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    Instant Pot Yogurt

    Budget Cooking Homemade Staples Instant Pot Instant Pot Breakfast Recipes Popular Posts Real Food April 23, 2023 | By Kristen Chidsey | 1,334 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    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. 

    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.

    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 by pouring Boiling water over inner pot

     

    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.

    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 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.

    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 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.

    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 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.

    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.
    • 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:

    jar of plain yogurt next to instant pot

    Homemade Yogurt

    Step by step directions to making Instant Pot Yogurt. 
    4.82 from 333 votes
    Print Pin Rate
    Course: Snack
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 9 hours hours
    Total Time: 9 hours hours 5 minutes minutes
    Servings: 16 people
    Calories: 89kcal
    Author: Kristen Chidsey

    Ingredients

    • ½ gallon milk
    • 2 tablespoons prepared yogurt with cultures
    Prevents your screen from going dark while preparing the recipe.

    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 the pressure cooker beeps that the yogurt cycle is complete, remove the inner pot from the inner pot and cover it with plastic wrap. Refrigerate for 8 hours before transferring to individual containers or stirring the instant pot.
    • Once refrigerated for 8 hours, you can strain the yogurt to prepare Greek yogurt and/or set some yogurt aside for future yogurt making. To make Greek yogurt, strain the yogurt in a strainer lined with cheesecloth overnight in the fridge (be sure to place over a large mixing bowl while draining.)

    Equipment Needed

    • Electric Pressure Cooker with Yogurt Function

    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

    Calories: 89kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 55mg | Potassium: 165mg | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 142mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

     

    « Chocolate Strawberry Smoothie
    Peanut Butter Coffee »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Cynthia Carnes

      May 24, 2023 at 1:02 pm

      Does it matter what kind of milk? I typically don’t buy whole milk. I only 2%. I think that’s a question that comes up quite a bit. On some of the videos they say you have to use raw milk. I just made a batch using whole milk and it was fine.

      Reply
      • Kristen Chidsey

        May 24, 2023 at 3:54 pm

        Hi Cynthia! I have personally never used raw milk (just a personal preference). You can use 2% milk with success, it just won't be quite as thick or rich as using whole milk.

        Reply
    2. Cynthia Carnes

      May 23, 2023 at 2:33 pm

      Is the way considered acidic? I saw that uses you suggested. But I have a family member who wants to use it in her sourdough starter. Thank you.

      Reply
      • Kristen Chidsey

        May 23, 2023 at 4:10 pm

        Hi Cynthia. I have never tried using this for sourdough starter. As for the acidity, the yogurt will have lactic acid to give it its tangy taste.

        Reply
    3. Michelle

      May 19, 2023 at 1:32 pm

      5 stars
      Is there any reason why I should not boil my milk ahead of time and store it covered in the fridge to avoid contamination for a few hours and then adding my starter and incubating on the yogurt setting, so I can prep it in the morning and then make it right before bed (so I don't have to spend an hour on the boiling etc in the evening) ...ty

      Reply
      • Kristen Chidsey

        May 19, 2023 at 2:48 pm

        That is a great question Michelle. I honestly have not tried that, but in theory, it should work.

        Reply
    4. Tricia Haslam

      May 07, 2023 at 1:40 am

      5 stars
      My husband and I made yogurt in our instapot following these directions exactly. It turned out perfect. Thank you

      Reply
    5. Bella

      April 04, 2023 at 10:45 am

      Hello! My instant pot has a yogurt function but doesn't have a boil option. When I press it, the only options I get are: pasteurize, ferment, or custom. Is there a different way to easily boil the milk without having to stand over it? I've never tried to make yogurt before, but I'd like to try my hand at it!

      Reply
      • Bella

        April 04, 2023 at 12:10 pm

        I have the duo evo plus model; in case that information would be helpful!

        Reply
      • Kristen Chidsey

        April 04, 2023 at 2:10 pm

        Hi Bella! Pasteurize will work just as boil.

        Reply
    6. Sher

      March 23, 2023 at 8:00 pm

      Hello! I want to make this recipe to use up some milk before going on a trip - but then I’ll have the yogurt to prevent from spoiling. Can you freeze the yogurt to keep it longer and then thaw?

      Reply
      • Kristen Chidsey

        March 24, 2023 at 7:07 am

        Hi Sher! Yes, yogurt freezes well. I personally don't care for it after thawing to eat plain, but use it for baking, in oatmeal, etc. Enjoy your trip

        Reply
    7. Jaime Gordon

      March 17, 2023 at 5:49 pm

      Hi Kristen, I just made my first batch ever of yogurt following your directions. I used my InstantPot on the yogurt setting with 1/2 gallon of whole milk and 2 Tbsp of plain Greek yogurt (from Trader Joe's with 5 different live active cultures.) The 8 hour cycle just ended and I opened it up and what's inside looks pretty much to be the same watery consistency as when I started 9 hours ago.... did I do something wrong??? I couldn't resist putting a spoon in to take a taste, and it kinda tastes like, well, milk. I should probably just wait 8 more hours to let it set in the fridge and get my answer that way, but thought to ask you here anyway at this point in the 'experiment'. Thanks so much! Jaime

      Reply
      • Kristen Chidsey

        March 17, 2023 at 6:22 pm

        Hi Jamie! It sounds like your incubation may have been set to low instead of normal. That is the most common reason the milk dosen't set up. You can try the incubation process again, being sure set to normal. I would also add in an additional 2 tablespoons of starter to the yogurt.

        Reply
    8. Terry

      March 14, 2023 at 11:27 am

      Hello thee, anxious to try this. Do you know if Almond Milk would work with this as an alternative?

      Reply
      • Kristen Chidsey

        March 15, 2023 at 6:28 am

        Hi Terry! Unfortunately, I have not been able to replicate Almond milk yogurt successfully--however, I do have a recipe for Coconut Milk Yogurt

        Reply
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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. 

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    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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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. 

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