Instant Pot Crusty No-Knead Bread Recipe

In a large bowl, whisk together the flour, salt, and instant yeast.

Add the warm water and mix with a wooden spoon until a shaggy dough forms.

Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours, or overnight.

After the resting period, generously flour a clean work surface and turn the dough out onto it.

Fold the dough a few times to shape it into a ball, then place it in a well-floured bowl, seam side down.

Cover the bowl with a clean kitchen towel and let it rise for 1 hour, or until doubled in size.

While the dough is rising, preheat the Instant Pot on the “Saute” setting for about 10 minutes.

Once the Instant Pot is hot, carefully transfer the risen dough into the preheated pot.

Place the lid on the Instant Pot and set the valve to the “Sealing” position.

Press the “Manual” button and set the cooking time to 35 minutes on high pressure.

After the cooking time is complete, allow for a natural pressure release for 10 minutes, then quick-release any remaining pressure.

Carefully remove the bread from the Instant Pot and transfer it to a wire rack to cool completely before slicing.