Cheddar Herb Savory Irish Soda Bread
This savory pressure-cooked Cheddar Herb Irish Soda Bread is a quick, rustic loaf with cheesy richness and fresh herbs in every bite. Perfect as a side to soups or as a cozy snack.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker Electric, set to high pressure
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons finely chopped fresh herbs such as thyme and parsley
- 4 ounces medium or sharp cheddar cheese diced small (about ¼-inch)
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon melted butter
- ¼ cup pinenuts
Instructions
Instructions
- Preheat your pressure cooker pot if needed before adding dough.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt until evenly combined.
- Add the chopped herbs, diced cheddar, and pinenuts. Stir in gently.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.
- Pour the wet mixture into the dry mixture and fold together just until combined.
- Lightly flour a surface and knead the dough gently a few times to form a round loaf.
- Place the loaf on a heat-safe trivet or plate inside the pressure cooker.
- Cook on high pressure for 20 minutes, then allow to release naturally for 10 minutes.
- Perform a quick release to finish, then carefully remove the bread.
- Cool for 20 minutes before slicing and serving.
Notes
Cool completely before storing. Wrap in a towel for same-day enjoyment or refrigerate up to 4 days wrapped tightly. For longer storage, slice and freeze portions.