Pressure Cooker Bread: less energy, less time, REAL bread!
You can make bread in the pressure cooker with our new technique! It takes minutes not hours of energy to cook.
This recipe was especially designed for cooks with limited energy and space to dedicate to cooking like boaters, RVers and those who camp! This bread won’t replace common bread for the home cook but it’s a fun alternative to blasting the oven in the summer heat.
To figure out how to get decent bread out of the pressure cooker, we had to go back to the basics. The pressure cooker is a lean, mean, steaming machine so the focus went immediately to steamed breads. But first, what container to use?
Suitable Containers for Pressure Cooking Bread
All steamed bread recipes call for a 1 pound coffee can. Few of us ever actually buy coffee this way or have access to these cans. So it was time to come up with another solution.
As with all pressure cooker accessories, first shop in your own kitchen. Look for something heat-proof, tall, narrow and that doesn’t reduce near the top.
Possibilities include – small cookie tins, stainless steel storage canisters (remove attached lids), ceramic cooking utensil holder, cylindrical heat-proof measuring cups and even wide-mouth canning jars where the opening is as wide as the body. Make sure that the opening does not taper – you want to be able to get the bread out, right?!?
Don’t overlook square or rectangular containers in your kitchen (or galley). The possibilities are endless. Even if your container comes with a heat-safe lid always cover it with foil, instead.
Never pressure cook an air-tight container, as the contents could remain under pressure even after the pressure from the cooker is released , there is no safe way to release this pressure other than waiting for the container and its contents to cool completely overnight.
Here are the “found” contianers from our kitchen that we used in this recipe and experiments.
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| Containers for pressure cooking bread: Decorative ceramic “can”, stainless steel tea canister, 400g aluminum powdered milk can (inner-lip removed with can opener), heat-proof glass measuring cup (only fits 1/2 the recipe). |
Using a casserole or pudding mold will not achieve the same results because the container will need to be partially submerged during pressure cooking.
From Sweet to Savory
A steamed bread is generally a sweet mixture between cake and bread. Think: Corn Bread, Zucchini Bread, and Boston Brown Bread. They are sweet and not savory breads.
Savory pressure cooker bread recipes previously published online use a yeast bread dough with very unsatisfactory results (compared to oven-baked bread).
To distance ourselves from sweet cake-like breads (made with baking powder and eggs) and not prolong the disappointment of predecessors (leavened with yeast), we gave quick-breads (leavened with baking soda) a shot. In fact, the dough in this post closely follows the ingredient ratios for a White Irish Soda Bread.
Where’s the crunch?!?
Steamed breads are not crunchy – though the edges do brown a bit while pressure cooking. The texture of the resulting bread is similar to a grocery-store loaf for sandwiches. We recommend quickly sauteing a few slices in a frying pan or scorching them on a grill, as we did with this recipe, for a satisfying crunch.
Pressure Cooker Recipe: pressure cooker bread
Up to half of the flour can be replaced with whole wheat – check the consistency as you may need a spoon or two extra of yogurt. Other great additions are 1/4 cup sunflower seeds or two tablespoons of anice. 1 teaspoon olive oil 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. 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. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum heat required by your cooker to maintain pressure. Cook for 15-20 minutes at high pressure – cooking times may vary depending on the width and materials of the container used. 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 begin counting 10 minutes of natural open time. Then, release the rest of the pressure using the valve. 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. Yields 1 small loaf that can be sliced into 8 slices or more. Yields 1 small loaf that can be sliced into 8 slices or more. Prep time: 10 min
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Have you tried this? Post your favorite variation, in the Comments, below!
Wow. Revolutionary! Nice work.
Thank you. I’m not the absolute first. It has been tried before with yeast breads (with not great results) or steamed sweet bread (with OK but dessert-like results).
I used a quick-bread recipe, with steamed bread-in-a-can technique and put it all under pressure!
Ciao,
L
I used my plain old favourite sweet dough with half of the flour being the grain mix bread flour and it turns out perfect everytime. Delicious….different from store bought but so delicious toasted. I can share my recipe if someone would want it.
Teresa, post the recipe. I’m interested!
Ciao,
L
really fantastic way …
What does it taste like?
The consistency is a bit like grocery-store bread in the plastic bag. The flavor is like dinner rolls.. a little bit rich and delicious all on their own.
Can’t wait to read about all of the variations everyone will make with this recipe. It’s a blank canvas for herbs, spices, etc.!!!
Ciao,
L
oh i KNEW you’d solve this one….fantastic!!!
Thanks for your vote of confidence, Janie!
Very much looking forward to trying this recipe out – thank you so much Laura!
Thanks Sally, come back to tell us how you liked it!
Ciao,
L
I just bought a pressure cooker last weekend with the intent to do some canning of broths, soups, etc. I had no idea how many cool things you can do with it as a cooker as well (aside from stews/soups/roasts)! I absolutely love your site and have spent the last few days looking through all of your fun ideas and getting more excited by the minute! :)
Andrea, welcome!
Did you see the Learning Recipe Series? It’s like boot camp for you and your pressure cooker.
Ciao,
L
No way!!! Of course I’m excited! This means homemade bread while camping!!! Yay. =D
This is great news! I’ve tried the Boston Brown Bread & Date Bread in the pressure cooker but haven’t seen any ‘regular’ bread recipes that would be good for a summer sandwich. We been buying store bought bread for the last 2 weeks because of the heat wave & I’m trying not to use the oven. Think I have one metal coffee can & I’m going to find it right now.
I’m going to try it today.
Wow…I am definitely going to try this…thanks Laura :)
Thank you thank you thank you! Now maybe I can convince my husband to ditch the breadmaker- that thing is HUGE!
Cidnie, you have a bread maker on your boat?!?
My husband is freakishly attached to fresh bread. He has cordoned off 40% of my entire galley storage space for his stupid breadmaker. Can not wait to ditch it.
Hahahah!
If you had a decent bread maker you never ever ever would want to get rid of it! Try a Zojirushy !
Not mentioned in the post – this bread could also be made with one cup of re-constituted powdered milk and 1 tablespoon of vinegar per cup instead of yogurt, or sour milk as noted in the recipe!!
Ciao,
L
Yessssss…powdered milk it is for me :)
With a cup of milk, for me it was like a stiff batter not like the dough you show. I hope it comes out okay.
I think 3/4 [6oz] sour milk would be closer and Greek Yogurt seems like a 1 1/2 cups at least would be needed. I wish my husband could have found regular whole milk yogurt.
I suppose for you it worked, some people have good turnout, lol, not me. I will keep trying, as the first was doughy—my fault.
Thanks for the great site.
Keep trying. The recipe calls for whole-milk plain yogurt. Greek yogurt is plain yogurt that has been strained a bit – so it is denser and also less liquid – giving you the stiff results you experienced.
You can also make this recipe with sour milk (the original liquid for Irish Soda bread). Or make your own sour milk by adding a tablespoon of vinegar to a cup of milk.
You’ll get it. I’m sure!!
Ciao,
L
Looking forward to trying this one! It’s waaaaay too hot to use the oven here now!
Very interesting recipe. Going to try this one for sure.
I would have never thought of doing this. So Neat!!
When I finally get my Pressure cooker, this is definitely on the list of things to try and do :)
I use Illy coffee and their tins are perfect for this. Although I don’t have an RV or yacht I am intrigued enough to want to try this as it looks so simple. I might fry up some pancetta and throw that in along with a handful of strong cheese and some thyme leaves. Great template
Kellie, great idea for the tin! Your savory combination sounds delicious and it will make your bread almost a one-pot-meal!!
Ciao,
L
Wow!! Very very cool. Going to give a try. I am a full time RVer and space is premium. Love using my pressure cooker. Took out the oven to make storage. Have a toaster oven for many things which I love. But this method will keep my small space cooler. Thanks!
Let us know how you like it!
Ciao,
L
The bread looks beautiful. It seems like it’s not a huge time savings, but it’s nice to have the energy savings and the fact that it doesn’t heat up your house. That’s great that you found an application with boaters/Rvers. I think the yeast bread recipes would work for them as well as the texture and flavor really is just as good as the inside of a loaf of baked bread. I found that while there isn’t any time savings, it doesn’t take any extra time, making it just as easy… I like your idea of heating the bread in the frying pan to give it a little crunch for a sandwich. Or you could use a Panini press.
Heather, great ideas as always!
Ciao,
L
Tried it today, and it was a hit! It’s texture was kind of like crumpet’s. It had a soury taste (from the yoghurt I am guessing). Something I will definitely try again. Next time I will try a different size tin so I can fit two at the same time because our family of 2.5 finished the whole thing in one go. I will post some pics of it later.
Ahmed, it shouldn’t have been soury at all – the baking soda is activated by, and neutralizes, the acids in the yogurt. Try adding a couple pinches more baking soda so you get the full milky-butter flavor!
Glad to read about your success and can’t wait to see the photos!
Ciao,
L
I will definitely give that a try.
Here are some pics:
http://www.flickr.com/photos/98436030@N00/7568472856/
http://www.flickr.com/photos/98436030@N00/7568473296/
Ahmed, since my website does not let you copy and paste the addresses… here they are linked for everyone to see!
http://www.flickr.com/photos/98436030@N00/sets/72157630572471998/detail/
It looks great. I see we used the same powdered milk can, too!
Ciao,
L
Bread in a pressure cooker? Incredible!
I love the idea of grilling the bread to give it that crunch factor. This totally goes on my list of must trys!
Hi, I live in Australia and found your wonderful site today. I can’t wait to try the Coconut Fish Curry recipe in my pressure cooker.
With regard to your bread recipe for the pressure cooker, I was wondering about the container to cook the bread in. In the picture on the featured page – the 3rd one down – what capacity is the tin (is it a tomato can?). It’s just that we don’t have the coffee you speak of in your feature so I’m trying to work out what size it would be.
Many thanks
Sharon, read the suggestions at the top of the page for alternate containers. I used a powdered milk can. For this recipe, the can should hold at least 4 cups (1L).
Ciao!
L
Instructions I forgot “add 5% to cooking time at every 1,000 feet above the first 2,000 feet.” “Example at 3,000 ft. 5%, 4,000ft 10%, 5,000 15% etc”
Mine came doughy, I cooked it for twenty minutes maybe container too big and not narrow enough and I got the dough too wet. I could have doubled recipe for this pan. It was wider and flatter. At almost 5,000 feet I need to add time
I used a Rival Crock-pot bread pan. The crock-pots used to be deeper and the new ones are wider and shallower. It fits in my pressure without the knob on top [they don't make them anymore]. I covered lid with the foil since it has slots in lid for steam.
Joan, I’m not familiar with the container you used, but generally, for steamed breads you want something tall, narrow and relatively small. which is then partially submerged. If your container was half-full it was likely floating a bit. Also, if it’s wide and shallow that could be another reason – in the recipe above I mention that these containers are unsuitable for this recipe.
Keep hunting in your kitchen, I’m sure you’ll find something similar to the containers pictured at the top of this post to use!
Ciao,
L
Thanks Laura, I think you are right, although it might work for rising and cooking yeast dough which use a wider pan than this and partially submerge it.
Joan
Can the yogurt be replaced with buttermilk?
Absolutely! Use a little less, since it’s more “wet” than yogurt. Maybe just a tad over a cup.
Ciao,
L
I am confused because they do not tell what quantity of water is used in the pressure cooker. Can someone be more specific, please? Which quantity has to be used?
Great question! The directions say to fill the cooker with hot water from the tap to half the height of the container containing the bread dough. Since containers and pressure cookers vary, we cannot tell you and exact amount. You’ll have to eye-ball it! Or, better yet, measure the exterior of the can and draw a line in the middle with a sharpie and then add water up to there.
Ciao,
L
This is awesome! The bread looks so perfectly done, the gorgeous crumb and crust, pressure cookers are a fixture in my ktichen so this is definitely on my to mmake list
Can’t wait to hear how yours turns out!
Ciao,
L
Hi, I have one query, why do we use a steamer in the pressure cooker?
For this recipe, the steamer basket is needed to keep the can off the bottom of the pressure cooker. Since the base of the cooker is in contact with the heating element it’s the hottest part of the cooker.
In other recipes, particularly vegetables, steaming them cooks them more delicately and preserves their water-soluble vitamins.
I hope that answers your question, please let me know if you have any more!
Ciao,
L
am going to try making this soon
Hello, intriguing idea, thank you for posting the instructions. I’m thinking of trying for an “english muffin-like” texture with nooks and crannies, will post results.
One question: could you clarify the cooking instructions?
This bit: “Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum heat required by your cooker to maintain pressure. Cook for 15-20 minutes at high pressure”
The way I read this you’re saying to cook at minimum heat required to maintain pressure (this part I interpret as being at minimum pressure, but am I correct?), but the next sentence says cooking for 15-20 min. at high pressure.
For those who may have gotten inconsistent results, there can be significant differences in pressure capabilities between stovetop vs. electric pressure cookers, as outlined in the Wikipedia article about “pressure cooking” in the sections “pressure settings” and “cooking”.
Don’t mean to turn this question into a nit-pick downer, I’m very keen on experimenting with such a clever method.
Not a nit-pick at all!
When using stovetop pressure cookers, once the cooker has reached pressure (either high or low) the heat is turned down. How low, depends on the cooker type and model. This allows the cooker to maintain the selected pressure without going into over-pressure.
It sounds like, maybe you have not pressure cooked yet.. so this could be the source of confusion about the instructions.
Try it, your version sounds delicious. Don’t forget to come back to let us know how it worked out!
Ciao,
L
Made this last night with the following changes: 1/2 cp whole wheat substitued for equal amount of white flour, about 1/2 cp chopped roasted pecans, about 1/4 cp shreaded cheddar cheese. I also started boiling the water in the pressure cooker as I was mixing the dough to get a headstart on the time to get the pressure up. Cooked for exactly 20 minutes and kinda rushed the depressuring by messing with the quick release thingy on the pot. That said, results: Right after pressure was down I dove into the bread and was a little dissappointed (wait, it gets better). Very banana bread texture. BUT like banana bread, after an overnight rest (i.e. this morning for breakfast), the bread was wonderful toasted with butter. Really great. Really easy too. Thanks for sharing.
I’m curious to try this recipe, but I’d like to use gluten free flours. I’m not a baker so I don’t know if there is an easy substitution for wheat flour with quinoa and/or millet flours (or others). Do you have any suggestions?
Thanks
I’m not a gluten-free baking expert, either. But I found this gluten-free recipe for quinoa soda bread that might do.
Have fun!
L
I tried this, I must be doing something wrong the texture was that of plasticine in the middle
Plasticine? Do you mean under-cooked? What kind and size pressure cooker do you have, and what size can did you use?
Ciao,
L
I just found this today an am so excited to try it, I also have a question about the steamer basket. If I don’t have a basket, could I use my trivet? It would keep it about an inch off the bottom.
Yes, a trivet should work as well. Have fun!
Ciao,
L
OK, just tried this recipe tonight. I Used a Cuisinart epc-1200pc (6 quart). Only had dannon low-fat yogurt. Divided the dough between two ball canning pint canning jars. Put foil on the jars but did not tie a string around because the foil was quite tight. Set it for 20 minutes high pressure. When the countdown completed, I unplugged it and set a timer for 10 min. Pulled it out and did the toothpick test.
It didn’t come out clean. Let it rest 10 min.
Doughy, but delicious.
Any thoughts on what I should do differently?
That’s curious, because the jars you used are smaller I would also expect them to be completely done.
The only thing I can figure is that you steamed instead of boiling the jars? They should be covered at least half-way with water (which is why you need to tie the string to make sure none of the water splashes into the jars).
Ciao,
L
Hi Laura…
Could you make a video of the same if you make it next time. I personally learn much more from the videos than the recipe. Also it helps me understand how exactly it should turn out into .
Thanks :)
We want to start making videos this year. But we want to do them right, so it’s taking us a while to get there.
We set the standard for step-by-step photographed pressure cooker recipes, so we need to set the standard for recording them as well!
We’ve got to get the cookbook off and running and do some technical things with the website and then we can finally do videos!
Ciao,
L
Hey,
I hope it gets fast enough, so you can start with your videos. Wishing you good luck for the future.
:)
P.S. Thanks for replying :)
I plan to make this bread soon–as soon as I can find a suitable container! I have yet to find a failed recipe on this site! I would like to make my grandmothers Boston Brown Bread recipe in the pressure cooker, but I am not sure if it would be cooked the same time as this bread or not. The recipes I have found online recommend a variety of methods, including combining regular steaming along with pressuring. And for a lot longer time…any thoughts? Thanks for so many great recipes!
Nanc,
It sounds like you’ve looked at tons of recipes! The Boston Brown Bread recipes I found online all use baking powder (not yeast) so there is no need to pre-heat, partially cook, or do any other magic to make the bread rise before pressure cooking it – just like the soda bread recipe I posted here. Baking soda is activated by the wetness of the batter and the heat in cooking.
The 20 minutes should work for your grandmother’s recipes as well. Do the toothpick (or skewer if using a coffee can) test. If it’s not fully cooked, tie the top on tightly again and pressure cook for another 5 minutes.
Have fun, and come back to tell us how it turned out!!
Ciao,
L
Thanks so much for your advice; I am trying it today and will definitely let you know how it goes–i’m all for experimenting! And BTW, I got my son a Kuhn Rikon 6qt for Christmas and he and his girlfriend cook with it on their boat almost exclusively–they are definitely fans after using mine and trying your recipes like I have–we love it!
Nanc, great job on sharing pressure cooking with your son! Be sure to post a photo of your pressure cooked Boston Brown Bread on Facebook to share.
Ciao,
L
I tried both your bread recipe and my brown bread recipe today. I could not find a 2# container so used two 16-oz jars for your recipe and three for the brown bread. I should have cooked the white bread a little longer, as it was a little “gummy”, but I used the skewer test for the brown bread after 20 minutes and it was just perfect! I will definitely try it again, but maybe change the recipe a little–I think mine needs a little spice to kick it up a little. Your recipe had a great flavor, I added a tsp of sugar “for the fun of it”. Thanks once again!
I have a daughter with a milk allergy but would love to try this. Will water work in place of milk or yogurt, and if so, do you still recommend the vinegar? If water won’t work, is there a non-dairy recommendation? She is also allergic to soy and rice, so those milk alternatives also will not work for us. Thanks for any suggestions you might have.
You still need the vinegar because baking soda needs acid to be activated and make the bubbles you will see in the bread.
You CAN use water, but I don’t recommend it. I don’t think it will taste very good. How about almond milk?
Does your daughter have a milk ALLERGY or INTOLERANCE? My son had a milk intolerance for the first three years of his life – the proteins were too large to digest – and I was a little freaked out about giving him soy. Doing my own research I found out that sheep and goat milks were TOTALLY fine. He could drink them without vomiting!
Ciao,
L
Do we need to use whistle with the closed lid of pressure cooker or just to close with the lid to allow steam ?
Should i pour water in the bottom of thr cooker below the vessel level ?
Yes, there should be water in the pressure cooker to cover the vessel/container containing the bread dough half-way. The container itself should be tightly sealed to avoid any boiling water going into it.
Yes, the whistle should be on. This recipe boils the bread under pressure!
Ciao,
L