre-grated as it usually contains coatings. You can find vegetarian and vegan versions.
Fresh rosemary or thyme – for a herb infused oil, go for fresh or dried rosemary and thyme
Add in fresh herbs such as finely chopped parsley or basil
Dried herbs such as dried basil or dried oregano or italian seasoning (most commonly Oregano, Basil, Red Pepper Flakes, Marjoram, Thyme, Rosemary, Sage, Parsley)
Add in dukka or sumac
Add in finely chopped olives for extra tang.
How to make bread dipping oil instructions
Making balsamic vinegar olive oil bread dip takes less than 5 minutes!
Mince fresh garlic cloves using a garlic press or mini food processor.
In a small bowl, add olive oil, balsamic vinegar, garlic, crushed red pepper.
Season with salt and pepper, you should only need a pinch of salt to taste, and whisk together well.
The balsamic vinegar and olive oil will separate – that is fine.
You can serve it immediately or prepare in advance for later.
Serve in the same bowl or add to a shallow bowl alongside fresh bread
Serving Suggestions
This bread olive oil recipe is perfect for warm crusty breads, and also with sourdough bread, french baguette, rye bread. Italian bread like ciabatta bread or focaccia. These are the perfect easy appetizer recipes.
Don’t just limit yourself to bread though! Try some of these other options:
- Drizzle over crostini
- Use as a salad dressing for a simple green lead salad
- It also works so well alongside a pasta dish like this Air Fryer Pasta Bake
- Drizzle over roasted vegetables
- Dunk pizza crust – I’ve used it to dip the crusts of this Chargrilled Vegetable Pizza or Air Fryer French Bread Pizza !
- Perfect addition to a cheeseboard
- Use it as a dip for Air Fryer Toasted Ravioli
- Drizzle over soups like this Butternut Squash Cannellini Bean Soup
Storage
Store leftover olive oil bread dip in an airtight container and keep at room temperature – the oil and vinegar will prevent it spoiling for a day or two.
Top up with a little extra olive oil if you still have some of the garlic mixture but the olive oil has all been soaked up.
If adding garlic, this bread dip will last up to a day at room temperature. It can be stored in the fridge to last for 4-5 days but the oil will solidify. Leave it out to come to room temperature If you omit the garlic, the dip can be stored for up to 1 month as it is made with ingredients that have a long shelf life
Extra-virgin olive oil is best as it has the best flavour. Use good olive oil for best results as it forms the bulk of the recipe
Other Dip Recipes
Whipped Goat Cheese
Tamarind Sauce
Sour Cream and Chive Dip
Poppadom Dips
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Bread Dipping Oil (Olive Oil Bread Dip)
Equipment
- 1 Garlic press optional
- 1 small whisk optional
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 clove garlic
- ¼ teaspoon chili flakes
- ½ teaspoon seasoning salt and pepper
Instructions
- Mince fresh garlic cloves using a garlic press or mini food processor.
- In a small bowl, add olive oil, balsamic vinegar, garlic, crushed red pepper.
- Season with salt and pepper, you should only need a pinch of salt to taste, and whisk together well.
- The balsamic vinegar and olive oil will separate – that is fine.
- You can serve it immediately or prepare in advance for later.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
