This post may contain affiliate links. Please see our disclosure policy.
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! Just wondering if you use natural pressure release or quick release when the 8 hour cook time has finished?
Thanks!
Hi Cirra! Instant Pot yogurt incubation is one of the few times you don't have to trap pressure inside the Instant Pot (so you can have your valve to sealed or vent). If you set to sealed, just do quick release if needed, but the float valve should never have raised while incubating, so you will be just fine 🙂
I have a batch incubating now and only do 5 hours, use whole milk and 1/2 container of Fage` 5%. First batch was set nicely at 5 hours so will keep using that time. I test with a spoon and if it is spoon-able--time is up.
Love the hint about using the canning jars to incubate, from now on I will do it that way.
I do NOT use the IP lid, found a glass lid that fits perfectly and that is my yogurt lid for heating etc and to cover overnight in the fridge.
Wonderful! I am so glad that you found the perfect process for your taste. LOVE the tip about checking to see if spoonable 🙂
Please tell me if I messed up. I got the initial boil to 180 degrees. Left the bowl in the IP for the 5 minutes. Put it in an ice bath and after only 6 minutes in the ice bath the temperature was reading 87 degrees! I didn't know what to do. So, I put it back on to boil and got it back to 108 degrees and then followed the directions by whisking in the yogurt starter and put it back in the IP on the yogurt function for 8 hours. That's where I am now. Please let me know if you think it's ruined and if I should start again. Thank you!
Hi Beverly--Try not to stress too much. I would see how it turns out. If really runny, it will be because you overheated it. BUT you can strain it or use it in smoothies/oatmeal like you would kefir or milk.
I hope it works out!
thank you for this. What if after "boil", the temperature reading is not 180? turn it on some more?
Hi Laura, If the temperature is CLOSE to 180, don't worry about it. It may be your thermometer. If you heat too long, your yogurt may be runny. But if it is less than 168, I would heat again starting at 5 minute intervals. Hope that helps!
Hi there! I’ve used this recipe at least 6 times now and I love it - so easy and delicious. Thank you! I do have a question - my yogurt is delicious but rather unsightly. Looks more like cottage cheese. Any idea what I might be doing wrong? Thanks again!!!
Hi Dawn! I am so glad you have enjoyed this recipe!! If your yogurt is looking like cottage cheese, you may want to try to incubate for less time. It can occur too if the incubation temperature is too warm as well, but I doubt that is it since you use the Instant Pot, not incubation on your own.
Super helpful thank you again!!!
This may be a silly question - but is the nutritional value of the yogurt literally simply the nutritional value that the milk & starter held? I only ask because I generally ate yogurt for the nutrition, not for the taste/cost effectiveness. I ate it for my macros.
Hi Sam! No question is silly 🙂 So technically, yes, the yogurt's nutrition is made up of the milk and starter. However, because of the chemical change that occurs, the final product will be thicker (hence, richer in protein, calcium, calories ounce for ounce) and have added probiotics and cultures. Hope that helps 🙂
Thanks so much! Is there some way to be able to decipher the nutritional value after its turned into yogurt? Mine is currently settling in the fridge, excited to try it. However, I used lactose-free milk with a vegan ( see here: http://www.amazon.com/dp/B012PNMB7O ) yogurt starter so here's hoping it'll turn out fine; i know you said it won't work with non-dairy milks.
Oh Sam, you will have to keep us posted on how your lactose free yogurt turned out.
Also, depending on the brand of lactose free milk you use, 1/2 cup will have approximately 100 calories, 1 gram of fat, 8 grams of protein, and 14 grams of carbs
It turned out okay! It was thin for my preference, but I wanted to make it super basic for my first time just to get the hang of it. Next time I'll strain it and add honey for a sweetener or something. Thanks for all the help!
Thank you for letting us know Sam 🙂 Enjoy!
One more question if you don't mind 🙂 You stated somewhere that it will last 10-14 days in the refrigerator. However, It makes 16 servings. If I eat one serving a day, can I still use the 16th day of yogurt as a base for the next batch, or will the cultures have died by then? Thanks!
Hey Sam! So, technically the yogurt will be safe. If it smells sour, or tastes off, I would NOT use it as a starter as it could make your yogurt taste off in the next batch. However, I typically freeze 1-2 starters on the first day I make yogurt so I have on hand to make yogurt whenever I want.
If we were to add a sweetener, when would we do it? Also - I've found that ground chia seeds thickens yogurt and it doesn't affect the overall taste!
Oh the chia tip is fabulous Sam if you don't mind the texture!!! I add chia seeds to yogurt all the time for health benefits.
As for sweeteners, you want to stir in your choice of sweetener AFTER your yogurt has incubated. Enjoy!
I boiled to 180 degrees, and waited 15 minutes in a pot of cold water. It dropped to 80 degrees.
This is the first time it's ever been so extreme, it never dropped that low before. Will it still be able to incubate or do I need to start over? Thanks.
Wow Sam, that is an extreme drop in a short period of time. Are you sure your thermometer wasn't touching the bottom of the dish? Sometimes that will be colder since right on top of cold water. If not, unfortunately I would start over--which I know is a pain. It just seems too low to guarantee yogurt will turn out.
Yeah, it wasn't touching the bottom of the dish. I'm not quite sure how it dropped so fast in 15 minutes, I did what I always did.
Hi there! I would like to make yogurt for my 10 month old, something as close to the stonyfield baby yogurt as possible. Can I use the flavored stonyfield baby yogurt as a starter with whole milk? Please let me know, thank you!