This No knead bread dutch oven is so easy to make and produces a delicious artisan loaf of bread that is crusty on the outside and perfect on the inside. In just 15 minutes your no knead bread will be prepped and ready to go. Thanks to your Instant Pot it makes rising your bread a breeze with this easy recipe!

No Knead Bread Dutch Oven

This no knead bread cooked in the dutch oven is a dream bread recipe. There is no kneading required, no need for bread flour, and it is perfect for those who don’t bake a ton. The end result is a delicious loaf of bread with a perfectly crusty top. Artisan bread recipes usually take over 12 hours to rise, but with the Instant Pot rising method, it is cut down to only 4 hours.

Pair this Dutch oven no knead bread with a plate of spaghetti with homemade Spaghetti sauce and a side salad for the perfect meal.

How can I use my Instant Pot to raise bread?

To rise your bread in the Instant Pot, you will want to set your dough in your Instant Pot after the dough is made on parchment paper. Turn the valve to sealing and then program your Instant Pot with the Yogurt setting. For this bread, set the time to 4 hours. Once done, remove it from your Instant Pot and continue with the directions.

Ingredients

3 ½ cups all-purpose flour

1 ½ teaspoons salt

2 ¼ teaspoons (1 packet) active dry yeast

1 ¼ teaspoons sugar

1 ½ cups warm water (110 to 115 degrees)

¼ cup olive oil

How to make No Knead Bread in the Dutch Oven

Prepare an electric pressure cooker by lining it with parchment paper and spritzing the paper with nonstick cooking spray.
In a small bowl, whisk together the flour and salt. Set aside.

In a large bowl, stir together the sugar and water. Sprinkle the yeast over the top and stir slightly. Allow the yeast to rest for 5 minutes or until foamy.
Add the flour mixture and the oil to the large bowl and stir until a dough forms.

Transfer the dough to the electric pressure cooker.

Cover the electric pressure cooker and set the valve to sealing. Program the pressure cooker using the “yogurt” function for 4 hours.

Meanwhile prepare a sheet of parchment by sprinkling lightly with additional flour.
Place the dutch oven with the lid on it into a 450-degree oven to preheat.
When the yogurt cycle is complete, transfer the dough to the prepared parchment. Bring the edges of the dough to the middle to form a rough circle. Sprinkle the top of the dough mound very lightly with flour. Brush away any excess flour from the paper. Cover and allow the dough to rest for 40 minutes.

Carefully remove the dutch oven from the oven. Set the lid aside. Place the parchment with the bread into the dutch oven. Cut shallow slits in the top of the dough. Replace the lid.
Bake in the oven for 30 minutes. Remove the lid and continue baking for an additional 10 minutes or until the top of the bread is browned and crusty.

Lift the bread using the parchment and allow it to cool on a wire rack prior to slicing and serving.

Tips Tricks and FAQs

Be sure you allow time for your yeast to proof. This ensures that it is active and alive.
You do not want to cut the rising time short. Be sure your bread rises in the Instant Pot for the full 4 hours.
The key to the nice crispy crust is preheating your Dutch Oven. Place the Dutch Oven in the oven with the lid on while the oven preheats. Keep it in there for 40 minutes. (about 20 minutes preheating and a full 20 minutes after the oven has come to the correct temperature.)
Be sure to wait 10 minutes before slicing it into your bread. This is hard to do, I know.

Storage

You will want to store your bread at room temperature in an airtight container or plastic bag. This will stay fresh for about 2 days. After that, it will start to become stale.

Freezer

This bread freezes nicely. You can freeze it as a loaf or as individual slices. Let it completely cool, and then wrap it in plastic and then in foil. Place in the freezer. This will keep up to 2 months. When you are ready to enjoy it, place it at room temperature. This will take about 12 hours for a whole loaf of bread.

No Knead Bread Dutch Oven

Name: No Knead Bread Dutch Oven
Prep time: 15 min
Total time: 15 min
Ingredients: 3 ½ cups all purpose flour; 1 ½ teaspoons salt; 2 ¼ teaspoons (1 packet) active dry yeast; 1 ¼ teaspoons sugar; 1 ½ cups warm water (110 to 115 degrees); ¼ cup olive oil

Prep Time: 15 minutes

Total Time: 15 minutes

This Dutch Oven no knead bread is so easy to make and produces a delicious artisan loaf of bread that is crusty on the outside and perfect on the inside. In just 15 minutes your no knead bread will be prepped and ready to go. Thanks to your Instant Pot it makes rising your bread a breeze with this easy recipe!

Ingredients

3 ½ cups all purpose flour
1 ½ teaspoons salt
2 ¼ teaspoons (1 packet) active dry yeast
1 ¼ teaspoons sugar
1 ½ cups warm water (110 to 115 degrees)
¼ cup olive oil

Instructions

Prepare an electric pressure cooker by lining with parchment paper and spritzing the paper with nonstick cooking spray.
In a small bowl, whisk together the flour and salt. Set aside.
In a large bowl, stir together the sugar and water. Sprinkle the yeast over the top and stir slightly. Allow the yeast to rest for 5 minutes or until foamy.
Add the flour mixture and the oil to the large bowl and stir until a dough forms.
Transfer the dough to the electric pressure cooker.
Cover the electric pressure cooker and set the valve to sealing. Program the pressure cooker using the “yogurt” function for 4 hours.
Meanwhile prepare a sheet of parchment by sprinkling lightly with additional flour.
Place the dutch oven with the lid on it into a 450-degree oven to preheat.
When the yogurt cycle is complete, transfer the dough to the prepared parchment. Bring the edges of the dough to the middle to form a rough circle. Sprinkle the top of the dough mound very lightly with flour. Brush away any excess flour from the paper. Cover and allow the dough to rest for 40 minutes.
Carefully remove the dutch oven from the oven. Set the lid aside. Place the parchment with the bread into the dutch oven. Cut shallow slits in the top of the dough. Replace the lid.
Bake in the oven for 30 minutes. Remove the lid and continue baking for an additional 10 minutes or until the top of the bread is browned and crusty.
Lift the bread using the parchment and allow it to cool on a wire rack prior to slicing and serving.

Notes

Yield: 1 loaf

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 265Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 400mgCarbohydrates: 43gFiber: 2gSugar: 1gProtein: 6g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

No Knead Bread Dutch Oven