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A loaf of homemade crusty bread with a golden-brown exterior, sliced and served with olive oil on a wooden board.

Instant Pot No Knead Bread: A Simple, Crusty Loaf

Achieve a beautifully airy, chewy interior and a delightfully crusty exterior with this surprisingly simple no-knead bread. The Instant Pot accelerates the proofing process, allowing you to enjoy fresh, homemade bread faster than traditional methods.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings: 1 loaf
Course: Bread, Side Dish
Cuisine: American, European
Calories: 1800
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour + extra for dusting
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon active dry yeast
  • 1 1/2 cups warm water (105-115°F or 40-46°C)
  • 1 tablespoon olive oil for greasing

Equipment

  • Instant Pot (6-quart or larger)
  • Large Mixing Bowl
  • Dutch oven (5-7 quart cast iron)
  • Parchment Paper
  • Kitchen Towel
  • Dough scraper (optional)

Method
 

Prepare the Dough
  1. In a large mixing bowl, whisk together the flour, salt, and active dry yeast until well combined.
  2. Add the warm water to the dry ingredients. Using a wooden spoon or spatula, mix until a shaggy, sticky dough forms. Do not overmix; a few dry patches are okay as they will hydrate during resting. Cover the bowl with a kitchen towel or plastic wrap.
Instant Pot Proofing (First Rise)
  1. Grease the inner pot of your Instant Pot with 1 tablespoon of olive oil. Transfer the dough into the greased Instant Pot liner.
  2. Close the Instant Pot lid and ensure the venting knob is sealed (though no pressure will build significantly on the yogurt setting). Select the 'Yogurt' function and set it to 'Less' or 'Low' for 45 minutes. This provides a warm, consistent environment for the dough to rise quickly.
  3. While the dough is proofing, place your empty Dutch oven (with its lid) into your cold oven. Preheat your oven to 450°F (232°C). Allow the Dutch oven to preheat for at least 30 minutes once the oven reaches temperature.
Shape the Dough & Bake
  1. Once the Instant Pot proofing cycle is complete, carefully remove the lid. The dough should have doubled in size and look bubbly. Lightly flour a clean surface.
  2. Gently scrape the dough out onto the floured surface. Using floured hands, lightly fold the edges of the dough towards the center a few times to create a round ball. Do not knead aggressively; handle it gently to retain the air.
  3. Place a sheet of parchment paper (about 12x12 inches) on your work surface. Carefully transfer the shaped dough ball onto the center of the parchment paper.
  4. Carefully remove the super hot Dutch oven from the preheated oven using oven mitts. Lift the dough by the parchment paper and gently lower it into the hot Dutch oven. Replace the lid.
  5. Bake covered for 30 minutes at 450°F (232°C).
  6. After 30 minutes, remove the lid from the Dutch oven and continue baking uncovered for another 10-15 minutes, or until the crust is deeply golden brown and sounds hollow when tapped.
  7. Carefully remove the Dutch oven from the oven. Using the parchment paper, lift the bread out and transfer it to a wire rack to cool completely for at least 30-60 minutes before slicing. Cooling is crucial for the internal structure and texture.

Notes

For an even crispier crust, you can spray the dough lightly with water before the uncovered baking step. This recipe works best with a good quality Dutch oven to achieve the signature crust. If you don't have a Dutch oven, you can try baking on a preheated pizza stone or heavy baking sheet, creating steam in the oven by placing a pan of hot water on the bottom rack, but the crust will not be as pronounced. Store leftover bread at room temperature in an airtight container or bread bag for up to 3 days.