Oil a heat-proof 4 cup capacity container with a teaspoon of olive oil.
In a medium mixing bowl, add flour, baking soda, and salt. Stir everything together with a fork and then add the yogurt.
Stir lightly to incorporate, and then gently knead. The mixture should be a bit chunky and flaky – break up the biggest flakes and combine back into the mixture for about a minute.
Gather the dough together and see if it will hold together into a ball – it will be a little bit sticky. If it doesn’t stay into a ball, sprinkle a little water. Knead gently for about a minute to amalgamate everything.
Elongate the mixture and lower it in the oiled container, adding a little splash of oil on top of the bread. Cover with foil and, to ensure room for expansion, make a small pleat in the middle of the foil. Tie a string around the edge to keep the container tightly closed (do not use plastic, glass, or hermetic lids).
Lower the container into the cooker base and pour in hot water from the tap to half the height of the cylindrical container. Close the lid and set the valve to the pressure position. Pressure cook on HIGH for 25 minutes if using an electric unit, or 20 minutes if using a stovetop unit.NOTE: Cooking times may vary depending on the width and materials of the container used (glass and ceramic will take longer than stainless steel or aluminum).
When time is up, release the pressure using the natural release method.
Once you can open the lid, carefully lift the container out of the pressure cooker and remove the foil lid. Unmold the loaf and put on a cooling rack to rest for 10 minutes before slicing.
Slice and serve warm with fresh butter.