To ‘bake’ bread in the pressure cooker you’ll need a small pot that will fit inside on a trivet. I use a pot from a set of stacking camping pots and pans.

• 325 g (12 oz) white flour (or try ‘strong’ flour or part brown flour)
• 1 tsp each salt and sugar
• 1 tbs vegetable oil
• ½ sachet yeast (3·5 grams)
• 200 ml warm water

Mix all the dry ingredients, stir in the oil and add the warm water. Knead into a smooth dough, put into an oiled pot and leave to rise for 45 minutes.

Fill the pressure cooker with enough water to steam for 20 minutes on high pressure (this may vary with the size and make but should be in the instruction book). Place pot on a trivet, close the pressure cooker, bring it up to pressure and steam for 20 minutes.
The bread won’t have a crust, but it has a fluffy texture. The same method will also work for cakes.