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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.
Thanks for the recipe Kristen. I have made it twice now. My first ever attempts at making yogurt and the finished product is creamy and delicious. I am using 1% milk and unsweetened plain organic yogurt with many active cultures for starters (I could not find yogurt starter at either of my local grocers). Both batches ended up very runny (thus 4 out of 5 stars) so I strained them through cheesecloth and had wonderful Greek style yogurt. But I end up with roughly 1 qt of clear whey and 1 qt of yogurt. I can’t imagine trying to use the yogurt prior to straining it as it is so runny. Do you have any suggestions to create yogurt that is thicker prior to straining? I have a yogurt setting on my Instant Pot and am using a very basic thermometer that is accurate enough for roasting meat to perfection but certainly wouldn’t suffice for making candy. Is temperature precision essential?
Hi Phil! First, I am glad you enjoy the flavor. A few suggestions for thicker yogurt. First, be sure your yogurt setting is on normal not low. It is also best to use at least 2% milk for thick yogurt, whole milk is even better. It is normal for lower fat milk to be much thinner. And finally, place your yogurt in the fridge for 8 hours after incubation before disturbing. That can help your yogurt set up as well. Hope those tips helps.
Thanks for recipe and answering questions. While I’m struggling to get a good outcome with 2% milk, my question is about getting maximum amount of protein after straining. I noted the nutrition label for homemade yogurt on your site lists protein as only 3 grams. What is your serving size? The milk I was using was 8 grams (1cup serving size). The store-bought Greek yogurt I buy lists 18 grams (1cup). Is there an easy way to maximize protein and be able to estimate what the magic number of grams will be.
Hi Mo! First of all the nutrition is just an estimate and done to the best of my ability. Plain yogurt has slightly less than 1 gram of protein per ounce, hence the 3 grams for a 4 ounce serving, once strained, it would triple--but that is IF straining is done for a full 12-24 hours. So for 4 ounces, that would be 12 grams of protein and for one cup of yogurt it would 24 grams. s, so it would be closer to 4 grams of protein. I hope that helps 🙂
Thanks!!! Makes perfect sense.
I’m trying to troubleshoot my yogurt failures and probably over thinking but....In your instructions and others it’s noted that the pressure release can be set at either position. Since the yogurt incubation time is 8-10 hrs I’m assuming the yogurt function keeps milk/yogurt at constant temperature. If the pressure release knob is in neutral position (neither seal nor vent) is there any reason the IP wouldn’t maintain temp? I’m grasping at straws here but thinking since my efforts are producing runny yogurt maybe temp is not constant during the 8-hr yogurt function. 😩
Hi Mo! There should be no reason the Instant Pot does not hold the temperature. A few suggestions for thicker yogurt. First, be sure your yogurt setting is on normal not low. It is also best to use at least 2% milk for thick yogurt, whole milk is even better. It is normal for lower fat milk to be much thinner. And finally, place your yogurt in the fridge for 8 hours after incubation before disturbing. That can help your yogurt set up as well. Hope those tips helps.
Thanks for the easy to follow recipe! I've made yogurt three times now and it's great. I have a question that's probably been asked but I can't find it...so, if I could, please:
I sweeten/flavor my yogurt with fruit preserves and honey, mixed together, and placed on the bottom of 6 oz. jelly jars, before the yogurt goes in.
Why do a lot of the store-bought yogurts come like this? Is there a reason why I can't just mix it all together and then fill my jars?
Thanks!
Hi Debra! The reason that the fruit is on the bottom is because the sugars can kill off the a fraction of the good bacteria--so leaving at the bottom prevent this from happening.
Absolutely love the fool proof recipe....but somehow its a bit liquidy (edible though). If we want it thicker how can I salvage this batch?
Hi Cha! I would strain the yogurt for 8 hours over cheesecloth to thicken this batch. In the future, here are a few suggestions for thicker yogurt. First, be sure your yogurt setting is on normal not low. It is also best to use at least 2% milk for thick yogurt, whole milk is even better. It is normal for lower fat milk to be much thinner. And finally, place your yogurt in the fridge for 8 hours after incubation before disturbing. That can help your yogurt set up as well. Hope those tips helps.
Can you indicate the quantity of a "serving"i.e., is it 4 oz, 8oz? And is it different for greek vs standard? Thank you.
Hi Noreen. A serving size is 4 ounces of regular yogurt, once strained it will change the nutrition.
I cant wait to try this recipe! I hate having to buy yogurt in plastic containers. I'm trying to get more protein into my diet and this will be great for that. Thanks so much for the detailed instructions.
You are so welcome Mandie! Please let me know if you have any questions along the way.
Am I supposed to put it in the fridge for 8 hours after the 8 hours in the instant pot? Is that what "set it up in the fridge" means? Before I portion it out and add my flavour?
Yes that is best Michelle 🙂
Ok so I made this recipe yesterday. First time using my instant pot. First time making yogurt. Turned out perfect! My 15 month old sons ate a bunch this morning with some homemade jam stirred in. Phew! Success.
WAHOO!!! I am so happy to hear that Michelle. Thank you for sharing!
Just wanted you to know I used 1 gallon of non-fat milk and my 8 qt IP. I did use 6 T starter. The fun part was using a turkey baster to remove 99% of the whey after the incubation, prior to putting the pot in the fridge for what was supposed to be 8 hours, but turned out to be 13! The final product was no tangier than had it sat for just the 8 and there was not a lot more whey produced. Lesson learned? Go ahead an put it in containers after basting off the whey and eliminate the 8 hours standing time in the fridge. Again, thank you for all of your help. I post your IP yogurt 'page' on FB all the time as others ask questions. Yours has such detailed information.
BTW, the 8 qt Duo has the yogurt button, but does not operate the same way as the 6. It is only for the time. To get it to 'boil', you have to use the adjust button. To get it back to the time, you have to use the adjust button again. My IP is a little over 2 years old. It heated the gallon to 180 on the boil setting the first time - something my 6 qt is unable to do without a saute assist. I will most likely use the 8 qt for 1/2 gallon, should I feel a reason to make a smaller batch.
I am so glad you have such success with this recipe Kathy! Thank you for recommending. And I love the tip about the turkey baster!!! What is genius. Thank you for sharing.