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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 is 4 steps? Either way it is super simple.
What you will need to quick proof dough:
- Instant Pot with the Sous Vide function.
- Prepared dough.
- Olive oil.
- Glass lid.
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Instant Pot Proofing Temperature:
The ideal temperature for proofing dough is between 75 and 95 degrees Fahrenheit. This is when yeast activity is at it’s peak. You risk killing the yeast if the temperature is over 145 degrees.
The Yogurt setting will work as well, but you will not be able to adjust the temperature. I have used this method in the past, but it is hotter than the sous vide setting. Be careful when removing the dough, the oil on the bottom is hot.
Do not use the Keep Warm setting on your pressure cooker for proofing dough! It reaches 145 degrees which is too hot and will kill the yeast!!
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 degrees 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 the prepared dough in the liner. Roll the dough ball around in the oil and flip over. The entire dough ball should be coated in oil.
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.
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. My pizza dough recipe rises for 1 to 1.5 hours, so I placed it in the Instant Pot for 30 minutes. 45 minutes would have worked as well, but I was in between storms and loosing daylight.
- This method will work with any yeast bread, roll, pizza or bun recipe.
- I have not tried this method with gluten-free dough recipes.
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!!
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How to Proof Dough in an Instant Pot
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 degrees 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 the prepared dough in the liner. Roll the dough ball around in the oil and flip over so that the rounded side is facing up. The entire dough ball should be coated in oil.
- 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 degrees Fahrenheit. This is when yeast activity is at it’s peak. You risk killing the yeast if the temperature is over 145 degrees.
- This method will work with any yeast bread, roll, pizza or bun recipe.
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