Instant Pot Yogurt Recipe

A spoon stands upright in yogurt in the Instant Pot to confirm the yogurt has fully set up.

5 from 1 vote

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

Prep Time5

Cook Time8

Total Time8 5

Course: Ingredient

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: quarts

Calories: 144kcal

Author: Traci

Equipment

measuring cup
6-quart Instant Pot *see recipe note about size
instant-read thermometer
small mixing bowl
ladle or large spoon
whisk
yogurt strainer or nut milk bag with a 4-quart container optional, for straining yogurt
1 airtight storage container(s)

Ingredients

ℹ️ Yields 16 cups yogurt, or 8 cups Greek-style yogurt + 8 cups whey when fully strained.

1 gallon Milk any fat percentage
¼ cup Plain Yogurt with active cultures

Instructions

(Optional) Sterilize the Instant Pot (Takes 15 minutes)
Pressure cook 1 cup of water on HIGH for 1 minute. Release the pressure, discard the water, and cool the inner pot.
Heat the milk (Takes 30-60 minutes)
Add MILK to the Instant Pot. Use the Instant Pot lid (valve set to Venting) or any well-fitting lid. Press Yogurt, then select Adjust until the display reads Boil. This heats the milk to 180°F, an essential temperature for yogurt success. When the display reads Yogt, check the temperature with a thermometer. If it didn’t reach 180°F, repeat the Boil cycle in 5-minute intervals until it does.
Cool the milk (Takes up to 60 minutes)
Use oven mitts to transfer the inner pot of MILK out of the Instant Pot base. Cool the MILK to 110°F–115°F at room temp (50–60 min) or in an ice bath (about 15 min). Check with a thermometer—this temperature range is essential for yogurt success.
Temper the yogurt culture (Takes 5 minutes)
Remove any surface skin from the milk. Whisk ½ cup warm MILK with the YOGURT in a small bowl, then whisk this mixture back into the Instant Pot.
Incubate the yogurt (Takes minimum 6 hours up to 24 hours)
Place the inner pot in the Instant Pot with the same lid. Press Yogurt, then Adjust to select a preset time: 8 hours for less tangy yogurt or 24 hours for more tangy yogurt. Use the + and – buttons to adjust the time. I prefer to only incubate for 6 hours as it yields a mild, less tart yogurt. When the cycle finishes, the pot will beep and the display will read Yogt.
Test the yogurt (Takes 5 minutes)
When the timer ends and the display reads YOGT, open the lid and check the thickness. If you can stand a long spoon upright in the yogurt, it's ready. If not, continue incubating in 1-hour intervals until it reaches your desired texture and tang.
Storage
Transfer the yogurt to an airtight container and refrigerate for up to 7 days.
(Optional) Strain for Greek-style yogurt
For thicker Greek yogurt, strain it for 2 hours (or overnight) using your preferred straining method. If it becomes too thick, whisk in a bit of whey to loosen.

Notes

*Boiling the milk: In step 2, if the milk doesn't reach 180°F, repeat the step in 5-minute increments as often as needed to get the milk to that temperature. Some cookers (like mine) are just temperamental.

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 required when 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. The Instant Pot lid is required to start the incubation process.

Whey: The whey strained from the yogurt can be used in recipes as a substitute for liquids like water or milk.

Nutrition