Go Back
Traditional Irish Soda Bread taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Grandma’s Irish Soda Bread in the Pressure Cooker

This recipe will guide you in making a dense, flavorful Irish soda bread using a pressure cooker, balancing traditional flavors with modern cooking methods.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine Mexican
Servings 8 servings
Calories 300 kcal

Equipment

  • 1 Pressure Cooker For baking the bread

Ingredients
  

Main ingredients

  • 1 and ¾ cups Buttermilk 420ml, it’s the flavor base and keeps everything moist
  • 1 large Egg optional though, some folks like it for extra richness
  • 4 and ¼ cups All-purpose flour 531g, spooned and leveled so you don’t end up with a dough mess
  • 3 tablespoons Granulated sugar 38g, adds just a touch of sweetness that balances the tang
  • 1 teaspoon Baking soda this is your leavening agent maker deal
  • 1 teaspoon Salt gives the bread that well-rounded flavor punch
  • 5 tablespoons Unsalted butter 71g, cold and cubed to mix in real good
  • 1 cup Raisins 150g, optional if you want that classic touch from Grandma’s recipe

Instructions
 

Instructions

  • Preheat your pressure cooker just like you would an oven, but pay attention to the float valve. It needs to come up as the cooker builds pressure, and your sealing ring has gotta be snug.
  • In a big bowl, whisk together the flour, sugar, baking soda, and salt. Take your time because this mix sets the foundation for everything to come.
  • Cut the cold butter into the mix using your fingers or a pastry cutter till it looks like coarse crumbs. Butter’s gonna melt slow and keep the bread tender inside the cooker.
  • Make a well in the middle and pour in the buttermilk and egg if you're using it. Stir just enough to get things combined; you don't want too much kneading.
  • If raisins are your jam, gently fold ’em in now before shaping the dough. Flour your surface, knead lightly for a minute or two, then shape into a round loaf.
  • Put the loaf in a heat-proof dish or on parchment, cut a deep cross on top with a sharp knife, then place inside the pressure cooker pot.
  • Lock the lid down, let steam build, wait for the float valve to rise, and cook for about 30 minutes.
  • Quick release when done, cool on a rack, and slice up that beauty.

Notes

This recipe can be customized with different add-ins like chopped nuts or seeds for extra flavor. Best enjoyed warm with butter or jam.