Crusty Instant Pot Muesli Bread – No Knead Bread {Vegan}

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This Crunchy Instant Pot Muesli Bread recipe combines muesli, coconut and apricots into one perfect crusty bread loaf. Best of all, you use the Instant Pot to get your bread dough to rise, with no kneading required at all! Suitable for vegan diets. Post includes Weight Watchers points.

 

Guys, this No-Knead Bread, Instant Pot Bread is soooooo full of textures and flavours and super easy to make. Plus it smells like heaven whilst it is baking. What more do you need to know right?

Minimal prep, because the Instant Pot does all the hard work proofing the bread for you.  So you end up with one thoroughly awesome muesli coconut bread that is full of gorgeous texture and flavor from the muesli, exoticness from the shredded coconut and sweetness from the apricots. Yeap, this really is the best ever freshly-baked bread.

a loaf of instant pot bread on a table

We make bread about once a week. When I say we, I mean we. It is part of the ritual that I weigh things out, and the children tip everything into the bowl and mix and then we dump it into the pressure cooker.

And let me just say that we all agree that this Instant Pot bread is best eaten fresh from the oven and slathered with butter and homemade Instant Pot Strawberry Jam alongside a cup of milky tea. Perfect. Just perfect.

No Knead Bread Recipe – Why You’ll Love It

The great thing about this tasty Instant Pot Crusty Bread is that it is frugal, quick and very, very easy to make. And here are just some of the reasons you will absolutely looooove it:

  1. As mentioned, it is super affordable and is made entirely of everyday store cupboard staples.
  2. It involved minimal prep and effort! Yeap, this Instant Pot does most to the work for you. This post will show you how to proof bread in Instant Pot for success.
  3. It is a perfect no-fail bread recipe. You know your bread dough will rise as it should every single time. No more ‘oh no’ moment ever again.
  4. Immensely adaptable. There are virtually limitless ways you can adapt and vary the flavors to suit your tastes and mood. Just check out some options I share below.
  5. Prep-ahead ease. You can make ahead and store till for a couple of days till needed. Feel free to grill or fry in a skillet for a couple of minutes or so before serving.
  6. Freezer friendly – again prep ahead and throw into the freezer till needed.

Instant Pot Bread Tools

KITCHEN TOOLS, UTENSILS & APPLIANCES  NEEDED

This post contains affiliate links. For more information, check out my disclosure.

Here are some of the items you will need to make this recipe.

So, are you ready to learn how to make bread in Instant Pot? Gather up your ingredients and I will show you….

How To Make Instant Pot Bread

  • In a large bowl mix the flour, yeast, sugar, salt, muesli, shredded coconut and apricots.
  • Make a well in the centre of the mix and add in the water and oil and mix until combined.
  • Finish mixing the dough by hand, adding in a few spoonfuls of water if the mixture is too dry and crumbly. Shape into a dough
  • Place dough on an oiled piece of parchment paper and put inside the Instant Pot insert.
  • Close the Instant Pot, choose the yogurt setting, normal pressure and set the time for 4.5 hours.
  • At 4 hours, open and remove the parchment paper with the dough in it. Shape the dough into a bread shaped ball, put back on the parchment paper and return to the Instant Pot and cover for the remaining time.
  • Preheat the oven to 450F/ fan-assisted 210C / 230C/ gas 7, with the Cast Iron Pot inside it.
  • Remove cast iron from the oven, remove the parchment paper with the bread dough on it and place in the cast iron pot. Trim off excess parchment and cover
  • Bake the bread dough for 30 minutes covered, then remove the cover and bake for another 10 minutes for a golden crusty topping.
  • Remove the Instant Pot Bread from the oven, let cool on a rack and then serve. image collage showing the steps for making instant pot bread

Instant Pot Muesli Bread Tips

  • Make sure to use the yogurt setting for proofing the dough. Please do not use any other setting.
  • For the second proof, feel free to use an oven-ready bread pan or baking basket that can fit into the Instant Pot to hold the bread rather than the parchment paper.
  • You will not be using the pressure function on the Instant Pot so you can use the Instant Pot lid, a regular cover, or even some cling film as the muesli bread dough is rising.
  • Do cut the apricots into small cubes as you don’t want to end up with large lumps which may make the bread soggy.
  • Use a small Cast Iron Pot for a deeper loaf. If you want your bread to spread out more, than use a larger cast iron pot.

proofing instant pot bread dough in the instant pot

Pressure Cooker Bread Recipe Variations

The beauty of this Pressure Cooker Bread is that you can add sooooooooo many flavour variations to it. Basically, anything you like. I have tried this muesli bread recipe with variations below;

  • Cardamom
  • Orange zest
  • Cinnamon
  • Vanilla
  • Almond flakes
  • Chopped dates
  • Dried mango
  • Pumpkin seeds
  • Poppy seeds

Coconut Bread

If you prefer to make this a coconut bread, then replace the muesli with some coconut muesli and replace the apricots with another 3 tablespoons of shredded coconut. Sooooo good.

Instant Pot Muesli Bread Weight Watchers Points

There are 7 Freestyle SmartPoints in a serving of this Instant Pot Muesli Bread.

What To Serve With Instant Pot No-Knead Bread

slices of muesli bread with butter and jam on a plate

More Bread and Other Baking Recipes

If you love making Instant Pot bread as much as I do, check out these other delicious bread and Instant Pot baking recipes:

Thank you for reading my IP Bread recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.

Get The No-Knead Instant Pot Bread Recipe

Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Instant Pot No Knead Muesli Coconut Bread! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

Print Recipe
5 from 1 vote

Instant Pot No Knead Muesli Coconut Bread

Instant Pot No Knead Muesli Coconut Bread is full of delicious flavor and texture.
Prep Time4 hours 30 minutes
Cook Time40 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Western
Servings: 10
Calories: 206kcal
Author: Bintu Hardy

Ingredients

Instant Pot Muesli Bread Ingredients

  • 3 1/4 cups (450g) bread flour
  • 3/4 tbsp active dried yeast
  • 1/2 tbsp sugar
  • 3/4 tbsp salt
  • 1/3 cup muesli
  • 1/3 cup shredded unsweetened coconut
  • 6 soft dried apricots cut into small pieces
  • 1 1/2 cup (360 ml) lukewarm water
  • 1 tbsp olive oil

Instructions

Instant Pot Bread Instructions

  • In a large bowl mix the flour, yeast, sugar, salt, muesli, shredded coconut and apricots.
  • Make a well in the center of the mix and add in the water and oil and mix until combined.
  • Finish mixing the dough by hand, adding in a few spoonfuls of water if the mixture is too dry and crumbly. Shape into a dough.
  • Place dough on an oiled piece of parchment paper and put inside the Instant Pot insert.
  • Close the Instant Pot, choose the yogurt setting, normal pressure and set the time for 4.5 hours.
  • At 4 hours, open and remove the parchment paper with the dough in it. Shape the dough into a bread shaped ball, put back on the parchment paper and return to the Instant Pot and cover for the remaining time.

No-Knead Bread Oven Baking Instructions

  • Preheat the oven to 450F/ fan-assisted 210C / 230C/ gas 7, with the cast iron pot inside it.
  • In a large bowl mix the flour, yeast, sugar, salt, muesli, shredded coconut and apricots.
  • Make a well in the center of the mix and add in the water and oil and mix until combined.
  • Finish mixing the dough by hand, adding in a few spoonfuls of water if the mixture is too dry and crumbly. Shape into a dough.
  • Place dough on an oiled piece of parchment paper.
  • Remove cast iron from the oven, transfer the parchment paper with the bread dough on it into the cast iron pot. Trim off any excess parchment and then cover.
  • Bake the bread dough for 30 minutes covered, then remove the cover and bake for another 10 minutes for a golden crusty topping.
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Notes

  • Make sure to use the yogurt setting for proofing the dough. Please do not use any other setting.
  • For the second proof, feel free to use an oven-ready bread pan or baking basket that can fit into the Instant Pot to hold the bread rather than the parchment paper.
  • You will not be using the pressure function on the Instant Pot so you can use the Instant Pot lid, a regular cover, or even some cling film as the muesli bread dough is rising.
  • Do cut the apricots into small cubes as you don't want to end up with large lumps which may make the bread soggy.
  • Use a small cast iron pot for a deeper loaf. If you want your bread to spread out more, than use a larger cast iron pot.
There are 7 Blue Plan SmartPoints in a serving of this Bread.
 

Nutrition

Calories: 206kcal | Carbohydrates: 36g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Sodium: 535mg | Potassium: 136mg | Fiber: 2g | Sugar: 4g | Vitamin A: 190IU | Calcium: 10mg | Iron: 0.9mg

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