Servings: 10 to 12

2 ¼ cups all-purpose flour 2 ¼ cups all-purpose flour
2 teaspoons baking powder 2 teaspoons baking powder
½ teaspoon baking soda ½ teaspoon baking soda
2 teaspoons sugar 2 teaspoons sugar
1 teaspoon salt 1 teaspoon salt
1 T dried italian herb blend 1 T dried italian herb blend
2 T dried parsley 2 T dried parsley
½ teaspoon coarsely ground pepper ½ teaspoon coarsely ground pepper
2 large eggs 2 large eggs
1 ¼ cups buttermilk 1 ¼ cups buttermilk
2 tablespoons oil or butter 2 tablespoons oil or butter
1 cup (4 ounces) shredded cheddar cheese 1 cup (4 ounces) shredded cheddar cheese
1 or more (to taste) jalapenos, chopped 1 or more (to taste) jalapenos, chopped

In a large bowl, combine flour, baking powder, baking soda, sugar, salt, herbs, and pepper.
In a small bowl, whisk eggs, buttermilk, and oil.
Stir into dry ingredients just until moistened. Fold in cheese and jalapenos.
Prepare (Grease/butter/spray) a pan of your choice. I use my 7" Fat Daddio cheesecake pan with removable bottom. Line the bottom w/parchment paper. Pour in batter. Pour 1 to 2 cups water into IP liner. Place cake pan on trivet, using foil sling, close and lock lid, seal vent, manual - high pressure, 30 min, 10 min NPR, then QR.
Remove pan carefully from IP liner. Cool 10 minutes before removing from pan to wire rack. When bread has cooled, wrap tightly and wait a day, so it has time for the flavors to mellow.

Inspired by a recipe Sun-Dried Tomato Provolone Bread on TasteofHome.com  Inspired by a recipe Sun-Dried Tomato Provolone Bread on TasteofHome.com