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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.
Hello and thank you for all your helpful information. Many of my questions were answered, except this:
when you boil the milk in the inner lining (before the cool-down and culture steps), does the milk ever scorch on the bottom? I make yogurt now, but for me the messiest and most time consuming step is heating to 180 on the stove top. I can microwave it to 180, but I want to reduce my use of the microwave. I haven't used my Instant pot yet. I am still researching how it could be useful in my limited cooking needs. There is no room in my house for another unused appliance. Thank you for your help. 🙂
Hi Dayle! I have had no issue with scalding milk in my Instant Pot. However, it does take time to reach 180 degrees--about 30 minutes. I would not just purchase an instant pot for yogurt if you already make yogurt. But if you want to make rice, beans, soups, baked potatoes, and yogurt--I don't think you will regret your purchase.
Thank you kindly for your info and time! I didn't want to confuse the question I posted, but I make VEGAN yogurt and it is amazing. For anyone who wants to do vegan yogurt and has been told it is difficult or impossible, I would like to share how I do it. I take minute oats, put in nutri ninja with water ( i do soak for 30 minutes so they blend up smooth), blend until smooth and I use the soaking water. I also add whatever I have on hand = soy milk, any plant milk, I also put a couple of scoops of pea protein in mine. But I have used only oats and it was still good. IMPORTANT NOTE: The first time I made this, it was thin but delish. I then realized that I could thicken with more oats. You can also thicken with minute tapioca, just add some when boiling. It does get kind of slimy, but I am ok with that. I then bring my mixture to a boil (I don't have a thermometer) either on stove top (which requires constant stirring) or I microwave. That is important as I didn't do that once and it molded during culturing. I cool, then add starter on hand. I then put in my toaster oven on low heat or in oven with light on. I culture 8 to 12 hours, then add sweetener and frozen fruit. I also sometimes thin with plant milk for a drinkable consistency. It's amazing to me to be able to get my oats and all their benefits along with my probiotics. BTW, my indegestion I suffered from is GONE! So, if you have been told it cannot be done, that is not true, just don't expect the same texture. The texture is not like that of dairy milk, but many times vegan food is not the same. My palate has changed over the years and I love it. I remember my first taste of almond milk yogurt (store bought) was awful, now I love it. I make 1/2 gallon every couple of days.
I tried to use almond milk, any suggestions for dairy free or is that simply impossible?
It was mostly liquid with little curds throughout.
Hi Ricki! This recipe will not work for dairy-free milk. Almond milk is especially tricky as it often has additives that interfere with the yogurt process. I do have a recipe for Coconut Milk Yogurt.
I would be happy to help you. I have had wonderful success with many plant milks. My current is ground up, un-strained oats. Ridiculously easy and good. I posted a comment on this site. If you need any additional help, please let me know. I am happy to help as for years I read that it couldn't be done and I believed it. I was desperate for yogurt, without paying $6 a quart, so I gave it a shot. I am happy to help. I guess just reply to this comment with any questions and they will be emailed to me, fingers crossed.
I'm so disappointed...after 8 hours, I got milk.....
Hi Lisa! I would love to help you troubleshoot why this happened. Can you give me some more information? What milk did you use? What starter did you use? Was your instant pot set to normal incubation? Did your milk reach 180 degrees and then cool to no less than 110 degrees? Let me know so I can help you make perfect yogurt in the future 🙂
Hello, sharing a similar experience. After eight hours the consistency for mine was still milk, but it smelled delightfully like yogurt. Did some online research, just went through the cycle of boiling and adding starter again, and this time incubated it for 10 hours. It made the best yogurt I’ve ever had!
Glad to hear that 10 hours was the sweet spot for you! It varies from person to person.
Did you boil the same yogurt/milk mixture or did you start with new batch?
You can check on it and add time if needed. When you remove the lid you will not 'lose' the time on your Instant Pot (the timer won't start over). So you can check it and see how it is going. My first batch needed 12 hours of incubation but did set. It was a thinner yogurt and I strained it to make it a little thicker.
I make a gallon of creamy thick Bulgarian Yogurt every 2-3 weeks and have discovered some important and helpful tips.
1. Heat your milk to 185 degrees, then put it in a preheated 185 degree oven (covered) and HOLD the yogurt at that temp for 30 minutes before proceeding to the next step and skim off anything on top. This will help you achieve a thicker creamier finished yogurt. There is no need to strain the healthy whey out of the yogurt to achieve a thicker product, if you follow this step.
2. The more tart the yogurt, the more probiotics are in it, and the healthier it is for you. If it is not tart, try refreshing with a new starter.
I purchase Bulgarian Yogurt starter online, and since it is an Heirloom, it can be used over and over again. Bulgarian Yogurt has billions, not millions of cultures like store bought. It is the best probiotic yogurt you can make.
Thanks for those tips!
I am very intreged about making my own yogurt. So I made some. Love your recipe! BUT...my yogurt is not as firm as I would like it to be. What can I do to correct that?
Hi Susan, I am glad you enjoyed the yogurt. To make it firmer, you can strain over cheesecloth in fridge overnight. In the future, use whole milk or add in 1/2 cup powdered milk before heating and culturing yogurt.
Help! I forgot to freeze yogurt out of my last batch. Can I use some from my now 2 weeks old batch, or should I go buy a small container of yogurt to use?
Your 2 week old yogurt should be fine😊
Hi! Thank you for all the work you went into posting your different recipes! I was wondering if your yogurt recipe could be made with almond milk?
Thank you Kristen! I have tried many times to make yogurt without almond milk and it does not work. You need to start with homemade almond milk and add in stabilizers and even than super finicky. Sorry. I do have a recipe for Coconut milk yogurt.
I wanted to chime in here. Yes! It can be done. I left a comment above. Please read it and if you have any other questions, reply back and I guess your question will be emailed to me. I had read for years that it couldn't be done, so I didn't want to put the effort and money into a failed product. I was desperate for vegan yogurt and tried oat milk, or rather unstrained ground up oats and it was amazing. Ate the whole 1/2 gallon in a couple of days. I got my yogurt fix! Happy to help, just let me know.