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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.
Came out perfect first time. Just followed instructions. I had to buy new instant pot rings before I made it. Could not get the food smells out on the silicone ring. So I have a ring just for yogurt. Also saw you can just remove the ring when making yogurt.
I am so glad you had success Joseph!
I followed the instructions; however, the yogurt is very runny. It tastes good and is creamy, but would need to drink it. Where did I go wrong?
Hi Jennifer. It could have been several things. If you used skim milk, if you added your starter before the milk cooled to 115 degrees, or if your starter was bad. You can either strain the liquid or use the thin liquid to try to make yogurt again. I hope that helps.
If the things mentioned above aren't the problem--or even if they are --there are a few other things you can do to thicken yogurt.
1. Let it sit in the IP for 5 min after boiling as stated above.
2. Some people say adding powdered milk helps to thicken it a lot. One site said it doesn't help. I haven't tried that yet. If I weren't always making it Greek, I would.
3. Incubate longer. That slightly increases tanginess, but does make it thicker. I do 10.5 hours.
4. After incubation, turn off the IP and let it sit there for about an hour. Then carefully (without jostling it) take the inner pot out and let it sit on the counter for an hour or two until it reaches room temp.
5. Then--still without stirring the yogurt--carefully place the inner pot in your fridge for several hours. I shoot for 6 hours here.
6. Finally, straining it after all this to make Greek yogurt will thicken it a lot. If it ends up too thick, you can add some of that whey back in. If I strain 2% milk yogurt for 12 hours, I lose half the volume to whey. The good news is, that whey makes a great starter, and it's good for other things too.
You can do some of these things, or all of them if you really want it thick. All are optional. They add time to the process, but no real effort.
Thank you for the additional tips!
Can you use less milk than the 1/2 gallon in the recipe, say a pint or a quart? I'd like to make a small batch first to make sure I really like it. 🙂
Hi Michelle! Yes a smaller amount works! I still find that using 1 tablespoon starter is smart though!
Thank you! I also love using FAGE plain yogurt as a starter.
I’m glad you mentioned this as I was just wondering if I could use Fage as a starter. Thanks!
Could you add fruit to this or add to finished product?
Hi Jess! Yes, after the yogurt is incubated, feel free to add in fruit.
If you want to keep it unmixed (I find it's smoother and thicker that way, with out straining it to make Greek - why throw away whey goodness) - leave it in the pot (I have an extra one) and put it in the refrigerator. Take what you need and add the fruit when you're about to eat it.
And - OMG! I've had an Instant Pot for years. And I've been making yogurt for years. I never thought the Instant Pot would make it as good as doing it the 5 step way. But it does! And it's easier and quicker. And you can make a LOT of it at one time. My dash incubator only holds a quart.
Question - Can you put some water in the pot, then put individual glasses of mix in for the incubation? I don't like to disturb it buy scooping it or handling it after it's made.
Hi Karen! Isn't Instant Pot yogurt SO MUCH easier? I love it as well! As for incubating in jars, you absolutely can. Pour your yogurt mixture into a heat safe glass jar(s) and place on the trivet of the Instant Pot. Just be sure to add 1 cup warm water to the inner pot as well--I like to make keep the water at 110-115 to match temperature of Instant Pot during incubation.
I usually do the yogurt in glass jars method because: 1) I use whole milk and 1/2 & 1/2 plus dried milk to make a Greek yogurt without having to strain. This scorches easily and I'm afraid it will scorch in the IP. So I just use the IP for incubating and it does an awesome job. I use three quart canning jars. It is yummy.
I tried regular yogurt in my IP once and I couldn't get the milk up to 180° F. It got close, but no banana.
I've been making yogurt since the 1970s and am almost always disappointed with commercial yogurt. Homemade is so much better!
What is not in the instructions and I didn't notice on the pot until it was too late is that the yogurt button needs to be pressed twice when it's ready for the long haul. If it's only pressed once, it is set to "less". It should read "normal". That's why I'm giving this 2 stars. My first batch was drinkable because of that. Second batch was vastly better. All else in your instructions is fine.
Hi Linda! I updated the recipe to include that note so that no one will have that issue. 8 hour incubation is set to normal by default, but it may have been your pot had been reset. Sorry for that issue.
Thanks for the comment about the "Less" vs "normal" thing.
I tried yogurt for the first time yesterday and it turned out very chunky and runny.
After reading this comment I realized my pot was set on "Less", even though set to 8 hours.
And that was WITH the edited recipe, lol, I just missed it.
I tried it again today , making sure it was set to 8 hrs on Normal, and I also added a little more starter yogurt, and it just finished and the finished yogurt is much thicker. I've just put the inner pot as is in the fridge, so I haven't scooped any out to try it or check the consistency, but it seems better than the first time.
Do you know what the difference is between "Less" and "normal" on the yogurt setting? I'd have thought it only had to do with preset times, and that 8 hrs was 8 hrs, regardless of "less" or "normal"... but maybe normal is a higher temperature or something?
Hi Shawn, well glad after you caught your error, it turned out better 🙂 As for the low setting on the yogurt function, it is not for yogurt at all but used for a type of fermented pudding called Jiu Niang.
I have a duo evo plus and I CANNOT figure out how to get the boil feature with the yogurt button. It only has "custom" "pressurize" and ferment options.... Helppp lol
Do you mean pasteurize, not pressurize...that would be the same as boil function...heats the milk to a high temp to kill off bacteria.
I did mean pasteurize! Woops lol. So then would the ferment be the next stage? It doesn't have a "normal" option. It is only high or low for fermentation..
Hi Carrie! Yes, pasteurize first, and then the high for fermentation. I am going to have to update the recipe card to reflect this newer model 🙂
Just read the comment that you have to hit the yogurt button twice to see boil on the screen. Just did it now. Hope it wasn’t in there too long before I did that. We’ll see. I think it should be in the instructions. I didn’t know it was that simple.
Hi Barbara. The directions stated to hit yogurt until it read boil, I updated to add this is usually two times. I hope that helps 🙂
Can I make yogurt with goats milks in the instant pot ?
Hi Cristy! I have personally not tried using goat milk. If you give it a try, report back to let others know 🙂
Hi there, yoghurt made in an instant pot vesus yoghurt made in mason jars in an instant pot? Do i have to make any adjustment in the recipes? Thank you so much for reading:-)
Hi Florence, I actually walk you through how to use mason jars for yogurt in this new Dairy Free Yogurt Post. Once you have heated and cooled your milk and added in your starter, divide the yogurt between mason jars. Place the trivet in the inner pot and then pour in 1 cup of water that is about 110 degrees and then place your jars on the trivet and incubate for 8-10 hours.