Step 1

Make Bread Dough: In a large mixing bowl, add in 400g all-purpose flour, then 8g fine table salt. Mix them very well. Add in instant yeast, and mix them very well.*Pro Tip: If you're using Active Dry Yeast, please see recipe notes section.Yeast Rising Time Chart:Option 1 - Good Flavor (2 - 3 hrs on countertop): use 6g – 8g Instant Yeast or 7.5g – 10g Dry Active YeastOption 2 - Middle Ground (2 hrs on countertop + 12 hrs in Fridge): use 4g – 6g Instant Yeast or 5g – 7.5g Dry Active YeastOption 3 - Best Flavor (2 hrs on countertop + 24 hrs in Fridge): use 4g Instant Yeast or 5g Dry Active YeastPush all the flour mixture to the side by creating a well in the middle. Gradually pour 300ml cold water into the well, then mix the flour until well incorporated to form a wet sticky dough.*Pro Tip: Make sure all the flour is mixed in. Depending on your flour, you may need another 30ml of cold water.Cover the dough with a lid or food wrap to retain moisture.

Step 2

Rising Dough: Let dough rise to almost double in size for 2 hours at 75°F (24°C) to 85°F (29°C). Then, you can continue to step 3 or place it in the fridge for 12 - 24 hours.Option to Rising Dough in Instant Pot: If your kitchen is cooler or warmer, you can use Instant Pot Yogurt Low or Less setting (Temperate: ~72°F - 76°F) or Sous Vide function (set Temperature to 80°F). Grease the bottom of the inner pot with some oil. Add dough in Instant Pot, then cover Instant Pot with a lid. Wait & let the dough rise until it doubles in size (~2 - 3 hours).*Pro Tip: The temperature affects the time it takes for the dough to rise, and the rising time determines the bread's flavor. Generally speaking, the longer you let the dough rise, the more flavor it develops.

Step 3

Shape Bread Dough (see photo): Lightly dust your work surface with some flour. Place the dough on the dusted surface.*Pro Tip: To prevent the dough from sticking to your hand, wet your hand with a bit of water before you fold the dough.Fold the bottom part of the dough up, then pull and stretch the top part of the dough and fold it down. Flip the dough over and roughly shape it into a round "ball" shape. Grease the bottom of a stainless steel container with some oil, then place the dough in the container. Cover the container with a lid.

Step 4

Final Proof Bread (Optional): Let the dough rest and proof for 1 to 2 hours at 75°F (24°C) to 85°F (29°C).*Note: This final proofing step is recommended. You can also proof the bread in Instant Pot using "Yogurt Low or Less setting" or "Sous Vide function" (see Step 2 for instructions).

Step 5

Pressure Cook Bread: Add 1 cup (250ml) cold water to the Instant Pot. If you’re using a closed container with no removable bottoms, place the container directly in the water. *Pro Tip: If you’re using a pan with a removable bottom, add a trivet and place the pan on top of it. Pressure Cook at High Pressure for 40 minutes + 10 minutes Natural Release. Open the lid carefully.*See Oven & Air Fryer Lid Instructions & Comparison Photos below

Step 6

Uncover & Bake Bread: Soak up the water on the lid, then remove the lid. Measure the bread's temperature with a meat thermometer (core should be 180°F – 190°F). Option 1 - Oven Method: Place the bread container in a 450°F oven for roughly 12 - 18 minutes until the bread crust is beautifully brown.Option 2 - Air Frying Method: Press the “Broil” button, set the Temperature to 400°F, and Cooking Time to 20 minutes. Place the air fryer lid on the Instant Pot. It takes roughly 20 - 25 minutes + preheat time. You can open the lid to check the progress.

Step 7

Cool & Slice Bread: Remove the bread from the container. Place the crusty bread on a wire rack and let it cool down for at least an hour before slicing into it. You did it!! You made artisan bread in Instant Pot! Enjoy~