Instant Pot Meat Bread Easy Recipe (2024)

FAQs

Can you bake in the Instant Pot? ›

Not only that—Instant Pots can slow cook, roast, bake, steam, air fry, and dehydrate countless ingredients, helping to create some of the most tasty and memorable dishes.

Stretch a piece of plastic wrap across the top of the Instant Pot, then press the “Yogurt” button, making sure it is set to “Normal,” as opposed to “More” or “Less.” What is this? Then step back and let the yeast do their thing until your dough has expanded however much your recipe says it should.

Season your meat as you normally would. Heat a little oil using the Sauté function and sear the meat. Add 1 1/2 cups of liquid (water, stock, etc.). Cook for 20 minutes (per pound of meat) at high pressure for large chunks and 15 minutes (per pound of meat) for small chunks.

How to rise your bread dough with your Instant Pot. All you'll need to do is place your dough into a greased Instant Pot with a fitted lid (or plate) on top. It doesn't need to be a fancy Instant Pot glass lid, using a lid from a pots and pan set in your kitchen works great.

If you want browning, or baking you pretty much have to go with the oven. If you're steaming, making soup, beans, or cooking grains the pressure cooker rocks because it takes much less time and everything is cooked evenly. Also if you get the right pressure cooker you can sauté, steam, pressure cook and slow cook.

The proofing time for bread dough varies based on the dough's makeup (amount of preferment, flour choices, and hydration) and the temperature at which it's proofed. The dough should generally be proofed for around 1 to 4 hours at a warm temperature or overnight (or more) at a cold refrigerator temperature.

If yeasted dough isn't allowed to proof, the yeast can't release carbon dioxide, and the gluten won't stretch to hold the air bubbles. Proofing is an essential part of bread baking and other applications that rely on yeast to create air pockets, such as making croissants.

The use of water vapour when baking bread and rolls is very important as it gives the crust a nice shine and makes it perfectly crispy. The crust would turn out grey and hard without water vapour.

You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.

Can you cook raw meat in a pressure cooker? ›

Your pressure cooker, multi-cooker or Instant Pot^® is a quick and easy tool for preparing your best beef recipes. Sear, braise, stew, roast or stir-fry in minutes. Versatility is the name of the pressure cooker game. You can cook any cut in a multi-cooker, but we recommend those from the chuck and round.

Pressure cookers require liquid, usually water, to generate steam. “Jiggle top” cookers need a minimum of one cup of water, while valve cookers need at least half a cup. Put food in the cooker first, then add water.

Temperature Guidelines

Covering the dough container with plastic wrap can result in a warmer dough temperature and over-proofing. A universal temperature that works well for a wide variety of breads is 81°F (27°C). If you love simplicity, just set the Proofer to 81°F and know that it will work well for most breads.

Which leads to the next point: Bread dough is usually left to rise two different times in the baking process, and proofing technically refers to just the second of these rises but is often used to describe both.

Most recipes call for the bread to double in size – this can take one to three hours, depending on the temperature, moisture in the dough, the development of the gluten, and the ingredients used. Generally speaking, a warm, humid environment is best for rising bread.

Yes! In order to proof bread in an oven, a glass baking dish should be placed on the bottom rack and filled with boiling water. The dough should then be stored on the centre or top rack and the door should be closed.

You can proof bread dough with nothing more than a lightly greased deep mixing bowl (large enough for dough to double in size), a bowl cover and a moist, warm environment. Cover the bowl with a lid, cloth or plastic wrap spritzed with oil, then allow the dough to rise in a warm and draft-free environment.

Temperature Guidelines

Covering the dough container with plastic wrap can result in a warmer dough temperature and over-proofing. A universal temperature that works well for a wide variety of breads is 81°F (27°C). If you love simplicity, just set the Proofer to 81°F and know that it will work well for most breads.