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instant-pot-sun-dried-tomato-jalapeno-cheddar-bread-recipe

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!
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Bread
Cuisine American
Servings 8 servings
Calories 280 kcal

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

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:

Keyword Bread, Cheddar, Instant Pot, Jalapeno, Sun-Dried Tomato
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