You’ll be amazed at how EASY it is to make perfect Instant Pot Yogurt, with just two ingredients, and at a fraction of the cost of store-bought. Choose non-fat, low-fat yogurt, or whole fat yogurt, and the flavor mix-ins you add at the end.
Don't miss my other simple instant pot recipes, like Instant Pot Corn on the Cob, Instant Pot Meatloaf, and Instant Pot Ribs.
What I love about this recipe:
- Inexpensive: For the quantity of yogurt this recipe makes you'd spend around $15 dollars at the store. The ingredients here cost closer to $5!
- Easy, and healthier than store-bought. I love knowing exactly what is going in our food. This yogurt is creamy and delicious!
This recipe is nearly fool-proof! It requires, patience (the process takes around 10 hours), but is almost entirely hands-off!
One thing that separates an instant pot from a regular pressure cooker is its unique functions like the “yogurt” button, which allows you to make homemade yogurt in it! The instant pot provides a safe method to incubate yogurt—keep it at a constant warm temperature in the target zone of 110 and 115 degrees F– allowing the bacteria in it to multiply properly and thicken to create smooth, creamy yogurt.
What you’ll need:
- Milk: The higher the fat in the yogurt, the creamier and thicker the end result will be. That said, you can use skim, 1%, 2% or whole milk! If using skim milk, see my recipe notes for a necessary adaptation.
- Yogurt with active cultures: Any store-bough plain yogurt will work as long as you check that it has Active Bacteria Cultures in it (most do!). Check the label for the ingredients Lactobacillus bulgaricus or Streptococcus thermophilus.
- Instant-read digital thermometer.
- Optional: cheesecloth to strain the yogurt to make Greek yogurt, or thicker yogurt, if desired. You can buy cheesecloth at most grocery stores in the baking or kitchen gadget section.
How to make Instant Pot Yogurt:
Before starting clean your instant pot really well with soap and water, or steralize it by adding 2 cups of cold water, closing the lid and sealing the vent, and setting it to high pressure for 3 minutes, with a natural release.
1. Heat milk to 180-200 degrees. Add milk to the instant pot and place the lid on it (it doesn’t matter if the vent is sealed or not). Press the “yogurt” button and then press “adjust” until the screen says “BOIL”.
When the Instant Pot beeps, the milk is hot and ready. Remove the lid and check the temperature with a thermometer to make sure it has reached 180-200 degreed F.
2. Allow milk to cool to down to 110°F -115°F degrees F. This will take 1-2 hours if left alone, or speed up the process by placing the pot into a bowl of ice water for about 10-15 minutes. Check often with a thermometer. Spoon off any milk skin that has formed on top.
3. Add Yogurt Starter. Remove a ladleful of the warm milk into a bowl and whisk the yogurt starter into it. Then pour the mixture into the pot and whisk to combine.
4. Set Yogurt Timer: Place the inner pot back in the instant pot and secure the lid (again, it doesn’t matter if the vent is sealed or not). Press the “Yogurt” button and adjust until it reads 8:00 to 12:00 hours (less time for looser, milder yogurt and more time for thicker, tangier yogurt).
When the time is up, check the yogurt. You will know it’s ready when it has thickened and jiggles only very slightly, like jello. (After refrigerating for a few hours it will set up even more.)
5. Refrigerate. Remove the yogurt to a container or cover the inner instant pot bowl and refrigerate for at least 4 hours or overnight, before serving. This allows the yogurt to thicken and set up more. Stir well before serving.
Store in containers in the fridge and enjoy within 10 days.
Note: Homemade yogurt will be a little thinner and sometimes slightly lumpier in texture than store bought yogurt that has added stabilizers in it. Give it a good whisk each time before serving.
To make Greek Yogurt:
After the yogurt is made place cheese cloth over a fine mesh strainer and set it on a large bowl. Pour the yogurt into the strainer and allow it to strain for at least 2 hours or up to 6. (If it strains for too long it will become closer to cream cheese, then yogurt). Scoop out the thick Greek yogurt and store in a container in the fridge for 7-10 days.
Whey from the yogurt will drain into the bowl and it can be discarded or saved and used for protein smoothies or shakes.
Can I use skim milk?
Yes! You can make non-fat yogurt in the instant pot using skim milk, but because skim milk is missing the fat that helps thicken the yogurt, add an extra tablespoon of yogurt starter for every quart of milk. So, for 1 gallon of skim milk and 6 tablespoons of yogurt starter.
Troubleshooting: Yogurt is runny and didn't set up.
This can happen if too much starter is added, or if the yogurt has not incubated for long enough. Leave it incubating, checking it every hour. It could also be from adding the starter when the milk was too hot, killing the active cultures.
Add flavors and mix-ins:
One your yogurt has chilled, add flavors, sweeteners or toppings, like:
- Vanilla extract
- Honey or maple syrup
- Jam or fruit preserves
- lemon curd
- cranberry sauce
- granola
- fruit
Storing and Freezing Instructions:
Homemade yogurt will last stored in the fridge for 7-10 days, or can be frozen for up to one month. The frozen yogurt can act as a yogurt starter for future batches of yogurt. Thaw overnight in the fridge.
Use yogurt in these recipes:
- Frozen Yogurt
- Green Smoothies
- Chocolate or Carrot Muffins
- Chicken Salad Lettuce Wraps
- Balsamic Bread Dip
- Scones
- Vanilla Pound Cake
- Shrimp Taco Sauce
- As a substitute for sour cream or Mexican crema.
Recipe
Instant Pot Yogurt
Equipment
- Cheesecloth (Optional): to strain the yogurt for Greek yogurt/thicker yogurt, if desired. You can buy cheesecloth at most grocery stores in the baking or kitchen gadget section.
Ingredients
- 1 gallon milk*
- 1/4 cup yogurt with active cultures (or yogurt starter)*
Instructions
- Before starting, clean your 6 or 8 Quart Instant Pot really well with soap and water, or sterilize it by adding 2 cups of cold water, closing the lid and sealing the vent, and setting it to high pressure for 3 minutes, with a natural release.
- Heat milk to 180-200 degrees. Add milk to the instant pot and place the lid on it (it doesn’t matter if the vent is sealed or not). Press the “yogurt” button and then press “adjust” until the screen says “BOIL”.
- When the Instant Pot beeps, the milk is hot and ready. Remove the lid and check the temperature with a thermometer to make sure it has reached 180-200 degreed F.
- Allow milk to cool to down to 110°F -115°F degrees F. This will take 1-2 hours if left alone, or speed up the process by placing the pot into a bowl of ice water for about 10-15 minutes. Check often with a thermometer. Spoon off any milk skin that has formed on top.
- Add Yogurt Starter. Remove a ladleful of the warm milk into a bowl and whisk the yogurt starter into it. Then pour the mixture into the pot and whisk to combine.
- Set Yogurt Timer: Place the inner pot back in the instant pot and secure the lid (again, it doesn’t matter if the vent is sealed or not). Press the “Yogurt” button and adjust until it reads 8:00 to 12:00 hours (less time for looser, milder yogurt and more time for thicker, tangier yogurt).
- When the time is up, check the yogurt. You will know it’s ready when it has thickened and jiggles only slightly, like jello. (After refrigerating for a few hours it will set up even more.)
- Refrigerate. Remove the yogurt to a container or cover the inner instant pot bowl and refrigerate for at least 4 hours or overnight, before serving. This allows the yogurt to thicken and set up more. Stir well before serving.
- Store in containers in the fridge and enjoy within 10 days.
Notes
- Skim milk (non-fat): If using skim milk, add 6 tablespoons of yogurt starter instead of ¼ cup and incubate for 10 hours. You may notice a layer of liquid on top when it’s finished incubating--just spoon it off and discard it.
- Raw milk: I have not tested this recipe with raw milk, but I’ve read that the results can be inconsistent based on the microbes in the raw milk competing with the yogurt starter. Let me know if you try it with raw milk! Sheep milk and Goat milk could be also used but the yogurt will take on those respective flavors.
- Dairy-free yogurt: Try these recipes for Soy milk yogurt or coconut milk yogurt.
- Every 1 quart (4 cups) of milk need 1 Tablespoon of yogurt starter. If using more than 1 gallon of milk, you will need an 8 quart instant pot. To halve the recipe, use ½ gallon of milk and 2 tablespoons yogurt starter.
Nutrition
Create a FREE Account to save your favorite recipes and create meal plans
Yield: Makes about 16 cups of yogurt. Nutritional information is based on 1 cup servings, using 2% milk.
*This post contains affiliate links. I love sharing my favorite products with you!
This post contains affiliate links.
I followed the recipe exactly. I used though 1% organic low-fat milk lactose free. I used 3 tbs of plain starter and incubated for 9 hours. It tasted good but was very runny. I still have to refrigerate it but why did this happen? I can’t use higher fat milk due to dietary restrictions.
Hi Suzette, I’ve found that you can make the yoghurt thicker by either using higher fat content milk/half&half/cream, or different cultures. Since you can’t go the easy route of higher fat, you are going to learn how to manipulate the cultures. The cool thing is that even if it’s runny, your still getting the fermentation for health, and you’ll be enjoying it, and the learning process! The key is thinking about what’s going on: you’re growing living organisms. The environment you’re growing your organisms, and how the organisms function is what you’ll be naturally learning. When the bacteria are multiplying in the milk, they are all fighting for space. This is why putting too much starter in can work against you. On the other hand, too little innoculant will not have things work out that great either. I’ve been using innoculants that I’ve got on Amazon from a company called TopTherm. They have four different types of cultures that will give slightly different results. What ever innoculant you use (store bought yoghurt or starter culture) make note of what live&active strains are present: you’ll start to see which ones work in your kitchen better than others. Before I had an Instant Pot I was making yoghurt by incubating the milk/culture mix in anything from an ice chest to a warm oven; depending on the seasonal weather conditions. The Instant Pot changed that as the growing environment is far more stable. If you remember that it’s a living organism and observe, I’m confident that you’ll eventually have the yoghurt htat’s perfect, for you!
What temperature does the instapot use for the various yogurt settings?
You’ll have to refer to your manual for that info!
Hello, I am excited to try this recipe! I see it makes 16 servings…can you please tell me what a serving size is? (1/2 cup or 1 cup) Thank you!
1 cup! Enjoy and please come back and leave a review!
This was so simple! I used half a gallon of 2% milk (just the store brand), a few tablespoons of Fage yogurt and strained it for three hours to Greek-ify it. So good! I make my own kombucha and now will make our yogurt. I feel like I need to start braiding my hair and wearing my Birkenstocks daily. 🙂
I tried making yogurt with skim milk. I was only going to make 4 cups, or a quart. I found that it beeped within 15 min after I set it to boil. I checked the temp and it was less than 180. So I set it to saute and heated it until it got to 180. I then put 1.5 tbsp of non-fat Greek yogurt and put it in the ice bath. I found that it went below the 110F very quickly, like in 5 min so I quickly took it out. I noticed that the bottom of my inner pot had slightly scorched the milk to decided to dump out the milk and then clean the pot. To sterilize the pot again I poured boiling water into it. I was afraid it was too hot so I put the empty pot in the ice bath to cool it down. I then poured the milk mixture back into the pot and set the pot to Yogurt and 8:00. However, it reset itself to 0:00! I’m thinking that means it turned off. Does that mean my moving the milk back and forth messed something up? The instant pot would not stay on 8:00. So I called it quits and chalked it up to 4 cups of warm milk with a hint of yogurt. I’d really like to (1) not scorch my milk and (2) give it another go. Any hints on not scorching and why it wouldn’t let me set the Yogurt to 8:00 and make it? Thanks and sorry for the long reply…!
My instant pot also goes to 0:00 when I set the pot to Yogurt and it counts up to whatever time I set. Wait a minute to see if it goes to 0:01 and that should tell you it started.
Your starter culture should get added AFTER it cools down, not when it’s at 180 degrees.
I have been making IP yogurt now every week for a couple of months. My husband and I love it! I have been using skim milk with 2 TBS of starter with no issues. I strain it overnight and then add back about 1 cup of whey to get it to the consistency that we like. I usually add 1 tsp homemade applesauce to sweeten 5 oz of yogurt. A fabulous breakfast! I will have to try adding honey.
I have made this with whole store bought milk and raw milk. Both have turned out great. Each time I have used the required amount of “leftover yogurt” for the starter and it’s turned out just fine. We like Greek yogurt so I strain. I find I need to check that periodically for desired thickness because each batch strains differently.
Can you please clarify – are you using your previous batch as starter for a new batch?
I’ve used this recipe several times and have always used store-bought yogurt as the starter. It would be awesome to confirm that I can use my own home-made yogurt as starter instead! Thanks!
Tue recipe says you can use what you made to keep making more. As it has the culture.
My Fogor does not have a yogurt option. Only slow cooker high/low, pressure or rice. Could I still make the yogurt? Thank you.
I’m new to my instant pot but I’ve now made this twice and it is AMAZING! Thank you for the easy to follow instructions and photos. I’ll be making this often!
I was so skeptical of IP yogurt until we tried this recipe. I was shocked at how well this turned out! The consistency, the flavor, and texture were all spot on. And, with how much yogurt our family goes through, this is a game changer. Thank you!