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Instant Pot Yogurt

Instant Pot· Real Food

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Instant Pot Yogurt: Step by step directions for making yogurt in an electric pressure cooker. Includes directions for nonfat, full fat and Greek yogurt. Also ways to naturally sweeten yogurt. This is EVERYTHING you need to know about making Instant Pot Yogurt. 

3 small glass jars filled with homemade yogurt. One topped with sliced strawberries

I am all about making things at home when I can.

I prefer to make fruit roll-ups, chicken stock, granola bars and even rotisserie chicken.

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However, making yogurt at home, never appealed to me–and frankly overwhelmed me.

I can purchase high quality yogurt with simple, wholesome ingredients at every grocery store around me.

But I was intrigued to try my hand at making yogurt shortly after getting my Instant Pot–and let me tell you, I am so glad I gave it a try.

Instant Pot Yogurt

Instant Pot in background with 3 jars of homeamde yogurt

There are two reasons that I will no longer purchase yogurt at the store and make yogurt in my Instant Pot.

  • Taste
  • Cost

You guys, homemade yogurt is so much creamier and less tangy than store bought yogurt. The first time my kids had homemade yogurt they asked if I put sugar in the yogurt. Nope just plain yogurt–just a less tangy. But man, they loved it. And so did I.

And the cost of making homemade yogurt is so much cheaper than store bought yogurt. By making homemade yogurt you cut the cost in at least half!!!

Now that you are intrigued, let’s get started.

Making yogurt at home is time consuming, but NOT at all hard. With an instant pot, it is nearly fail proof!

How to make Homemade Instant Pot Yogurt

Step One: Clean your Instant Pot. 

  • This sounds like a no-brainer. But I am not talking about simply washing your Instant Pot–you need to sanitize your inner pot.
  • You can prepare your inner pot for making yogurt by pouring boiling water in the inner pot and then discard the water.
  • This step can be skipped, but it helps drastically in the flavor of your yogurt–especially if you have been making a lot of Instant Pot Chili.

Sanitizing inner pot of Instant Pot with Boiling water

 

Step Two: Heat your Milk in your Instant Pot.

  • Pour 1/2 gallon milk into your inner pot of your electric pressure cooker, put the lid on the Instant Pot (vent can be sealed or not sealed in this function). Hit yogurt function and then the adjust button until it says Boil.
  • When the Instant Pot beeps that it is done, remove the lid and test the temperature to be sure the milk has reached 180 degrees.
  • I like to leave the inner pot in the Instant Pot for 5 minutes before removing. This helps the yogurt thicken up a bit better.

Instant Pot with word Boil displayed

 

Step Three: Cool the milk to approximately 105-115 degrees. 

  • Cooling the milk to this temperature takes about 1 hour if placed on counter.
  • I like to speed the process up by placing the inner pot into a large mixing bowl in ice water. This take about 15-20 minutes.

Digital thermometer inserted into yogurt and reads 108 degrees

Step Four: Remove the “skin” off the milk. 

  • Once your milk has reached the proper temperature, skim off the top layer of milk “skin” that has formed on top of the liquid.
  • This helps to give you the creamiest of yogurts.

Step Five: Whisk in a yogurt starter.

  • Use either prepared yogurt or a yogurt starter and whisk into your prepared milk.
  • It is important to note that if using prepared yogurt you need to be sure it is plain yogurt with live and active cultures.
  • If your starter is sweetened or does not have live cultures, making yogurt at home will NOT work!

Step Six: Allow your yogurt to Incubate.

  • To finish making your yogurt, place your inner pot back in your Instant Pot with lid on (again, it doesn’t matter which way valve is set).
  • Hit Yogurt again button again.
  • Adjust until it reads 8:00 or 8 hours.
  • Then let the Instant Pot do it’s thing.

Step Seven: Enjoy!

  • Transfer to glass jars or a plastic container.
  • Refrigerate and Enjoy!

How to Make Yogurt without a Yogurt Button

It is a bit harder to make yogurt without a yogurt button on a pressure cooker, but it is possible.

  • It is a bit harder, but it is possible.
  • Pour milk into inner pot of pressure cooker.
  • Turn on the Sear/Saute function.
  • Heat milk to 180°F. Use a thermometer to check the temp often and be sure to stir very often so milk does not scorch.
  • Once the milk reaches 180°F, turn off your pressure cooker.
  • Remove inner pot and cool to 108 degrees.
  • Once your milk has reached 108 stir starter yogurt and whisk until incorporated.
  • Put inner pot back in instant pot and place lid on pressure cooker.
  • Wrap in a large towel, or two regular towels and incubate for at least 8 hours or 10 hours.

How to Make Greek Yogurt

  • If you would like to make Greek yogurt instead of regular yogurt, follow all the instructions for homemade yogurt.
  • Once yogurt is prepared, place a large strainer lined with cheesecloth over a large mixing bowl.
  • You may need to do this in batches depending on the size of your strainer.
  • Allow the yogurt to drain in the strainer overnight.
  • Scoop out the thick yogurt into containers to store and discard the cheesecloth.

Plain yogurt straining over cheesecloth

What to do with the extra whey from the yogurt?

  • You can either discard the whey or you can use it in smoothies, oatmeal, protein shakes, etc. It will be filled with protein and probiotics.

How to make Instant Pot Fat Free Yogurt

Can you use skim milk to make yogurt in your electric pressure cooker?

Yes you can, with a few important tips.

  • I have found for nonfat yogurt, 3 tablespoons of yogurt added to 1/2 gallon milk works best.
  • Nonfat yogurt will have quite a bit more liquid on the top than yogurt made with full or reduced fat milk.
  • Just carefully drain off the layer of liquid that forms on the yogurt and discard.
  • As nonfat yogurt sits, liquid will begin to separate again, just mix into yogurt before serving.

Inner pot being tilted to show that extra liquid created when making skim yogurt

How long does Homemade Yogurt last?

  • Homemade yogurt should last for up to 10-14 days in your refrigerator.
  • Be sure to save 2 tablespoons of your homemade yogurt to make your next batch.

How to Sweeten Homemade Yogurt

I have found homemade yogurt to be so much smoother and a bit sweeter than store bought yogurt and simply enjoy it topped with fresh berries or homemade granola.

Homemade Vanilla Yogurt

  • Make yogurt as directed.
  • Before ladling yogurt into glass jars, mix in 1 tablespoon vanilla extract into prepared yogurt.
  • This will flavor the yogurt without any added sweeteners.

**If you like your yogurt to be sweet, you can add in honey, maple syrup or sugar adjusted to your desired level of sweetness. I would start with no more than 1/4 cup, and increase by a tablespoon at a time.

A few tips for making yogurt at home

  • I use 1 tablespoon prepared yogurt for every quart of milk. Therefore for 1/2 gallon of milk, I whisk in 2 tablespoons of already prepared yogurt into my milk.
  • You can cut this recipe in half if you would like. If you have an 8 quart pressure cooker, you can also double this recipe for homemade yogurt.
  • Do NOT try to make homemade yogurt with flavored yogurt as your starter. You need to either use a yogurt starter or plain yogurt with active live cultures. How do you know if you store-bought yogurt has live cultures? The label on the yogurt will say Lactobacillus bulgaricus or  Streptococcus thermophilus.
  • A huge tip for making yogurt in the future, is to FREEZE your starter immediately after fresh yogurt is made. I recommend using an ice cube tray. Each ice cube holds 1 tablespoon of yogurt so you will know exactly how much yogurt to defrost when making a new yogurt batch. Just be sure to thaw your yogurt cubes in the fridge to not alter the cultures in the yogurt.
  • If you would like tangier yogurt, set incubation period to 10 hours instead of 8 hours.
  • If you need more tips on how to use your instant pot or are confused about some of the functions or pieces I mentioned, check out my Instant Pot 101. 
  • Get more easy, healthy instant pot recipes here.

Homemade Yogurt is great in:

How to make yogurt at home in an Instant Pot:

How to make plain yogurt at home
4.56 from 29 votes
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Homemade Yogurt

Step by step directions to making Instant Pot Yogurt. 

Course Snack
Cuisine American
Keyword Instant Pot Yogurt
Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes
Servings 16 people
Calories 89 kcal

Ingredients

  • 1/2 gallon milk
  • 2 tablespoons prepared yogurt with cultures

Instructions

  1. Pour milk into inner pot of Instant Pot. Push yogurt button then adjust until the screen reads "boil." This will take about an hour. 

  2. Once the Instant Pot beebs that the boil cycle is complete, carefully remove the lid and test the temperature. It should be around 180 degrees. Let inner pot sit in instant pot for 5 minutes and then remove inner pot. 

  3. Allow the milk to cool to 105-115 degrees. This will take an hour on the countertop or about 15 minutes if you place your inner pot into an ice bath. 

  4. Gently skim off the "skin" on the yogurt and discard.  

  5. Whisk in the prepared yogurt. 

  6. Place inner pot (be sure to dry off well if you had in ice bath),put lid on and press yogurt button again and then adjust until screen reads 8:00. 

  7. Once yogurt beeps that it is complete, store in glass jars or a large plastic container in the fridge.

  8. This is a great time to freeze some yogurt for future yogurt making. 

Recipe Notes

  • Instead of prepared yogurt as your starter, you can use a yogurt starter. Just follow directions to determine how much starter to add to 1/2 gallon milk (each brand is a bit different.)
  • You can use any percentage of fat to make homemade yogurt.
  • To make Greek yogurt, strain the yogurt in a strainer lined with cheesecloth overnight in the fridge (be sure to place over large mixing bowl while draining.)
  • Homemade yogurt should last for about 10-14 days. 
Nutrition Facts
Homemade Yogurt
Amount Per Serving
Calories 89 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 9mg 3%
Sodium 55mg 2%
Potassium 165mg 5%
Total Carbohydrates 5g 2%
Sugars 5g
Protein 3g 6%
Vitamin A 2.4%
Vitamin C 0.3%
Calcium 14.2%
Iron 0.1%
* Percent Daily Values are based on a 2000 calorie diet.

To Make Instant Pot Yogurt You May Need

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Comments

  1. I wish I’d read about rinsing the pot with boiling water first! Just made my first batch and it totally smells of chili and has hint of it in the taste! Oh dear. Guess I should make more chili this week to have something to eat it with.

    Reply

  2. Very good. Even at twice the price of store-bought, homemade is better.
    The whey can be used to make ricotta, queso fresco, cottage cheese. All the same, ony variance is moisture left in.

    Reply

  3. I want to make my yogurt into greek yogurt. Do I need to refrigerate the remaining yogurt or even the yogurt I am straining? I have to do it in batches since I made a gallon

    Reply

    • Hi Emily! I always refrigerate the yogurt while straining. And any remaining yogurt as well. Since it is dairy, it is not safe to leave at room temperature more than 2 hours.

      Reply

  4. Can you incubate the yogurt in jars after the heating and cooling process of the milk. When I used my previous yogurt maker I did the incubation in jars with plastic lids. Can I just put one cup of water in the base of the pot and then set the jars on the steam basket and incubate without lids…(my new jars are deeper and have metal lids.)

    Thanks for this very clear recipe …the Instant Pot book is very vague on yogurt.

    Reply

    • Good Morning Pat! I am so glad you found my direction thorough. You can incubate the yogurt in jars (and like you said would use a steam rack or basket with 1 cup water in the base!) Be sure to use glass, heat safe jars (without lids). I have done this before with a couple quart size ball jars.

      Enjoy!!

      Reply

  5. Hi there.

    I also just made wonderful Greek yogurt that has a hint of Adobo smell in it. Everything else with the yogurt seems fine. I think it came from the gasket. Is it still safe to use the culture from this batch of yogurt that has a slight smell of cumin in my next batch, or must I dispose of my eight-generation culture and start all over again?

    Thank you for any help with this.

    Reply

    • Oh Mary Ann, I am so sorry that this has happened to you. I have a separate inner ring I use just for yogurt for this very reason. I honestly think you would be able to use the culture as so little is needed, but I can’t 100% guarantee it. If you try it, let us know how it works so we can all know for future reference. In the meantime, use that yogurt for savory dishes as you would Sour Cream–it will go perfectly in things like my homemade taco dip.

      Reply

  6. So I followed this recipe to the T. But my yogurt came out fairly sour! What on earth? Do you have a suggestion for what your favorite store bought yogurts you use as your starter? Maybe I just used too cheap a brand but it did say it had “Active Live Cultures” so… Ugh! I was really looking forward to come yogurt! Haha What else do you think it could be?

    Reply

    • When I took fermentation classes at Cal Poly in the Dairy Science program, I learned that incubating yoghurt at the high end of the temperature range (in the 80’s) causes the culture to create more acid, less flavor compounds and the yoghurt congeals more rapidly; at the lower incubation temperature range (70’s) the yoghurt congeals more slowly, but less acid and more desirable flavor compounds like diacetyl and acetaldehyde are produced. It takes longer, but it is well worth incubating your yogurt at about 76 to 78 F.

      Reply

        • Hi Lisa, I understand about health issues. Honestly, I have not experimented with incubating yogurt at a lower temp, and since it is such a technical recipe, I am not sure how it would work. However, if you don’t have a yogurt button on your Instant Pot, you incubate yogurt, by turning off the machine and wrapping in a towel for 8-10 hours. I bet that would be a much lower temperature and less lactic acid would form. I am sorry I don’t have more information for you on this.

          Reply

  7. I make great tasting yoghurt. But it always has little flecks of solids in it. I’m super-careful to sterilise and I take off every scrap of skin. Following tips I’ve seem elsewhere, I’ve tried heating the milk veeeery slowly on the hob rather than in the IP, and I’ve tried letting the milk cool and then reheat it before cooling it again. It still happens. Any idea how I can avoid this happening? I eat it happily enough, but I’d like to make a big batch and sell some, and as it is I don’t think the cosmetic appearance is good enough.

    Reply

    • Hi Sally! So my first guess would be that your milk heated too quickly or not evenly–which I know you said you have already troubleshooted. Maybe try making a smaller batch to see if that helps (as the milk will heat more uniformly). That may solve your issue. Another thought is that if you are using a starter that has those flecks, you may want to opt for a new starter from store bought yogurt just to see if that could solve the issue as well. Keep us posted!

      Reply

      • I have the same issue. I’m using 1 Fairlife (2%), cold start, Nestles Vanilla Bliss (entire bottle), and Chobani plain (2 T), unopened yogurt. Any thoughts since I’m not heating and cooling milk?

        Reply

        • Hi Maureen, thank you for sharing your issue as well. I can tell you that using Nestles Vanilla Bliss is more than likely causing the issue as it is a different consistency than regular milk. However, Fairlife is processed completely differently as well (it is heated and pasteurized differently, changing the chemical make up of the milk to have more protein, less sugar, and no lactose–so this can change the consistency of homemade yogurt DRASTICALLY as well.) I need to experiment with Fairlife milk and see what my results are (and if we can perfect using it) stay tuned…

          Reply

  8. Seriously – This was so so helpful!!! I was sure I was going to destroy my first batch and it was delicious! I am making a second batch and decided to ice-bath the instant pot insert and it cooled a bit too much – down to 90ish degrees. Just wondering if I’ve done any damage to the yogurt… thanks so much!

    Reply

    • Hi Dawn! I am so glad you found these directions thorough.
      I wish I could have responded to you just as you were making your 2nd batch to tel you it will more than likely be just fine. But let us know how it turned out if you get a chance. It is hard to get the temperature exact at times, but you just want to be as close as possible.

      Reply

      • Fingers crossed Paula, but it should be just fine 🙂 I just spoke to a friend who did this as well and her yogurt turned out perfectly. It can be really had to get the temperature exact.

        Reply

        • Another way to maximize yoghurt body is to heat treat the milk at 203 F. for 30 minutes before cooling it for culture addition. The hotter temperature vs. the popular 180 F. denatures the milk protein to a Goldilocks, just right sweet spot for the thickest body potential without adding milk solids or stabilizers like gelatin.

          Reply

  9. I made this yogurt with homemade almond milk, and it didn’t work out. When I did the boil function, it only heated to 160 degrees. I put it through that boil function 3 times, but it wouldn’t get hotter than that. I went ahead and cooled it and added the culture, put it in on the yogurt function for 8 hours. It didn’t thicken at all! 🙁 Any ideas?

    Reply

  10. Kristen, I just read this article and want it try it! Even though I’ve had my IP for a couple of years I haven’t used it that much!
    My question is; is it possible to use kombuchie for a starter? I grow my own and have a lot of it. I’m getting tired of drinking it and this would be another way to use it.
    Looking forward to hearing from you.

    Reply

    • Hi Rose, I have never tried to use kombuchta as a starter for yogurt, so I really am not sure how to advise you. I am sorry. I wish I was more help, but this is not something I experimented with or have heard of others trying. If you do try, let us know so we can document your results. I wouldn’t think it would work as well though. I know your instant pot can be intimidating but I do hope you try it out a bit more–once you play with it a bit, you will love it.

      Reply

  12. Hi, thank you for the very specific directions. Makes it quite easy to follow. When I did step two– boiling the milk in my IP, i checked the temperature and the highest if ever got to was 175 degrees rather than the 180 you said. I attempted to boil it again and it still didn’t get any higher than 175. Currently my milk is in incubation but I’m curious if this will have a negative effect on the final product? I hate the idea of throwing away a 1/2 gallon of yogurt/milk!

    Reply

    • Good Morning Kim! I am so glad my directions were thorough enough for you. As for the temperature of the milk, your yogurt should be fine. It probably was more likely that your thermometer was off by a few degrees. Enjoy your yogurt!

      Reply

  13. What would cause my yogurt to not set at all? It is jut like milk. I used prebiotic tablets crushed up with Horizon organic whole milk. I did in the instant pot: heat to 180(actually it was about 170). Cooled to 120. Made slurry of prebiotics with some of the milk, poured in and turned on for 8 hours. I did make another batch this same way last week but I did ice bath on the first but not the second.
    Any ideas?

    Reply

    • Hi Lisa! I am sorry you had trouble getting your yogurt to work out. I have never had success using only prebiotic tablets for the starter. You need to have yogurt or yogurt starter. I wouldn’t add your prebiotic tablets until yogurt as made, as it definitely will change the consistency and chemical make-up of the milk and change the way it turns into yogurt. Hope that helps Lisa!

      Reply

  14. I just put small jars of my yogurt into the refrigerator and I’m hoping it thickens as it cools. My yogurt still had the consistency of milk when it was finished. I used whole organic milk and a yogurt starter. I followed your instructions exactly. The instructions don’t say anything about the consistency of the yogurt when incubation is finished. I really hope that means it will thicken in the fridge. Otherwise it’s been a rather expensive failure.

    Reply

    • Hi Betty! I agree with you if yogurt does not work out it is an expensive failure and there is nothing that would frustrate me more myself (I have food waste and wasting money.) However, it sounds like you did everything correctly when making the yogurt. But I would think the yogurt needs to be thicker than milk, even though it will set up in the fridge some. If it has thickened some, set over cheesecloth lined strainer on top of a bowl to strain away some of the whey to leave you with thicker yogurt.
      Keep me posted! This has me a bit perplexed if the yogurt didn’t thicken at all.

      Reply

  15. This morning I removed the yogurt from the refrigerator and it was still the consistency of milk. I figured I had nothing to lose by running it through the whole process again. This time I used one Tbsp. of Fage yogurt (to 1 pint) of milk as my starter and I set the IP to 8 1/2 hours instead of the standard 8 hours. Success! It has thickened. Now hopefully it tastes ok.

    Reply

    • WAHOO!!!! I bet something was off for sure with the IP during this process, as I have NEVER heard of this happening. I am so glad you tried again and I hope it tastes delicious!!! Thanks for sharing Betty!

      Reply

  16. How do I make Vanilla yogurt (or any flavored yogurt)? At what point in the process do I add the vanilla or any flavoring, and do I add liquid extract (how much ) or vanilla bean (how much)?

    Reply

    • Hi Charles! Personally, I would mix in the flavorings, AFTER the yogurt has been processed. Before pouring yogurt into glass jars, mix in 1 tablespoon vanilla extract into prepared yogurt. This will flavor the yogurt without any added sweeteners.
      If you like your yogurt to be sweet, you can add in honey, maple syrup or sugar adjusted to your desired level of sweetness. I would start with no more than 1/4 cup, and increase by a tablespoon at a time.
      Hope that helps! Enjoy!

      Reply

  17. After four attempts at making yogurt in my mini Instant Pot, I am giving up. I followed the instructions precisely. I tried another starter. I was careful to bring it to 200 degrees after it only got to 185 the first times (put it on sauté for a little while), then cooled it to 114 and then another time to 110. I tried adding 1 Tablespoon starter, then 1 1/2 then 2. It was on Yogurt for 10 and then 9 hours. Every time it didn’t thicken and was just milk. It’s really frustrating. It just doesn’t work. Maybe because it’s a mini.

    Reply

        • Woo hoo success! The fifth time worked. I was careful about the temperatures and used Fage 2% Greek yogurt as the starter. I think the other starters I was using, Bulgarian and Chobani, were too thin or cultures not strong enough. This time perfectly jelled! So the mini IP works. Yaaayyyy!

          Reply

          • YAY Janet!!! I am so glad to hear this. I tested once and had success (I used a generic Greek yogurt–not my homemade yogurt as starter so you could replicate) but was waiting to test again to report back 🙂

  19. So I understand that you aren’t supposed to use flavored, or sweetened yogurts. Noosa yogurt comes with the fruit on the bottom. Do you think it would work if I just scooped the actual yogurt part? Or would I be better off grabbing a different starter?

    Reply

  20. Hi there! Thanks for the easy to follow recipe. I also had trouble with my yogurt not setting. I was told that one must use wooden or plastic utensils in this process as metal spoons will kill the starter. Is that true? I’m going to try again and we will see how it goes.

    Reply

    • Oh that can be true–more often, metal will impact a tin flavor into the yogurt. But it could have definitely caused it to not set well. Be sure to use plain yogurt with live cultures and whole milk will set easier than skim milk. Sorry for your hassle though.

      Reply

  21. Hi there!
    I would like to make yogurt for my 10 month old, something as similiar to stonyfield baby yogurt as possible. Can i use the flavored baby yogurt as a starter with whole milk?
    Thanks!

    Reply

    • Hi Nadia, I really wouldn’t use flavored yogurt for your starter. You can purchase a small single serving cup of whole milk greek or regular plain yogurt, and that would be best for the starter.
      I hope you enjoy–this will save you SO much money!

      Reply

  22. Hi there! I would like to make yogurt for my 10 month old, something as close to the stonyfield baby yogurt as possible. Can I use the flavored stonyfield baby yogurt as a starter with whole milk? Please let me know, thank you!

    Reply

  23. This may be a silly question – but is the nutritional value of the yogurt literally simply the nutritional value that the milk & starter held? I only ask because I generally ate yogurt for the nutrition, not for the taste/cost effectiveness. I ate it for my macros.

    Reply

    • Hi Sam! No question is silly 🙂 So technically, yes, the yogurt’s nutrition is made up of the milk and starter. However, because of the chemical change that occurs, the final product will be thicker (hence, richer in protein, calcium, calories ounce for ounce) and have added probiotics and cultures. Hope that helps 🙂

      Reply

      • Thanks so much! Is there some way to be able to decipher the nutritional value after its turned into yogurt? Mine is currently settling in the fridge, excited to try it. However, I used lactose-free milk with a vegan ( see here: http://www.amazon.com/dp/B012PNMB7O ) yogurt starter so here’s hoping it’ll turn out fine; i know you said it won’t work with non-dairy milks.

        Reply

        • Oh Sam, you will have to keep us posted on how your lactose free yogurt turned out.
          Also, depending on the brand of lactose free milk you use, 1/2 cup will have approximately 100 calories, 1 gram of fat, 8 grams of protein, and 14 grams of carbs

          Reply

          • It turned out okay! It was thin for my preference, but I wanted to make it super basic for my first time just to get the hang of it. Next time I’ll strain it and add honey for a sweetener or something. Thanks for all the help!

          • One more question if you don’t mind 🙂 You stated somewhere that it will last 10-14 days in the refrigerator. However, It makes 16 servings. If I eat one serving a day, can I still use the 16th day of yogurt as a base for the next batch, or will the cultures have died by then? Thanks!

          • Hey Sam! So, technically the yogurt will be safe. If it smells sour, or tastes off, I would NOT use it as a starter as it could make your yogurt taste off in the next batch. However, I typically freeze 1-2 starters on the first day I make yogurt so I have on hand to make yogurt whenever I want.

          • If we were to add a sweetener, when would we do it? Also – I’ve found that ground chia seeds thickens yogurt and it doesn’t affect the overall taste!

          • Oh the chia tip is fabulous Sam if you don’t mind the texture!!! I add chia seeds to yogurt all the time for health benefits.
            As for sweeteners, you want to stir in your choice of sweetener AFTER your yogurt has incubated. Enjoy!

  24. Hi there! I’ve used this recipe at least 6 times now and I love it – so easy and delicious. Thank you! I do have a question – my yogurt is delicious but rather unsightly. Looks more like cottage cheese. Any idea what I might be doing wrong? Thanks again!!!

    Reply

    • Hi Dawn! I am so glad you have enjoyed this recipe!! If your yogurt is looking like cottage cheese, you may want to try to incubate for less time. It can occur too if the incubation temperature is too warm as well, but I doubt that is it since you use the Instant Pot, not incubation on your own.

      Reply

  25. thank you for this. What if after “boil”, the temperature reading is not 180? turn it on some more?

    Reply

    • Hi Laura, If the temperature is CLOSE to 180, don’t worry about it. It may be your thermometer. If you heat too long, your yogurt may be runny. But if it is less than 168, I would heat again starting at 5 minute intervals. Hope that helps!

      Reply

  26. Please tell me if I messed up. I got the initial boil to 180 degrees. Left the bowl in the IP for the 5 minutes. Put it in an ice bath and after only 6 minutes in the ice bath the temperature was reading 87 degrees! I didn’t know what to do. So, I put it back on to boil and got it back to 108 degrees and then followed the directions by whisking in the yogurt starter and put it back in the IP on the yogurt function for 8 hours. That’s where I am now. Please let me know if you think it’s ruined and if I should start again. Thank you!

    Reply

    • Hi Beverly–Try not to stress too much. I would see how it turns out. If really runny, it will be because you overheated it. BUT you can strain it or use it in smoothies/oatmeal like you would kefir or milk.
      I hope it works out!

      Reply

  27. I have a batch incubating now and only do 5 hours, use whole milk and 1/2 container of Fage` 5%. First batch was set nicely at 5 hours so will keep using that time. I test with a spoon and if it is spoon-able–time is up.
    Love the hint about using the canning jars to incubate, from now on I will do it that way.

    I do NOT use the IP lid, found a glass lid that fits perfectly and that is my yogurt lid for heating etc and to cover overnight in the fridge.

    Reply

  28. Hello! Just wondering if you use natural pressure release or quick release when the 8 hour cook time has finished?

    Thanks!

    Reply

    • Hi Cirra! Instant Pot yogurt incubation is one of the few times you don’t have to trap pressure inside the Instant Pot (so you can have your valve to sealed or vent). If you set to sealed, just do quick release if needed, but the float valve should never have raised while incubating, so you will be just fine 🙂

      Reply

  29. My IP does not have the Yogurt button. How can I make yogurt with the IP but without the yogurt button?

    Thanks!

    Reply

    • Hi David!
      It is a bit harder, but it is possible.
      Pour milk into inner pot of pressure cooker.
      Turn on the Sear/Saute function.
      Heat milk to 180°F. Use a thermometer to check the temp often and be sure to stir very often so milk does not scorch.
      Once the milk reaches 180°F, turn off your pressure cooker.
      Remove inner pot and cool to 108 degrees.
      Once your milk has reached 108 stir starter yogurt and whisk until incorporated.
      Put inner pot back in instant pot and place lid on pressure cooker.
      Wrap in a large towel, or two regular towels and incubate for at least 8 hours or 10 hours.

      Hope that helps!

      Reply

  30. I’ve made this three times. The first time worked perfectly and the yogurt was amazing. The second two times, something must be going wrong. The yogurt is still liquid! I’m not sure what I did because this last time I was extra careful to follow all your instructions! I’m sad and feel like I’m wasting milk.

    Reply

    • Oh Tracey, I am SO sorry! First, don’t throw your yogurt away. Either strain over cheesecloth or stir in chia seeds to help thicken it up (this will change texture, but not taste!!)
      Secondly, how old was your starter? That could have something to do with it. Hopefully I can help you trouble shoot so this won’t happen again!

      Reply

    • It is a bit harder, but it is possible.
      Pour milk into inner pot of pressure cooker.
      Turn on the Sear/Saute function.
      Heat milk to 180°F. Use a thermometer to check the temp often and be sure to stir very often so milk does not scorch.
      Once the milk reaches 180°F, turn off your pressure cooker.
      Remove inner pot and cool to 108 degrees.
      Once your milk has reached 108 stir starter yogurt and whisk until incorporated.
      Put inner pot back in instant pot and place lid on pressure cooker.
      Wrap in a large towel, or two regular towels and incubate for at least 8 hours or 10 hours.

      Reply

  32. I am so glad I stumbled onto your blogs about Instant Pot ideas. I tried the yogurt and it tastes good, but is very runny. Is that normal? I am straining some of it now to make Greek yogurt. I am anxious to try some other of your recipes. I love the details you put into your explanations!

    Reply

    • Oh thank you Lois, I try to make my recipe very approachable.
      If your yogurt is runny, there is a couple things:
      -Did you use skim milk and not drain excess why from top of yogurt?
      -Did you use a starter that did not contain active cultures?
      -Did you make sure you got your milk to 180 degrees before cooling?

      Let me know and I can help you further trouble shoot 🙂

      Reply

      • Thank you so much for your speedy response! I didn’t use skim milk, I did use yogurt with active cultures, and the milk registered 180 degrees when I tested it. Maybe it is supposed to be a little runny. I just strained some of it and it is definitely thicker. I experimented with putting some strawberries and the runny yogurt into my blender with a little honey. It came out really runny and really delicious. A great milkshake!
        I definitely will make yogurt again. Thank you for caring about nutrician and sharing with us. I will be praying for your physical needs! The fact that you spend so much time helping others when you don’t feel well yourself shows what kind of a person you are! I will definitely stay in touch and try your instant pot recipes! Thank you again!

        Reply

        • Oh you bet, it is such a blessing for me to be able to serve others!
          I am glad that when you strained it is was thicker. If you want thicker yogurt next time, you can increase starter to 3 tablespoons.

          Reply

  33. This is completely new to me. I just realized my Instant Pot doesn’t have the yogurt button. So I read the info about what to do with the non yogurt button. It says: Wrap in a large towel, or two regular towels and incubate for at least 8 hours or 10 hours. What exactly do you mean here? Sorry if I’m being dense but don’t want to mess it up.

    Reply

    • No worries! I am happy to help clarify Alicia. Incubate means to keep warm and let the yogurt culture. So the warm towels will help hold the instant pot at a constant temperature that allows the cultures to work their magic and turn the milk into yogurt. Enjoy!

      Reply

  34. Hi! This was my first time making yogurt in my instapot! I used Grassmilk Cream on Top Whole Milk and Siggis plain yogurt as my starter. I followed the instructions, sterilizing the inner pot with boiling water, bringing the milk to a boil to reach 180 degrees cooling in an ice bath to 108 before adding the starter and allowing it to incubate for 8 hours on the yogurt setting. It turned out appearing initially to be very rich, thick and creamy on top but as I scooped into it there remained a milky consistency when transferring into 4 oz glass jars. Did I do something wrong? Should I have discarded this milk remnant or strained the yogurt? Please let me know I’d like to make yogurt more often but have it turn out the best it can! Thank you!!

    Reply

    • Hi Laura, you didn’t do anything wrong. You can certainly discard the milk remnant if you want thicker yogurt, but just like store bought yogurt, liquid will form on top of yogurt as it sits. You can pour over or stir in 🙂 I personally discard the extra liquid because I like thicker yogurt.

      Reply

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