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 adust 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 or already prepared yogurt.
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 dosen’t matter which way valve is set). Hit Yogurt again button again and then hit adjust until it reads 8:00 or 8 hours.
Then let the Instant Pot do it’s thing.
Step Seven: Transfer to glass jars or a plastic container. Refridgerate and Enjoy!
How to Make Greek Yogurt
If you would like to make Greek yogurt instead of regular yogurt, follow all the instructions for homemade yogurt. Then place a large strainer lined with cheesecloth over a large mixing bowl.
I have to do this in batches because I make so much yogurt at at time!
Allow the yogurt to drain overnight.
Scoop out the thick yogurt into containers to store and discard the cheesecloth.
Once you have made homemade Greek yogurt, you need to try this Greek Yogurt Hollandaise from Healthy Seasonal Recipes–SO good on everything from eggs to veggies.
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 seperate 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. I find homemade yogurt to be perfect topped with fresh berries or homemade granola.
If you would like to make Homemade Vanilla Yogurt, make yogurt as directed. Before ladeling in 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.
- No 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.
How to make yogurt at home in an Instant Pot:
Homemade Yogurt
Step by step directions to making Instant Pot Yogurt.
Ingredients
- 1/2 gallon milk
- 2 tablespoons prepared yogurt with cultures
Instructions
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Pour milk into inner pot of Instant Pot. Push yogurt button then adjust until the screen reads "boil." This will take about an hour.
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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.
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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.
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Gently skim off the "skin" on the yogurt and discard.
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Whisk in the prepared yogurt.
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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.
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Once yogurt beeps that it is complete, store in glass jars or a large plastic container in the fridge.
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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.
To Make Instant Pot Yogurt You May Need
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Homemade Yogurt is great when used in:
Yogurt Peanut Butter Dip
Peanut Butter Power Smoothie
Skinny Spinach Artichoke Dip
This post has been featured on Meal Plan Monday.
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.
OH NO!! So sorry you didn’t see my tip first 😉
But yes, greek yogurt with chili, tacos, or even used to make enchildas will work perfectly
One of your tips states: I use 1 tablespoon prepared yogurt for every pint of milk. Therefore for 1/2 gallon of milk, I whisk in 2 tablespoons of already prepared yogurt into my milk.
This is incorrect. A 1/2 gallon of milk is equal to 4 pints , so you’re using 1/2 tablespoon prepared yogurt for every pint of milk.
You are SO right and as a former Math teacher, I am SO embarrassed. I meant to say quart instead of pint. So it is still 2 tablespoons yogurt for every half gallon. But fixing now. Thanks for pointing that out to me!
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.
Thanks Emma! I agree with you homemade is infinitely better. And love the suggestions to make your own cheese from the way, so smart!
The article states you can’t use homemade yogurt as a starter then says “don’t forget to save 2 tablespoons of homemade yogurt for your next batch”. Recipe tips also say it can be used.
Hi Chris, I can understand why this would be confusing. It actually says, do not use yogurt without live culture or homemade yogurt will not work. That just means that if your starter doesn’t have cultures in it, you won’t be successful making homemade yogurt. Not that you can’t use homemade yogurt. I will edit to be more clear. Sorry for the confusion.
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
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.
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.
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!!
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.
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.
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?
Hi Kate, I am so sorry that you had sour yogurt. I use Chobani Plain or this starter from Bulgarian. However, I am not sure that was the issue–could your milk have been a bit sour? Hope that helps.
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.
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!