How to Proof Dough in Instant Pot
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If you have ever wondered How to Proof Dough in an Instant Pot, then you are in the right place. This quick and easy, foolproof process will cut your proofing time in half!
For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.
Not only is this method faster, but it is also more consistent. The temperature is stable and the lid keeps the humidity just right. No more worrying about the ambient temperature in your kitchen being warm enough!
You will achieve velvety smooth dough in three simple steps – heat your Instant Pot, add oil, place your dough in the pressure cooker and cover with a lid! Maybe that’s 4 steps? Either way it is super simple.
What you will need to quickly proof dough
- Instant Pot Duo Plus with the Sous Vide function
- Prepared yeast dough for pizza, rolls, or bread
- Olive oil
- Glass lid or large plate
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Why do you need to proof dough?
Proofing dough is a crucial step in the bread or pizza-making process that involves allowing the dough to ferment and rise before baking. During this stage, yeast or other leavening agents (such as sourdough starter) produce carbon dioxide gas, which causes the dough to expand and become lighter and airy.
It allows for the development of complex flavors in the dough, and also helps relax the gluten structure in the dough, making it more elastic and easier to work with.
Proper proofing contributes to the texture of the final bread, giving it a desirable crumb structure, with a balance of open holes, chewy texture, and a tender crumb.
Instant Pot Proofing Temperature
The ideal temperature for proofing dough is between 70° and 90° Fahrenheit, with relative humidity of 75-80%. This is when yeast activity is at it’s peak. You risk killing the yeast if the temperature is over 145°.
The Yogurt setting on LOW will work as well, but you will not be able to adjust the temperature. I have used this method in the past, but it runs hotter than the sous vide setting.
Do not use the Keep Warm setting on your pressure cooker for proofing dough! It reaches 145° F. which is too hot and will kill the yeast!!
Be careful when removing the dough, the oil on the bottom is hot!
How do you know when dough is done proofing?
Press your finger or knuckle into the dough. If it springs back slowly and leaves a small indentation, it is ready to bake. If the dough springs back quickly, allow it to proof for an additional 10 to 15 minutes.
How do you proof dough in an Instant Pot?
Plug in your Instant Pot and press the Sous Vide button. Set the temperature to 90° F. using the + or – buttons.
Place a fitted glass lid (or large plate) on top of the inner pot of the instant pot and wait for the beep. This can take up to 30 minutes, so get the Instant Pot ready before preparing your dough.
When the pot beeps the display will switch to 03 00 hours by default.
Add the oil and rub it around the base and partially up the side walls of the pressure cooker liner.
Place dough in the liner. Roll the dough ball around in the oil and flip over so the seam side is facing down. The entire dough ball should be coated in oil and tucked into a firm ball.
Place the lid on top and leave the dough to rise for 30 to 45 minutes. More on that in a minute.
Remove the lid when the dough has doubled in size.
Punch down the dough and remove from the pressure cooker. Knead into a ball in your hands and proceed as directed in your chosen recipe.
This method is designed to be used for the first rise in your recipe. The second rise is usually done in a loaf pan, or on a baking sheet so the dough has space to expand. An Instant Pot is not generally large enough to accommodate that step.
Recipe Notes & Tips
- Proofing times – the general rule of thumb is to proof your dough for half the amount of time stated in the recipe. The rise time for my pizza dough recipe is 1 to 1.5 hours, so I set the timer for 45 minutes. Having a clear lid allows you to look inside and see how the dough is progressing.
- This Instant Pot method will work with any yeast bread, roll, pizza or bun recipe.
- I have not tried this method with gluten-free dough recipes.
FAQs
Yes, you may need to experiment with the amount of time needed for different dough recipes. Some doughs may require a longer (like sourdough) or shorter (like quick breads) rising time.
The key is to allow the dough to double, no matter how much time that takes.
Yes, in order for the yeast to rise it needs a warm, moist environment. Covering the dough also helps to prevent it from drying out.
If your dough isn’t rising as expected, check the temperature, ensure the yeast is active, and give it more time if needed.
Yes, proofing sourdough in an Instant Pot creates the ideal environment to cultivate rapid yeast growth and fermentation, but it may take a longer amount of time.
The success of proofing dough in an Instant Pot may vary depending on the specific recipe and the model of Instant Pot you’re using. It’s essential to monitor your dough and make adjustments as needed to achieve the desired results.
Yeast dough recipes to try
- Homemade Pizza Dough with all-purpose flour. This is the dough used in the images above.
- Italian Pizza Dough with Tipo “00” flour
- Cinnamon Rolls
- Garlic Dinner Rolls
- Homemade Soft Pretzel Bites
- Tomato Basil Bread – Panera copycat
- Hamburger Buns
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Enjoy!!
How to Proof Dough in an Instant Pot
Equipment
- Glass Lid or large plate
Ingredients
- 1 tablespoon olive oil
- 1 batch prepared dough of your choice
Instructions
- Plug in your Instant Pot and press the Sous Vide button. Set the temperature to 90° F. using the + or – buttons. Place the glass lid on top and wait for the beep. This can take up to 30 minutes, so get the Instant Pot ready before preparing your dough.
- When the pot beeps the display will switch to 03 00 hours by default.
- Add the oil and rub it around the base and partially up the side walls of the pressure cooker liner.
- Place dough in the liner. Roll the dough ball around in the oil and flip over so the seam side is facing down. The entire dough ball should be coated in oil and tucked into a firm ball.
- Place the lid on top and leave the dough to rise for 30 to 45 minutes. More on that in a minute.
- Remove the lid when the dough has doubled in size. Punch down the dough and remove from the pressure cooker. Knead into a ball in your hands and proceed with the recipe.
Notes
- Proofing times – the general rule of thumb is to proof your dough for half the amount of time stated in the dough recipe. This is generally 1 to 1.5 hours, so 30 to 45 minutes in an Instant Pot.
- Knowing when the dough is proofed – Press your finger or knuckle into the dough. If it springs back slowly and leaves a small indentation, it is ready to bake. If the dough springs back quickly, allow it to proof for an additional 10 to 15 minutes.
- The ideal temperature for proofing dough is between 75 and 95° Fahrenheit. This is when yeast activity is at it’s peak. You risk killing the yeast if the temperature is over 145°.
- This method will work with any yeast bread, roll, pizza or bun recipe.
