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So far I’m really loving my Instapot.I don’t care for making bread in it. I have to rank this as a flop. Stick to baking bread in the oven people! It smelled good, the texture turned out to be like a heavy dumpling. I sliced it and toasted it in the toaster oven to try and help it, but it was still a thumbs down from everyone that ate it. Keep the recipe, but bake it in the oven!

Cheesy Jalapeno Bread

(Adapted from Copy Me That)


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2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
1 T dried italian herb blend
2 T dried parsley
½ teaspoon coarsely ground pepper
2 large eggs
1 ¼ cups buttermilk
2 tablespoons oil or butter
1 cup (4 ounces) shredded cheddar cheese
1 or more (to taste) jalapenos, chopped

In a large bowl, combine flour, baking powder, baking soda, sugar, salt, herbs, and pepper.

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In a small bowl, whisk eggs, buttermilk, and oil.

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Stir into dry ingredients just until moistened. Fold in cheese and jalapenos.

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Prepare (Grease/butter/spray) a pan of your choice. I use my 7″ Fat Daddio cheesecake pan with removable bottom. Line the bottom w/parchment paper. Pour in batter. Pour 1-2 cups water into IP liner. Place cake pan on trivet, using foil sling, close and lock lid, seal vent, manual – high pressure, 30 min, 10 min NPR, then QR.

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Remove pan carefully from IP liner. Cool 10 minutes before removing from pan to wire rack.

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When bread has cooled, wrap tightly and wait a day, so it has time for the flavors to mellow.

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