Instant Pot Yogurt

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 your own 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!

Yeap, thanks to the Instant Pot I have been making yogurt at home 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 creamy and delicious yogurt in instant pot!

Why You’ll ♡ It

• 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 buying it at the store.
• Healthier – make this yogurt without any sugar, additives, or preservatives.

Tools Needed

• Your trusty Instant Pot.
• Instant-read thermometer.
• Whisk.
• Mixing bowls.
• Mason jars for refrigerating.

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 Instant Pot Yogurt

Get the complete ingredients list and full set of instructions from the recipe card below.

1. Add milk to the Instant Pot insert, place the lid on, and set the valve to the sealing position.
2. Press the yogurt button until ‘boil’ appears on the screen.
3. Once done, perform a quick pressure release, stir the 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.
4. When the temperature is 180F 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 110F / 43C and 115F / 46C. Check the temperature every 5 minutes or so.
5. Add the yogurt starter to a medium-sized mixing bowl.
6. Once the milk has reached 115F / 46C, remove about a cup of the milk, and whisk it into the yogurt starter.
7. Add this starter mixture back into Instant Pot insert, whisking until fully incorporated.
8. 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).
9. 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.

How To Make Instant Pot Yogurt Without A Yogurt Button

1. Pour milk into the Instant Pot insert and put the lid on.
2. Turn on the sauté function.
3. Heat the milk until it reaches 180F/ 82C, 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.
4. As soon as the milk reaches 180F / 82C, switch off the Instant Pot, remove the insert and allow the milk to cool down until it reaches 108F /42C.
5. Then add in your yogurt starter and whisk until well combined.
6. Put the insert back in the Instant Pot, and place on the lid.
7. 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.
8. Open the lid and transfer the yogurt into Mason jars, then chill the yogurt in the fridge until completely set, approximately 4 hours.

How 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 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 thickened Instant Pot Greek yogurt into Mason jars or storage containers.

Recipe Tips

• 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.

Storage

Storing – Stored in the fridge, this will last up to 2 weeks.

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. Follow the handy tips below on how to freeze:

• Transfer the yogurt into these 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.

FAQs

What Is A Yogurt Starter?

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 110F / 43C, 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 a couple of tablespoons and use it as the starter for the next one.

What Is The Best Milk For Instant Pot Yogurt?

Whole milk is my personal favorite. However, you can make yogurt in Instant Pot with low-fat milk, non-fat milk, or non-dairy 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.

Can You Add Sugar To Homemade Yogurt?

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 1/4 cup or less, tasting, and then adjusting by a tablespoon at a time to suit your preference.

Can I Scale Up The Recipe?

You can double this recipe if you have an 8-quart Instant Pot. You can also cut this recipe in half if you want less yogurt.

Small Batch Instant Pot Jam To Serve With This?

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.

Serving Suggestions

• Instant Pot Chia Strawberry Jam.
• Almond Butter Granola.
• Fruit Platter.

More Instant Pot Recipes

If you like this yogurt Instant Pot recipe, you’ll want to try this 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 Mango Chutney.
• Instant Pot Applesauce.

Weight Watchers Points

There is are 3 Blue Plan SmartPoint in a serving of this .

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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Print Recipe

5 from 4 votes

Instant Pot Yogurt

It’s easy and fun to make delicious homemade yogurt in Instant Pot!

Prep Time5 mins

Cook Time8 hrs

Course: Breakfast, Snack

Cuisine: American, Western

Servings: 16

Calories: 73kcal

Author: Bintu Hardy

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 180F. If it hasn’t, place the lid on and run the boil cycle again.
• When the temperature is 180F 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 110F / 43C and 115F / 46C. Check the temperature every 5 minutes or so.
• Add the yogurt starter to a medium-sized mixing bowl.
• Once the milk has reached 115F / 46C, 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 180F/ 82C, 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 180F / 82C, switch off the Instant Pot, remove the insert and allow the milk to cool down until it reaches 108F /42C.
• 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.

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Recommended Products

Instant Pot

Thermometer

Mixing Bowl

Mason Jars

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 Blue Plan SmartPoints in a serving of this.

Nutrition

Calories: 73kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 52mg | Potassium: 159mg | Sugar: 6g | Vitamin A: 192IU | Calcium: 136mg | Iron: 1mg