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.
Pam
If I want to make Greek yogurt when do I strain it? Before or after the 8-hours in the fridge?
Kristen Chidsey
Hi Pam! I would strain after the 8 hours--that time is really important to help it set up fully.
Andrea Newton
I just made my first batch of yogurt in my new instant pot. I was nervous but it turned out delicious! So happy and happy dog who loves yogurt. No more buying plastic!
Thank you for Your step by step easy instructions especially about the 180degree milk part. My pot couldn't seem to get to that temp so put it on saute like you said and it was there within a minute or so :):)
Andrea
Sue Lilley
How much store-bought yogurt should I use as a starter?
Kristen Chidsey
Hi Sue. 2 tablespoons for every half of gallon of milk.
Brian
Hi, thank you for your excellent post and recipe! I tried the Instant Pot steps earlier this week and ran into some issues, unfortunately. When I opened the lid at the end of the cycle it still had the consistency of milk. Would that possibly point to an issue with the Yogurt Starter I used? Thank you!
Kristen Chidsey
Hi Brian. I am sorry you had issues. Let me know if you checked to ensure the incubation temp was on normal not low, you used a thermometer to check temps and what starter you used and I can offer further advice.
Brian
Thank you for the quick reply! I did not check the temperature at incubation. I didn't see it in step 6 of your directions, but didn't make any changes either. I'm not sure what the default setting is. I just hit the yogurt button, confirmed that it said 8 hours and walked away. I used a thermometer to check temperatures at the other stages, however, and things seemed to be where they were supposed to be. For the starter I used the Cultures for Health traditional yogurt starter culture. It looked dark and flaky. This is my first time doing this so I wasn't sure if that was how it should look or not. Thanks so much again!
Brian
Hi Kristen, it looks like Step 6 in the upper portion of the page doesn't include the note about temperature but the recipe down below does. I had been following the upper portion. Either way, I'm pretty sure I did have the temp set to "normal" as that is the default for our Instant Pot. Maybe it's bad Yogurt Starter?
Thank you!
Kathryn M Ellison
Maybe I missed it but what I needed to know is when you're making yogurt and instant pot is the pressure at less?
Kristen Chidsey
Hi Kathryn! No pressure is used to make yogurt, but instead, the temperature on the yogurt function needs to be at NORMAL not LESS. Step 6 addresses how to check that 🙂
Emma
Hey! I tried this recipe last week and it turned out fantastic! I am going to make it again, and I was wondering if I could use 1 gallon instead of half a gallon? How would that change the incubation time?
Kristen Chidsey
Hi Emma! The incubation time will remain the same regardless of the amount made. Thanks for sharing your success story.
CLAIRE KIM
Could I put my milk mixure into the fridge instead of putting it in ice?
Kristen Chidsey
Technically yes, but putting something hot directly in the refrigerator can cause the temp of your fridge to raise, which is not good for things around it. A more gentle cooling is recommended.
Cheryl
Thank you for posting this and the video to watch! Made my first batch yesterday. Very creamy texture and good flavor. Question - how do I get the yogurt to set up more, like a Greek yogurt texture?
P.S.I used the Fairlife milk recipe from the video.
Kristen Chidsey
Hi Cheryl! You can strain over cheesecloth if you want it to be a lot thicker.
Cheryl
Thank you!
Debi Smith
Could you please suggest a starter? I found powdered online but not sure what I need.
Kristen Chidsey
Hi Debi. I typically use my store-brand of plain, Greek yogurt. If you are using a powder, I recommend this brand from Amazon.
Debi
Thank you very much, can't wait to try it!
Debi
I feel sure I’m gonna have questions! I’m new to instant pot and yogurt making!
Andrea
I am in the process of making this now! I'm just curious as to why it has to be heated to 180 degrees it it's just going to be cooled down? Why not just heat it to 110°?
Kristen Chidsey
Hi Andrea, the process of heating to 180 degrees kills off any bacteria AND changes the structure of the whey protein, which allows for a better final texture. I hope you enjoy!
Leanne Preihs
Okay, I ran to the store to get vanilla, when I came back the yogurt had cooled below the temp recommended....did I ruin it???? Should I stop the Yogurt function now??? Yikes
Kristen Chidsey
I would warm it up slightly again.
Brandi
Just followed this recipe. First time making yogurt in my Instant Pot. This is very easy to follow. It looked very good and it was thick. However, when I stirred in some vanilla to sweeten it up the consistency changed. It’s now like buttermilk consistency. Is this common due to using 2% milk?
Kristen Chidsey
Hi Brandi! You need to refrigerate 8 hours before stirring for best results, so that would have been the cause of texture change, not the vanilla or the type of milk used. Feel free to run through process again to thicken up OR strain over cheesecloth.
Brandi
That would be what the issue was. I only refrigerated for a few hours. I think I missed the note about 8 hours. It tastes great just a little thin. But, I will make sure to refrigerate longer next time. Thanks so much for the response!
Valentina Cereseto
Hello! I am about to make my first batch. I am looking to the yogurt starter now. I have a question regarding the post process: would it be an issue if I pour into single containers right away, then refrigerate 8 hours? I am asking this because I have a 8 quart and it would take a big portion of room in my refrigerator 🥰
Thanks!
Kristen Chidsey
Hi Valentina! I would instead incubate your yogurt in glass jars. The video walks you through this, but basically after cooling the yogurt and mixing it with the starter, pour it into heat-safe jars. Place 1 cup of WARM water (about 115 degrees Fahrenheit) in the bottom of your inner pot and place a rack over the water. Place the jars on the rack and incubate. Transfer those jars right to the refrigerator.
Valentina Cereseto
Hi Kristen,
I ended up with regular "pot incubation" because I was not sure all those jars would fit. The result is amazing! my yogurt only lasted 3 days. My 3 kids are crazy about it!
I have another question. After incubation + 8 hrs in refrigerator I usually add the vanilla extract. I notice though that the thickness decreases a lot. Do you have any suggestion to maintain same level of thickness of the yogurt, still having the sweetness added? Thanks again!!!!
Kristen Chidsey
Hi Valentina! I am so glad your family loves homemade yogurt. Any time you add vanilla, sweetener, or any ingredients, the yogurt will lose some of its thickness. Just think about stirring store-bought yogurt, it loses some firmness, even with stabilizers. I like to add right before serving to keep the yogurt as thick as possible.
Teresa R Marchi
Mine did not turn out and I made it exactly as the recipe said. All my settings were correct on my instant pot as well. I used 2% milk, the recipe doesn't state to use only whole milk. My prepared yogurt was plain probiotic active cultured.
Kristen Chidsey
Hi Teresa! 2% milk should work fine. Yogurt can be finicky if your temperatures are not exact at times. You can use the thin "yogurt" and try the process again. Sorry for the hassle.
Matt Chalmers
Hmmm. Something did not work. I boiked the while milk till 180 was reached, let it sit for five minutes, cooled it in an ice bowl, got rid of the “akin”, whisked in the two tbsp of yogurt, and set the Insta-Pot to yogurt, 8 hours, normal. It did not set up after being in the fridge overnight. Not sure what I did wrong with the 8 hour session.
Kristen Chidsey
Can I ask what brand milk and yogurt you used? It sounds as though you completed the steps correctly, unless you let it cool too long.
Matt Chalmers
I used Organic Valley whole mill and Nancy’s plain organic whole milk yogurt.
Kristen Chidsey
Hmm, I am sorry you had an issue. These are both great products. I would suggest not dumping your thin yogurt but use it to try the process again.
Matt Chalmers
Oops. Too late. Next time.
Thanks.
Matt Chalmers
And sorry for the typos. 🙏
Wendy
Mine didn't turn out and I just tossed it. Can't think what I did wrong although my IP yogurt setting the temperature automatically set itself to a low temp and I assumed this was correct. Reading through the reviews I notice you told someone to use a medium temperature. This could have been where I went wrong. I am going to try again though in the next few days.
Kristen Chidsey
Hi Wendy! You are correct, the yogurt did not turn out because the temperature was on low. It MUST be on normal. This is stated in the directions--The pressure should read normal--if it reads less, hit adjust again until normal is lit up. Try it again--you should have success using normal 🙂
Linda Hyde
Can I not use a gallon of milk in my 6 quart Instant Pot?
Kristen Chidsey
A gallon will fit Linda! Enjoy!
Pauline
Hi Kristen,
Would you recommend the same method if one were to replace milk by coconut milk?
I’d like to try making vegan yoghurt.
If using cow’s milk, have you ever tried or do you know if it works using UHT milk?
Also is there a feature in your blog to convert imperial to metric measures, eg quart to liter, or temp Fahrenheit to Celsius?
Thanks for your recipe. I’m looking forward to test.
Kristen Chidsey
Hi Pauline! Here is my recipe for Coconut Milk Yogurt. You can use this recipe for UHT milk, but if your milk is ultra-filtered you can use a Quick Start Yogurt method.
As for the metric conversions, I am sorry that is not available at this time. However, you can use this Metric Conversion Calculator. Hope that helps!