Instant Pot No-Knead Crusty Bread

Combine dry ingredients, specifically flour and salt, in a large bowl; reserve for later use.

In another bowl, blend yeast and sugar together; then add water and stir gently. Allow the mixture to sit for 5 minutes, permitting the yeast to activate and produce tiny bubbles on its surface.

Concurrently, prepare a multi-functional pressure cooker by lining the bottom and sides with parchment paper that has been lightly coated with cooking spray.

Combine the yeast mixture and oil with the flour mixture, stirring until everything is well combined and a shaggy, slightly sticky dough forms. Transfer the dough to the pressure cooker. Close the lid and secure it; seal the vent. Set the timer for 4 hours, selecting the Yogurt function.

After 4 hours, remove the lid. The dough should have doubled in size and will display tiny bubbles on its surface. Utilize parchment paper to lift the dough out of the pressure cooker and transfer it onto a lightly floured sheet. Shape the dough into a ball, then sprinkle it with flour and cover it with a kitchen towel. Allow the dough to rest for 30 to 40 minutes, during which time it will slightly rise.

During this resting period, preheat a Dutch oven with a lid in the oven to 450 degrees F (225 degrees C) for 30 minutes.

Carefully remove the Dutch oven from the oven and transfer the dough into it using parchment paper. Make a few slits on top of the dough, then cover and return it to the oven. Bake for 30 minutes. Remove the lid and continue baking until golden brown and crusty, an additional 10 to 15 minutes. Transfer the loaf to a cooling rack; let it cool slightly before slicing.