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 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.
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.
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.
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.
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 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:
- 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
- 1/2 gallon milk
- 2 tablespoons prepared yogurt with cultures
Instructions
- Pour milk into inner pot of Instant Pot. Push yogurt button then adjust until the screen reads "boil." 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. 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 countertop 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.
- Once yogurt beeps that it is complete, store in glass jars or a large plastic container in the fridge.
- This is a great time to freeze some yogurt for future yogurt making.
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.
- If sweetening yogurt, I have found it is best to add in sweeteners/vanilla after yogurt has set up in fridge for at least 8 hours, or after straining.
To Make Instant Pot Yogurt You May Need
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Kristen Chidsey
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Tip: After heating the milk, you can pour into a large round pyrex, or small glass containers and place in the Instant Pot for the incubation period. Then just put in the fridge. Less messy and the yoghurt stays fresher when undisturbed after cooking.
Great tip Judy! Thanks for sharing
I have made yogurt many times in my instant pot. I love the taste so much more than store bought. It is less tangy. I keep they whey that i drain from my yogurt. I use the whey many different ways but I no longer have to search for a container of plain yogurt to use as my starter, I just use the whey.
Thank you for sharing that your whey works as a starter Portia!
Am I supposed to close the IP under seal?
Hi Sue! The seal does not need to be closed during the yogurt function.
Another good use for the whey from Greek Yogurt. If you make bread, substitute it for some of the liquid going into the dough; but no more than 20% of it, especially if you are relying on natural yeasts.
It gives a slightly sweeter taste, helps browning of the crust, and – of course – adds additional nourishment – protein and calcium.
Note also that there are recipes out there that can use 100% whey (search for whey bread), they generally use dried active yeast, which is more resilient against the whey’s acidity.
You can also use the whey to make ricotta cheese.
That is a great idea Chris! Thanks for sharing!
Worked perfectly on my 1st try thank you
I love that Sandy! I hope you make over and over!
My experience … I put 1 cup of water in instant pot and steamed for 1 minute. Then did a manual release and emptied the pot.
some say heating the milk to 185 and then keeping it between 160-180 for 30 minutes will create a thicker yogurt. Yeah, over the course of 10 experiments, it didn’t make a difference. I got my milk (and I use half and half because I’m after a lower carb yogurt) to 185 (using sautee button when it beeped from boiling) and then let it cool to 110 deg F in a cold water bath in sink. No need to use ice as the temp will drop rapidly if you go back and give a quick stir after a couple minutes.
The biggest determiner of thickness of yogurt came down to the starter. I tried actual starter and then I used different brands of plain unsweetened yogurt with live cultures. The only one that seem to make thick yogurt was the Siggi’s Yogurt. I also found that 1/4 cup (vs 1/8 cup) of yogurt starter worked better.
I do whisk in 1 Tbs vanilla extract with the starter. Then when the yogurt is ready, I whisk in EZSweet (sucralose) about 24 drops. I whisk until smooth and then pour off into pint jars.
This yogurt is a BIG hit with my very picky eating granddaughters.
Thank you for sharing your experience Melody!
I saw you included serving size but I was wondering how big a serving is?
Hi Jenna! Each serving is about 4.5 ounces 🙂
Any tips for lactose free yogurt? I used 1/2 gallon LF milk with a container of almond milk plain sugar (sugar added) and it came out like cottage cheese and very tart. I’ve put it in the fridge and hope it’s a better consistency tomorrow? I can always blend it in smoothies, right?
Hi Jacqui! I have not had any success using almond milk yogurt as a starter. I have been able to use a vegan yogurt starter that has worked with lactose free milk. I have used Fairlife Lactose Free for my Instant Pot Cold Start yogurt and that works great 🙂
My yogurt came out little liquidy, would adding a 3rd tbs of yogurt to the recipe help? It tastes so much better then store bought
Elina
Hi Elina! It may help to put your yogurt immediately into the fridge for 8 hours after incubating without stirring. That may help. It also may help to strain your yogurt over cheesecloth. You can certainly try adding more starter, but I think the other tips may help more 🙂
Have you tried or is it possible to make it with nut milk ?
Hi Willis! I have been experimented with almond milk more times than I care to recount! It is possible, but the nut milk must be made from scratch and stabilizers are then needed–even with all that, it is finicky! I have been working to perfect my Instant Pot Coconut milk yogurt to share soon. I also have been experimenting with oat milk–but jury is out on that one still 😉
A third reason to make your own to add to your above: less plastic waste generated!
Thanks, Isabel
Hello,
I plan on trying this recipe this weekend. I enjoy my yogurt more tart and other family members like it less tart. Do you think it would be ok if I take half out after 8 hours and then let the rest go for a additional two hours, or do I have to make 2 separate batches? Thanks!
Hi Jen! You may risk your yogurt not setting up as well by disturbing during the process, but I think it is worth a try! Let us know if you give it a go and how it turns out.
OK, I just posted the wrong comment, so hopefully you just moderate that one out… resubmitting the right one!
Fourth time using this recipe with great success. I doubled it (used a gallon of 2% milk) and used the “slow cook” function instead of the “yogurt” function to bring it up to 180 degrees; I felt it was a little bit faster for the larger quantity of milk. Used 1/4 cup plain Fage yogurt and incubation time remained at 8 hours. When it was finished, I strained it for an hour using a really neat yogurt bag I got from Amazon, so I have almost-Greek style…which is exactly what I was looking for. I love the fact that you can customize the thickness and tanginess to suit whatever you prefer, and the flavor is far superior to prepared yogurt from the store. I sweetened mine with a drizzle of agave nectar and some lemon curd — it was dreamy!
I am so glad you are enjoying this recipe so much Lisa! Thank you for sharing your success.
I make this frequently, and it works every time! To further discourage lumpiness, I wisk the yogurt again when it is done and before putting it in my glass jars. It will absolutely keep for 2 weeks, although it rarely lasts that long. I used Horizon Organic Grassfed Whole Milk.
I am so glad you have success with this Lisa and thank you for your tips 🙂
I’ve made Greek yogurt before without an insta pot and it’s pretty easy but this just upgraded the process!! Thank you!
YAY!!! I am so glad you are enjoying this easier version.
Could I use the instant pot lid without the silicone seal in the lid?
Or could I use a lip from anouther stovetop cooking pot instead?
Hi June! Yes, either lid will work. There is no need to seal in pressure for yogurt 🙂
Hi! I am making your yogurt recipe right now! I turned the instant pot yogurt setting to boil and it is cooking for several minutes and then flipping itself back to “yogurt.” I checked the temperature and it’s about 160 now. I turned it back to boil and it did it again…Any help???
Hi Brittany! Can I ask what Instant Pot Model you have? If you are having issues with your Instant Pot getting your milk to 180 degrees, you can try using the saute function OR you can warm the milk on the stove and then transfer to your Instant Pot and continue with the process–I hope that helps!
I used the Instant Pot Duo Plus 60. It stayed on the boil function for a few minutes (not the approximate 1 hour) and then switched to the “Yogurt” function. I put it on the stove and then back to the instant pot once it hit 180 and the yogurt turned out perfect!! Just was hoping to do it all in one pot. Maybe I will try the “sauté” function. Thank you!
I am sorry that you were not able to complete it all in one pot Brittany. I always am able to, I hope in the future that you can as well. Glad the yogurt turned out though 🙂
I’m having the same issue. Is heating to 180* mandatory?
Hi Traci! I am sorry you are having issues getting your milk to 180 degrees. It is necessary to reach that temperature, but if you can’t achieve using the yogurt function, you can either use the saute function (just watch very closely as to not scorch your milk) or you can heat milk on the stove until it reaches 180 degrees. I hope that helps!
This happened to me to – I saw on another post that you can put the slow cook function on for thirty minutes, then cancel after 15 minutes. This brings the milk up from 160 to 180 degrees. It worked for me in my 6 quart duo plus IP.
Thanks for that tip Emma.
I used Emma’s tip and it worked perfectly. Slow cook for 15 minutes and the milk was exactly 180.
YAY! I am so glad Emma’s tip was helpful for you!
Can you use lactose free milk for this?
Hi Alyssa! Lactose milk should work just fine. Enjoy!
Oh no, I just made this recipe for the first time and dumped 5.3 oz of starter tub of yogurt in Instead of 2tb! I just started incubating. Is it doomed? Should I just start over?
Hi Lynn! Don’t dump it..more starter may not be an issue, but less certainly would be a problem.
Yay!! I just opened it and it turned out! Hooray!!
YAY!!! Thank you for letting us know Lynn.
Hello Kristen, can you use goat or sheep milk? Is there any change to the recipe?
Greg
Hi Greg! I have not experimented with goat or sheep milk for Instant Pot Yogurt. I can say, non-dairy milk (that I have been experimenting with), there needs to be changes to the process. If you try it out, please let us all know how it works–I am sure it will help others 🙂
Yes! Do you have tips for non-dairy versions? I tried almond milk and just ended up with sour milk, and I dumped it before reading your advice to try refrigerating it! *facepalm*
Hi Shelby, I have tried homemade almond milk yogurt more times than I can count. To get it to semi-work, you first need homemade almond milk (the additives in store bought milk make it impossible to set up) and then you need to use agar agar and other stabilizers–and even then it is TEMPERAMENTAL. I am working on a coconut milk yogurt. I hope to have that out soon.
Awesome! Thank you so much!
Can you double the recipe? It worked great but did not make enough for our family! If we double it should we double the time in the instant pot as well? Thank you!
Hi Caitlin! I am so glad you enjoyed! We go through yogurt FAST at our house too. You can try doubling as long as your Instant Pot is large enough. If so, just double the starter–the incubation time remains the same.
Hi there- I precisely followed your recipe and set my instant pot up last night for the yogurt to be done this morning. My instant pot just beeped that it had reached 8hrs and to my surprise I did not have creamy thick yogurt but just soupy milk. Does it thicken once cooked correctly? Any tips would be greatly appreciated
Hi Becca! I am sorry your yogurt did not turn out the way you hoped. A few things may have caused this issue: Using skim milk will result in thinner yogurt and the liquid on the top of the yogurt will need drained off before refrigerating (see photo for reference). If you did not use enough starter or your starter was fruit yogurt or expired. If you did not get your milk to the right temperatures an issue with setting may occur as well. HOWEVER, do not give up! Refrigerate the yogurt for 8 hours, if still not as thick as you like, strain over cheesecloth. If still very soupy, repeat the process, being sure to add starter again and that should work. Yogurt can be a bit finicky at times, but once you get the process down, it is fabulous! Let me know if you run into more issues!
Thank you for your speedy response. I used full fat milk and followed your process step by step. I used plain whole milk yogurt from Trader Joe’s that wasn’t expired so I’m not sure. I wasn’t sure what to do this morning so I added a bit more of the premade yogurt and turned my IP on yogurt mode for another 8hrs…🤷🏻♀️ Becca
Sounds like a good plan! Keep me posted!!
My first attempt at making the yogurt was a success! Thank you for the fabulous instructions. I have two questions: 1) am I able to use the homemade yogurt as a starter next time and 2) am I able to freeze the yogurt for storage and still use it as a starter?
Hi Lucy! I am so happy you had such success with your yogurt. To answer your questions, yes you can use your homemade yogurt as the starter. And I immediately freeze some yogurt to use as a starter in the future, so freezing is fine.😊
Question, I made yogurt for the 1st time yesterday. When I tasted it it, I needed to add a sweetener. I added honey and 1 tsp vanilla. Once I mixed it in, the yogurt was very runny ( it was thick prior to stirring ). Should I use a strainer next time to make a thicker end product? Or should I add honey and vanilla prior to incubation.
Thanks !
Hi Roxanna! I find it is best to mix in sweeteners after yogurt has been refrigerated for 8 hours. Or, strain and then sweeten. At times people have great success mixing sweeteners in before incubation or immediately after, but for best results, I would add after refrigeration 🙂 I will update that in notes 🙂