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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
Did you make this recipe?
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 just put small jars of my yogurt into the refrigerator and I’m hoping it thickens as it cools. My yogurt still had the consistency of milk when it was finished. I used whole organic milk and a yogurt starter. I followed your instructions exactly. The instructions don’t say anything about the consistency of the yogurt when incubation is finished. I really hope that means it will thicken in the fridge. Otherwise it’s been a rather expensive failure.
Hi Betty! I agree with you if yogurt does not work out it is an expensive failure and there is nothing that would frustrate me more myself (I have food waste and wasting money.) However, it sounds like you did everything correctly when making the yogurt. But I would think the yogurt needs to be thicker than milk, even though it will set up in the fridge some. If it has thickened some, set over cheesecloth lined strainer on top of a bowl to strain away some of the whey to leave you with thicker yogurt.
Keep me posted! This has me a bit perplexed if the yogurt didn't thicken at all.
What would cause my yogurt to not set at all? It is jut like milk. I used prebiotic tablets crushed up with Horizon organic whole milk. I did in the instant pot: heat to 180(actually it was about 170). Cooled to 120. Made slurry of prebiotics with some of the milk, poured in and turned on for 8 hours. I did make another batch this same way last week but I did ice bath on the first but not the second.
Any ideas?
Hi Lisa! I am sorry you had trouble getting your yogurt to work out. I have never had success using only prebiotic tablets for the starter. You need to have yogurt or yogurt starter. I wouldn't add your prebiotic tablets until yogurt as made, as it definitely will change the consistency and chemical make-up of the milk and change the way it turns into yogurt. Hope that helps Lisa!
I just had a similar outcome. I heated 1/2 gal of organic grassfed whole milk to 180, cooled with an ice bath to 110. I used 6 Tbsp of 2 week old frozen whey (from my last batch of yogurt), melted in a bowl with about 2 cups of the denatured milk, then mixed the whey cultured milk back into the liner pot, & stirred. I returned it to the instant pot & incubated for 8 hours. When I opened the top of the pot, my yogurt was still milk, with a slightly off (but not bad) taste. I guess that it was using the whey instead of yogurt as a starter that messed me up. I put the liner into the fridge before writing this. Can I reuse the milk to make some more yogurt? Is there anything else that I could have done to make this work?
Hi Michelle! You issues lied in using the whey. That is not the same as a yogurt starter or yogurt itself. I would try to reuse the milk but with fresh yogurt this time as your starter.
OK. I’ll try. Must I heat up to 180 again? Or just heat (on sauté) to 110, stir in the 2 tbsp of fresh yogurt, and then incubate? Also, Would it work if I freeze the rest of the purchased yogurt into cubes to use as starter? How long would the cubes keep?
Thanks so. Much in advance. I can’t wait to try this!
Hi, thank you for the very specific directions. Makes it quite easy to follow. When I did step two-- boiling the milk in my IP, i checked the temperature and the highest if ever got to was 175 degrees rather than the 180 you said. I attempted to boil it again and it still didn't get any higher than 175. Currently my milk is in incubation but I'm curious if this will have a negative effect on the final product? I hate the idea of throwing away a 1/2 gallon of yogurt/milk!
Good Morning Kim! I am so glad my directions were thorough enough for you. As for the temperature of the milk, your yogurt should be fine. It probably was more likely that your thermometer was off by a few degrees. Enjoy your yogurt!
Absolutely my favorite IP yogurt recipe. I have made this several times using your tips and it turns out perfect each time!!!
This makes my heart so happy Heather!! Thank yoU!
Kristen, I just read this article and want it try it! Even though I’ve had my IP for a couple of years I haven’t used it that much!
My question is; is it possible to use kombuchie for a starter? I grow my own and have a lot of it. I’m getting tired of drinking it and this would be another way to use it.
Looking forward to hearing from you.
Hi Rose, I have never tried to use kombuchta as a starter for yogurt, so I really am not sure how to advise you. I am sorry. I wish I was more help, but this is not something I experimented with or have heard of others trying. If you do try, let us know so we can document your results. I wouldn't think it would work as well though. I know your instant pot can be intimidating but I do hope you try it out a bit more--once you play with it a bit, you will love it.
Kombucha is made using a completely different bacteria, aceterobacter, which turns sugar into acetic acid (vinegar) as opposed to yogurt's lactose-eating and lactic acid-producing lactobacillus.
Aceterobacter is active at lower temperatures than lactobacillus and might actually be inhibited in the heated environment of the cooker. The vinegar in the kombucha might also immediately clabber the milk. Aceterobacter eats sugar, which is not present in milk.
Still, it would be an interesting experiment.
did you try the kombucha? how did it go?
I made this yogurt with homemade almond milk, and it didn't work out. When I did the boil function, it only heated to 160 degrees. I put it through that boil function 3 times, but it wouldn't get hotter than that. I went ahead and cooled it and added the culture, put it in on the yogurt function for 8 hours. It didn't thicken at all! 🙁 Any ideas?
Hi Megan. Unfortunately, this recipe is designed for dairy milk. Non-dairy milk is completely different beast and different methods need to be followed. Most people struggle to get almond milk to work for yogurt--it has stabilizers added and the thickness of it is completely different. If you need non-dairy yogurt, here is a great recipe for coconut milk yogurt: https://lowcarbyum.com/coconut-dairy-free-yogurt-instant-pot/ Sorry for your frustration.
I used regular 2% milk and had the same exact problem with the milk heating to 180. Finally got close to there (high 170s) after 4-5 times. My yogurt came out watery and chunky. Any suggestions?
Hmm, Stacy--it sounds like your Instant Pot is not heating the milk well. I would maybe heat on the stove until your milk reaches 180 and then proceed with the recipe. Hope that helps.
I've made 1 batch perfectly. but added vanilla flavor at time of starter and it just wasnt sweet enough for the kiddos. we used it up in smoothies. I tried again yesterday and used a vanilla flavored yogurt starter 🙁 my yogurt is tangy milk. it did not thicken. my QUESTION is can I reuse this batch and try again or must I throw it out and start again?
Hi Amy! I would try to add sweeteners at the end of the incubation time. I am not sure what is in your ingredients for flavored yogurt starter, but you may even mix in a packet of vanilla pudding or two to flavor. Or use a can of sweetened condensed milk. But as for can you reuse your yogurt--go for it. It may not turn out, but is safe to eat!
Seriously - This was so so helpful!!! I was sure I was going to destroy my first batch and it was delicious! I am making a second batch and decided to ice-bath the instant pot insert and it cooled a bit too much - down to 90ish degrees. Just wondering if I’ve done any damage to the yogurt... thanks so much!
Hi Dawn! I am so glad you found these directions thorough.
I wish I could have responded to you just as you were making your 2nd batch to tel you it will more than likely be just fine. But let us know how it turned out if you get a chance. It is hard to get the temperature exact at times, but you just want to be as close as possible.
I did this same thing 8 hours ago (cooled down to 90)! I'm headed to open IP now....
Fingers crossed Paula, but it should be just fine 🙂 I just spoke to a friend who did this as well and her yogurt turned out perfectly. It can be really had to get the temperature exact.
Another way to maximize yoghurt body is to heat treat the milk at 203 F. for 30 minutes before cooling it for culture addition. The hotter temperature vs. the popular 180 F. denatures the milk protein to a Goldilocks, just right sweet spot for the thickest body potential without adding milk solids or stabilizers like gelatin.
Thanks again Greg, for you insight. Very intriguing.
This worked very well for me, but I had to use the slow cook option to set the temperature to 203° for 30 minutes. I also started late in the day, so the overnight incubation time was more like 9 or 10 hours. It was not quite set and a bit more tart than I like, but it set up in the frig and adding sweeteners is no problem. It is VERY smooth, and the tartness works well for things like tzatziki. I just started my second batch with time to check it at 8 hours. I am using the IP Ultra 6 qt with the glass lid so no trapped flavors in the ring, and I can watch! I think this yogurt will justify the cost of the lid.
I am so glad this recipe worked so well for you! I hope you continue to enjoy week after week.
What temperature do you incubate at