Everyone loves these Brazilian Pao de Queijo or Brazilian cheese bread at the first bite. It's the perfect Instant Pot bread to serve with any main course.
I'm going to be honest, one of the primary reasons we ever frequent Brazilian steakhouses is to enjoy the amazing Pao de Queijo that they serve as a side. I decided $40 a person was too much to pay for Brazilian Cheese bread, so we learned how to make Brazilian cheese bread at home.
Why You'll Love This Cheesy Bread
- Fast. Not including the prep time, you can expect to have Brazilian Cheese Bread ready to dig into in under 30 minutes.
- Easy. Mix the bread dough, steam the dough balls, and broil the cheese rolls for a golden brown crust.
- Gluten Free. This recipe uses tapioca flour, so you can have gluten free bread that tastes just as good as bread made with traditional all purpose flour.
Ingredients You'll Need
The only speciality thing you need is Tapioca flour. I got mine at the local grocery store, but you can also get it on Amazon if you're having trouble finding it locally.
How To Make Instant Pot Bread
It's not difficult to learn how to make Brazilian Cheese Bread at home.
Because I'm a sucker for kitchen gadgets, I decided to try making them in my Instant Pot. I made the mix, and then he steamed them. After they were steamed, we broiled them to get them browned.
But if you don't have an oven, such as in a dorm room, an RV, while camping, or if you live where it's 100F outside, you don't have to brown them.
Full disclosure. They don't taste light and crunchy like the baked version. What they are however are chewy and they still taste the same.
- Heat milk, oil, and salt.
- Add tapioca flour and blend well.
- Add eggs and parmesan cheese
- Steam Pot In Pot for 20 mins 5 mins non pressure release, and then broil.
How To Make Brazilian Cheese Bread In The Oven
- In a pot on the stovetop, boil milk, oil, and salt.
- Once it comes to a boil, add the tapioca flour, mixing vigorously with a wooden spoon.
- Once it is relatively mixed, allow the mixture to cool so you don't scramble the eggs as you add them to hot dough.
- Place the dough in the bowl of a stand mixer or use a powerful hand-held mixer. Mix the dough well, and then add eggs and cheese.
- The dough will be unbelievably thick, heavy, and sticky at this point but this is what you want.
- Make 12 dough balls out of this mix. Place on a very lightly greased container that fits on a baking sheet.
What To Serve With Pao de Queijo
Pao de queijo is typically served in Brazilian style steak houses and is one of the most popular side dishes (and one of the primary reasons we frequent them). So, naturally this Brazilian cheese bread is fantastic when served as a side for most proteins.
Here are some of my favorite main courses to pair these cheese rolls with:
How Long Does It Last?
These cheese rolls are delicious straight out of the oven. The texture deteriorates after they are stored for any period of time. They are very moist and causes them to become soggy.
For the best bite, I would suggest eating them within 1-2 days of preparing them. Store any leftovers in an airtight container in the refrigerator.
Want More Delicious Recipes?
- Instant Pot Butter Chicken
- Instant Pot Garlic Parmesan Spaghetti Squash
- Low Carb Garlic Chicken
- Instant Pot Green Beans with Bacon
- Low Carb Italian Sausage Soup
- Instant Pot Chicken
- Instant Pot Chicken Tikka Masala
Pin It!
If you love this Brazilian Cheese Bread as much as we do, make sure you share it on Facebook and Instagram so your friends can try it too! Don't forget to Pin it so that you can make it again soon.
Ingredients
- 1 cup (244 g) Whole Milk
- 1/2 cup (112 g) Oil
- 1 teaspoon (1 teaspoon ) Kosher Salt
- 2 cups (240 g) Tapioca Flour
- 2 (2 ) Eggs
- 1.5 cups (150 g) shredded parmesan cheese
Instructions
- In a pot on the stovetop, boil milk, oil, and salt.
- Once it comes to a boil, add the tapioca flour, mixing vigorously with a wooden spoon.
- Once it is relatively mixed, allow the mixture to cool so you don't scramble the eggs as you add them to hot dough.
- Place the dough in the bowl of a stand mixer or use a powerful hand-held mixer. Mix the dough well, and then add eggs and cheese.
- The dough will be unbelievably thick, heavy, and sticky at this point but this is what you want.
- Make 12 dough balls out of this mix. Place on a very lightly greased container that fits in to the Instant Pot or on a cookie sheet (oven cooking)
For the Instant Pot
- Place 2 cups of water in the inner liner of your Instant Pot or pressure cooker. Place a steamer rack in the bottom of your liner.
- Place dough balls into 1-2 containers in a single layer and cover this with foil.
- Cook the dough for 20 minutes on High Pressure, allow it to release pressure naturally for 5 minutes, and then release all remaining pressure.
- Broil in a hot oven if you want browned tops.
For the Oven
- Preheat oven to 450F
- Bake for 20 mins or until the tops are lightly browned.
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Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Kristine
Now that I’m stuck indoors during COVID-19 madness, I’ve been way more adventurous with Pinterest recipes. I was dying for the “cheese bread balls” (what my friends and I call it) at Fogo de Chao, so I thought I’d try this recipe. It turned out great! Not exactly the same as Fogo, of course, but it definitely satisfied the craving. I baked mine in the oven and it came out nice and crusty on the outside and chewy cheesy-ness on the inside. Good stuff!
S
We just made this, following the baking method. They tasted very good, but didn't puff up airily like the picture (that's why the 4 stars). They were baked through, but were dense. Any idea what happened?
(Also, no idea why the recipe filled with cheese and eggs is tagged 'vegan'?)
Thanks in advance
S
Gwen
Love that you offer both cooking methods!
I absolutely love my IP, but some things (think chiles rellenos), I just won't change cooking methods for..
URVASHI PITRE
I'm with you. I didn't think I'd like the steamed version but it was oddly good! But it's a different dish then the baked one.