This Instant Pot Cheddar Parmesan Bread recipe makes having homemade bread as a side a snap! It is savory and cooks in just 14 minutes! You’re gonna love it!
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How to Make Cheddar Parmesan Bread in an Electric Pressure Cooker
Aunt Lou here.
Do you like cheddar biscuits? If you do, you are gonna LOVE this bread! The yummy Parmesan cheese just takes this bread to the next level! Add to the amazing flavor the fact that you can put this together in under 5 minutes, and you definitely have a winner! You won’t believe a recipe this easy can be so good! (If you want to cRock this bread, you can find the recipe here.)
Instant Pot Cheddar Parmesan Bread Notes:
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
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Instant Pot Cheddar Parmesan Bread Recipe
Instant Pot Cheddar Parmesan Bread
This Instant Pot Cheddar Parmesan Bread recipe makes having homemade bread as a side a snap! It is savory and cooks in just 14 minutes! You’re gonna love it!
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Servings: 6 people
Calories: 279kcal
Ingredients
- 1 1/2 cups biscuit baking mix
- 1 cup shredded Cheddar cheese
- 1/3 cup fresh grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 cup milk
- 1 large egg beaten
- 2 tablespoons butter melted
- Garnish: fresh grated Parmesan cheese
Instructions
- In a bowl, mix together your biscuit baking mix, shredded Cheddar, grated Parmesan, dried oregano, milk and beaten egg until it becomes a thick batter.
- Spread your batter evenly in a lightly greased 6 inch cake pan or spring form pan
- Pour your melted butter all over and sprinkle with more Parmesan.
- Pour 1 cup of water in your 6-quart Instant Pot and place your trivet in your Instant Pot.
- Place your pan on your trivet.
- Place your lid on, seal and cook on high pressure for 14 minutes, turning the Keep Warm feature off (The top of your bread will be moist, but it will still pass the toothpick test. When you put it in your broiler, the top will crisp right up!)
- Natural release for a few minutes, then quick release
- Remove your pan from the instant pot and place in your broiler on high for 1-3 minutes, until the top is lightly golden.
- Remove from broiler and let cool for 5-10 minutes, slice and serve.
Notes
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
Nutrition
Calories: 279kcal | Carbohydrates: 20g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 640mg | Potassium: 114mg | Fiber: 1g | Sugar: 5g | Vitamin A: 423IU | Calcium: 282mg | Iron: 1mg
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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This sounds delicious! I just want to clarify: we do NOT cover with tinfoil before pressure cooking? I’m worried about all the condensation.
I did not use foil and had it crisp up wonderfully in the broiler. However, you know your unit and your preferences best. So, if you would like to try it with foil, let me know how it goes!
Aunt Lou
I only have a 7 inch springform pan. Will this recipe work in it? Will I need to adjust time?
I haven’t tried this with a larger pan. It should work if it will fit in your instant pot. The time will need to be adjusted, but without trying it out myself first, I can’t say how much it will need to be adjusted. If you give it a try, let me know how it goes!
What is biscuit baking mix? We don’t have that in England, what can be used instead?
Hi Carol!
The name brand in the US is Bisquick. Here is a link (referral link) to show you what I am talking about: https://amzn.to/2TNeRRf
Aunt Lou
You can also look up “homemade bisquick”! There will be plenty of results, basically it’s a mixture of flour, vegetable shortening, baking powder and salt. I just can’t remember quantities! Hope this helps.
This sounds delicious! I have the Ninja Foodi so would I put the rack in low position and put the pan on it then when done use the other lid to brown it? Thanks!!
Hi Kim!
I would totally use the air crisp lid to crisp it up. You will just need to experiment to get the time right. Enjoy!
After 14 minutes of pressure, is it a quick release?
Hi Linda!
I have updated the recipe card. I’m sorry to have left that part out. Let it natural release for a few minutes, then quick release. Enjoy!
Aunt Lou