Instant Pot Yogurt Recipe 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.
Besides making yogurt in Instant Pot yogurt, we love making Instant Pot eggs, Instant Pot oatmeal and Instant Pot egg bites in our beloved electric pressure cooker.
Table of Contents
- Why Make Yogurt in Instant Pot?
- Ingredients for Instant Pot Yogurt
- How to Make Yogurt in Instant Pot
- 1. Heat Milk to 180 degrees F
- 2. Cool Milk to 110 degrees F
- 3. Add 1/4 Cup Yogurt
- 4. Let Yogurt Incubate
- 5. Chill and Store!
- FAQs
- More Tips for Best Results
- How to Make Yogurt without Yogurt Setting
- How to Make Greek Yogurt
- How to Make Vanilla Yogurt
- How to Make Cream Cheese
- What Is the Shelf Life of Instant Pot Yogurt?
- Use Instant Pot Yogurt in These Recipes
- More Favorite Instant Pot Recipes
- Instant Pot Yogurt Recipe
Why Make Yogurt in Instant Pot?
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. We’ve got it all figured out for you!
Looking for more than just making yogurt in Instant Pot? Check out all of my Instant Pot recipes.
Ingredients for Instant Pot Yogurt
To make Instant Pot yogurt, you need only 2 ingredients.
- 1 gallon of milk: 1%, 2% or 3.25% dairy milk. The higher the fat, the creamier the yogurt.
- 1/4 cup plain yogurt with active bacterial cultures: It can be store-bought yogurt 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. Full recipe card is located below.
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 an instant-read 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, Instant Pot 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 Instant Pot 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 yogurt in Instant Pot 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 make almond milk yogurt in Instant Pot.
Yes, you can make non-fat yogurt in Instant Pot. I have heard you will need twice amount of yogurt starter. Also after making the yogurt, there will be more liquid sitting on top. Just carefully drain and discard it. If your non-fat yogurt has separated more, just give it a whisk.
For cold start method Instant Pot yogurt you will need to use ultra-pasteurized milk like Fairlife milk. After a thorough research, I came to a conclusion it is less wholesome 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.
You get 8 cups or 64 ounces of yogurt from 1 gallon of milk.
Instant Pot lid smell won’t affect the taste of your yogurt. But for a peace of mind remove the silicone ring when making yogurt in Instant Pot. You need it only for pressure cooking and yogurt is made not using this method.
No, sour cream is made with heavy cream.
If you follow the recipe to a T, your Instant Pot yogurt should not fail. However, if it came out runny and just would not set it could be due to a few factors. Your yogurt starter did not contain live and active cultures. Or you did not boil milk to 180 F and higher. Or possibly you didn’t cool boield milk to 110 F and lower and added yogurt starter, which killed the live bacteria in it.
Also accurate digital instant read thermometer is very helpful. I have invested into one since then.
If you like less tangy and more runny yogurt, incubate yogurt in Instant Pot for 8 hours. If you like very thick, tangy yogurt “cook” it for closer to 12 hours. I have not tried to hold it longer in Instant Pot, like 24 hours, so can’t tell what happens.
Yogurt in Instant Pot can sit for 12 hours considering it is incubating. After, you should place it in the fridge to set. I have not tried incubating Instant Pot yogurt for up to 24 hours but my understanding is it is possible as long as it is “cooking”.
More Tips for Best Results
Here are a few more tips for perfecting yogurt in Instant Pot from the first try.
- Do not use any kind of flavored yogurt. Recipe will not work. Be sure to buy plain yogurt with active bacteria. The ingredients list should include “active live cultures” and latin names like Lactobacillus bulgaricus or Streptococcus thermophilus.
- Freeze 1/4 cup freshly made yogurt as a starter for next time. In case you are not planning to make Instant Pot 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.
- To cut recipe in half: Cut milk amount in half and keep same cooking time. Use full amount of 1/4 cup yogurt as a starter though. If you have 8 quart or 10 quart Instant Pot you can also double the recipe.
- Skip sanitizing: I never sanitized yogurt making tools, just like with kombucha recipe, and never had an issue.
How to Make Yogurt without Yogurt Setting
Timing is everything when it comes to making Instant Pot yogurt without the yogurt button.
- 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
Hers is a quick overview how to make Greek yogurt in Instant Pot.
- 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.
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.
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.
What Is the Shelf Life of Instant Pot Yogurt?
Homemade Instant Pot yogurt should last 10 to 14 days stored in an airtight container in your refrigerator. You can also freeze it for up to 3 months.
Don’t forget to freeze some of the yogurt for the yogurt starter. I like to do so in ice cube trays measured out in tablespoon portions.
Use Instant Pot Yogurt in These Recipes
- Strawberry yogurt
- Greek yogurt guacamole
- Yogurt marinated chicken
- Greek yogurt cheesecake
- Greek yogurt cream cheese frosting
- Almond flour yogurt muffins
- Healthy ranch dressing
Include yogurt on your brunch charcuterie board for guests to DIY their own yogurt parfaits with fruit salad and granola!
More Favorite Instant Pot Recipes
- Instant Pot applesauce
- Chia pudding
- Instant Pot poached eggs
- Instant Pot steel cut oats
- Need more ideas for your pressure cooker? Browse all healthy Instant Pot recipes.
Instant Pot Yogurt
Equipment
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.
Video
Notes
- Store: Refrigerate yogurt in an airtight container for up to 10-14 days.
- Freeze: Free yogurt for up to 3 months. Once thawed, it will look lumpy but once you stir it, it will become smooth. Don’t forget to reserve 1/4 cup yogurt starter for next batch (freeze in ice cubes).
- Don’t know what to do with leftover whey? Make pancakes.
- 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.
- 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 as a starter. Recipe will not work.
I used FAGE Total 2% Plain Greek Yogurt starter and 1% milk in my previous 3 batches. They came out firm and creamy.
The 4th time I used my leftover instant pot yogurt as starter (with same 1% milk). The yogurt is only half as firm compared to the previous 3 times using store-bought starter. I used a little less than 3 TBSP starter for 8 cups of milk. As I am writing this, I wondered if my 1% home-made yogurt starter partly caused the thinner yogurt texture.
Have tried using your leftover yogurt as starter? If yes, how did it come out? Thank you.
I never used less than 2% yogurt so can’t tell. I also think no matter amount of milk using full 1/4 cup yogurt as a starter matters.
Hello. I read, somewhere on the vastness of the internet, that you can only use the same yogurt starter for so many times, before you have to use a new starter. I am new to this, so I can not stand by this information. Just thought I would let you know.
Bright Blessings!!!
I love yogurt but I find it very difficult to find “good” yogurt in Canada. In my travels, I have been fortunate to taste yogurt in various countries in Europe, and nothing in Canada comes close to that fresh natural wholesome taste! I was very excited to try making my own yogurt and this recipe worked well for me; I’ve made it a few times now. I do not have the Yogurt button, so I use the Saute setting. I do leave the IP cover off because I keep my thermometer in the milk, and set the temp on the thermometer to 180 so it will beep when it reaches the desired temperature. I’ve only use whole milk, and I’ve used both a yogurt starter and yogurt from a previous batch and it worked well both times. I incubated for 10 hours and it was firm, but I don’t find it thick enough, so I have made the Greek yogurt version each time using cheesecloth. To flavour, I only add pure maple syrup to my bowl so I can control the amount of sugar each time. Thank you so much for this recipe Olena! I am so happy that I can now enjoy a more natural creamy yogurt!!
I am so happy that you are enjoying my instant pot yogurt recipe, Chantal!
If you’re looking for great store bought greek yougurt Canada buy liberte greek yougurt.
I found a great high quality yogurt for a starter at metro…Siggi’s Icelandic skyre plain, very high protein.
I do not know if this will help, however I add 1/4 cup of instant milk to 1 quart of milk when I add the starter to the milk. I get thick yogurt and do not need to strain it.
Unfortunately this did not work for me. I have an instant pot with the yogurt setting. I am trying to understand what went wrong. I used 1 1/2 tablespoons of organic yogurt starter for 1 litre of organic full fat milk. I had frozen starter from a fresh tub of yogurt with active cultures. I removed the seal ring from the instant pot and followed the other instructions Including boiling the milk and cooling it down. Maybe my starter didn’t work because it was frozen? Or would too much heat have escaped because of the seal ring?
Hi Sarah. I think the problem is in the amount of starter you used. Freezing may kill some bacteria, but not all of them. When you freeze yogurt, the good bacteria or probiotics become dormant. When you defrost it and the yogurt is back to room temperature good bacteria will be active again. I just think 1 1/2 tbsp wasn’t enough and even if you cut milk in 4, you should keep starter same 1/4 cup. I would add 1/4 cup yogurt now and let it incubate again. Sealing ring is important only for pressure cooking. Good luck!
Thanks so much for your reply Olena! That makes sense! I will definitely try this again!
Another question:
How long does the whey milk last I need the fridge and can it’s be frozen?
Whey will last 7 days in the fridge and yes can be frozen for up to 3 months.
When you strain the yogurt to make Greek yogurt is it left on the counter or in the fridge? Do you cover it?
In the fridge and no need to cover.
I used 16 cups of milk. An American gallon is different from a Canadian gallon. Am I correct to use 16 cups?
Yes, 16 cups!
If I can’t find regular plain yogurt could I use plain greek yogurt in its place?
Absolutely. As long as it has live bacteria in it.
You say that you cannot use non-dairy milk. I do not believe this is correct. You get non-dairy yogurt starter and make with soy milk or oat milk or which ever non-dairy milk you want. Then keep some of it to use as a starter for the next batch. Instructions are no different. Not sure why you would say that you cannot use non-dairy milks.
Because I have not tried it and this is my recipe and my responsibility. Last thing I would like to see people wasting food and getting mad at me haha.
Hi Olena,
Thanks for this recipe. I followed it to a tee, and it worked out great!! I’m going to try it again. If I wanted to halve this recipe — how would I do that? (Just add half a gallon of milk and same amount of yogurt, or do I halve that too?)
Half milk and yogurt but keep same cook tome. Glad you liked it!
What happens if it ferments for more than 10 hours?
Not sure. Never tried. Maybe curdles?