Instant Pot Yogurt
With detailed step-by-step instructions and troubleshooting tips, this is the ULTIMATE guide for making yogurt using the Instant Pot.
Servings: 16 people
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)
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.
Video
Notes
Using a Yogurt Starter: Instead of prepared yogurt as your starter, you can use a yogurt starter. Just follow directions to determine how much starter to add to ½ gallon milk (each brand is a bit different.)
Using Skim Milk: Increase the starter to 3 tablespoons. You may also need to drain off excess liquid after chilling, as more whey will form using skim milk.
For Greek Yogurt: Strain the incubated and chilled yogurt in a strainer lined with cheesecloth overnight in the fridge (be sure to place over a large mixing bowl while draining.)
To Sweeten/Flavor: It is best to add in sweeteners/vanilla after the yogurt has set up in the fridge for at least 8 hours.
Boil function not working? If you find your milk is not reaching 180-190℉ (82-88℃) after the boil cycle, you can turn to saute function for a few minutes, watching VERY closely and stirring often.
Nutritional values are approximate and have been calculated using 2% milk. The serving size is approximately 4 ounces.
Nutrition
Calories: 89kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 55mg | Potassium: 165mg | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 142mg
