Bowl of Cold Start Yogurt

Instant Pot Cold Start Yogurt

Homemade Yogurt has NEVER been easier than with this Cold Start Instant Pot Yogurt. Two ingredients and time is all you need to have perfect, creamy, thick yogurt. 
5 from 8 votes
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Course: Snack
Cuisine: American
Keyword: Cold Start Yogurt, Instant Pot Cold Start Yogurt, No Boil Yogurt
Prep Time: 5 minutes
Cook Time: 8 hours
Refrigerate: 8 hours
Total Time: 16 hours 5 minutes
Servings: 10
Calories: 70kcal
Author: Kristen Chidsey

Ingredients

  • 56 ounces Ultra Pasteurized Milk
  • 2 tablespoons prepare yogurt with live cultures or yogurt starter

Instructions

  • Pour milk into inner pot of pressure cooker.
  • Whisk in starter/prepared yogurt.
  • Place lid on pressure cooker.
  • Hit "Yogurt" and it should read 8:00 (If not, hit ADJUST until screen reads 8:00). Let the pressure cooker do it's thing!
  • After the 8 hour incubation period, remove inner pot from pressure cooker. Cover with plastic wrap and place in refrigerator for 8 hours. 
  • After refrigeration, store yogurt in glass containers for 10-14 days. 

Notes

  • Fairlife milk is also ultra-filtered, which means it has more protein and less sugar, meaning it will produce a thicker yogurt than just ultra pasteurized milk. If you use ultra pasteurized milk, no ultra-filtered milk, you may want to strain your yogurt for super thick yogurt. 
Nutrition Facts
Instant Pot Cold Start Yogurt
Amount Per Serving
Calories 70 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 11mg 4%
Sodium 69mg 3%
Potassium 206mg 6%
Total Carbohydrates 4g 1%
Sugars 3g
Protein 8g 16%
Vitamin A 3%
Vitamin C 0.4%
Calcium 22.1%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!