Instant Pot Yogurt

Learn how to make perfectly set yogurt in your Instant Pot- two ways! This instant pot yogurt recipe uses 2-ingredients, and takes just 30 minutes to prep. This homemade yogurt is smooth, creamy, good-for-you, and delicious, topped with fresh fruit, scooped into smoothies, raita, dips and more!

Here's a complete guide on how to make Instant Pot Yogurt, using the traditional "boiling technique" or "cold start" method.

Making your own yogurt at home can seem daunting. But once you've made yogurt in the Instant Pot, you'll never look back.

Not only does it take very little time to prep, but it's creamier, smoother, and less tangy than store-bought yogurt! You know exactly what went into it, plus, you can sweeten it to suit your tastes.

Choose between the traditional boiling technique or make your yogurt using the cold start method. Both options are super easy and both yield a thick, smooth, and the best homemade yogurt.

So although the yogurt does have to incubate for 8 hours, you just spend 30 minutes prepping it! After that, you can sit back and wait for your pressure cooker to do the magic!

Ingredients- Notes & Substitutions

This instant pot yogurt is made up of just two simple ingredients. Here's what you'll need:

• Pasteurized Milk: I prefer whole milk for a creamier yogurt, but you can also use skim, 1%, or 2%, if preferred. Just know that a reduced fat yogurt will have a more 'jiggly' texture as compared to the full-fat one.
• Plain Whole Milk Yogurt with Active Cultures: I prefer store-bought yogurt with active cultures, but you can use a yogurt starter, or yogurt from a previous batch.

Starter Tip: For a firm texture, I use starter from a freshly opened container of store-bought yogurt (full-fat) with active cultures.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Instant Pot Yogurt

Here are the step by step instructions on how to make the best yogurt at home. For pot-in-pot yogurt, see instructions below.

Start by cleaning your pot. Clean and dry the steel insert, sealing ring, and lid for the instant pot before starting. This eliminates any residual food or smell from previous cooking.

1. Boil milk: Pour milk into the steel insert and close the lid. Set the vent to any position, and press the "yogurt" button. Press "adjust" until the screen displays "BOIL". You'll want to heat the milk to 180ºF (82ºC), which can take anywhere from 30-40 minutes. When it's done, the display should read "YOGT". (pic 1)
2. Cool milk: let the milk cool down to 110-115ºF (43-46ºC). This can take 30-45 minutes. To speed up this process, place the pot in an ice water bath. The milk should feel lukewarm to the touch when it's done. (pic 2)
3. Mix in starter: In a small bowl, whisk together yogurt and ¼ cup warm milk until smooth. Pour that mixture into the remaining milk and whisk to combine. (pic 3 & 4)
4. Incubate: place the bowl of steel insert back into the instant pot, close the lid, select "yogurt", and adjust it to read "8:00" (8 hours), at normal temperature.
5. Refrigerate: once the pot beeps, open the lid, remove the bowl or steel insert, wipe it dry, and cover with a lid or plastic wrap. Refrigerate for 6-8 hours.

Texture Tip: Sometimes the warmed milk develops a thin film of fat on the top. Scrape that off using a fork, for a smooth texture.

Pot-in-Pot Yogurt (Small Batch)

Using the pot-in-pot technique you can make yogurt in a smaller container or bowl instead of the instant pot steel insert. Here's how:

• Pot-in-pot set-up: Pour a cup of water into the steel insert, and place a trivet inside. Pour the milk into a stainless steel or oven-safe container and place it on the trivet.
• Boil milk: Close the Instant Pot lid, vent set to sealing position. Select “Steam” for 2 minutes. Once time is up, manually release the pressure. Using a thermometer ensure that the milk is >180°F. Now, let the milk cool down to 110-115ºF (43-46ºC).
• Mix starter: Whisk the yogurt into ¼ cup warm milk until smooth. Pour that mixture into the remaining warmed milk and whisk to combine.
• Incubate: Place the container back into the instant pot on the trivet. Close the lid, select "yogurt", and adjust it to read "8:00" (8 hours).

Instant Pot Cold Start Yogurt (No Boil Yogurt)

Another option you have is to make your yogurt using the cold start method. You still need just two ingredients, but the benefit is you don't have to boil the milk or worry about milk temperature.

Note: You have to use ultra-pasteurized or ultra-filtered milk for cold start yogurt. The cold start method does not work with regular milk.

Ultra-Pasteurized milk is regular milk that goes through a special filtration process, which results in milk which has 50% more protein, 30% more calcium and half the sugar of regular milk, and it is lactose free. Example: Fairlife Ultrafiltered Milk. To make no-boil yogurt:

1. Combine milk and starter: whisk 1 cup of the milk together with the starter until fully combined.
2. Add to instant pot: pour the remaining 3 cups of milk into the instant pot, then whisk in the starter mixture.
3. Incubate: place the lid on the instant pot, hit "YOGT", then adjust it to read 8:00 (8 hours) at normal temperature. Let it incubate.
4. Refrigerate: remove the inner pot from the instant pot, cover with plastic wrap, then refrigerate for another 6-8 hours to thicken and cool.

How to Make Greek Yogurt

To make Greek yogurt, prepare yogurt as per the instructions. Let is set and chill overnight. Line a wide bowl with double layered cheesecloth. Add yogurt and let it strain overnight or for at least 8 hours in the refrigerator.

How to Store

Homemade yogurt will last in the fridge for up to 2 weeks or in the freezer for up to 1 month. Thaw overnight in the fridge, if frozen.

Tip: Store yogurt in an ice cube tray in the freezer and use it as a starter for another batch.

Serving Suggestions

Homemade yogurt can be served on its own, topped with fruit, in parfaits, in smoothies, raita, dips, you name it.

It can also be used as part of another recipe! Here are some of my favorite recipes using yogurt:

Recipe Tips & Notes

1. Milk: You can use 2% or whole milk interchangeably. If using 1% fat or fat-free, the yogurt might not have the usual 'firm' consistency.
2. Yogurt Starter: I have found best results by using whole milk yogurt as a starter. Ideally, use yogurt from a freshly opened container. Alternatively, use yogurt from a previous batch, store-bought yogurt (with active cultures), or a yogurt starter. If using yogurt starter, follow the quantity mentioned on the packaging.
3. Clean your pot and sealing ring thoroughly before using the instant pot to rid it of any residual smell or taste from other foods.
4. Storage: For fresh taste, refrigerate yogurt in an airtight container for up to 2 weeks.
5. Sweetening yogurt: it is best to add a sweetener after the yogurt is set and cooled. You can sweeten the yogurt using vanilla extract, honey, maple syrup, jam or fruit preserves, fresh fruit, etc.
6. Monitor temperatures: Use a digital thermometer to ensure that the milk reaches the suggested temperatures. 
7. To make Greek yogurt: Line a wide bowl with double layered cheesecloth. Add yogurt and let it strain overnight or for at least 8 hours in the refrigerator. 
8. Save a bit of one batch of yogurt and freeze it in ice cube trays to use as starters later. When you're ready to use, thaw it in the fridge.

Common Questions

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📖 Recipe

Instant Pot Yogurt

Aneesha Gupta

This instant pot yogurt is a 2-ingredient recipe that takes just 30 minutes to prep. This homemade yogurt is smooth, creamy, good-for-you, and delicious topped with fresh fruit, scooped into smoothies, or as part of another recipe!

5 from 4 votes

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Prep Time 30 mins

Cook Time 8 hrs

Course Breakfast, Side Dish

Cuisine American, Indian

Servings 8 cups

Calories 76 kcal

Equipment

• ▢
  Instant Pot
• ▢
  trivet
• ▢
  stainless steel container

Ingredients

  

1x2x3x

• ▢ 4 cups pasteurized milk I prefer whole milk
• ▢ 1 tablespoon plain whole milk yogurt with active cultures or yogurt starter (see notes)

Cook ModePrevent your screen from going dark

Instructions

 

• Clean the pot: Clean and dry the Instant Pot steel insert, sealing ring and lid before starting to eliminate any residual food or smell from previous cooking. Remove the starter from the fridge and keep aside.
• Boil Milk: Pour milk into the steel insert and close the lid. Set the vent to any position, and press the "yogurt" button. Press "adjust" until the screen displays "BOIL". You'll want to heat the milk to 180ºF (82ºC), which can take anywhere from 30-40 minutes. When it's done, the display should read "YOGT".

  For making yogurt pot-in-pot: Pour a cup of water and place a trivet in the Instant Pot. Pour the milk in a stainless steel bowl or any oven-safe container, and place it on top. Close the Instant Pot lid, vent set to sealing position. Select “Steam” and set it for 2 minutes. Once the cooking time is up, release the pressure manually. Open the lid after the pin drops. Using a thermometer check the temperature of milk to ensure that it is >180°F.
  
• Cool Milk to 110-115°F (43-46°C): Let the milk cool down for about 45 minutes to an hour until it drops to 110-115°F. To speed the process, place the bowl or pot in an ice water bath. Use a digital thermometer to ensure it doesn't drop below 110°F. If using the finger to check temperature, it should feel luke warm to the touch.
  
• Mix in Starter: The warmed milk has a thin film of fat on the top, remove that using a fork, for a smooth texture (optional). In a small bowl, whisk together yogurt and ¼ cup warm milk, until smooth. Pour this into the remaining milk and whisk to combine.
  
• Incubate: Place the bowl or steel insert back into the Instant Pot. Close the lid. Select yogurt, and adjust it to read 8:00 (8 hours), at normal temperature.
  
• Refrigerate: Once the pot beeps, open the lid and remove the bowl or steel insert. Wipe it dry and cover it with a lid or plastic wrap and refrigerate for 6-8 hours.
  

Notes

1. Milk: You can use 2% or whole milk interchangeably. If using 1% fat or fat-free, the yogurt might not have the usual 'firm' consistency.
2. Yogurt Starter: I have found best results by using whole milk yogurt as a starter. Ideally, use yogurt from a freshly opened container. Alternatively, use yogurt from a previous batch, store-bought yogurt (with active cultures), or a yogurt starter. If using yogurt starter, follow the quantity mentioned on the packaging.
3. Clean your pot and sealing ring thoroughly before using the instant pot to rid it of any residual taste from other food.
4. Storage: For fresh taste, refrigerate yogurt in an airtight container for up to 2 weeks.
5. Sweetening yogurt: it is best to add a sweetener after the yogurt is set and cooled. You can sweeten the yogurt using vanilla extract, honey, maple syrup, jam, fresh fruit, etc.
6. Monitor temperatures: Use a digital thermometer to ensure that the milk reaches the suggested temperatures. 
7. To make Greek yogurt: Line a wide bowl with double layered cheesecloth. Add yogurt and let it strain overnight or for at least 8 hours in the refrigerator. 
8. Save a bit of one batch of yogurt and freeze it in ice cube trays to use as starters later. When you're ready to use, thaw it in the fridge.

 

Note: The nutrition facts below are my estimates based on whole milk and a 4oz serving size. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 76kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 54mg | Potassium: 165mg | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg

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