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, and 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 the lid on (again, it doesn't matter which way the valve is set).
- Hit the Yogurt button again button.
- 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 the 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 of 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 it 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 of 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 your 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 for:
- 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 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
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.
Tony
I'm looking for things to do with the left over whey. I've made soups with it (very good). Looking to maybe make sour cream, but none of the recipes seem to match the very liquid left over whey I have. Any suggestions would be great. Thanks.
Kristen Chidsey
Hi Tony, I have never tried making sour cream from the whey, so can not advise on that. I do use my leftover whey as an addition to smoothies and to cook oatmeal.
Douglas Wiegand
User the whey in baking, like for muffins, etc. Also use instead of .water in pancake mix.
Kristen Chidsey
Wonderful ideas as well!
Sarena
I'm making this recipe as we speak, I was just wondering if it's ok to open the pot and give it a stir/check on it while it's on its 8 hour cycle?
Super excited for the end result! I have made coconut yogurt in my instant pot but haven't tried regular yogurt yet!
Kristen Chidsey
I would not open Sarena--you want the temperature to stay constant 🙂 I hope you enjoy!
KT
This is a wonderful recipe with lots of helpful hints for different situations!
I didn't want to sign up to rate/leave comments, but felt the author deserves 5 stars for her work. The 4 star and lower comments have nothing to do with the recipe and should not reflect on how good this homemade yogurt is. Note: The lower milkfat you use, the more whey (liquid) you get - plain and simple. You'll be draining whey in almost every recipe, that's a natural byproduct (which has many uses if you so choose). If you make "odd" substitutions, that's on you - not the recipe you didn't follow!
I prefer 2% plain greek; with a 1/2 gallon recipe, I'll get a lot of whey for about 24-30oz of finished yogurt. I still drain the initial whey for regular yogurt, just don't strain further (maybe some folks think it all stays in?). And it costs only about $1.35 in milk, a free starter from the last batch, and a bit of time. That's 70% cheaper than buying a tub of Chobani or Fage at the local store - and tastes better! So don't worry about all that liquid, don't stray from the recipe and notes, and you, too, will have awesome homemade yogurt.
Kristen Chidsey
Thank you for your notes and your compliments KT!
Karen Fetty
I wish to drain for regular yogurt. My first batch is delicious but just a tad too runny. Do I use cheesecloth and how is it done? Thanks!
Kristen Chidsey
Hi Karen! I often drain my yogurt for thick, Greek style yogurt. To do this, 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 in the refrigerator. Scoop out the thick yogurt into containers to store and discard the cheesecloth.
Julie
Have you tried using raw milk?
Kristen Chidsey
I have not Julie.
Cathlene
Hi! So I followed the steps but I used what I thought was a starter- it’s a probiotic powder, and on the jar it says it can be used for supplement (in juice, cereal, etc)- it was recommended as a good starter on amazon but I’m worried it was incorrectly labeled. My yogurt has a good consistency but smells bad- nothing at all like yogurt- kind of stinky and not at all sour. Is this the “starter”a fault? I also read that milk that is too pasteurized may not take the yogurt. I used Kirkland organic whole
Milk. Help!! I’m eager to have some delicious yogurt!
Kristen Chidsey
Hi Catherine, Probiotic powder is not a starter I would recommend using. I would discard the milk and start over with new milk, plain yogurt with active live cultures, or a powdered starter labeled "yogurt starter."
NV
Hi,
I've been making the yoghurt for a couple of times. Today will be my third time with a thermometer (which I just bought recently).
I need to check with you regarding Step 2:
* 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.
Did you mean degrees or Fahrenheit? I followed your steps and my thermometer showed 87 degrees, then I checked on Fahrenheit it showed 180 F. So I assumed you might have put Degree instead of Fahrenheit, correct?
Kristen Chidsey
Hi NV--yes it needs to reach 180 degrees Fahrenheit. I will add that to recipe now 🙂
Leigh ODonnell
Thanks! Made my first batch yesterday. I overcooled it in the ice bath (~80 degrees) so I was worried it wouldn't set, but it came together fine. Excited to try!
Kristen Chidsey
I am so glad it worked out! I hope you enjoy Leigh!
Angela
Hi, I have an ultra pot. I reduced the 8 hrs to 1 since you said it should only take 1 to boil. I set the temp to 175 (that’s as high as it will go).
Kristen Chidsey
I would love for you to let us know if this worked for you Angela--I am sure it will help others
Angela
So I found a video. You need to select yogurt, but then high pressure. Then it shows boil. Right now working on cooling before adding Live cultures. Will report back again.
Becky
If I am doubling the recipe for my 8 qt pot do I double the amount of starter. 4 tablespoons for 1 gallon?
Kristen Chidsey
Yes Becky, you would need to double your starter. I hope you enjoy!
Ferd
Let me rephrase that last comment. I do keep a clean kitchen...what I meant to say is that it's difficult to sanitize the gasket and get it odor free. Even with soaking the gasket in white vinegar, rinsing, pressure steaming in clean water at high for 30 min, there are still odors from heavy sauce recipes...cumin being one of the more stubborn. That said, I keep a spare gasket just for yogurt.
Kristen Chidsey
Cumin is STUBBORN!!! I agree!!! It is smart to have a 2nd gasket as well 🙂
Ferd
Your first step of sanitizing the pot is a good one. Making yogurt is all about sterile equipment, boiling the milk to sterilize the medium, and introducing only the bacteria that makes for a good, tasty batch. I also bought a separate silicone gasket for the lid just for yogurt. I gave up trying to clean the one gasket after making chili, stew, or spaghetti sauce...!
Kristen Chidsey
Glad you found this tip helpful!
Chantal
Can you make yogourt with vegan milk like coconut milk or oatmilk...?
Kristen Chidsey
Here is my recipe for Instant Pot Coconut Milk yogurt. I have not been successful with oatmilk yet 🙂
Chantal
Thank you so much for your quick response ! Planning to try it tomorrow !
Leslie
I followed the directions. Used my insta pot Duo plus, TRADER JOE’S nonfat Greek yogurt, and half gal. A2 whole milk. I ended up with a pot of warm milk! Idk what went wrong!can I reuse the milk and try again? please help!
Kristen Chidsey
Hi Leslie. It sounds like you may have had your yogurt setting on less not normal. You can try to repeat if your milk was warm--but not if it cooled significantly as it may not be safe to consume. But I often find best to start over again--so sorry!
Anna
I'm trying to make this recipe (in my 8 qt Instant Pot Duo with a Yogurt button) and I can't manage to set my instant pot for 'hours' it maxes out at 99 minutes.
Kristen Chidsey
Hi Anna, for 8 hours the timer would read 8:00. For Minutes it reads 00:08....does that help clarify?
Sue
I just put on my second batch this evening. I followed your directions with regular whole milk and Chobani non fat Greek yogurt. LOVED IT! I strained it and got super creamy and delicious results. Using my own starter this time. Thanks for posting the recipe.
Kristen Chidsey
I am so glad you are enjoying the results Sue! Thank you for taking the time to leave a review 🙂
Angela Melocoton
Ugh, I wish I would have looked for fat free yogurt before I started. I saw another site that used Fairlife whole, but I bought skim milk. In the other recipe they called for 16 oz of natural bliss creamer. So I added. In a prior recipe using my yogurt incubator, I used probotic. So I used that instead of yogurt because I'm lactose intolerant. Set the instant pot for 8 hrs, but fell asleep before it was done. So it sat all night and it is still liquid. 🙁 So I will try again without the creamer.
Kristen Chidsey
Hi Angela, I am sorry for your issues, but it sounds like way too many substitutions were made. First, the creamer does have lactose in it, so that would be an issue for you regardless. Secondly, I do not use in my yogurt so can not troubleshoot for you. As for a probiotic, that alone typically does not work as a starter. You can purchase a dairy free yogurt starter from amazon, or even try using plain soy yogurt. I hope those tips will help you moving forward 🙂
Pam
What is the serving size?
Kristen Chidsey
Hi Pam. The serving size is about 4 ounces.