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Instant Pot Irish Soda Bread Made Easy

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The best instant pot irish soda bread recipe that you will make over and over again!

I’ve made Irish soda bread before, but I’ve never made Instant Pot Irish soda bread. I’ve always made my Irish soda bread in the oven, but today I wanted to test things out and do them a little bit differently. So I whipped out my recipe and plugged my Instant Pot in, and made it happen.

The best instant pot irish soda bread recipe that you will make over and over again!

When “baking” in your Instant Pot, you have think about a couple of things: condensation at the top of the lid, and the amount of water required in your IP to create the pressure that you need. If you’ve made my Lazy Instant Pot Lasagna before, then you already know the size of the Pyrex glass dish that I use for my PIP cooking in my IP.

To help combat the condensation, I placed a piece of foil lightly on top of the dough. I didn’t fold it around the pyrex dish. I just made sure that it fit in the pot. For the water needed, I have found that you really only need just a little over 2 cups of water for any kind of IP “baking”.

The best instant pot irish soda bread recipe that you will make over and over again!

How Did the Instant Pot Irish Soda Bread turn out?

The Instant Pot Irish soda bread turned out pretty freaking delicious, which made me super happy. You can see the Instant Pot Irish soda bread split at the top as if was actually baked in the oven. The top was firm and only a tad bit tacky to touch, but I expected that because it being “steam baked”. However, the crust of the bread did quickly dry up. It didn’t become hard or tougher to chew or cut at all.

The recipe is just as easy to make as it is to “bake”. Why make it in my Instant pot? Mostly just to see if I could, AND not for nothing…when the Summer months come our way, I really want to know what I can and can not “bake” in my Instant Pot.

The truest test of them all of how delicious it was? Angela and the boys, of course! If they don’t eat, which they did…all of it, then I know I have some serious issues (like I don’t have enough!).

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Here’s the recipe, and I hope you enjoy it!

The best instant pot irish soda bread recipe that you will make over and over again!
Yield: 8

Instant Pot Irish Soda Bread

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Instant Pot Irish soda bread is so easy to make, and totally delicious!

Ingredients

  • 3 1/2 cups all purpose flour
  • 2 tablespoons of sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup raisins
  • 1 egg
  • 1/3 cup olive oil
  • 1 1/2 cups buttermilk

Instructions

  1. Mix flour, sugar, salt, baking powder and baking soda into a large mixing bowl.
  2. Add olive oil to dry mixture and stir with a fork. You want the oil evenly distributed throughout the dry mix.
  3. Make a well in the center of the mixture. Add beaten egg and buttermilk and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball.
  4. Lightly spray a non-stick spray into Pyrex bowl. Then add dough into Pyrex bowl.
  5. Add 2 cups of water in the bottom of your IP pot. Using a steamer basket or 3 same sized ramekins at the bottom, place Pyrex bowl in. You never want the bowl to touch the base of the IP as it is too hot and will burn your bread.
  6. Cover the top of the pyrex with a piece of foil that has been lightly coated with non-stick spray. The foil stops too much water from permeating into your dough.
  7. Close your IP lid, and "bake" for the 30 minutes on High Manual Pressure. When it's done, let it NPR. After NPR has been achieved, open valve, and remove lid at an angle as to not drip water onto the foil. Nobody wants wet or soggy food.
  8. Remove Pyrex dish and allow to cool before removing the Irish soda bread from it.

Nutrition Information


Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g

Did you make this recipe?

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The best instant pot irish soda bread recipe that you will make over and over again!

Did you catch my little ingredient in the recipe?? Yes, I used Olive Oil! I love baking with olive oil. The smell of the oil doesn’t stay upon baking. It helps to make baked goods so freaking moist that it’s ridiculous. I actually came across this as a happy accidental ingredient when I ran out of vegetable oil while making a chocolate cake. I was like meh….Imma use it. Two years later, and I’m still using olive oil in my baking!

If you love this recipe, then be sure to my other yummy Instant Pot Recipes!

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24 Comments

  1. The recipe doesn’t say to cover with foil, but I’m assuming you did since you mentioned taking the cover off carefully and not dripping on the foil. Is that correct? It looks great.

    1. Yes. Just lay foil across the top 😀
      I didn’t put it in the directions, but talked about it previously. But for clarity’s sake, I’m going to update it for everyone 🙂

  2. My favorite oil for baking is Blood Orange Olive Oil. Makes amazing dark chocolate orange brownies. Wonder if you could use it in your bread recipe?

  3. To make a replacement for buttermilk use the ratio of one cup of regular milk plus 1 tablespoon of lemon juice or vinegar. Stir and allow it to sit for 5 minutes. Use in place of butter milk in your recipes.

  4. I read on an Instant Pot site about problems with Pyrex or other glass breaking in the pressure pots and that a metal pot is safer. What are your thoughts on this?

    1. You have to use oven safe Pyrex. I haven’t had any issues with using mine in the Instant Pot. However, I’ve had pyrex dishes shatter on me before in coming out of the oven. So nothing is really guaranteed.

  5. Want to try converting my mom’s (From Ireland) recipe to the instant pot. Her recipe calls for butter not oil. I understand your preference to olive oil from the article but what are your thoughts on butter if I choose to stick with it. Will it still cook properly?

    1. Hi Maryann!! You can totally use butter without any issue at all!! It’ll totally cook properly. Enjoy!

    1. Mine turned out a brownish color all around. I’m not exactly sure why yours remained a little white-ish in coloration.

  6. I used canola oil instead of olive oil, and currants instead of raisins. I added 3 tablespoons of caraway seeds to the dry ingredients. In my family Irish Soda Bread always has currants and caraway seeds.
    After 30 minutes on high and NPR my bread was not cooked in the middle. I used a springform metal pan instead of the glass bowl. I think there was too much batter for the pan. I could have put it back into the Instant Pot for more time. Instead, I finished cooking it in my large counter top oven.
    I’ve only made banana bread and this loaf in the I.P. I’ll have to try one more recipe before I go back to baking in my oven, as I’ve done for 50 years.

  7. This was my first time making any bread and my first time trying Irish Soda Bread anddddd I’m newer to using my Instant Pot! I made the mistake of hitting the Bake option (I have a Duo Evo Plus 6qt if that matters) vs Pressure Cook… Oops! Thankfully after 30 minutes on the Bake setting it was still basically raw. I tried doing 30 minutes on Pressure Cook and the result was yummy! I was so worried about overcooking it – but it seems great to my boyfriend and I. It was dense, soft and moist. I didn’t add raisins because I made it to go with an Irish Stew – which is paired perfectly with! I’ll most likely be trying this again to see how it is with raisins. The process was quick and easy & I feel super proud to know I’ve finally tried making bread, haha. Looking forward to trying more bread recipes in the Instant Pot.

    Sidenote- put tin foil on over the bowl !! It doesn’t specify in the instructions – but it does mention it towards the end of the recipe.

  8. Put my instant pot on high pressure for 30 minutes let the steam naturally release and when I opened it there was an fully risen but unbaked lump of dough there. What am I doing wrong??

    1. Without able to look at it and being there, my only guess could be the type of container you used to “bake” your dough in? Did you cover with foil? As an extra step, you can always brown the top of it in the oven. Maybe one of these might be helpful? Let me know!

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