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Home » ALL Recipes » Instant Pot

by Traci · Published: 10/13/2021 · Updated: 01/13/2022 · This post may contain affiliate links. Please read our disclosure policy.

Proofing Dough in the Instant Pot

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Proofing Dough in the Instant Pot creates the perfect, enclosed environment for yeast dough to ferment at a consistent temperature. This builds the gluten structure, makes dough more pliable, and results in optimal texture of baked goods. Perfect for Instant Pot beginners too!

Note: this article focuses on proofing yeast dough, not sourdough. We'll tackle that in another article.

bread dough proofing in the Instant Pot
Table of Contents hide
1) What does proofing dough mean
2) Why proof bread in an Instant Pot
3) What recipes can be proofed in the Instant Pot?
4) Materials needed
5) How to proof dough in the Instant Pot
6) Instant Pot proofing tips
7) Frequently asked questions
8) Proofing Dough in the Instant Pot

What does proofing dough mean

Proofing dough, aka proofing bread, is a necessary step in developing the structure and flavor of yeast dough. Proofing requires dough to rest in a warm, humid environment where the yeast ferments the dough, causing it to expand. This helps develop the fluffy, chewy texture and comforting flavor we love about freshly baked bread and other baked goods.

french bread sliced into 1" thick pieces

Why proof bread in an Instant Pot

The Instant Pot creates the ideal environment for proofing. Here's how. When you proof yeast dough at an average room temp of 72°F, it can easily take a few hours to properly proof. The pressure cooker "yogurt" setting, intended for incubating yogurt, provides a steady temperature around 90°F. This proofs dough more efficiently, causing it to double in size in only 45 minutes!

Instant Pot proofing is also convenient because you can set it, walk away, and know that's it's doing its job, even in a chilly or drafty environment. Ultimately, the Instant Pot expedites the proofing process, allowing us to enjoy our baked goods sooner.

What recipes can be proofed in the Instant Pot?

The IP is excellent at proofing yeast dough recipes like soft French bread, Cranberry Walnut Bread, cinnamon rolls, dinner rolls, croissants, pizza dough, foccaccia, and donuts, to name a few. After dough is mixed and kneaded, into the Instant Pot it goes for a flawless proofing. As mentioned earlier, this helps baked goods become fluffy, tender, and more flavorful.

Materials needed

  • pressure cooker - use a model with a 'yogurt' setting
  • prepared bread dough - mixed or kneaded dough that's ready for proofing
  • olive oil - prevents dough sticking to the pot (parchment works too)
  • pastry brush - to apply oil to the pot (paper towel works too)
  • lid - rest any lid or plate on top the pot during proofing. It should NOT be airtight.
bread dough proofing in the Instant Pot

How to proof dough in the Instant Pot

Step 1: Brush a light coating of OLIVE OIL inside the Instant Pot (or line with parchment paper).

Step 2: Place dough in the pot and flip it around enough to pick up oil from the pot. Rest the dough seam side down, tucking the sides under to tighten it into a firm ball.

bread dough proofing in the Instant Pot

Step 3: Rest any lid on top of the pot. Do not create an tight seal because air needs to escape.

Step 4: Select “Yogurt” button and toggle the "Adjust" button to the "Less" setting and allow dough to double in size (30-45 minutes).

Note: The display timer defaults to 24:00 hours. Adjusting is optional and is done with the "+ or -" buttons. I prefer to leave it alone and use a separate 45 minute reminder (for mobility).

Instant pot display panel yogurt LESS setting

Instant Pot proofing tips

oil substitute - You can use parchment paper to line the pot if you prefer to not use oil during proofing.

using the yogurt setting - Toggling the "Adjust" button to the LESS setting (recommended) creates the perfect temperature for proofing dough. The NORMAL setting may slightly overheat the dough and cause dry spots (not the end of the world). The MORE setting will cook your dough (not in a good way).

lid - any lid that rests on top of the pot works (pizza pan, glass lid, or plate). You can use the IP lid, but set the pressure valve to "Venting". Also, super large dough batches can stick to the lid during rising. My recipes are never large enough for this.

proofing size - Use the markings on the inside wall of your pot to tell if dough is proofed enough to have doubled in size.

bread dough proofing in the Instant Pot

Frequently asked questions

Can the Instant Pot proof bread?

If your pressure cooker has a yogurt setting, you can proof bread dough in it. Look for the yogurt 'button' on the display panel.

Can I proof bread in the Instant Pot without the yogurt setting and use manual settings?

As long as you have a pressure cooker with a setting that holds food at about 90°F, you can effectively proof dough in that cooker. Otherwise, you can use the "Keep warm" function for a few minutes to warm the pot, then shut it off and add the dough to the pot where it will benefit from the residual heat.

How long does it take to proof dough in the Instant Pot?

You need to rise the dough in the pot until it doubles in size. This process takes 30-45 minutes to proof simple yeast bread recipes such as soft French bread.

Can the Instant Pot proof dough for the final rise?

It depends. If the final bread shape and baking pan fits inside the pot, go for it! Typically though, the shape and size are too large to fit in the pot and require a different proofing method.

bread dough proofing in the Instant Pot

Proofing Dough in the Instant Pot

Proofing Dough in the Instant Pot creates the perfect, enclosed environment for yeast dough to ferment at a consistent temperature. This builds the gluten structure, makes dough more pliable, and results in better texture of baked goods.
5 from 1 vote
Print Pin
Proofing time: 45 minutes
Total Time: 45 minutes
Yield: 1 proofed dough
Author: Traci The Kitchen Girl

INGREDIENTS
 

  • Olive Oil (to coat surface), or parchment paper
  • Bread Dough, * see recipe footnote about dough amount

Instructions
 

Note: This is NOT a pressure-cooking method and the Instant Pot locking lid is not required.

  • Brush a light coating of OLIVE OIL inside the Instant Pot (or line with parchment paper).
  • Place dough in the pot and roll it around to pick up oil from the pot.
  • Rest the dough seam side down, tucking the sides under to tighten it into a firm ball.
  • Rest ANY lid on top of the pot. Do not use the Instant Pot locking lid or any object that creates a tight seal – the air needs to escape during the proofing process.
  • Select “Yogurt” button, then toggle the "Adjust" button to the "Less" setting. Adjust the display timer to 45 minutes. During this time, yeast dough will double in size.
  • Transfer dough out of the pot and, if further proofing is indicated on the recipe, repeat this process from step #1.
Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

Traci's Recipe Notes

dough amount - Yeast dough doubles in size during proofing and the 'max fill' line can be used to gauge the max dough volume. If too much dough is proofed, it can push the lid off and become exposed to air (and become messy). For reference, I can proof 3 pounds of dough in my 6 quart Instant Pot which is more than enough space for most non-commercial dough recipes.
oil substitute - If you prefer to not use oil, line the pot with parchment paper during proofing to prevent the dough from touching the pressure cooker insert.
using the yogurt setting - Toggling the "Adjust" button to the LESS setting (recommended) creates the perfect temperature for proofing dough. The NORMAL setting may slightly overheat the dough and cause dry spots (not the end of the world). The MORE setting will cook your dough (not in a good way).
lid - any lid that rests on top of the pot works (pizza pan, glass lid, or plate). You can use the IP lid, but set the pressure valve to "Venting". Also, super large dough batches can stick to the lid during rising. My recipes are never large enough for this.
proofing size - Use the markings on the inside wall of your pot to tell if dough is proofed enough to have doubled in size.

Equipment

  • 6 quart Instant Pot or any size (must have YOGURT setting)
  • pastry brush to oil-coat the pot
  • parchment paper if not using oil
  • non-fitted lid or plate or pizza pan

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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Comments

  1. Linda says

    August 26, 2022 at 3:24 pm

    do you have a yeast donut recipe?

    Reply
    • Traci says

      December 17, 2022 at 11:41 am

      I don't believe so, but that sounds delicious 🙂

  2. Jeff says

    October 14, 2021 at 12:00 am

    5 stars
    Game changer for bread baking and I love the way you explain this whole process, Kitchen Girl! The bread that results from our Instant Pot proofing is always on point with texture and flavor. Boom!

    Reply

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