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This is the ULTIMATE Instant Pot Yogurt tutorial! With step-by-step, detailed instructions, with or without a yogurt setting, plus instructions for making Greek yogurt, nonfat yogurt, or full-fat yogurt, and tips to sweeten and flavor, this guide includes EVERYTHING you need to know about making yogurt using an Instant Pot.
Instant Pot Yogurt is Easier Than You Think
I am all about making things from scratch--fruit roll-ups, chicken stock, granola bars, even rotisserie chicken.
But yogurt? The thought overwhelmed me! You too?
After getting an Instant Pot, I gave it a go, and the results blew me away! The Instant Pot made the process almost foolproof and the results are phenomenal! So creamy and less tangy than store-bought yogurt.
Not to mention homemade yogurt costs about half the price. Talk about a win-win!
Fast forward a few years, and this Instant Pot yogurt recipe continues to be a staple in my home and has helped millions make creamy, budget-friendly yogurt using their Instant Pot.
I can't wait to help you do the same!
Happy Cooking! xo Kristen
Recipe Highlights
What You Need to Make Yogurt
- Instant Pot (or Electric Pressure Cooker): Having a model with a built-in yogurt setting/function makes the process much easier, but I have provided instructions if your model does not have a specific yogurt function.
- Milk: This recipe is designed for regular dairy milk. Non-dairy milk cannot be substituted (see my Instant Pot Coconut Milk recipe for a dairy-free option). Whole milk will produce the thickest yogurt, but any fat-percentage will work. Using ultra-filtered milk? Use my Instant Pot Cold Start Yogurt recipe.
- Prepared Yogurt with Active Cultures: To start, you will need to purchase a a yogurt starter or the cheaper, easier option is to purchase a small tub of store-bought plain dairy yogurt with active live cultures. The label should indicate active cultures such as Lactobacillus acidophilus, Bifidobacterium bifidum, or Streptococcus thermophilus, which most brands do. After making homemade yogurt, you can set aside some for your next batch.
- Thermometer: Use a digital instant-read thermometer to ensure the right temperatures are reached.
- Cheesecloth: Use cheesecloth to strain the yogurt to make Greek-style yogurt. Not necessary for regular yogurt.
Kristen's Tip on Timing
Plan Accordingly
Instant Pot yogurt needs to incubate in the Instant Pot for 8-10 hours. Plan to start the process when it is convenient to remove the inner pot from the inner pot 8-10 hours later, not when you are sleeping or away from home.
How to Make Instant Pot Yogurt
The process to make Instant Pot yogurt is time-consuming, but not at all hard. especially if you have an electric pressure cooker with a yogurt setting. And my step-by-step instructions will guide you along the way, ensuring perfect results.
- Clean the Inner Pot. I do not mean simply washing the inner pot with soap and water. To ensure the best flavor and prevent bacterial cross contamination, it is best to sanitize the inner pot. This can be done in one of two ways.
- Fill a clean inner pot with hot, boiling and let sit for 10 minutes. Discard the water and dry out the inner pot.
- Pour 2 cups of tap water into the inner pot, secure the lid on the inner pot, and set to pressure cook for 3 minutes on high pressure. Do a quick release of pressure, drain off the water, and dry out the inner pot.
- Heat the Milk. Pour the milk into the inner pot, place the lid on the Instant Pot (the vent can be sealed or open for this function). Press the yogurt button and then hit adjust (for some models you need to hit the yogurt button again) until the screen reads, boil. Once the Instant Pot beeps that it is done, remove the lid and test the temperature to be sure the milk has reached between 180-190℉ (82-88℃).
Kristen's Tip
If you find that your milk is not heating using the yogurt function, use the saute function to heat the milk, but keep a close eye on it as it will heat faster.
- Cool Milk. Let the milk sit in the inner pot inside the Instant Pot for 5 minutes before removing it to cool fully, as this helps the yogurt thicken up a bit better. After 5 minutes, remove the inner pot and let the milk cool to approximately 105-115℉ (41-46℃). This takes about 1 hour if left on the counter or can be sped up to 5-10 minutes, by placing the inner pot into a bowl of ice water.
- Remove the "skin" off the milk. Once your milk has reached the proper temperature, use a spoon to 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.
- Add starter. Whisk the prepared yogurt (or yogurt starter) until fully incorporated into the milk.
- Incubate yogurt. Place your inner pot back in your Instant Pot with the lid on (again, it doesn't matter which way the valve is set). Hit the Yogurt button again and then hit adjust (or yogurt) until the screen shows NORMAL (not low) and then use the +/- buttons to adjust to 8:00 (for 8 hours). Hit start if needed by your model. Then the let the Instant Pot do its thing!
Like Tangy Yogurt?
For tangier results, set the yogurt to incubate for 10 hours instead of 8 hours.
- Chill. To ensure the yogurt stays super thick and creamy, I have found through trial and error, it is best to transfer the inner pot to the refrigerator after incubation and let the yogurt chill undisturbed for 8 hours.
- Serve or Store. After chilling, you can opt to strain the yogurt for Greek-style yogurt, transfer to storage container, or dish it up and enjoy!
No Yogurt Setting?
The yogurt function works to heat the milk and regulate the incubation temperature, which both are crucial to the process. However, you can make yogurt without a yogurt setting, with these instructions.
- Sanitize the inner pot as directed.
- Add the milk to the inner pot and turn on the Saute function.
- Heat milk to 180-190℉ (82-88℃), stirring the often, so the milk does not scorch.
- Once the milk reaches 180-190℉ (82-88℃), hit cancel to turn off the pressure cooker and remove the inner pot from the unit.
- Set the inner pot on the counter or in a bowl of ice water, and cool to 105-115℉ (41-46℃).
- Once the milk has reached 105-115℉ (41-46℃), add the yogurt starter/prepared yogurt to the inner pot and whisk until incorporated.
- Put inner pot back in the Instant Pot and place the lid on the Instant Pot.
- Wrap the unplugged unit in a large towel, or two regular towels, and let the yogurt sit in the inner pot (incubate) for 8-10 hours.
Important to Note
Instant Pot Fat-Free Yogurt
If you would like to make fat-free yogurt, there are a couple things to note to ensure perfect results.
- Use skim milk and increase the added prepared yogurt from 2 tablespoons to 3 tablespoons.
- Nonfat yogurt will have quite a bit more liquid on the top than yogurt made with full or reduced-fat milk, so it is best to gently tilt your inner pot to the side and drain off excess liquid after chilling, but before transferring it into storage containers.
- As nonfat yogurt sits, the liquid will begin to separate again, just mix it into the yogurt before serving.
How to Make Greek Yogurt
Greek-style yogurt is simply strained yogurt. As the whey drains away, the sugar content is lowered, the protein content increases, and the yogurt becomes thicker. To prepare Greek yogurt using Instant Pot yogurt, you simply need to strain the prepared, chilled yogurt using the following instructions.
- Place a large fine-mesh strainer over a large mixing bowl and line with cheesecloth.
- Add the yogurt to the strainer and place in the refrigerator for 8-12 hours.
- After straining, place the thick, Greek yogurt into airtight containers. You can opt to discard the whey (what drained off the yogurt into the mixing bowl) or add it to oatmeal, smoothies, etc.
How to Flavor Instant Pot Yogurt
Wait to flavor or sweeten Instant Pot yogurt until AFTER the yogurt has been incubated and chilled. Adding flavorings any earlier can ruin the consistency of the yogurt.
- Vanilla Yogurt: Stir in 1 tablespoon of vanilla extract before transferring to storage containers.
- Sweetened Yogurt: I find it is best to add 1-3 teaspoons of honey or maple syrup to yogurt right to individual servings. If you would like to sweeten the full batch, stir ¼ cup into the entire batch of chilled yogurt.
- Make a Parfait: My favorite way to enjoy Instant Pot yogurt is with fresh berries and homemade granola.
Storage Tips
- Refrigerate: Store homemade yogurt in an airtight container for up 14 days in the refrigerator. Stir well before serving.
- Set Aside: Be sure to save 2 tablespoons (3 tablespoons for nonfat yogurt) to make your next batch of Instant Pot Yogurt.
- Freeze Starter: A huge tip for making yogurt in the future is to FREEZE your starter immediately once Instant Pot yogurt is incubated and chilled. Use an ice cube tray--each cube is 1 tablespoon, perfect for future batches. Just thaw in the fridge to keep the cultures active.
Instant Pot Yogurt FAQs
Chances are you set to incubate on LOW, rather than NORMAL. To remedy this, start the process over again using the same milk, but add in additional starter.
After 8-10 hours of incubation, it is best to immediately remove the inner pot and refrigerate the yogurt. That said, leaving it for up to 2 hours is fine. Beyond that, I would recommend discarding the yogurt.
If you incubated your milk without adding prepared yogurt or starter, it is best to discard and start over.
As long as it has active live cultures--but it will add a slight flavor to the entire batch of yogurt.
Yes, as it helps to prevent condensation. Alternatively, you can use a glass lid designed for the Instant Pot.
More Staple Instant Pot Recipes
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Yogurt
Video
Ingredients
- ½ gallon milk, see recipe notes if using skim milk
- 2 tablespoons prepared yogurt with cultures
Instructions
- Sanitize the inner pot by pouring boiling water into the inner pot and let sitting for 10 minutes. Alternatively, pour 2 cups of tap water into the inner pot, secure the lid on the inner pot, and set to pressure cook for 3 minutes on high pressure. Do a quick release of pressure, drain off the water, dry out the inner pot, and return to the unit.
- Pour the milk into inner pot of Instant Pot, place the lid on the Instant Pot (the vent can be sealed or open for this function). Push the yogurt button until the screen reads boil. (Usually you will need to hit the yogurt button two times if that does not work hit the adjust button). This process with take 30-60 minutes depending on your model.
- Once the Instant Pot beeps that the boil cycle is complete, carefully remove the lid and test the temperature. It should be between 180-190℉ (82-88℃). Let the inner pot sit in instant pot for 5 minutes and then remove the inner pot.
- Allow the milk to cool in the inner pot to approximately 105-115℉ (41-46℃). This takes about 1 hour if left on the counter or can be sped up to 5-10 minutes, by placing the inner pot into a bowl of ice water.
- Gently skim off the "skin" on the yogurt and discard and then whisk in 2 tablespoons of starter (or 3 tablespoons if using skim milk) until fully incorporated.
- Place the inner pot back into the the Instant Pot--be sure to dry it off if you had it in ice bath. Secure the lid on the pressure cooker. Hit the Yogurt button again and then hit adjust (or yogurt) until the screen shows NORMAL (not low) and then use the +/- buttons to adjust to 8:00 (for 8 hours) or 10:00 for tangy yogurt. Hit start if needed by your model.
- 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 stirring or transferring to individual containers.
- Store Instant Pot yogurt in airtight containers in the refrigerator for up to 14 days. Be sure to set aside 2-3 tablespoons to make your next batch of Instant Pot yogurt.
Equipment
- Electric Pressure Cooker with Yogurt Function (this is the least expensive, most reliable model)
- Cheesecloth (for making Greek yogurt)
- Thermometer (this one has reliable temperature readings)
- Yogurt Containers (great for yogurt and overnight oats)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2018 and updated in 2025.
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!
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?
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...
I get this as well, my solution has always been to STRAIN the milk after its been heated, before you add the culture to it.
Thanks for the tip Adriane!
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.
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.
I love that you studied this in depth Greg. Thanks so much for sharing that knowledge with us! I am a science nerd, so I LOVE this stuff.
How would you incubate at the lower temp? I need less acidity because of health issues.
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.
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.
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!!
This is exactly the process I've been using, with pint-sized canning jars. But, I have now lost quite a few jars - they crack right where the bottom of the jar meets the side of the jar, making a break all the way around. I have tried pre-warming the milk a little, thinking that maybe the cold milk shock the jar as the steam rapidly warms the outside of the jar. But.. two more jars cracked in my latest batch. Any tips?
Hi Martha! I am glad you have found this recipe for yogurt to be successful. However, I do not recommend using jars in the instant pot, for the very reason you stated. Instead, I would place yogurt in jars after made. Sorry for your frustration.
Are you putting jars on the steaming rack - that's what they recommend.
That's a good point Jenny!!!
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.
My husband is from the Middle East and his mother made us yogurt often when she was alive. If you don’t have cheesecloth, a trick she used was to put the yogurt into the storage container and put a paper towel snugly onto the surface of the yogurt and put it in the fridge. It will soak up the whey. Keep replacing the paper towel and pouring off he liquid as needed until it thickens. We continue to use the yogurt during this process. It just gets thicker and sweeter as time goes by.
Thank you for sharing that tip!
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!
I would love to know how to make queso fresco from the yogurt whey please.
This is not something I have ever tried, but should. Here is a recipe I found for making queso fresco. https://www.thekitchn.com/make-queso-fresco-the-cheesemo-99011
How is your yogurt twice the price of store brand?
I get 8-10 cups of yogurt for the price of a gallon of milk.
Where we buy yogurt and milk, a 5 cup container of yogurt costs the same as a gallon of milk. So 8-10 cups of yogurt is still a significant savings for us.
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
I was going to buy new sealing rings to keep from getting a taste of stew or chilli in my yogurt but I just realized that since you do not have to use pressure at ANY point of this process you can just remove the sealing ring while making yogurt! I would boil water in the pot and wash the ring and soak it to try to get rid of the smell but nothing worked and my yogurt was starting to take on the smell of the ring. So now making it without the ring has eliminated the stewed meat smell. 🙂 And din't need new rings or lid. Thanks for the detailed instructions - one in book that came with pot was way too vague. I make this every week and it turns out great. I flavour with vanilla a bit of stevia and berries.
Great tip Laureen!! Thanks for sharing.
One thing I tried and worked very nicely was using the glass lid instead of the IP lid. There was no transfer of smells. I used the lid while boiling the milk and during the incubation process
Brilliant, you are.
Cut up a lemon. Place it in your IP (I have a Meuller). Pour in half a cup of vinegar and a cup of water. open the vent and press the steam button. No more smelly lid and ring.
It is absolutely from the o-ring.
I use mine to make quark (similar to yogurt) and when using my mom's machine, it was wretched, because she had made chili. The end product was only suitable to make savory sauces.
Try placing the ring in freezer or using a denture tablet to clean--that seems to help 🙂
Do you have a recipe/link that you use to make the quark and won't mind sharing? I just tasted quark for the first time a few weeks ago and I absolutely love it.
Homemade is only sweeter and less sour (or "smoother") if the bacteria metabolizes less of the sugar than is the case with the store-bought you're accustomed to.
For people controlling their carbohydrate intake, let the culture do its thing longer. Crank the fat up, also, by adding heavy cream. Strain the heck out of it. Dense, fatty, sour -- yum.
Made my first batch, OMG delish! Your notes are exceptional. On to making the second batch! Thank you from Canada.
L
I am so glad you enjoyed Lynne!
So, today’s successful yoghurt batch was made EXACTLY like you said. Followed the recipe, read the notes. Same result: creamy smooth sweet delightful yoghurt! Thank you!
YAY!!! SO glad to hear that!
I did something wrong- maybe didn’t boil enough. But after being on “yogurt” all night still liquid. Can I try again w the same milk or throw it?
Hi Erin! Sorry your yogurt did not work out at first. I would try again with same milk. It may not work, but sometimes it does. Just be sure to pay attention to temperatures 🙂 I hope it works out now!