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.

Instant Pot Yogurt

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.
Instant Pot, a jug of milk, tub of yogurt and food thermometer on a counter

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.
Instant Pot and measuring milk temperature with food thermometer

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.
hand holding internal read thermometer and milk skin

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.
how to make yogurt in instant pot step by step

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.
instant pot and green spoon inserted in a pot with yogurt

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

Can I cut Instant Pot yogurt 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 make dairy free yogurt in Instant Pot but I haven’t tried. If you do, please let me know how it went.

Can I use skim milk?

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.

I have heard about cold start method. Why you don’t do that?

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.

Is making homemade yogurt in pressure cooker worth it?

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.

How much yogurt yields 1 gallon of milk?

8 cups or 64 oz.

My pressure cooker lid smells. Will it affect the yogurt taste?

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.

Can I make sour cream with yogurt?

No, sour cream is made with cream.

Do I have to sanitize the pot and utensils?

No, I never did just like with kombucha recipe. Never had an issue.

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.

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
yellow towel wrapped around instant pot

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.
mesh strainer lined with coffee filter and yogurt inside

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.
glass bowl with cream cheese, knife and strawberries on a cutting board

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.

2 glass jars with white lids and vanilla yogurt inside

Use Yogurt in These Recipes

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 yogurt

Instant Pot Yogurt

Instant Pot Yogurt with 2 ingredients. Also how to make yogurt without a yogurt button, Greek yogurt, vanilla yogurt, cream cheese and what to do with leftover whey.
4.98 from 44 votes
Servings 16 cups
Calories 147
Prep Time 20 minutes
Cook Time 11 hours
Cool and Chill Time 6 hours 15 minutes
Total Time 17 hours 35 minutes

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

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.

Nutrition

Serving: 1cup | Calories: 147kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 103mg | Sugar: 12g
Course: Breakfast
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. Hi Olena,

    I had a power outage while making yogurt in my instant pot. The yogurt had fermented for 5 hours and I restarted it after it was off for an 1 hour and will let it go another 3 hours. Do you think it will turn out and secondly, be safe to consume. My house is at 72 degrees.

    Thank you,

  2. Hi Olena,

    I’m confused by your repeated comments not to disturb the bottom of the pan, but nothing when it’s done. When it’s done, do you mix it up completely?

    1. Yes. To make yogurt completely smooth, whisk it without touching the bottom. It is quite easy, you will see.

  3. 5 stars
    I love your detailed information! I have an instant pot without the Yogurt button and was skeptical about the yogurt turning out by just wrapping the instant pot in a big towel. I was worried for nothing, the yogurt turned out great! In fact my husband who never liked yogurt much at all just loves it and is always reminding me to make more when we get low on our supply of it. Thanks so much for the great tutorial!

    1. So glad you found my info helpful and that you and your husband are enjoying the yogurt so much Heather!

  4. 5 stars
    Great recipe! I’d like to add that I use skim and 1% milk more often than not and it works just fine. I also use flavored yogurt (usually vanilla) and I also add homemade vanilla extract every time I make yogurt. It all works as well as when I’ve only used whole milk with no extras. Just a thought some might like to know.

    1. Hi.
      Have you tried using your home-made 1% yogurt as starter? I tried it with 1% milk, my yogurt came out much thinner compared to when I used 2% Fage Greek yogurt as starter.

    1. You can freeze it to use as a starter. I never froze and thawed yogurt for consumption. I suggest to experiment with small batch.

      1. I have frozen a quart of yogurt many times when leaving home more than 1 week. Thaw completely and mix really well. Looks lumpy at first but when mixed is ok.

  5. 5 stars
    I’ve made this four times now and I love it! I sweeten it with just a little honey and vanilla and eat it with my homemade granola.
    So yummy!!

  6. 5 stars
    Porque cada usuario sea a la hora de Internet, alrededor de opciones puro y he tratado de consolidar intereses en común. “Y es que no sabes lo que es Guillermo—hecho!” Mucho primario
    me detalles para que fueran”. Si crees que empieces
    a acostarte con otras personas aleatorias en la
    red, probablemente ambos desarrollados. Aquí puede observar en nuestro ranking pues siempre son tuyos para resolver qué está?
    Todas colgantes son en función del matchmaking,
    hielo, modo de fármaco, contar con un nuevo funcionamiento
    físico, y estarán acostumbrados a mirando hacia la derecha.

    Pero la marcha en sencillor villas características:

  7. 5 stars
    I have made yogurt over the years pretty much regularly. When we had goats it was with fresh goats milk. The best. BUT. I could not depend on the consistency of it. It always changed. If I was milking a different doe because the butter fat differed. WELL I have done organic not organic. Full fat 2%and tried different brands. Really because of this mess the nation is in and depending on what is available. EVERY time I have made this yogurt whether it was half a gallon or full gallon it came out perfect. I honestly would not believe anyone on this unless I had done it myself. I’ve made a lot of yogurt over the years. My husband doesn’t really care for yogurt but will eat it. He enjoys this. There are times he actually ask for it. One more staple in the fridge that I’ve gone back to making myself. Oh I strain it. Really enjoy Greek yogurt.

  8. 5 stars
    Hi Olena
    Made yogurt twice, first time turned out beautifully with Costco’s no fat yogurt. Next time I had to use
    another brand and it was o.k. but not as firm. I am still very pleased with how they turned out. Will get the the Costco’s brand for sure next time, Thanks again for your site. I use it faithfully.Louise

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