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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
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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.
Hi there!
I would like to make yogurt for my 10 month old, something as similiar to stonyfield baby yogurt as possible. Can i use the flavored baby yogurt as a starter with whole milk?
Thanks!
Hi Nadia, I really wouldn't use flavored yogurt for your starter. You can purchase a small single serving cup of whole milk greek or regular plain yogurt, and that would be best for the starter.
I hope you enjoy--this will save you SO much money!
Hi there! Thanks for the easy to follow recipe. I also had trouble with my yogurt not setting. I was told that one must use wooden or plastic utensils in this process as metal spoons will kill the starter. Is that true? I'm going to try again and we will see how it goes.
Oh that can be true--more often, metal will impact a tin flavor into the yogurt. But it could have definitely caused it to not set well. Be sure to use plain yogurt with live cultures and whole milk will set easier than skim milk. Sorry for your hassle though.
So I understand that you aren't supposed to use flavored, or sweetened yogurts. Noosa yogurt comes with the fruit on the bottom. Do you think it would work if I just scooped the actual yogurt part? Or would I be better off grabbing a different starter?
Hi Maeve! I honestly, would not risk it as the process for making yogurt it exact. You can purchase a small container the grocery store of plain yogurt that way you don't have to purchase a full container.
Thanks! Shoot... I guess I'll just have to eat the noosa....
I just used a sweetened yoghurt with fruit on the bottom of the cup for the starter. It still worked.
Wow Jewel, glad it worked for you. It can be tricky to not get any of the fruit. Glad for you!
Came out great - thank you! Your directions are much better than the Instant Pot directions!
YAY! Thank you so much for taking the time to leave a review!
After four attempts at making yogurt in my mini Instant Pot, I am giving up. I followed the instructions precisely. I tried another starter. I was careful to bring it to 200 degrees after it only got to 185 the first times (put it on sauté for a little while), then cooled it to 114 and then another time to 110. I tried adding 1 Tablespoon starter, then 1 1/2 then 2. It was on Yogurt for 10 and then 9 hours. Every time it didn’t thicken and was just milk. It’s really frustrating. It just doesn’t work. Maybe because it’s a mini.
Oh NO!!! I hate this for you Janet. I am going to experiment with a mini to see if I can help troubleshoot for you. Give me a few weeks and I will get back to you!
Thank you so much! I can’t imagine why it’s not working. I’ll watch for your reply. 🙂
Woo hoo success! The fifth time worked. I was careful about the temperatures and used Fage 2% Greek yogurt as the starter. I think the other starters I was using, Bulgarian and Chobani, were too thin or cultures not strong enough. This time perfectly jelled! So the mini IP works. Yaaayyyy!
YAY Janet!!! I am so glad to hear this. I tested once and had success (I used a generic Greek yogurt--not my homemade yogurt as starter so you could replicate) but was waiting to test again to report back 🙂
How do I make Vanilla yogurt (or any flavored yogurt)? At what point in the process do I add the vanilla or any flavoring, and do I add liquid extract (how much ) or vanilla bean (how much)?
Hi Charles! Personally, I would mix in the flavorings, AFTER the yogurt has been processed. Before pouring yogurt into glass jars, 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 1/4 cup, and increase by a tablespoon at a time.
Hope that helps! Enjoy!
I've put sweetened condensed milk and berries in during the heating stage and had my yogurt turn out perfect.
Thanks for sharing.
Will this work if I add the condensed milk after the cooking process?
Mara, I have no experience doing this, so can't accurately tell you. Sorry. I think it would need to be added during the cooking process to culture correctly.
This morning I removed the yogurt from the refrigerator and it was still the consistency of milk. I figured I had nothing to lose by running it through the whole process again. This time I used one Tbsp. of Fage yogurt (to 1 pint) of milk as my starter and I set the IP to 8 1/2 hours instead of the standard 8 hours. Success! It has thickened. Now hopefully it tastes ok.
WAHOO!!!! I bet something was off for sure with the IP during this process, as I have NEVER heard of this happening. I am so glad you tried again and I hope it tastes delicious!!! Thanks for sharing Betty!
This just happened to me! 8.5 hours and it comes out like milk! So frustrating
That is so frustrating Katy! Did you make sure your yogurt hit 180 and that it cooled to no less than 100 degrees before incubating? If so, give it time to set up in the fridge (at least 12 hours) then strain. Hope that helps!
Your instructions say to cool to 105-115, but here you say no more than 110??? Made for the first time I overnight, at 8 hours it seems quite thin this morning- hoping it thickens as it chills in the refrigerator ...
Hi there! Great catch. It is supposed to say NO LESS, not no more. Sorry about that. And it should thicken in the fridge! Enjoy!
Hi Betty-
When you ran your yogurt through after having refrigerated it overnight, did you reboil the milky substance, or did you just warm it to 110 & mix in the fresh yogurt ato add the cultures to start the process?