Crusty Instant Pot Sourdough Bread is a game-changer for bread lovers. Using natural sourdough starter and the convenience of the Instant Pot for proofing, this recipe delivers a crispy, golden crust and a soft, chewy interior—without the need for a traditional Dutch oven. It’s perfect for those who love the tang of sourdough but want a quicker, more manageable baking method.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sourdough starter (active and bubbly)all-purpose flourwatersea saltsugar (optional, for a slight flavor boost)olive oil (for greasing parchment or hands)
directions
In a large mixing bowl, combine the sourdough starter, water, and flour until a shaggy dough forms. Let it rest for 30 minutes.
Add salt (and sugar, if using) and mix until fully incorporated. Use the stretch and fold method 3–4 times over the next 2 hours to develop gluten.
Shape the dough into a round loaf and place it on parchment paper. Cover loosely with a towel.
Place the dough in the Instant Pot on the yogurt setting with the lid on (not sealed). Proof for 4–6 hours, or until doubled in size.
Preheat your oven to 450°F (232°C) with a Dutch oven inside.
Carefully transfer the proofed dough on the parchment paper into the preheated Dutch oven.
Score the top with a sharp knife or lame. Cover and bake for 30 minutes, then uncover and bake for another 10–15 minutes until golden and crusty.
Let the bread cool on a wire rack before slicing.
Servings and timing
This recipe yields 1 medium loaf (about 8–10 slices).
Preparation time: 15 minutes
Bulk fermentation/proofing: 4–6 hours
Baking time: 40–45 minutes
Total time: 5–7 hours
Variations
Add fresh herbs like rosemary or thyme for an aromatic twist.
Incorporate olives, roasted garlic, or sun-dried tomatoes for added flavor.
Use whole wheat flour for a nuttier, denser version.
Dust with semolina for an extra crispy crust.
storage/reheating
Store at room temperature in a paper bag or bread box for up to 3 days.
To refresh the crust, reheat in a 350°F (175°C) oven for 5–10 minutes.
For longer storage, slice and freeze the bread. Toast slices directly from frozen.
FAQs
Can I proof the dough overnight in the Instant Pot?
Yes, you can set it on the yogurt setting for a shorter time, then move to the fridge for a cold overnight proof.
Do I need a Dutch oven to bake this?
While it’s ideal for the crust, a baking sheet with a steam pan can be a substitute.
Why is my bread dense?
The starter might not be active enough, or the dough may have been underproofed.
Can I make this without sugar?
Yes, sugar is optional and only slightly affects flavor.
Can I use bread flour?
Yes, bread flour can give the loaf a chewier texture and better rise.
Can I double the recipe?
Yes, but ensure your Dutch oven or baking vessel is large enough.
Do I need to knead the dough?
No kneading is required—stretch and folds help develop structure.
Why use an Instant Pot for proofing?
It offers a controlled, warm environment to help the dough rise consistently.
Is this true sourdough?
Yes, it uses a wild yeast starter with no commercial yeast added.
Can I use discard starter?
No, the starter must be active to ensure proper fermentation and rise.
Conclusion
Crusty Instant Pot Sourdough Bread is a perfect blend of rustic charm and modern convenience. It simplifies the sourdough process without compromising on texture or flavor. Whether you’re new to sourdough or looking for an efficient way to bake, this recipe is a rewarding addition to your kitchen routine.
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Crusty Instant Pot Sourdough Bread
- Prep Time: 6 hours
- Cook Time: 45 minutes
- Total Time: 6 hours 45 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Instant Pot, Baking
- Cuisine: American
- Diet: Vegan
Description
A rustic, crusty sourdough bread made easily in the Instant Pot for a soft, chewy inside and golden crust outside—perfect for any meal.
Ingredients
- 1 cup active sourdough starter
- 3 1/2 cups all-purpose flour
- 1 1/4 cups warm water
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil (optional, for crust)
Instructions
- In a large bowl, mix the sourdough starter and warm water until combined.
- Add the flour and salt, and stir to form a rough dough.
- Let the dough rest for 30 minutes, then perform a series of stretch and folds every 30 minutes for 2 hours.
- Cover the bowl and let the dough rise at room temperature for 4–6 hours, or until doubled in size.
- Shape the dough into a round loaf and place on parchment paper.
- Let it proof for 1–2 hours, or until slightly puffy.
- Place the dough with parchment into the Instant Pot and set to Yogurt mode for 30 minutes to encourage final rise (lid on, venting mode).
- Remove dough and preheat oven to 450°F (230°C). Place Dutch oven inside to preheat as well.
- Transfer dough into the hot Dutch oven, score the top, cover and bake for 25 minutes.
- Remove lid and bake another 15–20 minutes until crust is golden brown.
- Cool on a wire rack for at least 1 hour before slicing.
Notes
- Ensure your sourdough starter is active and bubbly for best results.
- Using the Instant Pot helps create a warm, humid environment for final proofing.
- The Dutch oven helps mimic bakery-style steam baking for a crisp crust.