Instant Pot Yogurt with 2 ingredients. Also how to make yogurt for healthy breakfast ideas without a yogurt button, Greek yogurt, vanilla yogurt, cream cheese and what to do with leftover whey.
Besides this Instant Pot yogurt recipe we love making Instant Pot eggs, Instant Pot oatmeal and Instant Pot egg bites in our beloved electric pressure cooker.
Table of contents
Homemade Instant Pot yogurt comes out just as store bought. You can strain it further into a super creamy and thick Greek yogurt and serve with fruit and berries, and healthy granola or even quinoa granola. I love a dollop served with lazy pierogi.
Then you can turn some of Greek yogurt into a cream cheese (yes!) and make Instant Pot cheesecake bites. And last step would be to make the tallest and fluffiest whole wheat buttermilk pancakes with leftover whey.
Don’t have Instant Pot yogurt setting? No worries, you can make Instant Pot yogurt recipe without a yogurt button. Also turn some into vanilla yogurt for healthy snack recipes. We’ve got it all figured out for you!
Looking for more than just making yogurt in Instant Pot? Check out my most popular collection of healthy Instant Pot recipes.
Ingredients for Instant Pot Yogurt
- 1 gallon of milk: 1%, 2% or 3.25% dairy milk.
- 1/4 cup plain yogurt with active bacterial cultures: It can be store-bought or leftover homemade yogurt. If store-bought, make sure it has no additives like thickeners etc.
How to Make Yogurt in Instant Pot
So, here is how to make yogurt in Instant Pot:
1. Heat Milk to 180 degrees F
- Add milk to Instant Pot: Pour milk into the inner pot of your electric pressure cooker. Close the lid and set pressure release valve to Venting. Press Yogurt button until display reads Boil.
- Milk will take about an hour to heat up: When it’s finished, Instant Pot will beep, turn off and display will say Yogurt.
- Make sure milk is hot: Open the lid and using a food thermometer check milk’s temperature. It should be 180 degrees F and higher.
- If milk’s temperature is not 180 degrees F: Press Saute button and give the pressure cooker 5-10 minutes to heat the milk further. Check again.
2. Cool Milk to 110 degrees F
- 2 ways to cool milk: Remove inner pot with milk and let it cool down either on a counter (3-4 hours) or in a sink filled with cold water (15 minutes) until food thermometer reads 110 degrees F and lower.
- Remove the milk skin on top: It is like a thin film. If you leave it in, yogurt will have tiny lumps.
3. Add 1/4 Cup Yogurt
- Add 1/4 cup plain store bought or homemade yogurt: If you buy yogurt, make sure it is plain, active bacterial culture is on ingredients list, and yogurt has no additives like cornstarch etc. You can also use homemade yogurt from previously made Instant Pot yogurt recipe.
- Whisk yogurt and milk: When whisking, avoid touching the bottom of the pot to disturbing some stuck on milk during boiling.
4. Let Yogurt Incubate
- Place yogurt in Instant Pot: Place inner pot with mixture inside Instant Pot, close the lid and leave pressure release valve in either Sealing or Venting position. Doesn’t matter as Instant Pot will not come to pressure.
- Let yogurt incubate for 10 hours: Press Yogurt button until time counter is displayed and adjust time to 10 hours with + or – buttons. After 10 hours, Instant Pot will shut off.
- Check if yogurt is ready: Insert spoon in the yogurt and if it’s standing, your yogurt is almost ready.
5. Chill and Store!
- Refrigerate for 6 hours: Remove only inner pot with a batch of yogurt. Chill in the fridge for 6 hours or overnight.
- Store: Whisk after chilling, divide between glass jars and store for up to 10 days. Or make Greek yogurt, vanilla yogurt, cream cheese and pancakes with leftover whey (see below).
FAQs
Yes, you can cut milk amount in half and keep same cooking time. Use full amount of 1/4 cup yogurt as a starter though.
I have heard that it is possible to make dairy free yogurt in Instant Pot but I haven’t tried. If you do, please let me know how it went.
Technically, yes. I have heard you will need twice amount of yogurt starter. I personally do not enjoy taste of skim milk, so can’t vouch for skim milk yogurt taste.
OK, for cold start method you should use Fairlife ultra pasteurized milk only. After a thorough research, I came to a conclusion it is unhealthy because it contains additives with many nutrients destroyed during extremely high temperatures.
Yes and no. Depends how much that jug of milk and the type of yogurt you make cost in your area. For example, where I live, 1 gallon of organic milk costs $9, which yields 8 cups (64 oz) of Greek yogurt, that costs $24 to buy.
8 cups or 64 oz.
It won’t but for a peace of mind remove the silicone ring when making yogurt. You need it only for pressure cooking and yogurt is made not using this method.
No, sour cream is made with cream.
No, I never did just like with kombucha recipe. Never had an issue.
If you follow the recipe to a T, it shouldn’t happen. Most important points are:
-Yogurt starter with live and active cultures.
-Boil milk to 180 F and higher.
-Cool to 110 F and lower and only then add yogurt starter.
More Tips
- Do not use any kind of flavored yogurt. Recipe will not work.
- Freeze 1/4 cup freshly made yogurt as a starter for next time. In case you are not planning to make yogurt again soon.
- Freeze leftovers. Readers have reported successfully freezing and thawing yogurt. It will look lumpy but once you stir it, it will become smooth.
How to Make Yogurt without Yogurt Setting
Timing is everything with this method.
- Heat up milk as per recipe: In an Instant Pot without yogurt setting (button), add milk, close the lid and set pressure release valve to Venting. Press Saute and heat up milk to 180 degrees F or higher. Open the lid and check with a food thermometer periodically.
- Cool off boiled milk in a sink – do step 3 at same time: While milk is heating up, fill up sink with cold water enough to reach almost the top of the Instant Pot insert. Remove inner pot with milk, place in a sink and let milk cool until food thermometer reads 110 F and lower. Takes about 15 minutes. Don’t walk away.
- Keep Instant Pot warm – do step 2 at same time: While milk is cooling off, press Cancel on Instant Pot and keep lid on to keep it warm. It will become an incubator for yogurt.
- Add yogurt starter: Move pot from the sink to the counter. Remove milk skin on top and add store-bought yogurt. Whisk to combine without touching the bottom (disturbing sticky milk).
- Let yogurt incubate for 10 hours or overnight: Place inner pot inside Instant Pot, close with the lid, wrap it in large beach towel and leave on a counter overnight or for 10 hours. Instant Pot should be off and milk still lukewarm, that will ensure proper incubation and favourable environment for live cultures to grow.
How to Make Greek Yogurt and Vanilla Yogurt
Instant Pot Greek Yogurt
- Prep: Line large mesh strainer with cheesecloth folded 4 times or single layer of coffee filters. Place on top of a bowl making sure there is enough space for draining the whey.
- Strain for 4 hours: Add desired amount of yogurt, place in the fridge and strain for 4 hours.
- Stir and enjoy: Greek style yogurt will be thicker along the walls. Just stir after adding to a jar. We love-love making my mom’s strawberry yogurt with Greek yogurt instead of sour cream for a healthier alternative.
How to Make Cream Cheese
Cream cheese is simply strained Greek yogurt for longer amount of time.
- Strain overnight: Follow instructions for Greek yogurt above and strain desired amount overnight in the fridge.
- Add salt: Then transfer to a glass container and mix with a pinch of salt.
- Storing: Refrigerate for up to 2 weeks.
How to Make Vanilla Yogurt
Whisk 1 cup of finished regular or Greek yogurt with 2 tbsp maple syrup or honey and 1 tsp pure vanilla extract. Adjust to taste and store like other yogurt.
Use Yogurt in These Recipes
- Strawberry yogurt – the best 5 minute healthy dessert EVER!
- Greek yogurt guacamole – guacamole with a protein punch and tang.
- Tartar sauce – so good and guilt free with seafood.
- Healthy spinach dip – as creamy as the classic without loads of mayo.
Include yogurt on your brunch charcuterie board for guests to DIY their own yogurt parfaits with healthy fruit salad and healthy granola!
More Favorite Recipes
- Instant Pot applesauce
- Chia pudding
- Instant Pot poached eggs
- Instant Pot steel cut oats
- Vegan vanilla ice cream
- Need more ideas for your pressure cooker? Browse all healthy Instant Pot recipes.
Instant Pot Yogurt
Ingredients
- 1 gallon dairy milk 1%, 2% or 3.25%
- 1/4 cup plain yogurt homemade or store-bought
Instructions
How to Make Instant Pot Yogurt
- In Instant Pot with a yogurt function, add milk, close the lid and set pressure release valve to Venting.
- Press Yogurt button until display reads Boil.
- Milk will take about an hour to heat up and when it's finished, Instant Pot will beep, turn off and display will say Yogurt.
- Open the lid and using a food thermometer check milk's temperature. It should be 180 F and higher. If it's not, press Saute button and give the pressure cooker 5-10 minutes to heat the milk further. Check again.
- Remove inner pot with milk and let it cool down either on a counter (3-4 hours) or in a sink filled with cold water (15 minutes) until food thermometer reads 110 F and lower. Remove the milk skin on top.
- Add yogurt and whisk to combine without touching the bottom (disturbing sticky milk).
- Close the lid and leave pressure release valve in either position.
- Press Yogurt button until time counter is displayed and adjust time to 10 hours with + or – buttons.
- After 10 hours, Instant Pot will shut off.
- Insert a spoon in the yogurt and if it’s standing, your yogurt is ready.
- Remove the inner pot and chill in the fridge for 6 hours or overnight.
- To make yogurt completely smooth, whisk it after chilling without touching the bottom.
- Divide between glass jars or make Greek yogurt, vanilla yogurt, cream cheese and yogurt whey pancakes.
How to Make Instant Pot Yogurt without Yogurt Button
- Heat up milk as per recipe: In an Instant Pot without yogurt button, add milk, close the lid and set pressure release valve to Venting. Press Saute and heat up milk to 180 degrees F or higher. Open the lid and check with a food thermometer periodically.
- Cool off boiled milk in a sink – do step 3 at same time: While milk is heating up, fill up sink with cold water enough to reach almost the top of the Instant Pot insert. Remove inner pot with milk, place in a sink and let milk cool until food thermometer reads 110 F and lower. Takes about 15 minutes. Don't walk away.
- Keep Instant Pot warm – do step 2 at same time: While milk is cooling off, press Cancel on Instant Pot and keep lid on to keep it warm. It will become an incubator for yogurt.
- Add yogurt starter: Move pot from the sink to the counter. Remove milk skin on top and add store-bought yogurt. Whisk to combine without touching the bottom (disturbing sticky milk).
- Let yogurt incubate for 10 hours or overnight: Place inner pot inside Instant Pot, close with the lid, wrap it in large beach towel and leave on a counter overnight or for 10 hours. Instant Pot should be off and milk still lukewarm, that will ensure proper incubation and favourable environment for live cultures to grow.
How to Make Instant Pot Greek Yogurt
- Line large mesh strainer with cheesecloth folded 4 times or single layer of coffee filters, place on top of a bowl making sure there is enough space for draining the whey and add desired amount of yogurt.
- Strain for 4 hours or until desired consistency.
How to Make Cream Cheese
- Cream cheese is longer strained Greek yogurt. Follow instructions for Instant Pot Greek yogurt and strain desired amount overnight.
- Transfer to a glass container and mix with a pinch of salt. Refrigerate for up to 2 weeks.
How to Make Instant Pot Vanilla Yogurt
- Whisk 1 cup of regular or Greek yogurt with 2 tbsp maple syrup or honey and 1 tsp pure vanilla extract. Adjust to taste and store like other yogurt.
How to Make Whey Yogurt Pancakes
- Don't know what to do with all that whey? Make my healthy fluffy pancakes.
Video
Notes
- Store: Refrigerate for up to 10 days or freeze for up to 3 months. Don’t forget to reserve 1/4 cup yogurt starter for next batch (freeze in ice cubes).
- Can I cut recipe in half? Yes, you can cut milk amount in half and keep same cooking time. Use full amount of 1/4 cup yogurt as a starter though.
- Can I use almond, coconut, soy etc. milk? I have heard that it is possible to
- My yogurt didn’t set. What did I do wrong? If you follow the recipe to a T, it shouldn’t happen. Most important points are:
- Yogurt starter with live and active cultures.
- Boil milk to 180 F and higher.
- Cool to 110 F and lower and only then add yogurt starter.
- Do not use any kind of flavored yogurt. Recipe will not work.
- Freeze 1/4 cup freshly made yogurt as a starter for next time. In case you are not planning to make yogurt again soon.
- Freeze leftovers. Readers have reported successfully freezing and thawing yogurt. It will look lumpy but once you stir it, it will become smooth.
I love your yogurt recipe and have making it for a year plus. Lately, a gallon of yogurt has become too much for my husband and I. It spoils before we can eat it all. If I start with a half gallon of milk instead, what other changes do I need to make? Thanks in advance and I really enjoy your recipes.
Hello.:) You just half the amount of starter and milk but cook time is the same. I totally understand why it’s too much.:)
I love your yogurt recipe. FYI, you can also use frozen whey to use as a starter. I freeze them in ice cube trays and use 3 thawed cubes to make my yogurt. I’ve done it for months now.
Fantastic! Glad you enjoyed the recipe! Thank you for sharing that with us.
OMG! I could not believe how easy this was to make and how delicious it is! Now I know exactly what is in my yogurt – no extra sugar or additives. I am in control. So great with fresh raspberries and black berries! Thank you for the super easy recipe!!
So glad you enjoyed it!
This turned out so good! I only used a half gallon. I stock with regular yogurt, and made cream cheese. I’ll use the whey to make pancakes.
#InstantPotYogurt #YogurtRecipes #Yogurt
So glad you enjoy it!
Olena you have changed my world. I’ve used many of your recipes but the yogurt recipe recipe blew me away. I was a little apprehensive about the yogurt setting, didn’t think I could pull this off. After reading your instructions I thought why not, very simple according to you. Well it was simple and the yogurt is great! I love it! Dropped a spoonful of homemade jam into it, make dips and dressings. I’m so happy I tried it out.
Thank you so much!!
So glad you are enjoying it Teri!
This yogurt recipe sounds yummy! We drink raw milk here in our home. Will this recipe work with raw milk? Thank you for your help.
I think it will, you may want to do a test batch of smaller proportions first.
Turned out perfect! I used half the milk, full container of yogurt. No yogurt button instant pot.
So glad it turned out great Brenda!
I’ve never had success making yogurt, even IP yogurt, that is as good as Fage Greek Yogurt. Nothing I’ve made has even come close & one I even tossed down the drain 🙁 (that recipe used a probiotic capsule), so I’m skeptical. But, it’s expensive to keep buying it, so I’m going to give your recipe a try. I don’t eat low-fat products & the highest fat content for yogurt available here is 5% which is delicious! Greek Yogurt by Fage. Who can equal this amazing yogurt? Anyway… we don’t have 3.25% here; at least I’ve never seen it in California, so will the recipe work with my usual 5%? I’m anxious to try this.
Yes, for sure 5% is fine. Hope you enjoy!:)