Instant Pot Cheater Ciabatta Rolls are just as chewy and airy as the real thing! These rolls are the cheater version because they are done in just a few hours instead of over the course of two days!
Instant Pot Cheater Ciabatta Rolls are just my style. It’s the cheater that gets me. Don’t get me wrong, I am all about working long and hard to get all of the things done. But bread is a weakness. As are most carbs, but especially bread. When I decide I need some french bread in my life, I want it now, not in 6 hours. (Good thing I have a solution to that problem, huh?)
The same goes for Ciabatta Rolls. These rolls are absolutely my Instant Pot Shredded Beef’s soulmate when it comes to French Dip Sandwiches. The closest store that carries ciabatta rolls is over a 20 minute drive from my house! By the time I pack up all 3 kids, drive there, spend way to much time (and money) inside of the store and make it back home, I could have made my own! Ain’t nobody got time for that!
The dough is literally thrown together inside the Instant Pot, and then will rise inside for 2 hours. (Thank you, yogurt button!) The dough is very sticky, and should be handled as little as possible. once the 2 hours is up, the dough is gently scraped out and onto some parchment paper. You’ll flour the top of the dough and then carefully pat it into a rectangle and then cut into rolls using a pizza cutter. 
From here, the rolls need to rest and rise one last time in a warm place for 30 minutes. I like to put mine on top of my oven. At the 15 minute mark, put an oven-proof sauce pan filled halfway with water inside your oven and turn it on to 500° to preheat. (Nope, not a typo!) You will then bake your rolls for 15 minutes, or until golden brown. 
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Instant Pot Cheater Ciabatta Rolls
Ingredients
- 2 cups all purpose flour
- 3/4 tsp salt
- 1/2 tsp yeast
- 1 cup warm water
Instructions
- Add the dry ingredients to your Instant Pot and stir to combine them. Pour the water over the flour mixture and stir just until there is no more wet flour.
- Cover the Instant Pot with a glass lid. Press the Yogurt button and adjust to LOW. Let the dough rise for 2 hours. Alternatively, you could let the dough rise on the counter for 4-5 hours.
- Once the dough has risen for 2 hours, gently scrape the dough out onto a floured piece of parchment paper. Sprinkle some flour on top of the dough and then careful shape into a rectangle. DO NOT KNEAD.
- Use a pizza cutter and cut into 6 rolls. These are meant to be rustic looking, so don't worry about the appearance too much.
- Let the rolls rest and rise for 30 more minutes in a warm place. At the halfway mark (15 minutes) place an oven-proof sauce pan filled halfway with water into the oven. Then turn the oven on to 500°. (Not a typo!)
- Once the 30 minutes is up, bake the rolls in the oven for 15 minutes or until golden brown.
Karli Bitner
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Yvonne W says
Do you leave the saucepan with water in the oven when you bake the bread?
karlibitner says
Yes! I’ll make sure that direction is more clear in the recipe. Thank you!!
Meegan says
What kind of yeast? Instant? Active dry? Original?
karlibitner says
I’ve used both instant and dry active abc they both work great!
Carol says
I am a little lost now at the end of the recipe. Do you put the rolls on a baking sheet (greased or not?). Do you leave the oven temperature the same for 15 minutes, while baking. What to do with them after. Do you do anything else. What is the indication that they are done?
karlibitner says
Hi Carol! You’ll dump the dough and carefully shape it, and cut it on a price of parchment paper, then transfer the parchment paper onto a baking sheet. The oven stays at 500 degrees the entire cook time. You’ll know they are done when they are starting to turn golden brown.
Pat says
My instant pot doesn’t have a yogurt button
karlibitner says
Hi Pat, there is still hope! You can create a warm environment like the instant pot in your oven. Turn your oven on to warm for about 5 minutes, TURN THE OVEN OFF and then place the dough in a greased bowl inside the warm oven instead of in the Instant Pot. I would check the oven periodically and if it feels completely cool, you may have to warm it Instant Pot again. If you have further questions on this, comment back. I am happy to help!
Sandi Hunt says
My IP does not have a yogurt button. What do I use
karlibitner says
Hi Sandi- there isn’t a comparable setting on the LUX Instant Pot’s. You could let this rise on the counter for 4 hours or place the dough in a bowl in a warm oven (about 100 degrees) for the 2 hours. Hope this helps!
Cindy says
Hello,
I do not have a glass lid for my Instant Pot. Will the regular lid work?
karlibitner says
Hi Cindy! Yes, it will work. Just make sure to take the seal out so flavors don’t transfer. Hope this helps!!
Marg says
Can you double the recipe. 12 is worth the effort
karlibitner says
Hi Marg- yes, you should be able to double the recipe. ?
Susan Molyneux says
Do you think that gluten free flour will work in this recipe?
karlibitner says
Hi Susan- I haven’t worked with GF flour much, so I can’t say for sure. Sorry I’m not more help! If you do try it, let me know how it goes!
KaraLea Elsasser says
Hey! I am trying to make these and I am not quite sure I understand the settings. My IP has an yogurt button but my IP has Less, Normal, & More settings not low. Then do I set the timer (which only goes to 99 minutes) And I don’t have a glass IP lid so do I use the regular one or a glass lid that goes to one of my cooking pans?
karlibitner says
Hey! So with the yogurt setting, it will start at 0 and count up from there. Do you won’t need to set the timer at all. You will use the ‘less’ setting. Any glass lid from any pan will work great. Hope this helps!
VegasDude says
Googled what to do with my leftover London Broil.. found this… making this….. “NOW”…..
I always forget about my Instant Pot… Then I see someone make something you’d never think of… like THIS….. and go…
OMG… Break it out !!!!… I’m makin Ciabatta Rolls for French Dips !. I really NEED to keep it on my counter, and start a file of recipes…… Mine has a Yogurt Button.. whew….. :0)
karlibitner says
This will be PERFECT! Hope you love it! We had french dips while camping 2 nights ago thanks to my Instant Pot! ?
VegasDude says
Just pulled them out of the oven when the timer went off at 15 minutes…. Never even checked on them…
And they were absolutely Perfect !!… Had me worried for a bit when I scraped the dough out of the IP… it reminded me of Marshmallow Creme…. and it … is…. STICKY !!.. Have your flour ready…..
Now just have to make Au Jus, and my Whipped Cream Horseradish recipe…. Maybe quick cheat method Carmelized Onions too.. They amazed me, found it 3 months ago…. where you saute the onions a bit, then add a few pinches of baking soda.. it changes the PH, and they start browning immediately… I then add a little brown sugar…. Not perfect, but close enough depending on recipe.. I dread making the hour ones.. :0)
karlibitner says
It is very very sticky! I’ll have to try your cheater Caramelized Onion hack! Hope your meal is delicious!
Judi says
So far I’ve had 2 failures with this. It comes out of my pot, not just sticky,, but totally wet and not risen much. I’ve not been able to actually shape and cut it. It just runs back together. Followed directions to a T and used fresh yeast. Any ideas?
karlibitner says
Hi Judi- This sounds like it might be a difference in climate. Next time try to add an additional 1/4 cup of flour. Hope this helps!
Deb says
These rolls are GORGEOUS! I wish I could post a picture. They rose beautifully. I’m trying them again and am not going to cut them into rolls. Just making one loaf. We’ll see how that turns out. My supermarket sells Ciabatta by the loaf, too. It’s long and pretty flat-like. I bet mine will turn out better than theirs! Thanks for the easy recipe.
Oooh.. and I used BREAD FLOUR because I bake a lot of bread and buy my bread flour in 50lb bags.
Karli Bitner says
Oh, I want to see a picture of your rolls!! I am so glad you loved them. I’ll have to put making the loaf on my to do list!!
LEE ANN D ROSS says
I’ve made these twice now and they are delicious!
Karli Bitner says
I am so glad you love this recipe!