Instant Pot Rosemary Bread

Bake homemade bread using the Instant Pot and this simple recipe!

Whole rosemary bread with one slice cut out on cutter board topped with rosemary

This Instant Pot rosemary bread is very delicious and loved in many regions. Cook this bread in the Instant Pot which will enhance its taste.

Due to the long proofing in the instant pot, the bread comes out soft with a crispy crust. And rosemary gives piquancy.

Ideally for sandwiches. Just lay a piece of baked meat on top.

You can also use it to make this scrumptious Instant Pot Bread Pudding.

Instant Pot sandwiches

Instant Pot French Dip

Instant Pot Sloppy Joes

Instant Pot Falafel

Instant Pot Brats

More bread recipes

Instant Pot Cornbread

Instant Pot Gluten Free Bread

Instant Pot Banana Bread

Instant Pot Apple Bread

Instant Pot Rosemary Bread

A beautiful, fluffy and perfectly delicious bread infused with the rich flavor of rosemary…
4.80 from 34 votes
Print Pin Rate
Course: Side Dish
Cuisine: international
Keyword: all-purpose flour, rosemary, Rosemary Bread, yeast
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Servings: 4
Author: Corrie


  • ¼ teaspoon active dry yeast
  • 1 cup warm water
  • 3 cups flour
  • tablespoon rosemary chopped
  • 1 teaspoon salt
  • 1 tbs sugar
  • ¼ cup olive oil


  • In a large bowl, stir warm water, dry yeast and sugar. Set aside for 10 min.
  • After 10 minutes, add oil, rosemary, salt and flour. Stir till the flour is incorporated into the mixture. The dough may be a little sticky and it's fine.
  • Take cake pan or springform pan and spray it with olive oil. Place your dough inside.
  • Cover the lid and set the Instant Pot to 4 hours (Yogurt program).
  • Once done, open the lid and take out the dough. Gently shape it into a ball (or any other shape you like).
  • Brush with olive oil and sprinkle the rosemary on the top.
  • Slash the bread making a cut about ½ inch deep. (I like it that way as you can see in the image. But this step is optional.)
  • Bake in the oven or using Air Fryer Lid or Mealthy Crisplid at 450°F for 30 minutes until the bread get a crispy crust.
  • Serve and enjoy.


Calories: 477kcal Carbohydrates: 75g Protein: 10g Fat: 15g Saturated Fat: 2g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Sodium: 584mg Potassium: 115mg Fiber: 3g Sugar: 3g Vitamin A: 23IU Vitamin C: 1mg Calcium: 24mg Iron: 5mg
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43 thoughts on “Instant Pot Rosemary Bread

    1. Yes! When making yogurt, it says boil because it boils the milk to the correct temp, but that's the same setting we want to use for this recipe.

  1. I don’t have the crisp, but a vortex. I’m worried about baking the bread in that, but you state can cook in the oven, can you advise temp and timings please

  2. I have the instant pot duo crisp. Can I do this with the sous vide function instead of the yogurt function?

    1. Great question! I like to bake it in a Dutch oven or cake pan, but you should also be able to use a large baking sheet, it just might spread a bit.

    1. Yes, you could use bread flour. I would use a little less-- about 2.75 cups so the dough isn't too dry.

    1. No you do not need to add any water at that time, it's just proofing the dough, allowing it to rise in a warm, moist environment.

  3. Would it be possible to bake this with the airfryer lid on bake setting? If so, how long and would it be best to cover with foil for most of the bake?
    If you havent tried it, what would be the reasons why not.

    1. I haven't tried it, but I think it would be possible. I would lower the temperature a bit (400) and check it after 20 minutes. If it's browning too quickly, you could cover the bread with foil at that point. If you try it, let me know how it turns out 🙂

    1. I made this in the oven for a crispy crust, but you could try cooking it in the Instant Pot, I just don't think it would develop a crispy crust.

  4. Several people asked what setting to use if they do not have a yogurt setting. Could you please help by answering this question?

    1. I answered this on another comment but wanted to make sure you saw my response: instead of using the instant pot for this step, place a pan of boiling water in the bottom of your oven (turned off) and place the pan of dough on top and shut the oven door. This will create a similar effect as the yogurt setting. The warm setting is a little too warm and may kill the yeast.

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