All you need is two ingredients to easily whip up a batch of your very own creamy and delicious homemade Instant Pot Yogurt, that the whole family will love.
Suitable for gluten free and vegetarian diets. Post includes Weight Watchers points.
Friends, if you love yogurt, and love cooking with your Instant Pot, you are gonna absolutely swoon over this Instant Pot Yogurt recipe!
If your family goes through as much yogurt as mine, you’ve probably considered making yogurt at home.
I had been meaning to try my hand at making homemade yogurt for quite some time, but it seemed a little too complicated. Well, that all changed when I got my first Instant Pot pressure cooker!
Yeap, thanks to the Instant Pot I have been making creamy homemade yogurt ever since! It really is quite easy to do. With just two ingredients and a press of the right buttons, you can whip up a batch of your very own delicious yogurt in instant pot!
And if you love breakfast with your Instant Pot you will love these Instant Pot Egg Bites and best ever Instant Pot Cinnamon Rolls.
Why Make This Recipe
- Easy – the Instant Pot eliminates the guesswork so you get a perfect batch of yogurt every time.
- Affordable – you’ll save money by making your own homemade yogurt instead of store. bought yogurt.
- Tastier – Making your own yogurt is smoother and tastier than store bought version.
- Healthier – make this amazing yogurt without any sugar, additives, or preservatives.
Ingredient Notes
- Whole milk – this recipe needs a half-gallon of regular milk. I tend to use pasteurized milk for this (I have never used ultra pasteurized milk.
- Yogurt – this recipe calls for a few tablespoons of whole milk Greek yogurt for the yogurt starter
Ready to learn just how easy it is to make yogurt Instant Pot? Gather up your ingredients and I will show you…..
How To Make Yogurt In Instant Pot
Get the complete ingredients list and full set of instructions from the recipe card below.
- Add milk to the inner pot of the Instant Pot, place Instant Pot lid on, and set the valve to the sealing position.
- Press yogurt function until ‘boil’ appears on the screen.
- Once done, perform a quick pressure release, stir the warm milk, and use an instant-read thermometer to check that the temperature is at least 180F. If it hasn’t, place the lid on and run the boil cycle again.
- When the temperature is 180 degrees F or higher, take the Instant Pot insert out and place it in an ice bath (use a large bowl or pot partially filled with ice water) to cool it down to between 110 degrees F / 43 degrees C and 115 degrees F / 46 degrees C. Check the temperature every 5 minutes or so. Do not stir it during the cooling process.
- Add the yogurt starter to a large mixing bowl.
- Once the milk has reached 115 degrees F / 46 degrees C, carefully remove milk skin on the top, then remove about a cup of the milk, and whisk it into the yogurt starter.
- Add this starter mixture back into Instant Pot insert, whisking until fully incorporated.
- Put on the lid and lock. Press the ‘yogurt’ button and set to ‘normal’ for at least 8 hours, up to 12 hours, depending on how thick you want the yogurt to be (more time will make a thicker yogurt).
- When complete, open the lid and transfer the finished thick yogurt to Mason jars, then chill the finished yogurt in the fridge until completely set, approximately 4 hours.
How To Make Instant Pot Yogurt Without A Yogurt Setting
- Pour milk into the Instant Pot insert and put the lid on.
- Turn on the sauté function.
- Heat milk until it reaches 180 degrees F/ 82 degrees C, stirring frequently so the milk does not scorch on the bottom (you want to avoid that dreaded burn notice!). Make sure to use an instant-ready thermometer to check the temperature every 5 minutes or so.
- As soon as the milk reaches 180 degrees F / 82 degrees C, switch off the Instant Pot, remove the insert and allow the milk to cool down until it reaches 108 degrees F / 42 degrees C.
- Then add in your starter yogurt and whisk until well combined.
- Put the insert back in the Instant Pot, and place on the lid.
- Wrap your Instant Pot in a large towel (or two kitchen towels) and let the yogurt incubate for at least 8 hours, up to 10 hours. You might need to do this in batches depending on how big the strainer is.
- Open the lid and transfer the fresh yogurt into Mason jars, then chill the yogurt in the fridge until completely set, approximately 4 hours.
How To Make Greek Yogurt In Instant Pot
- For a thicker Greek style yogurt Prepare the yogurt using one of the two methods above.
- Line a large strainer with cheesecloth and place it on top of a large bowl.
- When the incubation period is complete, add the yogurt to the yogurt strainer / cheese cloth, place in the fridge, and let the Instant Pot Greek yogurt drain overnight (note: you may need to do this in batches depending on the size of the stainer).
- Then transfer the thick creamy yogurt into Mason jars or storage containers.
Recipe Tips
- Make sure to use plain yogurt (NOT flavored yogurt) that includes live active cultures as your starter.
- Allow it to incubate longer (10-12 hours) to get thicker and tangier yogurt.
- Save a bit of the yogurt to use as a yogurt starter for the next batch. Some people freeze yogurt in an ice cube tray and thaw in the refrigerator just before using.
- Use the whey to make smoothies, soups, oatmeal, etc.
- Please note this is NOT the cold start yogurt method.
- Make sure your inner pot is clean and sanitized, otherwise you might get the taste of the last thing you cooked in it, trust me you don’t want a chicken curry flavored yogurt.
- The total cook time does not include the time it takes for the Instant Pot to get to pressure. Plan for additional time.
Delicious Variations
- Vary the milk – see notes in the FAQ section for more info.
- Make vanilla yogurt – stir in a tablespoon of vanilla extract once the incubation time is done.
Storage
- Storing – Stored in the fridge, this will last up to 2 weeks. But the longer you keep it in the refrigerator the thinner and tangier it will become.
- Freeze – While it is possible to freeze yogurt, freezing does change the texture of the yogurt. I recommend doing this when you plan to use it for baking or for adding into smoothies. Transfer the yogurt into convenient Ziploc freezer bags. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer. Store in the freezer for three months.
- Defrost – Thaw the yogurt overnight in the fridge.
Yogurt FAQs
A yogurt starter contains bacteria that convert milk onto yogurt.
Any plain (unflavored and unsweetened) yogurt can be used as a starter, as long as includes active cultures. Make sure to check the label before purchasing.
You can also buy freeze-dried yogurt starter powder.
Look for one that is thermophilic and will incubate at 110 degrees F / 43 degrees C, as yogurt cultures that incubate at lower temperatures won’t work in the Instant Pot.
Chef’s Tip ==> once you’ve made your first batch of Instant Pot yogurt, you can reserve 4 tablespoon tablespoons and use 2 as the starter for the next one (the other 2 for backup).
As a default, the Instant Pot will incubate your yogurt for 8 hours after which it will switch itself off. Use the +/- button to adjust the incubation time to more or less.
The final time depends on how thick you want it and how active your cultures are. Plan for an incubation time of anything between 4-12 hours.
The longer you leave it, the thicker it becomes. Do start checking after about 4 hours opening the lid carefully so that condensation does not run down into the inner pot.
Whole milk is my personal favorite. However, you can make yogurt in Instant Pot with reduced-fat milk, or non-dairy milk like almond milk and coconut milk. When using these, be aware that the flavor may vary.
The yogurt will also be thinner, so you may want to use a thickening agent if not made with whole milk.
Yes, you can sweeten homemade yogurt by simply preparing the yogurt following the instructions above, then stirring in sugar, honey, maple syrup, or another sweetener.
I recommend starting with a quarter cup or less, tasting, and then adjusting by a tablespoon at a time to suit your preference.
You can double this recipe if you have an 8-quart Instant Pot. You can also cut this recipe in half to make a half batch if prefer.
Want some small batch jam made in the Instant Pot to serve with this. Then try this Instant Pot Strawberry Jam or Instant Pot Cherry Jam.
I have not tried it myself yet but friends have had yogurt-making success using skim milk. They did have to add more yogurt starters though and the result was not as thick and creamy.
Making your own yogurt is definitely cheaper than getting store-bought yogurt. This depends on the milk you use, any flavorings, and what kind of yogurt you prefer but homemade yogurt costs at least 50% less.
More Instant Pot Recipes
If you like this yogurt Instant Pot recipe, you’ll want to try these other delicious Instant Pot breakfast recipes:
- Instant Pot Breakfast Casserole.
- Easy Instant Pot Baked Apples.
- Instant Pot Cinnamon Rolls.
- Arroz Con Leche – Instant Pot Rice Pudding.
- Instant Pot Applesauce.
- Instant Pot Egg Bites (Starbucks Copycat).
Serving Suggestions
Weight Watchers Points
There are 3 Blue Plan SmartPoints in a serving of this.
Tools Needed
- Your trusty Instant Pot.
- Instant-read thermometer.
- Whisk.
- Mixing bowls.
- Mason jars for refrigerating.
Thank you for reading my Yogurt Instant Pot recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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Instant Pot Yogurt
Ingredients
- 2 quarts (1.89L) whole milk
- 2 tablespoons whole milk Greek yogurt for the yogurt starter
Instructions
To Make Instant Pot Yogurt
- Add milk to the Instant Pot insert, place the lid on, and set the valve to the sealing position.
- Press the yogurt button until ‘boil’ appears on the screen.
- Once done, perform a quick pressure release, stir the milk, and use an instant-read thermometer to check that the temperature is at least 180 degrees F / 82 degrees C. If it hasn't, place the lid on and run the boil cycle again.
- When the temperature is 180 degrees F / 82 degrees C or higher, take the Instant Pot insert out and place it in an ice bath (use a large bowl or pot partially filled with ice and water) to cool it down to between 110 degrees F / 43 degrees C and 115 degrees F / 46 degrees C. Check the temperature every 5 minutes or so.
- Add the yogurt starter to a medium-sized mixing bowl.
- Once the milk has reached 115 degrees F / 46 degrees C, remove about a cup of the milk, and whisk it into the yogurt starter.
- Add this starter mixture back into Instant Pot insert, whisking until fully incorporated.
- Put on the lid and lock. Press the ‘yogurt’ button and set to ‘normal’ for at least 8 hours, up to 12 hours, depending on how thick you want the yogurt to be (more time will make a thicker yogurt).
- When complete, open the lid and transfer the yogurt to Mason jars, then chill the yogurt in the fridge until completely set, approximately 4 hours.
To Make Instant Pot Yogurt Without A Yogurt Button
- Pour milk into the Instant Pot insert and put the lid on.
- Turn on the sauté function.
- Heat the milk until it reaches 180 degrees F / 82 degrees C, stirring frequently so the milk does not scorch on the bottom (you want to avoid that dreaded burn notice!). Make sure to use an instant-ready thermometer to check the temperature every 5 minutes or so.
- As soon as the milk reaches 180 degrees F / 82 degrees C, switch off the Instant Pot, remove the insert and allow the milk to cool down until it reaches 108 degrees F / 42 degrees C.
- Then add in your yogurt starter and whisk until well combined.
- Put the insert back in the Instant Pot, and place on the lid.
- Wrap your Instant Pot in a large towel (or two kitchen towels) and let the yogurt incubate for at least 8 hours, up to 10 hours.
- Open the lid and transfer the yogurt into Mason jars, then chill the yogurt in the fridge until completely set, approximately 4 hours.
To Make Instant Pot Greek Yogurt
- Prepare the yogurt using one of the two methods above.
- Line a large strainer with cheesecloth and place it on top of a large bowl.
- When the incubation period is complete, add the yogurt to the strainer, place in the fridge, and let the yogurt drain overnight (note: you may need to do this in batches depending on the size of the stainer).
- Then transfer the thickened Greek yogurt into Mason jars or storage containers.
Recommended Products
Notes
- Make sure to use plain (NOT flavored) yogurt that includes live active cultures as your starter.
- Allow it to incubate longer (10-12 hours) to get thicker and tangier yogurt.
- To make vanilla Instant Pot yogurt, stir in a tablespoon of vanilla extract once the incubation time is done.
- There are 3 WW Blue Plan SmartPoints in a serving of this.
I love using my Instant Pot, but I’ve never used it to make yogurt! Can’t wait to try your delicious recipe!
We love yogurt in my house so this is an awesome recipe for us!
Yet another reason to love the instant pot! This recipe is great. I love being able to make my own yogurt… YUM!
Love how easy & quick sounds….love tye idea of Instant Pot…. looks so yum
How much does this yield?