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.
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.
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
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.
Step Two: Heat your Milk in your Instant Pot.
- Pour ½ gallon milk into the 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 it. This helps the yogurt thicken up a bit better.
Step Three: Cool the milk to approximately 105-115 degrees.
- Cooling the milk to this temperature takes about 1 hour if placed on the counter.
- I like to speed the process up by placing the inner pot into a large mixing bowl in ice water. This takes about 15-20 minutes.
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 its 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 the 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 the milk does not scorch.
- Once the milk reaches 180°F, turn off your pressure cooker.
- Remove the inner pot and cool it 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 the 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 the 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.
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 ½ 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 it.
- As nonfat yogurt sits, the liquid will begin to separate again, just mix into the yogurt before serving.
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.
- 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 ¼ 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 ½ 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 an 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:
- Yogurt Peanut Butter Dip
- 2 Ingredient Homemade Gogurts
- Peanut Butter Power Smoothie
- Skinny Double Chocolate Zucchini Muffins
- Skinny Spinach Artichoke Dip
How to make yogurt at home in an Instant Pot:
Homemade Yogurt
Ingredients
- ½ gallon milk
- 2 tablespoons prepared yogurt with cultures
Instructions
- Pour milk into inner pot of Instant Pot. Push yogurt button until the screen reads "boil." (Usually you will need to hit the yogurt button two times) This will take about an hour.
- 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 Fahrenheit. Let inner pot sit in instant pot for 5 minutes and then remove inner pot.
- Allow the milk to cool to 105-115 degrees. This will take an hour on the counter top or about 15 minutes if you place your inner pot into an ice bath.
- Gently skim off the "skin" on the yogurt and discard.
- Whisk in the prepared yogurt.
- 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. (The pressure should also read normal--if it reads less, hit adjust again until normal is lit up.)
- Once yogurt beeps that it is complete, remove the inner pot from the inner pot and cover with plastic wrap. Refrigerate for 8 hours before transfering to individual containers.
- This is a great time to freeze some yogurt for future yogurt making.
Equipment Needed
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 ½ 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.
- If sweetening yogurt, I have found it is best to add in sweeteners/vanilla after the yogurt has set up in the fridge for at least 8 hours, or after straining.
- If you find your milk is not reaching 180 degrees after the boil cycle, you can turn to saute function for a few minutes, watching VERY closely to help it reach to 180 degrees.
- Nutritional values are approximate and have been calculated using 2% milk. The serving size is approximately 4 ounces.
Nutrition
Emily
Hi there! Loving the recipe! I have been adding a small bit of honey at the end after it sets up in the fridge and have been loving it! Unfortunately I forgot to pull out the 2 tablespoons for my next batch before I sweetened it. Can I still use it or do I need to go buy some plain yogurt for making my next batch? Thank you!
Kristen Chidsey
You will be fine to use that 🙂
Emily
Yay! Thank you for getting back to me!
Kim Gower
Hello again,
I don’t think I can skim it, everything is too dispersed and I doubt it will congeal again. I am thinking of reboiling the milk and starting all over. I know I’ll kill the yoghurt starter in there now but if I reboil, cool and add more yoghurt again could that maybe work?
Is reboiling a Bad idea? I feel like I’ve done this long ago but don’t remember if it worked out or not. Would love your opinion on this.
Thanks,
Kim
Kristen Chidsey
Hi Kim! If you want, you can restart/reboil as long as you add more starter. But again, not necessary for just not skimming.
Kim Gower
Hi Kristen,
I use this recipe a lot and it comes out great. Your added tips help too. I used to make yoghurt in the oven set on low over nite and the instapot is a nice change from that technique. This morning I forgot to skim off the milk from on top after cooling and have already added my yoghurt from previous batch. Should I try to still skim it after it settles again and hold off on putting it in the instapot on the yoghurt setting?
Thanks,
Kim
Kristen Chidsey
Skimming the yogurt just gives it a smoother consistency--if you forgot, no big deal.
Danielle Beglyakov
Hello, I made my first batch this weekend. It tastes good, but came out a bit grainy. Any suggestions as to why and how to fix it? Thank you. 🙂
Kristen Chidsey
Hi Danielle! It sounds like you probably scalded the milk a bit and/or skim off the milk prior to incubating. I would recommend straining if or skimming off the milk prior to incubating if this is an issue for you.
Tamie
This recipe sounds great. I live in a small island in the middle of the pacific so not a lot availability with regards to different kinds of food. Love my instapot but never made yogurt yet. I have a dry starter I purchased can I use that not sure there is any yogurt on island.
Kristen Chidsey
Hi Tamie! I can understand your ingredients would certainly be limited. And yes, you can use a dry starter, as long as it contains "live active cultures." Enjoy the ocean for me 🙂
Bee
Thanks for sharing. Great recipe. I have a question though. Can I use a store-bought yogurt with live culture as a starter? I froze them in an ice tray and covered them with aluminum foil. Is that ok? If okay, how long can I keep on using them? Thanks so much!
Kristen Chidsey
Yes! Just defrost your starter in the refrigerator before adding to your yogurt.
Kristen
Have you ever tried doubling and using a full gallon of milk? Do you need to adjust the incubation time?
Kristen Chidsey
Hi Kristen! You can double this recipe with no change to incubation time. Be sure to test the temperature after the boil cycle that it fully reaches 180 degrees F and use 4 tablespoons of starter. Enjoy!
Gabrielle
Hi Kristen,
I followed the recipe as written but have ended up with a pot of milk. It barely changes texture after 8 hours. I put it in the fridge to see if it would thicken overnight but no luck. Is it possibly the starter I used (local grass fed plain yogurt with active cultures) or does it sound like a faulty instant pot? Any help is greatly appreciated. Thanks!
Kristen Chidsey
Hi Gabrielle! I know you must be incredibly frustrated. I would check to be sure you had your yogurt incubating on NORMAL not LOW. If you did that and you ensured your milk had cooled before adding your starter, it could be that the starter was bad.
Joanna Moore
Hello! I think I did the same thing as Gabrielle. Is there any thing I can do now with my watery consistancy yogurt? Can I simply re incubate it? It tastes like yogurt, but is lumpy and thin. It was lovely raw milk, and I don't want to throw it out.
Joanna
Kristen Chidsey
Hi Joanna! Because your milk was raw prior to starting, if you incubated on low temp, I would be concerned if safe to try again, as your milk was not fully pastuerized. While you can try again, I just can't say if safe or not.
Paul
Great recipe pie thanks I have made the recipe many times being lactose intolerant I have made it with goat milk /goat yogurt turns out great !
I was wondering if you could use goat yogurt as a starter for regular yogurt?
Kristen Chidsey
Hi Paul! I am glad to hear this works well for you using goat milk. I don't have any experience using goat milk, but be sure that the original goat milk yogurt you use for your starter has active live cultures. Then you should be able to use your homemade yogurt as a starter in the future.
M
Hi, Today is my first attempt at making the yogurt in my insta pot . I’m so excited for tomorrow morning to try it.
I used a 1/2 gal whole milk and 2 Tbsp nonfat yogurt did I mess up ? Should I have used 3 Tbsp? 😬Or do you only use 3 with a skim or lowfat milk?
What type of yogurt do you use ?
Thanks,
Maddy
Kristen Chidsey
Hi There! You didn't mess up! You are to use 2 tablespoons of starter with 1/2 gallon of milk. I typically use a store-bought nonfat Greek plain yogurt as my first starter, but really any plain, yogurt with active live cultures should work.
Ashley A
Hi!
I've made several batches and love the way it turns out. I was going to try straining it this time for a Greek variety. Would you recommend letting it set first in the fridge for 8 hrs and then straining overnight?
Thanks!
Kristen Chidsey
Hi Ashley! So happy to hear you enjoy this yogurt. I would suggest refrigerating before straining for best results.