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.
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.