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Instant Pot Whole Wheat Cheesy Spinach and Artichoke No Knead Crusty Bread

Instant Pot Cheesy Spinach Artichoke Crusty Bread on cutting board

Proof that looks aren’t everything, this crazy looking Cheesy Spinach and Artichoke Bread made in your Instant Pot will stop you in your tracks with it’s warm crusty goodness!

Scale

Ingredients

Instructions

  1. In a high speed blender add the spinach and 1 cup water and blend until very smooth.  Pour spinach water into a liquid measuring cup and add more water to equal 1 1/2 cups total.
  2. In a medium bowl, mix together wheat flour, white flour, wheat gluten, salt, and yeast.  Add the spinach water and with your hands, mix until the majority of the flour is incorporated, but the dough is still a slightly shaggy looking ball.  If the dough is still quite wet and sticky, sprinkle an extra tablespoon or 2 of flour on top and gently fold it in.  You want the dough to be tacky, but not so wet and sticky that it coats your hands when your working the flour in.
  3. Place on top of a piece of parchment paper and put inside the Instant Pot liner.
  4. Secure the lid.  Press yogurt, then adjust until the screen reads 24:00 low.  Adjust time to 4:30 and wait for the beep to indicate the cycle has started.
  5. After 4 hours the dough will have puffed up a bit and have small bubbles on top.  Grab the sides of the parchment to lift the dough out of the pot.
  6. Pat the dough into a square/rectangular shape.  Wrap chopped artichokes in a lint free towel or several paper towels and squeeze to remove excess moisture.  Sprinkle the artichokes over the bread dough.  Scatter mozzarella cubes and 2 tablespoons parmesan all over the surface of the dough.  Pull the edges of the dough over the artichokes and cheese, tucking and folding until the ad-ins are mostly incorporated into the dough.  It won’t look perfect, and it doesn’t need to.  If there is cheese and artichokes sticking out through holes in the dough, that is just fine!  Note: The dough will be quite sticky.  Just scrape it from the parchment with your finger tips and fold it towards the center of the dough until you form a ball.   Place back in the center of the parchment paper and again put inside the pressure cooker pot for another 30 minutes.  Secure the lid.
  7. Place a 6 – 8 quart cast iron pot inside the oven with the lid on.  Preheat oven to 450 degrees.
  8. After 30 minutes, the oven should be preheated and the dough will be slightly risen.  Remove the pot from the oven and place the lid to the side.
  9. Holding on to the sides of the parchment, carefully lift dough from the pressure cooker pot and place inside the cast iron pot (parchment paper and all).  Sprinkle the remaining 2 tablespoons of parmesan over the top of the bread dough.  Place lid on top and put inside the oven and bake for 30 minutes.
  10. After 30 minutes, remove the lid of the ceramic pot and allow the bread to cook 10 -15 minutes longer until the bread is nicely browned.
  11. Remove from the oven, hold the corners of the parchment paper and place bread on top of a cooling rack. If you can handle the heat, pull the parchment paper away from the bread before placing it on a cooling rack.  This helps to keep the bottom of the bread nice and crisp.
  12. Technically it’s best to let it cool slightly so it doesn’t smash while its hot, but if you lack self control like myself, grab a sharp knife and start cutting uneven chunks of bread.  Slather with butter and go to your happy place ????

Notes

Keywords: no knead bread, crusty bread, easy bread