Instant Pot Beer Bread
This is how easy it is to make Instant Pot beer bread. If you've ever had this flavorful bread paired with dip or cheese fondue you know how yummy it is! Just 3 ingredients is all you need to make this easy pressure cooker bread that needs no yeast or time to rise. It's a great appetizer when friends come over.
Servings: 12
Equipment
- 1 pressure cooker
Ingredients
- 1 bottle beer
- 3 c self rising flour do not scoop, spoon into measuring cup to aerate
- 2 tbsp butter salted, melted
- 1 can diced chiles optional, 4 oz.
- 1/2 c cheddar cheese optional, shredded
Instructions
- Measure out 3 cups flour, make sure you spoon your flour into measuring cup instead of scooping up.
- In a bowl pour your bottle or can of beer in with your flour and mix gently allowing it to stay lumpy.
- Pour in your melted butter and any other add ins and gently fold in.
- Spray your 6" bundt pan with non stick spray and pour beer bread mixture in it.
- Cover with a paper towel and then tinfoil.
- Pour 2 c water into your Instant Pot or pressure cooker and put a trivet inside.
- Lower your bundt pan on to your trivet and close your lid, and close steam valve.
- Set to pressure, high, for 65 minutes.
- Allow steam to naturally release.
- Uncover and put on cooling rack. It will still look a bit sticky but will continue to cook as it cools so don't worry.
- Once cool loosen edges and slowly flip on to plate or cutting board. If serving with dip or cheese fondue (recommended), flip over on to a cutting board and cut into small bite size pieces and serve on a tray with a variety of dips!
Nutrition
Serving: 3oz | Calories: 171kcal | Carbohydrates: 24g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 59mg | Potassium: 106mg | Fiber: 1g | Vitamin A: 175IU | Vitamin C: 3.2mg | Calcium: 51mg | Iron: 0.6mg