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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.
Can I use Lactose free millk?
Unfortunately, several others have tried without much success, this is a lot harder to culture. I am sorry.
Actually, I made yogurt for the first time last night and I used 2% Lactaid Milk. I also used Chobani plain yogurt as a starter. I got up this morning after incubating for 8 hours and success! The yogurt was the right consistency. I placed the pot in the fridge and expect it to get thicker as it cools. I can’t wait to eat some tonight when I get home from work.
I hope you enjoy!
Hi! This was my first time making yogurt in my instapot! I used Grassmilk Cream on Top Whole Milk and Siggis plain yogurt as my starter. I followed the instructions, sterilizing the inner pot with boiling water, bringing the milk to a boil to reach 180 degrees cooling in an ice bath to 108 before adding the starter and allowing it to incubate for 8 hours on the yogurt setting. It turned out appearing initially to be very rich, thick and creamy on top but as I scooped into it there remained a milky consistency when transferring into 4 oz glass jars. Did I do something wrong? Should I have discarded this milk remnant or strained the yogurt? Please let me know I’d like to make yogurt more often but have it turn out the best it can! Thank you!!
Hi Laura, you didn't do anything wrong. You can certainly discard the milk remnant if you want thicker yogurt, but just like store bought yogurt, liquid will form on top of yogurt as it sits. You can pour over or stir in 🙂 I personally discard the extra liquid because I like thicker yogurt.
This is completely new to me. I just realized my Instant Pot doesn't have the yogurt button. So I read the info about what to do with the non yogurt button. It says: Wrap in a large towel, or two regular towels and incubate for at least 8 hours or 10 hours. What exactly do you mean here? Sorry if I'm being dense but don't want to mess it up.
No worries! I am happy to help clarify Alicia. Incubate means to keep warm and let the yogurt culture. So the warm towels will help hold the instant pot at a constant temperature that allows the cultures to work their magic and turn the milk into yogurt. Enjoy!
So do you mean set the instant pot on "keep warm" with the towels wrapped around it for 8 hours? Or instant pot is off with the towels around it?
Hi Marika, if you are trying to make yogurt without a yogurt button, you want to turn OFF your instant pot and wrap in warm towels. If your IP has a yogurt button, you just let the Pressure cooker do it's thing.
I am so glad I stumbled onto your blogs about Instant Pot ideas. I tried the yogurt and it tastes good, but is very runny. Is that normal? I am straining some of it now to make Greek yogurt. I am anxious to try some other of your recipes. I love the details you put into your explanations!
Oh thank you Lois, I try to make my recipe very approachable.
If your yogurt is runny, there is a couple things:
-Did you use skim milk and not drain excess why from top of yogurt?
-Did you use a starter that did not contain active cultures?
-Did you make sure you got your milk to 180 degrees before cooling?
Let me know and I can help you further trouble shoot 🙂
Thank you so much for your speedy response! I didn’t use skim milk, I did use yogurt with active cultures, and the milk registered 180 degrees when I tested it. Maybe it is supposed to be a little runny. I just strained some of it and it is definitely thicker. I experimented with putting some strawberries and the runny yogurt into my blender with a little honey. It came out really runny and really delicious. A great milkshake!
I definitely will make yogurt again. Thank you for caring about nutrician and sharing with us. I will be praying for your physical needs! The fact that you spend so much time helping others when you don’t feel well yourself shows what kind of a person you are! I will definitely stay in touch and try your instant pot recipes! Thank you again!
Oh you bet, it is such a blessing for me to be able to serve others!
I am glad that when you strained it is was thicker. If you want thicker yogurt next time, you can increase starter to 3 tablespoons.
My IP does not have a yogurt setting- its an older one... any tips on how to proceed??
It is a bit harder, but it is possible.
Pour milk into inner pot of pressure cooker.
Turn on the Sear/Saute function.
Heat milk to 180°F. Use a thermometer to check the temp often and be sure to stir very often so milk does not scorch.
Once the milk reaches 180°F, turn off your pressure cooker.
Remove inner pot and cool to 108 degrees.
Once your milk has reached 108 stir starter yogurt and whisk until incorporated.
Put inner pot back in instant pot and place lid on pressure cooker.
Wrap in a large towel, or two regular towels and incubate for at least 8 hours or 10 hours.
I've made this three times. The first time worked perfectly and the yogurt was amazing. The second two times, something must be going wrong. The yogurt is still liquid! I'm not sure what I did because this last time I was extra careful to follow all your instructions! I'm sad and feel like I'm wasting milk.
Oh Tracey, I am SO sorry! First, don't throw your yogurt away. Either strain over cheesecloth or stir in chia seeds to help thicken it up (this will change texture, but not taste!!)
Secondly, how old was your starter? That could have something to do with it. Hopefully I can help you trouble shoot so this won't happen again!
My IP does not have the Yogurt button. How can I make yogurt with the IP but without the yogurt button?
Thanks!
Hi David!
It is a bit harder, but it is possible.
Pour milk into inner pot of pressure cooker.
Turn on the Sear/Saute function.
Heat milk to 180°F. Use a thermometer to check the temp often and be sure to stir very often so milk does not scorch.
Once the milk reaches 180°F, turn off your pressure cooker.
Remove inner pot and cool to 108 degrees.
Once your milk has reached 108 stir starter yogurt and whisk until incorporated.
Put inner pot back in instant pot and place lid on pressure cooker.
Wrap in a large towel, or two regular towels and incubate for at least 8 hours or 10 hours.
Hope that helps!
So do we turn it on before wrapping?
No, if you don't have the yogurt function, you do not want turn your Instant Pot on, the warm towels will hold a steady temperature.