I am going to be totally honest with you. Not every food is better in the Instant Pot.
I know, not a surprise to some of you. But, it does sometimes seem like the endless pretty photos and recipes of food made in the IP means that everything cooks faster and better in the IP.
I have not found that to be true, especially for foods that we normally call ‘baked goods’. A baked good like brownies or quick breads ends up very dense and pudding-like when cooked in the high pressure wet environment of the Instant Pot. Now, my colleague Bill just came into my office and said, “Wow, I love that dessert you made!”. Yes, that Boston Brown Bread, studded with raisins, is more like a pudding or dessert than a loaf of bread. Served warm, or toasted, with some butter – yum. But it is NOT like a bread baked in the oven.
So, this recipe works especially well for anyone using their electric pressure cooker in their RV, or on their boat or out camping. If you have an oven, bake your bread in your oven. But, if you would like a delicious sweet bread with a dense consistency, this is a great recipe for you!
Let’s talk about pans. The traditional pan for this type of Boston Brown Bread used to be a tin coffee can. Do you have any idea how hard those are to find anymore? Most “cans” of coffee are not longer sturdy and durable. So, using a soup can, or a big can that used to be full of tomatoes – that kind of pan works best for this recipe. You can use any straight-sided object that is safe inside a pressure cooker. This recipe would be best with two or three soup or coconut milk type cans, or, a spring form pan that fits into your Instant Pot.
Once you select your pan, spray it very well with Pam or your spray oil of choice. This will help enormously on the other end, getting your bread OUT of the pan once cooked.
If you try this recipe, please leave us a comment about how it turned out for you – what pans you used, etc. We love feedback and take it all to heart!