How To Make Instant Pot Yogurt

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How to make Instant Pot yogurt with easy steps and pro tips! Customize tanginess, strain for Greek yogurt style, and get perfect results every time.

Why you’ll love my Instant Pot yogurt recipe

• Easy and hands-off: The Instant Pot does all the work to make your delicious yogurt, even while you sleep.
• Budget-friendly: Making yogurt at home is cost-effective with readily available milk and a small amount of yogurt.
• Versatile: Use your homemade yogurt in various recipes, from breakfast bowls to savory dishes and desserts.
• Step-by-step photos: This blog post includes step-by-step photos and an extensive FAQ to help Instant Pot beginners and first-time yogurt makers find success every time.

Ingredients you’ll need

• 1 gallon of milk - This creates the yogurt base. Use any fat percentage to suit your preference. I personally love to use skim milk with a nonfat Greek yogurt starter, then I strain the finished yogurt, and it's perfectly creamy every time!
• ¼ cup plain yogurt with active cultures - This is the starter for your Instant Pot yogurt. Use any fat percentage. It's available at any grocery store, but if you have it on hand, that's perfect! Just make sure the container says live active cultures like Lactobacillus bulgaricus and Streptococcus thermophilus. It's fine if Lactobacillus acidophilus and Bifidobacterium bifidum are listed on the label.

How to make yogurt in your Instant Pot

Here's how to make Instant Pot yogurt step-by-step with photos! Please refer to the full recipe below for printable instructions.

Step 1. Sterilize the Instant Pot

Pressure cook 1 cup of water on HIGH for 1 minute. Release the pressure, discard the water, and cool the inner pot. Removing the silicone ring is optional, but I do it to prevent odor transfer to the yogurt, especially if I'm overdue to replace it.

Step 2. Heat the milk

Place the inner pot in the Instant Pot, add the milk, close the lid, and select "Yogurt." Press "Adjust" until it reads "Boil." Allow up to 1 hour for 1 gallon of milk. When the cycle finishes, it will beep and change from "Boil" to "Yogurt." Use a thermometer to check if the milk has reached 180°F. If not, repeat the "Boil" process in 5-minute increments until it does.

Step 3. Cool the milk

Remove the inner pot of milk from the Instant Pot. Cool the milk to 110°F-115°F by leaving it at room temperature for 50-60 minutes or in an ice bath for 15 minutes. The final temperature range is crucial for yogurt success.

Step 4. Make the yogurt starter

Remove any skin from the milk surface. Ladle ½ cup of the milk into a small bowl. Add the yogurt to the bowl, whisk to combine, pour this mixture into the Instant Pot, and whisk to combine. This tempers the yogurt culture, which prevents overheating and ensures proper incubation.

Step 5. Incubate the yogurt

Place the inner pot in the Instant Pot, close the lid, and press the "Yogurt" button followed by the "Adjust" button to select either of the preset times: 8 hours for less tangy yogurt or 24 hours for more tangy yogurt. You can adjust the time using the "+" and "-" buttons. Through testing, I've found that 6 hours creates a mild, less tart yogurt. When the cycle finishes, the pot will beep, and the display will show "Yogt."

Step 6. Test the yogurt

When the timer ends and the display reads "Yogt," open the lid and check the yogurt's thickness. If it’s not thick enough to hold a spoon upright, repeat the incubation step in 1-hour increments until it reaches your desired consistency.

Step 7. Transfer and storage

Transfer the yogurt to an airtight container and refrigerate for up to 7 days or freeze for up to 30 days. Here's how to make your yogurt thicker step-by-step.

How to strain yogurt

If you're like me, you love a classic Greek yogurt for its thick and creamy texture. To thicken your Instant Pot yogurt, strain it for up to 2 hours to separate the whey. Do this with a dedicated yogurt strainer, or copy my favorite DIY hack with a nut milk bag over a 4-quart Cambro.

If your yogurt becomes too thick and lumpy from straining, transfer it to a bowl and whisk in small amounts of whey to adjust the consistency.

Recipe tips

These are my quick tips for common questions about making Instant Pot yogurt. Please refer to the FAQ section below for more detailed questions and answers.

• Instant Pot Size: The 6-quart Instant Pot is ideal for this recipe, accommodating up to 1 gallon of milk and yielding 16 cups of yogurt. For larger batches, opt for an 8 or 10-quart Instant Pot.
• Recipe yield: You can cut this recipe in half and follow the same instructions.
• Use the Instant Pot lid: A random lid won't work. The Instant Pot lid is necessary for making yogurt because it triggers the "Yogurt" function on the cooker.
• Milk and Yogurt Options: Use any fat percentage for milk and yogurt. I prefer 1% milk and Greek nonfat yogurt. This recipe is not suited to make plant-based yogurt.
• Yogurt starter: Use plain yogurt with live active cultures. If using frozen yogurt as a starter, ensure it’s fully thawed before use.
• Incubation and flavor: The longer the yogurt incubates, the more tart it will become. 6 hours is the minimum time frame to incubate yogurt.
• Whey: Any whey strained from the yogurt can be used in recipes as a substitute for water or milk.

Troubleshooting tips

• What if my milk doesn’t reach 180°F? If this happens, bacteria may remain, affecting the quality of the yogurt. Continue using the 'Boil' cycle until it reaches 180°F.
• What if my yogurt doesn't set after incubation? If your yogurt doesn’t set, re-incubate for 30 minutes to 2 hours. If that doesn't work, your starter culture may not be optimally fresh and active.
• Why does my yogurt have a grainy texture? This can happen if the starter doesn’t have enough live active cultures. For best results, use fresh, plain yogurt with live cultures.
• Why is my yogurt extra tangy? The longer yogurt incubates, the tangier it becomes. Always aim for a 6-hour incubation, taste the yogurt, and incubate longer for a more tangy yogurt flavor.

Serving Ideas for Homemade Yogurt

• Dip for Veggies: Serve my Greek yogurt French onion dip with fresh vegetables for a light snack.
• Parfaits: Layer yogurt with granola, fresh fruit, and a drizzle of honey for a delicious breakfast or snack.
• Smoothies: Add a scoop of yogurt to boost the protein in my peach smoothie.
• Make a refreshing sauce: Mix homemade yogurt with cucumber, garlic, lemon juice, and dill for a refreshing tzatziki cucumber sauce.
• Salad Dressing: Whisk yogurt with lemon juice, herbs, and olive oil for a creamy Mediterranean salad dressing. Or make my creamy Greek yogurt Ranch!
• Frozen Yogurt: Use your fresh homemade yogurt for my strawberry frozen yogurt recipe.
• Baking Substitute: You can use yogurt in place of milk in my one-bowl banana bread recipe for a hint of tangy flavor.
• Top Pancakes or Waffles: Scoop yogurt over chocolate pancakes, waffles, or French toast, with a sprinkle of cinnamon or fresh berries.
• Marinade: Combine yogurt with spices and use it as a marinade for Greek chicken thighs or lamb, adding tenderness and flavor.

More Instant Pot recipes for meal prep

• Instant Pot Brown Rice
• How to Proof Bread Dough in an Instant Pot
• Instant Pot Hard Boiled Eggs
• Instant Pot Sweet Potatoes

📖 Recipe

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