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UPDATE: We’ve tested this with gluten-free flour, and with a very small change to the recipe, it works!  Scroll down to see the new info and photos.

pressure cooker 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, food safe, 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” containers from our kitchen that we used in this recipe and experiments.

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.

Gluten-free it!

Per a reader request, we tested this recipe with an all-purpose gluten-free flour mix.  We followed the recipe exactly as written with the addition of more baking soda (3/4 teaspoon instead of 1/2 teaspoon of baking soda).  We let Gluten Free Girl’s experience guide us on that bit – understanding that perhaps gluten free flours may need more lift.  The consistency, cooking time and everything else was exactly the same.  Scroll to after the recipe to see photos of the gluten-free version made in an electric pressure cooker

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
6 L or larger  steamer basket, see article    15-20 min.    High(2)  Natural
4.4 from 11 reviews
REAL White Savory Bread - pressure cooker recipe
 
Author: 
Recipe type: pressure cooker
Prep time: 
Cook time: 
Total time: 
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 ¼ cup sunflower seeds or two tablespoons of anise.
INGREDIENTS
  • 1 teaspoon olive oil
  • 2 cups (250g) all purpose flour
  • ½ teaspoon bicarbonate baking soda (not baking powder)
  • 1 teaspoon salt
  • 1¼ cup (270g)whole milk plain yogurt (or sour milk, or milk with 1¼ tablespoons of vinegar)
  • water to cover
INSTRUCTIONS
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. Close and lock the lid of the pressure cooker.
  9. For electric pressure cookers: Cook for 20-25 minutes at high pressure.
    For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 15-20 minutes pressure cooking time. NOTE: Cooking times may vary depending on the width and materials of the container used (glass and ceramic will take longer than stainless steel or aluminum).
  10. 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 open when the pressure indicator has gone down (20 to 30 minutes).
  11. 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.
  12. 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.

Stovetop step-by-step:

Electric pressure cooker step-by-step (using all-purpose gluten free flour):

Have you tried this? Post your favorite variation, in the Comments, below!

 

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220 Comments

  1. Do you think this 35oz jar would work? It looks quite hefty–and is flared a bit at the top. Thanks!

    http://www.surlatable.com/product/PRO-2512515/Le+Parfait+Familia+Wiss+Terrine+with+Metal+Lid++

    1. If the height works, the this would work!

      Ciao,

      L

    2. Thanks for the heads-up! It looks like I’ll need to stick with the 17.5oz version and make half a batch. That one is 4″ wide and 3.75″ tall so it will still fit under the fill line on top of a trivet.

    3. Just did this recipe both wheat flour and gluten -we did a half recipe for 19 minutes full pressure then sit until natural release -could have been a little less time. We used two glazed pots that came with some orchids in them. We will use this in the motorhome as we dont have an oven it it BUT we do have a pressure cooker! Great recipe -thanks

  2. Just wanted to let everyone know that we tested this with all purpose gluten-free flour and with a very small change, noted in the article, it works wonders! We’ve also added new photos so you can see how it turned out.

    Ciao,

    L

    1. How exciting! Thank you so much!!! You just saved me a lot of trouble trying to figuring it out myself!

    2. What are the changes for gluten free? Thanks

  3. Really looking forward to trying this recipe. I’m a new user of the Instant Pot and, in reading through the instructions, I had a question that I don’t *think* has been answered. The instructions have us testing for doneness (the old toothpick trick) but it doesn’t tell us what to do if it’s not done. Do we put it back in, lock the lid, re-pressurize and cook for another 5 or 10 minutes? If it were baked in an oven we’d just put it back in but putting it back in the IP after 20-30 minutes of NPR? Would very much appreciate your feedback! Thanks so much!

    1. Good question! You can put it back in and pressure cook for another 5 minutes, then release pressure with Slow Normal. Since the dough will have already set there is no danger of it splattering around as there might be for the first pressure cook – but there is danger that the cooking water will splatter into the container making a wet bread soggy.

      It’s a lot of fun, and when I did my recent gluten-free bread tests I didn’t even use a steamer basket. If you use a thick glass or other heat-proof container the transfer of heat from the base will only encourage the bread to make a colored crust.

      Ciao,

      L

  4. The gluten-free flour blend that I purchased (GF Girl’s Millet flour/Sweet Rice Flour/Potato Starch blend) weighs 280g (2 cups). 2 cups of the AP flour used in the original recipe weighs 125 grams. I need to make a half batch. Should I use half the amount by weight of the AP flour–or half by weight of the GF blend? Thanks!

    1. When baking, always use weight. Cups are just too darn imprecise. I have seen variations in over 50% just by getting different people to measure out using the same cup and pack of flour.

      According to Laura’s ingredients, she uses 250g of AP flour. If you use 250g GF flour and the .75 tsp (Where’s the weight Laura???) she recommends you should be fine.

      1. Or for your half batch, 125g flour and 3/8 tsp baking soda

        Now according to Baker Bettie, 1 tsp = 7g so 3/8tsp = ~2.5g Baking soda. (2.625)

        1. Thank you so much! Will give this a try!

  5. I sure love this recipe and the variations are endless. I use smaller glass mason jars and I’ll do three small loaves from one batch of dough. I start with the basic dough (half bread flour and half white whole wheat flour), divide into three equal portions, then add whatever I feel like trying to each portion. Tonight I made cranberry pecan bread, parmesan cheddar garlic bread, and Sriracha bread. All three turned out great! I give my husband slices in his lunchbox, for snacks.

    1. How do you get them out of the mason jars? Are the openings smaller than the width of the jar?

      1. You can get mason jars that have the same size openings as the jars. They actually taper slightly down to the bottom so there is no problem as long as it doesn’t stick.

      2. I use straight-sided mason jars, not jars with narrow necks. If you mist a little oil into the jars before cooking, and let them cool down for awhile after taking the jars out of the IP, the bread will fall right out.

      3. In the US, get wide mouth canning jars. If you plan on using the jars for anything else, when it comes time to purchase new lids, make sure to get the wide mouth lids.

  6. I tried this and got a thick, almost pudding like round (baked in a Corningware round casserole with a glass lid. I had mixed in some flaked dried onions, some dried basil, and something else dry but don’t remember. It was very liquidy so I added pancake mix. (I know, I know.) This was using gluten free multipurpose flour and gluten free pancake mix. So, I cut it in wedges while hot, drizzled extra virgin olive oil on it, and served it to my young adult son. He loved it. The next day I had some when it was cold. It was heavy but tasty. I didn’t put olive oil on it, and I’d say that was part of it’s appeal the night before–the steamy puddinglike bread with olive olive oil and maybe some salt. Don’t remember. Oh, yeah, I threw in some pepper when it was still the dry mixture. All I’m saying is that if it’s heavy, you can still make it a nice treat. I think it would be good sliced thinly and then toasted with cheese on top…or broiled.

  7. i’m vegan. for the gf bread can i use non dairy milk?

    1. This recipe’s baking soda needs a little acid to activate – so I would say that yes, you can use non-dairy milk but add vinegar as indicated in the recipe for milk substitutions and a little extra baking soda as called for in the gf recipe.

      Please come back to let us know how it turned out!

      Ciao,

      L

  8. The recommended cooking time is’t even close for me. I’m at sea level and need to go almost an hour under pressure regardless of flour used. I did just make a great loaf of gluten free using gluten free all purpose flour.

    1. Jeffrey, please share with us what your pressure cooker brand, model and size are. Also, if a stovetop, what cooking range it’s being used with.

      We’ll figure it out. 60 minutes is WAAAAY to long!

      Ciao,

      L

      1. The PT I used is an Instant Pot IP duo 60.

        1. Thanks, and can you tell us a little bit about the container you used to hold the bread dough?

          Ciao,

          L

          1. 32 oz soup can

    2. I use 2 small containers vs. one large – but that shouldn’t make that much of a difference. It’s only 25 minutes of cook time for me. Now there is a very long NPR time – it is another 30 minutes – are you including that in your time? If so yes it’s an hour.

  9. Do you know if this can be done with a plant milk?

    1. I haven’t tried it. Some people have already asked that question and gotten answers higher up in this thread.

  10. I tried it with a flatter container and the bread came out very rubbery so I guess, don’t do that. Will try with a tall container next time.

    1. Chris, this bread will tend to have a moist “flexible” consistency. However the “vertical” container will expose less of the bread to the steam so it will be just a tad dryer. But you do need to understand that even with the perfect container, this bread will not turn out like it does in the oven. ; )

      Ciao,

      L

  11. Do you think a Rival Crockpot “Bread and Cake Pan” would work for this recipe? It used to come with Rival crock pots back in the 1970’s and I still have mine. It fits in my Instant Pot Duo60 perfectly on the rack, even with the top in place which was not the case with my Power Pressure XL. The pan is aluminum and has vents in the top as you can see in the picture. I am going to use it in my instant pot on the slow cook program, but not sure about leaving the lid on during pressure cook. What do you think?

    1. Michelle that’s a great idea. That’s a beautiful looking insert, I’m so glad you’ll get use out of it. I would remove the handle on it before pressure cooking – unless you’re absolutely sure that it’s Bakelite. You can also place this container it directly on the base without a rack (see my electric step-by-step photos).

      Ciao,

      L

      1. I did it! I used Bob’s Red Mill Soda Bread, mixing it just as directed, buttered up the cake pan, put on the cover, then followed your electric pressure cooker directions. It is wonderful! Thanks for the encouragement, and I highly recommend getting a rival bread and cake pan on ebay. There are a few available. Just be sure to get the smaller size (3 7/8 in tall without cover). I think the tall one (6 in tall) would be too tall. I DID remove the knob on top and did not use the rack as you suggested. So I had to make a foil sling to lift it out.

        1. Wow, Michele – it turned out great! Love the photo – thanks for coming back to share it with us!

          Ciao,

          L

          1. Just an update. I now put the bread and cake pans in the IP with knob attached on high pressure for 20+ min with no problem. I also bought the taller bread and cake pan on ebay which fits fine in the IP as long as it is not on a trivet. The small one can be on a trivet. Great pans for the IP! :)

            1. Did you put foil under the lid? Or just leave the cover only?

        2. Did you use just the lid or did you put foil inside?

  12. Have you tried both yogurt and milk with vinegar with different batches? Just wondering if there would be a taste difference. Also, I’m using a fairly large canister, f I double the recipe should I add more cooking time?

  13. Could I use whey in place of the yogurt? It would end a great way to use my whey. I make Greek yogurt all the time.

  14. Water bath work for this recipe?

    1. Yes, push the saute’ button to bring to a rolling boil and then follow processing times per altitude and jar size as stated by NCHFP. Keep an eye on the “Saute'” timing as you may need to reset since it times out at 30 minutes.

      Ciao,

      L

  15. All purpose flour can be used also?????

    1. I use white whole wheat flour, but I would think you could use all-purpose flour.

    2. Yes, the non-gluten-free version uses AP flour. : )

      Ciao,

      L

  16. I’m resurrecting this thread…this is my plea for help. I really really really want this to work. I’ve tried the recipe 3 times and each time the bread comes out like a wet sponge. Even my dog won’t eat it, and she eats literally everything. I am using King Arthur bread flour, arm and hammer baking soda, iodized salt, and greek yogurt. I’m thinking the yogurt is the problem…maybe it’s too thick? I use a 32 ounce soup can, on the trivet. Followed the recipe and cooking times/natural release to the letter and still haven’t had any luck. I halved the recipe on my last attempt, thinking the bread might need more space to rise, that didn’t work either.

    What am I doing wrong?

    1. Yes, the Greek yogurt is too thick. It has been strained it is not as wet as “regular” plain yogurt.

      Ciao,

      L

    2. I have made it numerous times using homemade Greek yogurt and I haven’t had any problems. The only time mine came out too wet was when I used some alternative flours; and when I made pumpkin bread and I think I added too much pumpkin puree. You might try using less yogurt. BUT, what I suspect is the real culprit, is that it’s very important the container is airtight. If the steam that is pressure cooking your bread gets into the container i’ts going to make your bread very wet and soggy. BE SURE that your container is airtight (I use glass jars), and that the aluminum foil, pleated to allow expansion, is secured very tightly on your container. Also as an afterthought, make sure your baking soda is fresh. Old stale baking soda won’t cause the proper chemical reaction. I hope this helps!

  17. I would not use parchment because it would not be watertight. If any of the steam/moisture contacts the bread it’s going to make it soggy. These jars need to be airtight (but you can’t just use the lids as then there is no room for expansion). As far as putting 4 jars in the IP I see nothing wrong with that. Not sure it would require any more time, try it and see.

  18. Can you please recommend instructions for baking the gluten-free version of this recipe in a conventional oven?

    1. Wendy, you can follow this recipe and leave out the currants and swap plain yogurt for the buttermilk. I’ve had to up the baking soda and powder for the pressure cooker in this recipe so it’s better to work from a recipe already designed and tested for oven baking. ; )
      https://glutenfreegirl.com/2016/03/gluten-free-irish-soda-bread-2/

      I’ve been getting lots of flours like millet, buckwheat and etc. so I think it would be fun to try and come up with recipes with those as well. If someone has already tried pressure cooking soda bread with these flours, please share how it turned out!!

      Ciao,

      L

      1. I tried rice flour to make some for a friend. I did it exactly like the recipe using bread flour (which I have made many times). It turned out pretty dry. If I made it again I would up the liquid/flour ratio a little.

        1. Vicki, I haven’t tested it with rice flour. My recipe calls for “all-purpose gluten-free flour mix” – there are many kinds but they are usually a blend of different gluten-free flours with thickeners (like arrowroot).

          Ciao,

          L

  19. Just Google gluten free soda bread. You will find tons of recipes.

  20. omg! Just tried this in my POWER Pressure Cooker XL – I’m so excited. Success! We are Celiacs and we did the Gluten Free all purpose flour. This is the ONLY site i found where i was able to make a simple bread recipe in a can. I followed your recipe to a T. I also loved the images you used and your instructions were FABULOUS! You could not fail. Thank you.

  21. I have a standard sized silicone loaf pan do you think that would work for bread. and I think my pressure cooker steamer basket fits so going to give it a try before buying a new one.

    1. Well yes if it will fit in your pressure cooker. Just be sure you can seal it similar to the instructions for sealing the cans. If the steam contacts the bread it will make it soggy.

    2. You could give it a shot – but silicone actually slows down the cooking – so you’ll have to increase the time with them (but I don’t know how much… 20%?)

      Ciao,

      L

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