(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Craving something savory and unique? I've got just recipe for you! My Instant Pot sun-dried tomato jalapeño cheddar bread combines zesty flavors with gooey cheese in every bite. This no-fuss loaf comes together quickly, letting your pressure cooker do most of work. Perfect alongside soups or as hearty sandwich base, this bread packs punch without hours spent kneading or waiting. Ready to dive into mouthwatering, cheesy goodness? Let's get cooking!
Ingredients for Sun-Dried Tomato Jalapeno Cheddar Bread
- All-purpose flour: Provides structure and volume to the bread, essential for a good rise and texture in the final loaf.
- Cheddar cheese: Adds a rich and savory flavor to the bread, creating a delicious cheesy bite in every slice.
- Sun-dried tomatoes: Infuses the bread with a sweet and tangy flavor, adding depth and complexity to the overall taste.
- Jalapeno: Brings a spicy kick to the bread, balancing out the richness of the cheese and adding a zesty flavor.
- Baking powder: Acts as a leavening agent, helping the bread rise and become light and fluffy in texture.
- Milk: Provides moisture to the bread, contributing to a tender crumb and ensuring the loaf stays soft and delicious.
- Eggs: Bind the ingredients together, adding structure and richness to the bread while also helping it rise during baking.
- Olive oil: Enhances the flavor of the bread and contributes to a moist texture, creating a delicious and tender loaf.
Equipment and Tools Required
- Instant Pot: Cooks the bread under pressure, resulting in a moist and flavorful loaf.
- Loaf pan: Holds the bread batter in shape while it cooks in the Instant Pot.
Instant Pot Sun-Dried Tomato Jalapeno Cheddar Bread Recipe
This Instant Pot Sun-Dried Tomato Jalapeno Cheddar Bread is a delicious and easy-to-make bread that combines the flavors of sun-dried tomatoes, jalapenos, and cheddar cheese. Perfect for any meal!
Print
Jump to comment
Pin This
Equipment
- Instant Pot
- Loaf Pan
Ingredients:
Main Ingredients
- 2 cups all-purpose flour
- 1 cup shredded cheddar cheese
- 1/4 cup chopped sun-dried tomatoes
- 1 jalapeno, seeded and diced
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 eggs
- 1/4 cup olive oil
Read more: Instant Pot Bacon Cheddar Cornbread Recipe
Instructions:
- In a large bowl, mix together the flour, cheddar cheese, sun-dried tomatoes, jalapeno, baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, and olive oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into a greased loaf pan that fits in the Instant Pot.
- Cover the loaf pan with foil.
- Add 1 cup of water to the Instant Pot and place the trivet inside.
- Carefully lower the loaf pan onto the trivet.
- Close the Instant Pot and set it to high pressure for 45 minutes.
- Once done, do a quick pressure release and carefully remove the loaf pan.
- Let the bread cool before slicing and serving.
Notes:
Notes go here.
Nutrition value:
Calories: 280kcalCarbohydrates: 28gProtein: 9gFat: 14gSaturated Fat: 5gCholesterol: 60mgSodium: 540mgPotassium: 180mgFiber: 2gSugar: 2gVitamin A: 150IUVitamin C: 5mgCalcium: 200mgIron: 2mg
Keywords:
Tried this recipe?Let us know how it was!
Read more: Instant Pot Chili with Dry Beans Recipe
Preparing and Storing Sun-Dried Tomato Jalapeno Cheddar Bread
Make Ahead Instructions
- Prepare the bread batter as directed in the recipe.
- Instead of baking, cover the loaf pan with foil and store it in the refrigerator for up to 24 hours.
- When ready to bake, follow the baking instructions in the recipe.
Freezing Instructions
- Allow the bread to cool completely after baking.
- Wrap the cooled bread tightly in plastic wrap and then in aluminum foil.
- Place the wrapped bread in a freezer-safe bag or container.
- Label the bag with the date and freeze for up to 3 months.
- To serve, thaw the bread overnight in the refrigerator and then reheat in the oven or microwave before enjoying.
One unique twist to this instant pot bread recipe is that adding a tablespoon of honey to the batter can enhance the sweetness and complement the savory flavors of the cheddar cheese and jalapeno.
Common Questions About This Instant Pot Bread Recipe
FAQ:
Can I use a different type of cheese in this recipe?
Yes, feel free to experiment with different cheeses to find your favorite flavor combination.
Can I adjust the spiciness of the bread?
Absolutely, you can increase or decrease the amount of jalapeno to suit your spice preference.
How can I store the leftover bread?
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for longer freshness.
Can I freeze this bread?
Yes, you can freeze the bread. Wrap it tightly in plastic wrap and then in foil before placing it in the freezer.
Can I make this bread without an instant pot?
Yes, you can bake this bread in a preheated oven at 350°F (175°C) for about 45-50 minutes or until a toothpick inserted in the center comes out clean.
0 thoughts on “Instant Pot Sun-Dried Tomato Jalapeno Cheddar Bread Recipe”