25+ Easy Gluten Free Instant Pot Bread Recipes for Home Cooks

If you’re a fan of homemade bread but are also navigating a gluten-free lifestyle, you might think that baking fresh bread at home is a daunting task.

However, the Instant Pot has changed the game for many home cooks, making it easier than ever to whip up delicious gluten-free breads without the hassle of traditional baking.

The Instant Pot not only provides a moist and controlled environment for cooking but also significantly cuts down on cooking time.

In this article, we will explore over 25 incredible gluten-free bread recipes that you can create in your Instant Pot.

From hearty banana bread to savory herb loaves, these recipes will satisfy your cravings and fill your home with irresistible aromas.

Whether you’re looking to impress guests or simply enjoy a comforting slice at home, these gluten-free bread recipes are sure to become staples in your kitchen.

25+ Easy Gluten Free Instant Pot Bread Recipes for Home Cooks

Baking gluten-free bread in your Instant Pot opens up a world of possibilities for enjoying homemade bread that’s both flavorful and accommodating to your dietary needs.

With over 25 recipes to choose from, you can experiment with different flavors, ingredients, and textures that suit your palate.

Each recipe brings its own unique twist to traditional bread, ensuring you’ll never feel deprived of this comforting staple.

So, roll up your sleeves and dive into the delightful world of gluten-free Instant Pot baking.

Your taste buds—and your loved ones—will thank you!

Gluten-Free Instant Pot Banana Bread

This Gluten-Free Instant Pot Banana Bread is a moist and flavorful treat perfect for breakfast or a snack. With ripe bananas as the star ingredient, this recipe is not only easy to prepare but also versatile. You can customize it with your favorite nuts or chocolate chips for added flavor. Making banana bread in the Instant Pot results in a tender crumb and a delightful aroma that will fill your kitchen. Plus, it’s a great way to use up overripe bananas!

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/3 cup melted coconut oil or vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup walnuts or chocolate chips (optional)

Instructions:

1. Prepare the Batter: In a mixing bowl, combine the mashed bananas, eggs, melted oil, and vanilla extract. Mix until well combined. In another bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the walnuts or chocolate chips if using.
2. Prepare the Pan: Grease a 7-inch round cake pan or a silicone mold that fits in your Instant Pot. Pour the banana bread batter into the prepared pan.
3. Add Water to Instant Pot: Pour 1 cup of water into the Instant Pot. Place the trivet inside and set the cake pan on top of the trivet.
4. Cook: Close the lid, set the valve to sealing, and cook on high pressure for 50 minutes. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
5. Cool and Serve: Remove the pan from the Instant Pot and let the banana bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

This Gluten-Free Instant Pot Banana Bread is a delightful addition to your gluten-free baking repertoire. The combination of sweet bananas and the warm spices creates a comforting flavor that everyone will love. Best enjoyed fresh, this bread also stores well in an airtight container for several days. Slice it for breakfast, pack it in lunchboxes, or enjoy it as a snack. The moist texture and rich taste are sure to make this recipe a favorite in your household!

Gluten-Free Instant Pot Zucchini Bread

Enjoy a slice of this Gluten-Free Instant Pot Zucchini Bread, a delicious way to sneak in some veggies into your diet! This moist bread is packed with grated zucchini and is wonderfully spiced with cinnamon and nutmeg. It’s a versatile recipe that can be enjoyed plain or enhanced with nuts, raisins, or chocolate chips. The Instant Pot ensures a quick and even cooking process, leaving you with a beautifully tender bread that’s perfect for any time of day.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchini)
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

1. Prep Zucchini: Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This step is crucial to avoid a soggy bread.
2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil, and vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, mix the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the grated zucchini and nuts or chocolate chips if desired.
5. Prepare the Pan: Grease a 7-inch round cake pan or silicone mold and pour the batter into the prepared pan.
6. Cook in Instant Pot: Add 1 cup of water to the Instant Pot, place the trivet inside, and set the cake pan on top. Secure the lid, set the valve to sealing, and cook on high pressure for 50 minutes. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
7. Cool: Carefully remove the cake pan from the Instant Pot and allow the zucchini bread to cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely.

This Gluten-Free Instant Pot Zucchini Bread is not only delicious but also a great way to incorporate more vegetables into your diet. The sweet and spicy flavors complement the zucchini perfectly, making it a fantastic choice for breakfast, a snack, or even dessert. Its moist texture and rich flavor make it a standout gluten-free option that everyone can enjoy, regardless of dietary preferences. Slice and serve it with a pat of butter, or enjoy it plain—this zucchini bread is sure to become a beloved recipe in your home!

Gluten-Free Instant Pot Artisan Bread

This Gluten-Free Instant Pot Artisan Bread is a game changer for those craving a crusty, homemade bread without the gluten. With its crispy exterior and soft, chewy interior, this bread has the charm of traditional artisan bread but is made gluten-free. It’s perfect for sandwiches, toasts, or simply slathered with butter. The Instant Pot allows for a unique steaming process that helps create a delightful crust while keeping the inside perfectly tender.

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1 cup warm water (about 110°F)
• 1 tablespoon sugar
• 1 tablespoon instant yeast
• 1 teaspoon salt
• 1 tablespoon olive oil

Instructions:

1. Activate Yeast: In a small bowl, combine warm water, sugar, and instant yeast. Let it sit for about 5 minutes until it becomes frothy.
2. Mix Ingredients: In a large mixing bowl, whisk together the gluten-free flour and salt. Add the frothy yeast mixture and olive oil, mixing until a sticky dough forms.
3. Knead the Dough: While gluten-free dough doesn’t require extensive kneading, you should mix it until it is smooth. Allow the dough to rest for 10-15 minutes.
4. Prepare for Cooking: Grease a 7-inch round cake pan or a silicone mold. Transfer the dough into the pan and smooth the top with a spatula.
5. Prepare Instant Pot: Add 1 cup of water to the Instant Pot. Place the trivet in the pot and set the cake pan on top.
6. Cook: Close the lid, set the valve to sealing, and cook on high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes before carefully releasing any remaining pressure.
7. Cool and Serve: Carefully remove the pan from the Instant Pot. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

This Gluten-Free Instant Pot Artisan Bread is a wonderful addition to your baking repertoire. With its impressive crust and soft inside, it brings the comfort of freshly baked bread right to your kitchen without the hassle of traditional baking methods. Perfect for accompanying soups, salads, or simply as a base for your favorite toppings, this bread is versatile and satisfying. Plus, you can experiment by adding herbs, cheese, or seeds to create different flavors. Enjoy the homemade goodness of this artisan bread, and savor the delight of baking gluten-free in your Instant Pot!

Gluten-Free Instant Pot Herb Focaccia

This Gluten-Free Instant Pot Herb Focaccia is a fragrant and flavorful bread that brings the delightful aroma of fresh herbs to your kitchen. Perfect for serving alongside soups, salads, or as a base for sandwiches, this focaccia is fluffy and easy to make. Infused with rosemary, thyme, and a touch of garlic, it’s sure to impress your family and friends. The Instant Pot helps create a perfectly moist texture, while the quick cooking time means you can enjoy homemade focaccia in no time!

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1 tablespoon instant yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 cup warm water (about 110°F)
• 2 tablespoons olive oil
• Extra olive oil for drizzling
• Sea salt for topping

Instructions:

1. Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, instant yeast, salt, sugar, garlic powder, rosemary, and thyme.
2. Combine Wet Ingredients: In a separate bowl, mix warm water and olive oil. Gradually add the wet mixture to the dry ingredients, stirring until a sticky dough forms.
3. Prepare for Cooking: Grease a 7-inch round cake pan or a silicone mold. Transfer the dough to the pan, spreading it out evenly.
4. Let It Rise: Cover the pan with a kitchen towel and let the dough rise in a warm place for about 30 minutes or until slightly puffed.
5. Prepare the Instant Pot: Pour 1 cup of water into the Instant Pot, place the trivet inside, and set the cake pan on top.
6. Cook: Close the lid, set the valve to sealing, and cook on high pressure for 25 minutes. Allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
7. Finish the Focaccia: Remove the pan from the Instant Pot and drizzle with additional olive oil and sprinkle sea salt on top. Let it cool slightly before slicing.

This Gluten-Free Instant Pot Herb Focaccia is not only easy to prepare but also versatile and delicious. The fragrant herbs and garlic add depth of flavor that pairs wonderfully with any meal. Serve it warm as a side dish, or use it as a base for sandwiches and bruschetta. The airy texture and golden crust will have everyone coming back for seconds. Enjoy the taste of homemade focaccia, and don’t hesitate to experiment with different herbs and toppings to make it your own!

Gluten-Free Instant Pot Cinnamon Raisin Bread

Indulge in the sweet aroma and comforting flavors of this Gluten-Free Instant Pot Cinnamon Raisin Bread. With a soft and tender texture, this bread is perfect for breakfast or as a sweet treat any time of the day. The combination of warm cinnamon, plump raisins, and a hint of vanilla makes it a delightful addition to your gluten-free baking repertoire. The Instant Pot helps create a moist environment that results in a beautifully risen loaf, perfect for toasting and slathering with butter.

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1 teaspoon instant yeast
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1 cup warm milk (dairy or non-dairy)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup raisins

Instructions:

1. Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, instant yeast, salt, sugar, and cinnamon.
2. Combine Wet Ingredients: In a separate bowl, mix warm milk, vegetable oil, and vanilla extract. Gradually add the wet mixture to the dry ingredients, stirring until a sticky dough forms. Fold in the raisins.
3. Prepare for Cooking: Grease a 7-inch round cake pan or a silicone mold. Transfer the dough to the pan and smooth the top with a spatula.
4. Let It Rise: Cover the pan with a kitchen towel and let the dough rise in a warm place for about 30 minutes or until slightly puffed.
5. Prepare the Instant Pot: Add 1 cup of water to the Instant Pot, place the trivet inside, and set the cake pan on top.
6. Cook: Close the lid, set the valve to sealing, and cook on high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes before carefully releasing any remaining pressure.
7. Cool and Serve: Remove the pan from the Instant Pot and let the bread cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before slicing.

This Gluten-Free Instant Pot Cinnamon Raisin Bread is a delightful treat that is sure to please anyone with a sweet tooth. Its soft texture and warm spices create a comforting experience, making it a perfect breakfast or afternoon snack. Serve it warm, toasted with butter, or as part of a brunch spread. The raisins add a touch of natural sweetness, and the cinnamon brings a warm, inviting flavor that’s perfect for any occasion. Enjoy the ease of making this sweet bread in your Instant Pot, and savor each delicious slice!

Gluten-Free Instant Pot Cornbread

This Gluten-Free Instant Pot Cornbread is a simple and satisfying bread that’s perfect for any meal. With its slightly sweet flavor and moist texture, this cornbread pairs wonderfully with chili, soups, or as a side dish for dinner. The Instant Pot makes this recipe quick and easy, producing a fluffy and tender cornbread that will be a hit with the whole family. It’s a great way to enjoy a classic comfort food while keeping it gluten-free!

Ingredients:

• 1 cup gluten-free cornmeal
• 1 cup gluten-free all-purpose flour blend
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (dairy or non-dairy)
• 1/4 cup vegetable oil
• 2 large eggs

Instructions:

1. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, and salt.
2. Combine Wet Ingredients: In a separate bowl, mix the milk, vegetable oil, and eggs until well combined. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
3. Prepare for Cooking: Grease a 7-inch round cake pan or a silicone mold. Pour the cornbread batter into the prepared pan and smooth the top.
4. Prepare the Instant Pot: Add 1 cup of water to the Instant Pot, place the trivet inside, and set the cake pan on top.
5. Cook: Close the lid, set the valve to sealing, and cook on high pressure for 25 minutes. Allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
6. Cool and Serve: Carefully remove the pan from the Instant Pot and let the cornbread cool in the pan for about 10 minutes. Transfer to a wire rack to cool slightly before slicing.

This Gluten-Free Instant Pot Cornbread is a fantastic way to enjoy a classic comfort food without gluten. Its tender texture and sweet flavor make it a perfect accompaniment to hearty dishes like chili or soup, and it also shines as a standalone snack. The convenience of the Instant Pot allows for quick preparation, and the result is a delicious, moist cornbread that everyone will love. Slice it warm, spread with butter or honey, and enjoy the delightful taste of homemade cornbread right from your Instant Pot!

Gluten-Free Instant Pot Banana Bread

This Gluten-Free Instant Pot Banana Bread is a moist and flavorful treat that takes advantage of overripe bananas, making it a perfect way to reduce food waste. Bursting with the natural sweetness of bananas and enhanced with a hint of cinnamon, this bread is ideal for breakfast, snacks, or dessert. The Instant Pot ensures a tender crumb and quick cooking time, allowing you to enjoy homemade banana bread without the hassle of traditional baking. Serve it warm with a pat of butter for an irresistible delight!

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 ripe bananas, mashed
• 1/2 cup sugar (or honey)
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Mix Dry Ingredients: In a bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon until well combined.
2. Prepare Wet Ingredients: In a separate bowl, mash the bananas until smooth. Add the sugar, vegetable oil, eggs, and vanilla extract, mixing until fully incorporated.
3. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in walnuts or chocolate chips.
4. Prepare for Cooking: Grease a 7-inch round cake pan or a silicone mold. Pour the banana bread batter into the prepared pan and smooth the top.
5. Prepare the Instant Pot: Add 1 cup of water to the Instant Pot, place the trivet inside, and set the cake pan on top.
6. Cook: Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes before carefully releasing any remaining pressure.
7. Cool and Serve: Remove the pan from the Instant Pot and let the banana bread cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before slicing.

This Gluten-Free Instant Pot Banana Bread is a delicious way to enjoy a classic recipe while accommodating dietary needs. The bananas provide natural sweetness and moisture, making each slice incredibly tender. It’s a perfect option for breakfast, a midday snack, or even a dessert. Slice it up and enjoy it plain or topped with butter, cream cheese, or your favorite nut spread. Plus, with the ease of the Instant Pot, you can whip up this delightful bread anytime you have ripe bananas on hand!

Gluten-Free Instant Pot Zucchini Bread

This Gluten-Free Instant Pot Zucchini Bread is a fantastic way to sneak some veggies into your diet while satisfying your sweet tooth. With grated zucchini adding moisture and texture, this bread is light and flavorful, enhanced with cinnamon and nuts. It’s perfect for breakfast, a snack, or even dessert. The Instant Pot helps maintain a tender crumb, making this bread moist and delicious every time. Enjoy a slice warm from the pot or toasted with your favorite spread!

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup grated zucchini (about 1 medium zucchini, moisture squeezed out)
• 1/2 cup sugar (or maple syrup)
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped walnuts or pecans

Instructions:

1. Prepare Zucchini: Grate the zucchini and place it in a clean kitchen towel to squeeze out excess moisture.
2. Mix Dry Ingredients: In a bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
3. Combine Wet Ingredients: In a separate bowl, mix the squeezed zucchini, sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in nuts for added texture.
5. Prepare for Cooking: Grease a 7-inch round cake pan or a silicone mold. Pour the batter into the prepared pan and smooth the top.
6. Prepare the Instant Pot: Add 1 cup of water to the Instant Pot, place the trivet inside, and set the cake pan on top.
7. Cook: Close the lid, set the valve to sealing, and cook on high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
8. Cool and Serve: Carefully remove the pan from the Instant Pot and let the zucchini bread cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before slicing.

This Gluten-Free Instant Pot Zucchini Bread is a wonderful way to enjoy a delicious and nutritious treat. With its moist texture and delightful flavors, it’s perfect for breakfast or an afternoon snack. The zucchini adds both moisture and a subtle sweetness, making this bread enjoyable for everyone, regardless of dietary restrictions. Serve it warm or toasted, and don’t hesitate to experiment with spices or add-ins like dried fruit or chocolate chips for a unique twist. Enjoy the ease of making this delicious bread in your Instant Pot!

Gluten-Free Instant Pot Potato Bread

This Gluten-Free Instant Pot Potato Bread is a unique and hearty option that combines the goodness of potatoes with gluten-free flour to create a soft, fluffy loaf. The potatoes add moisture and a slight sweetness, making this bread perfect for sandwiches or as a side for soups and stews. The Instant Pot simplifies the cooking process, ensuring even cooking and a delightful texture. Enjoy this versatile bread warm or toasted, and feel free to customize it with herbs or cheese for added flavor!

Ingredients:

• 1 cup mashed potatoes (cooked and cooled)
• 2 cups gluten-free all-purpose flour blend
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon garlic powder (optional)
• 1/2 cup warm water (about 110°F)
• 2 tablespoons olive oil
• Optional: 1/4 cup shredded cheese or chopped herbs

Instructions:

1. Prepare Mashed Potatoes: Cook and mash the potatoes, allowing them to cool before use.
2. Mix Dry Ingredients: In a bowl, combine the gluten-free flour, instant yeast, salt, sugar, and garlic powder if using.
3. Combine Wet Ingredients: In a separate bowl, mix the cooled mashed potatoes, warm water, and olive oil until smooth. Gradually add the wet mixture to the dry ingredients, stirring until a sticky dough forms. If desired, fold in cheese or herbs.
4. Prepare for Cooking: Grease a 7-inch round cake pan or a silicone mold. Transfer the dough to the pan, smoothing the top.
5. Let It Rise: Cover the pan with a kitchen towel and let the dough rise in a warm place for about 30 minutes or until slightly puffed.
6. Prepare the Instant Pot: Add 1 cup of water to the Instant Pot, place the trivet inside, and set the cake pan on top.
7. Cook: Close the lid, set the valve to sealing, and cook on high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes before carefully releasing any remaining pressure.
8. Cool and Serve: Remove the pan from the Instant Pot and let the potato bread cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before slicing.

This Gluten-Free Instant Pot Potato Bread offers a delicious twist on traditional bread recipes. The inclusion of mashed potatoes creates a uniquely soft and moist loaf that is perfect for a variety of meals. It pairs well with savory dishes or can be enjoyed on its own with butter. The ease of preparation and cooking in the Instant Pot makes this recipe a go-to for busy home cooks. Experiment with additional flavors, such as herbs or spices, to personalize this hearty bread to your liking. Enjoy each slice warm, and watch it quickly become a family favorite

Gluten-Free Instant Pot Herb Focaccia

This Gluten-Free Instant Pot Herb Focaccia is a flavorful and fragrant bread that is perfect for dipping in olive oil or serving alongside your favorite dishes. The addition of fresh herbs, such as rosemary and thyme, elevates the taste, while the Instant Pot creates a wonderfully soft and airy texture. This focaccia is versatile and can be topped with various ingredients like olives, sun-dried tomatoes, or cheese for extra flavor. Serve it warm and watch it disappear from the table!

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon garlic powder
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1/2 cup warm water (about 110°F)
• 1/4 cup olive oil (plus more for drizzling)
• Optional: Sea salt for sprinkling on top

Instructions:

1. Mix Dry Ingredients: In a mixing bowl, combine the gluten-free flour, instant yeast, salt, sugar, garlic powder, rosemary, and thyme.
2. Combine Wet Ingredients: In a separate bowl, mix the warm water and olive oil. Gradually add this mixture to the dry ingredients, stirring until a soft dough forms.
3. Prepare for Cooking: Grease a 7-inch round cake pan or a silicone mold. Pour the dough into the pan, spreading it out evenly. Drizzle a little more olive oil on top and sprinkle with sea salt if desired.
4. Let It Rise: Cover the pan with a kitchen towel and let it rise in a warm place for about 30-40 minutes, or until slightly puffed.
5. Prepare the Instant Pot: Add 1 cup of water to the Instant Pot, place the trivet inside, and set the cake pan on top.
6. Cook: Close the lid, set the valve to sealing, and cook on high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
7. Cool and Serve: Carefully remove the pan from the Instant Pot and let the focaccia cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely. Slice and serve warm.

This Gluten-Free Instant Pot Herb Focaccia is not only easy to make but also a delightful addition to any meal. The fragrant herbs infuse the bread with flavor, making it an excellent choice for parties or family dinners. It pairs wonderfully with soups, salads, or as a standalone snack. Feel free to customize the toppings based on your preferences; the possibilities are endless! Enjoy the delightful aroma and the soft texture of this homemade focaccia that is sure to impress your family and friends.

Gluten-Free Instant Pot Sweet Potato Bread

This Gluten-Free Instant Pot Sweet Potato Bread is a naturally sweet and moist loaf that celebrates the flavor of sweet potatoes. Rich in nutrients and flavor, this bread makes for a great breakfast option or a snack any time of the day. The Instant Pot ensures the bread retains moisture, creating a tender crumb that is hard to resist. Serve it plain, toasted, or with a spread of butter or cream cheese for a delicious treat.

Ingredients:

• 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
• 2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup sugar (or maple syrup)
• 2 large eggs
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped pecans or walnuts

Instructions:

1. Prepare Sweet Potatoes: Cook and mash the sweet potatoes, allowing them to cool.
2. Mix Dry Ingredients: In a bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
3. Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potato, sugar, eggs, vegetable oil, and vanilla extract until smooth.
4. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in nuts for added texture.
5. Prepare for Cooking: Grease a 7-inch round cake pan or a silicone mold. Pour the sweet potato batter into the prepared pan and smooth the top.
6. Prepare the Instant Pot: Add 1 cup of water to the Instant Pot, place the trivet inside, and set the cake pan on top.
7. Cook: Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes before carefully releasing any remaining pressure.
8. Cool and Serve: Remove the pan from the Instant Pot and let the sweet potato bread cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before slicing.

This Gluten-Free Instant Pot Sweet Potato Bread is a delicious way to incorporate nutritious ingredients into your baking. The natural sweetness of sweet potatoes creates a moist and flavorful loaf that is perfect for any time of day. Whether you enjoy it fresh from the pot or toasted, this bread is sure to be a hit with everyone. It’s an excellent option for breakfast, snacks, or even as a dessert. Don’t hesitate to experiment with spices or toppings to make it your own. Enjoy the wonderful taste and aroma of this hearty bread!

Gluten-Free Instant Pot Coconut Bread

This Gluten-Free Instant Pot Coconut Bread is a tropical twist on traditional bread that incorporates the rich flavor of coconut. With shredded coconut adding texture and sweetness, this bread is a perfect choice for those who enjoy a hint of the exotic. The Instant Pot method ensures a moist and tender loaf that pairs well with breakfast or can be enjoyed as a sweet snack. Serve it warm or toasted for a delightful treat!

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1 cup shredded coconut (unsweetened)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar (or honey)
• 1/2 cup coconut milk (or regular milk)
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Mix Dry Ingredients: In a bowl, whisk together the gluten-free flour, shredded coconut, baking powder, baking soda, and salt.
2. Combine Wet Ingredients: In another bowl, whisk together the sugar, coconut milk, vegetable oil, eggs, and vanilla extract until well combined.
3. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Prepare for Cooking: Grease a 7-inch round cake pan or a silicone mold. Pour the batter into the prepared pan and smooth the top.
5. Prepare the Instant Pot: Add 1 cup of water to the Instant Pot, place the trivet inside, and set the cake pan on top.
6. Cook: Close the lid, set the valve to sealing, and cook on high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
7. Cool and Serve: Carefully remove the pan from the Instant Pot and let the coconut bread cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before slicing.

This Gluten-Free Instant Pot Coconut Bread is a delightful treat that brings a taste of the tropics to your kitchen. The coconut adds both flavor and texture, making it a unique addition to your gluten-free bread repertoire. Enjoy it fresh out of the pot, toasted with butter, or topped with your favorite spreads. It’s perfect for breakfast, as a snack, or even as a dessert. This bread is not just delicious; it’s also easy to make in the Instant Pot, ensuring you can enjoy this coconut-infused delight any time you crave something special. Happy baking!

Gluten-Free Instant Pot Banana Bread

This Gluten-Free Instant Pot Banana Bread is a delightful, moist loaf that highlights the natural sweetness of ripe bananas. It’s perfect for breakfast, snacks, or dessert, and makes use of your overripe bananas instead of letting them go to waste. The Instant Pot ensures that the bread cooks evenly while maintaining its moisture, resulting in a tender crumb. This banana bread can be enjoyed plain, topped with nut butter, or served with a drizzle of honey for added sweetness.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup sugar (or maple syrup)
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Prepare the Bananas: In a mixing bowl, mash the ripe bananas until smooth.
2. Mix Dry Ingredients: In another bowl, combine the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
3. Combine Wet Ingredients: Add the sugar, oil, eggs, and vanilla to the mashed bananas and mix until well combined.
4. Combine Ingredients: Gradually fold the dry ingredients into the wet ingredients until just combined. If desired, fold in walnuts or chocolate chips.
5. Prepare for Cooking: Grease a 7-inch round cake pan or a silicone mold. Pour the banana bread batter into the prepared pan, smoothing the top.
6. Prepare the Instant Pot: Add 1 cup of water to the Instant Pot, place the trivet inside, and set the cake pan on top.
7. Cook: Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
8. Cool and Serve: Carefully remove the pan from the Instant Pot and let the banana bread cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before slicing.

This Gluten-Free Instant Pot Banana Bread is a delicious way to enjoy a classic treat without gluten. The moistness from the bananas makes each slice soft and flavorful, while the option to add walnuts or chocolate chips gives it a delightful crunch or sweetness. This bread is not only a fantastic way to use overripe bananas but also an easy recipe that the whole family will love. Whether enjoyed fresh or toasted with butter, this banana bread will quickly become a favorite in your household.

Gluten-Free Instant Pot Zucchini Bread

This Gluten-Free Instant Pot Zucchini Bread is a wonderfully moist and flavorful bread that incorporates fresh zucchini for added moisture and nutrition. Perfect for breakfast or as a snack, this bread is a great way to sneak in some veggies into your diet without sacrificing taste. The Instant Pot method ensures the bread cooks evenly, resulting in a tender texture. Serve it warm, or enjoy it later with cream cheese or butter spread on top.

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1/2 cup sugar (or honey)
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped nuts or raisins

Instructions:

1. Prepare the Zucchini: Shred the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
2. Mix Dry Ingredients: In a mixing bowl, combine the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
3. Combine Wet Ingredients: In another bowl, mix together the sugar, oil, eggs, and vanilla extract until well combined. Add the shredded zucchini and mix well.
4. Combine Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. If desired, fold in nuts or raisins for added texture.
5. Prepare for Cooking: Grease a 7-inch round cake pan or a silicone mold. Pour the zucchini bread batter into the prepared pan and smooth the top.
6. Prepare the Instant Pot: Add 1 cup of water to the Instant Pot, place the trivet inside, and set the cake pan on top.
7. Cook: Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
8. Cool and Serve: Carefully remove the pan from the Instant Pot and let the zucchini bread cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before slicing.

This Gluten-Free Instant Pot Zucchini Bread is not only delicious but also a clever way to include more vegetables in your diet. The subtle sweetness from the zucchini, combined with the warm spices, creates a comforting loaf that is perfect any time of day. It’s easy to make and even easier to enjoy; simply slice it up and pair it with your favorite spread. Whether served at breakfast or as an afternoon snack, this bread is sure to impress and satisfy!

Gluten-Free Instant Pot Pumpkin Bread

This Gluten-Free Instant Pot Pumpkin Bread is a seasonal delight that captures the warm, cozy flavors of fall. With its rich pumpkin flavor and spices like cinnamon and nutmeg, this bread is a perfect treat for any occasion, from Thanksgiving gatherings to everyday snacks. The Instant Pot method ensures that this bread remains incredibly moist and flavorful, making each slice a comforting experience. Enjoy it plain, or add a sprinkle of nuts for extra crunch!

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup pumpkin puree (canned or fresh)
• 1/2 cup sugar (or maple syrup)
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped pecans or walnuts

Instructions:

1. Prepare the Pumpkin: If using fresh pumpkin, roast and puree it, or use canned pumpkin puree for convenience.
2. Mix Dry Ingredients: In a bowl, combine the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Combine Wet Ingredients: In another bowl, mix together the pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth.
4. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in nuts for added texture.
5. Prepare for Cooking: Grease a 7-inch round cake pan or a silicone mold. Pour the pumpkin bread batter into the prepared pan and smooth the top.
6. Prepare the Instant Pot: Add 1 cup of water to the Instant Pot, place the trivet inside, and set the cake pan on top.
7. Cook: Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
8. Cool and Serve: Carefully remove the pan from the Instant Pot and let the pumpkin bread cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before slicing.

This Gluten-Free Instant Pot Pumpkin Bread is a must-try for any pumpkin lover. Its moist, flavorful slices are perfect for enjoying on their own or paired with a warm drink. The spices infuse the bread with warmth, making it an ideal treat for chilly days. It’s also a fantastic way to celebrate fall flavors all year round! This easy-to-make recipe will quickly become a family favorite, and you can feel good about serving a delicious, gluten-free option. Enjoy your homemade pumpkin bread with friends and family for a taste of the season!

Note: More recipes are coming soon!