100% Whole Grain Sourdough Boston Brown Bread {Instant Pot}

Whisk buttermilk, milk, and sourdough starter together.Add molasses and butter, whisking well to combine.Stir in flours and salt.Then fold in raisins.Cover, then leave at room temperature for 8 to 12 hours, or overnight.When ready to bake, add 4 cups water and trivet (with handles up) to insert pot of pressure cooker.Butter sides of baking dish (I use this souffle dish), or line with parchment paper.Transfer dough into baking dish, then carefully lower dish into cooker.Then put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position.If using an electric cooker, set to high for 50 minutes. Or if using a stove-top cooker, bring to high pressure and maintain pressure for a cook time of 50 minutes.Once cycle is complete, quick release pressure.Remove baking dish by holding trivet handles.Finally, let bread cool completely in dish before removing and serving. Enjoy!