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Instant Pot Sun-Dried Tomato Jalapeno Cheddar Bread Recipe Instant Pot Sun-Dried Tomato Jalapeno Cheddar Bread Recipe


Instant Pot Sun-Dried Tomato Jalapeno Cheddar Bread Recipe

Written by: Lucas Johnson

Discover a delicious Instant Pot Sun-Dried Tomato Jalapeno Cheddar Bread recipe that's perfect for any occasion. Try this flavorful recipe today!

This sun-dried tomato jalapeno cheddar bread is my go-to comfort food. It's spicy, cheesy, and packed with flavor. Baking it in the Instant Pot makes it super easy and foolproof.

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Are you ready for a burst of flavor? I've got this amazing recipe for an instant pot sun-dried tomato jalapeno cheddar bread. Trust me, it's as delicious as it sounds! It's like a party in your mouth with every bite, thanks to sun-dried tomatoes, jalapenos and cheddar cheese. And the best part? It's all done in the instant pot. So not only is it tasty, it's also super easy to make. What are you waiting for? You need to try this bread!

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.

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.

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.

Common Questions About This Instant Pot Bread Recipe

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.

Serves: 8 people

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour


  • 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


  1. In a large bowl, mix together the flour, cheddar cheese, sun-dried tomatoes, jalapeno, baking powder, and salt.
  2. In a separate bowl, whisk together the milk, eggs, and olive oil.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Pour the batter into a greased loaf pan that fits in the Instant Pot.
  5. Cover the loaf pan with foil.
  6. Add 1 cup of water to the Instant Pot and place the trivet inside.
  7. Carefully lower the loaf pan onto the trivet.
  8. Close the Instant Pot and set it to high pressure for 45 minutes.
  9. Once done, do a quick pressure release and carefully remove the loaf pan.
  10. Let the bread cool before slicing and serving.

Nutritional value:

Per Serving in Calories: 280 kcal | Carbohydrates: 28 g | Protein: 9 g | Total Fat: 14 g | Saturated Fat: 5 g | Trans Fat: 0 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 2 g | Cholesterol: 60 mg | Sodium: 540 mg | Dietary Fiber: 2 g | Sugar: 2 g | Calcium: 200 mg | Potassium: 180 mg | Iron: 2 mg | Vitamin A: 150 µg | Vitamin C: 5 mg

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.

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