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Instant Pot Yogurt

Instant Pot yogurt is surprisingly easy to make with just 2 ingredients and not a whole lot of hands-on time! This foolproof method makes homemade yogurt that's healthier, more affordable, and much more customizable than store-bought options. If you love yogurt like we do, this is a great way to make a big batch of it at a way lower cost.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 16 cups
Author: Melissa Griffiths

Equipment

Ingredients

  • 1 gallon milk
  • 3 tablespoons plain yogurt with live and active cultures

Instructions

  • To prep your Instant Pot, remove the rubber ring on the underside of the lid. For lots of people, this rubber ring smells like all of the things that you cook (mine smells like chili), and we don't want yogurt that tastes like chili. Remove the ring and wash the lid and metal insert/bowl well.
    cleaning the instant pot rubber seal.
  • Dry all the pieces well, and put the bowl back into the Instant Pot.
    instant pot lid in the sink.
  • Add the milk.
    adding milk to the soon to be yogurt in the instant pot.
  • Stir in your plain yogurt.
    how to make yogurt in the instant pot.
  • Add the lid (you don't need the rubber ring, you aren't pressure cooking the yogurt; the lid doesn't need that to seal for this).
  • Note for First Time: The first time using your Instant Pot to make yogurt, you may want to check the temperature after 1-2 hours to see if it reads 110-115° F. If it has not reached this temperature range, press cancel and then press the yogurt button until it says "boil." Keep checking the temp with the digital thermometer and press cancel when it reaches 110°. Then resume the warming setting by pushing the yogurt button and choosing the amount of time.
    You will only need to do this the first time and then you'll know if your Instant Pot gets the milk up to the perfect temperature just by pressing the yogurt button or if you need to help it along by using the boil setting first.
  • Press the yogurt button and select "low" (just press the yogurt button a few times until the light that indicates the amount of pressure says low).
    how to use an instant pot.
  • Select the time that you'd like it to run. (The default is 8 hours, but it can keep the yogurt warm as long as 24. The yogurt will be as set as it's going to be at 8 hours and will get more tart with more time, not thicker.)
  • Leave the Instant Pot alone for the amount of time you chose.
  • When the time is up, remove the lid and you have yogurt!
    spoonful of instant pot yogurt.
  • If you'd like it thicker, you can strain the yogurt. I like to strain it. You can use a yogurt strainer (like this one), or line a colander with 3 layers of cheese cloth and set it in a large bowl. Let it strain for 2 to 3 hours depending on how thick you'd like it.
  • Place the strained yogurt in the fridge (I keep mine in mason jars).
  • Reserve a few tablespoons of your homemade yogurt to make your next batch.

Notes

Milk Choices: You have LOTS of options when it comes to milk. Whole milk yields the thickest and creamiest yogurt. You can make it with 2% and skim milk. I know people also have success using lactose free milk.
Raw Milk Use: If your milk is not pasteurized, you can boil it before using. Just be sure to bring it down in temperature to no higher than 110 degrees F. before adding your yogurt to the milk.
Homemade Greek Yogurt: If you'd like it thicker, strain it in a yogurt strainer or line a colander with 3 layers of cheese cloth and set it in a large bowl. Let it strain for 2 to 3 hours depending on how thick you'd like it.
For Instant Pots Without Yogurt Function: If your Instant Pot does not have a yogurt button, here's how to make it:
  1. Pour the milk into inner pot of pressure cooker. Turn on the Sear/Sauté button.
  2. Heat milk to 180°F, and use a thermometer to check the temperature often. Be sure to stir very often so milk does not scorch.
  3. Once the milk reaches 180°F, turn off the pressure cooker.
  4. Remove inner pot and cool to 110° F, and then whisk in the yogurt until incorporated.
  5. Put inner pot back into the pressure cooker and add the lid.
  6. Wrap in a large towel, or two regular towels, and incubate for 8 hours.
 
Slow Cooker Option: You can also make yogurt in your slow cooker! Here's my tutorial on slow cooker yogurt.
 
Yummy Uses For Homemade Yogurt:
Sweet
  • Fresh berries or other fruits
  • Honey or maple syrup
  • Homemade jam or preserves
  • Vanilla extract and a sprinkle of cinnamon
  • Granola and a drizzle of honey
Savory
  • Use as a sour cream substitute in tacos or baked potatoes
  • Make tzatziki sauce with cucumber, garlic, and dill
  • Create creamy salad dressings
  • Use in marinades for tender, flavorful meat

Nutrition

Serving: 1 cup | Calories: 144kcal | Carbohydrates: 11g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 92mg | Potassium: 361mg | Sugar: 12g | Vitamin A: 387IU | Vitamin C: 0.02mg | Calcium: 296mg | Iron: 0.002mg

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