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!
1tablespoonplain whole milk yogurt with active culturesor yogurt starter (see notes)
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.
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.
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.
Clean your pot and sealing ring thoroughly before using the instant pot to rid it of any residual taste from other food.
Storage: For fresh taste, refrigerate yogurt in an airtight container for up to 2 weeks.
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.
Monitor temperatures: Use a digital thermometer to ensure that the milk reaches the suggested temperatures.
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.
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.