Learn how to make Instant Pot yogurt and discover all the tips and tricks out there behind that magic button. Incredibly simple-to-make Instant Pot yogurt tastes smooth, creamy, and decadent, like eating a bowl of whipped cream without the calories!
Then I finally entered the world of Instant Pot…and completely ignored that yogurt button on it.Evidently Instant Pot doesn’t know you can buy store bought yogurt already made.
But I got to thinking…I spend a lot of money on fancy organic yogurt every week. Even with the organic label, some of it still has a lot of added sugars and unfamiliar ingredients.
So I asked my hippy, au naturale sister about it because, if she finds the time to make homemade marshmallows, keVita, and hydrosol lavender spray, I’m sure she’s tried her hand at homemade yogurt.
I was right. But she was also right about how simple it is. (Just about the simplicity of homemade yogurt, though. Evidently she doesn’t know you can buy marshmallows already made.)
Not only is Instant Pot yogurt ridiculously easy, way more economical than buying yogurt, but it’s hands down THE BEST YOGURT YOU’LL EVER TASTE.
I know what you’re thinking…
How Can You Be That Gaga Over The Taste of Instant Pot Yogurt?
Because it doesn’t even taste like yogurt! It’s INFINITELY more creamy, less pungent, and insanely smooth tasting. It’s like eating a bowl of whipped cream without the empty promises to start a cleanse after.
What Do I Need to Make Homemade Yogurt?
Instant Pot – Some Instant Pots have a simplified yogurt button, like this one. It will countdown the time and make sure it stays at the correct incubation temperature. The Lux Instant Pot doesn’t have a yogurt button. If you have a Lux Instant Pot without the yogurt button, you can still make yogurt! Scroll down and I show you how step-by-step.
Thermometer – An inexpensive one will definitely do the trick. If holding a thermometer is a little too taxing for you (no judgment here), you can also the creme a la creme Mac Daddy of them all – a Thermapen that reads in 2 seconds (LOOOOOVVVEEEE mine).
Cheesecloth – You can buy cheesecloth at a grocery store, but I absolutely love these ones from amazon. You get a ton more for the price and they are washable and reusable.
Strainer – Any kind will do. Just set strainer lined with cheesecloth over a bowl to catch the whey (watery part separated from yogurt) and you are good to go.
How to Make Instant Pot Yogurt (Boil Method)
STEP ONE: Pour cold milk in Instant Pot. You can use whole, 2%, or skim.
STEP TWO: Press “yogurt” button until “boil” shows on screen. After about 30 minutes it will start to be and the screen will switch to “YOGT”.
STEP THREE: Now it’s time to bring the yogurt from 180ºF (82ºC) down to 110-115ºF (43ºC-46ºC). You can simply remove the Instant Pot insert and let it sit on the counter for about 45 minutes, stirring occasionally (make sure to keep checking temperature when you stir). Alternatively, place the insert into a bowl of ice water, stirring for about 5 minutes, or until temperature reaches 110-115ºF (43ºC-46ºC).
STEP FOUR: Add the yogurt starter (“Starter” is a fancy term for store bought plain yogurt. Scroll down for the best brand to use.)
STEP FIVE: Whisk to combine milk with yogurt starter.
STEP SIX: Press “yogurt” button until timer reads 08:00 (it will then go to 0:00 and count up to 8 hours). You’ll know when it’s done because it will be thick and gelatinous. If it isn’t, process for another 1-3 hours.
STEP SEVEN: When yogurt is done fermenting pour into a strainer lined with a cheesecloth. Make sure there is a bowl underneath to catch the whey. Put in the fridge and strain for 2-3 hours for standard yogurt or 4-5 hours for greek yogurt.
How to Make Instant Pot Cold Start Yogurt (No Boil Method)
The cold start method simply uses ultra pasteurized milk and a couple tablespoons of plain yogurt (also known as yogurt starter). No boil yogurt can only be done with ultra pasteurized milk, such as Fairlife brand.
The other bonus of cold start yogurt is no straining! After the yogurt cooks for 8-10 hours, it is so thick a spoon can stand straight up in it!
Pour in cold ultra pasteurized milk, such as Fairlife into clean pot.
Whisk in 2 tablespoons plain yogurt starter.
Place lid on pressure cooker and press yogurt button. It will read 8:00 hours.
Let yogurt incubate for cook time.
When it is finished the yogurt may be eaten immediately. However, if you wish for the whey to separate, cover pot with plastic wrap and let sit for 4-8 hours in the refrigerator.
Spoon out whey, if desired for thicker yogurt. Store in an airtight container.
Although most organic milk brands are labeled “ultra pasteurized,” the results don’t match up to Fairlife ultra filtered milk. This means Fairlife has more protein and less sugar.
Therefore, after the incubation time, Fairlife cold start yogurt will be very thick, and there’s no need to strain.
Other “ultra pasteurized” milk brands will result in thin and watery cold start yogurt. Although the yogurt may still be strained, you won’t be left with much yogurt after the whey drains out.
What is the best Yogurt Starter to Use?
When I initially experimented with Instant Pot yogurt, I noticed I would occasionally get a grainy texture. The taste was still spot on, but the texture threw me off.
Some research brought me to a great article explaining why. When additives are in your commercial yogurt starters, such as pectin, inulin, cornstarch, and gelatin, it can yield a grainy yogurt.
To avoid this do one of two things:
Read the labels when using a commercial yogurt as a starter. Only use one without additives, such as Fage (even some organic brands have additives).
Or, use your own starter from a previously made batch of Instant Pot Yogurt.
When you’re done making yogurt, freeze a couple tablespoons straight away for your next batch. You won’t have to try to remember to save some before you finish all your yogurt. Plus, it will save you from buying commercial yogurt each time.
Freezing homemade yogurt starter also insures the bacteria and cultures stay fresh and alive until you are ready to make yogurt again. Sounds kind of creepy, but it’s true.
Can I Make Instant Pot Yogurt if I Don’t Have a Yogurt Button?
Yes. If you have the Lux Instant Pot or another electric pressure cooker, it can still be done! Here’s how:
Heat the milk on the stove or using “saute” function on Lux Instant Pot. Using a thermometer, heat milk until it reaches 180-185°F, whisking occasionally to distribute heat.
Once it has 180-185°F remove from heat or remove Instant Pot insert. Cool the milk to 110-115°F using one of the techniques described above. (Refer to STEP THREE above)
Place insert with cooled 110-115°F milk back in instant pot, which should be turned off. Make sure the lid is secure and vent is closed. Wrap the WHOLE Instant Pot with a large towel to insulate and make sure milk stays at the correct temperature. Let sit for 8 hours or overnight.
When done, pour yogurt into a strainer lined with cheesecloth to thicken and remove some of the whey. (Refer to STEP SEVEN above)
My Yogurt Didn’t Set! Now what?
Even with making homemade yogurt every week, there are still times now and again my yogurt doesn’t set. I used to just throw out the batch, shed a little tear, and start again.
However, I’ve now figured out how to avoid it in the first place and a possible way to fix it!
It starts with the starter. First of all, make sure the cultures are at their peak. The cultures loose their oomph after a while, so either use recently opened or made yogurt. When I make a batch of homemade yogurt, I scoop out a few tablespoons and freeze it so I always have a fresh starter on hand for the next batch (it will be runny as it thaws, but that is okay!)
Make sure you are using enough starter. For every half gallon of milk whisk in 2-3 tablespoons of starter yogurt.
Did you add the starter? Quite a few times 🤦♀️I have boiled the milk, cooled it down, and started to cook the yogurt with completely spacing adding the starter.
The milk shouldn’t read ULTRA PASTEURIZED on the label. For instant, Aldi brand organic and Horizon organic milk are ultra pasteurized so avoid using these.
Take a temperature to make sure milk reaches 180ºF during BOIL stage. Unfortunately pressure cookers aren’t consistent with boiling the milk to 180ºF. If it hasn’t reached the proper temp, hit CANCEL, and press the SAUTE LOW / SIMMER. Cook and stir, checking the temperature until it reaches 180ºF.
Sometimes it can be salvaged. If the milk still smells fine, just let it cook again for a few hours, opening the lid to check consistency every 1 1/2 hours or so. When it’s done there might be a lot more separated whey, but after straining you’ll have a perfectly good batch of yogurt.
Sometimes it’s nothing you did wrong at all, you’re just at the mercy of the live cultures. They can be temperamental and unpredictable every once in awhile, and you’ll just be forced to move on. Feel free to shed a tear over wasted milk. It will make you feel better.
Congratulations! You’re A Total Granola Who Makes Their Own Yogurt!
What to Add to and How to Sweeten Homemade Yogurt
Fresh fruit sauces, such as strawberry, raspberry, or Blueberry Syrup
Vanilla bean paste (so freakin’ delicious) or vanilla extract – mix in 1 tablespoon per batch and then ladle into storage containers.
Honey or Maple syrup – You can drizzle on as it’s dished into bowls or sweeten the whole batch at once. Start with 1/4 cup per batch and add 1 tablespoon at a time until you reach desired sweetness.
Nuts, like pistachios, almonds, walnuts, or Candied Pecans
Tips, Tricks, and Trouble Shooting For Making Instant Pot Yogurt
Before making the yogurt, sanitize and clean your Instant Pot with a kettle of boiling water. This will get rid of any previous dinner smells and tastes you don’t want permenating your batch of delicious yogurt.
You can use whole, 2%, or skim milk to make Instant Pot yogurt. Skim milk may have to strain a bit longer to thicken, but is still equally delicious!
For the BOIL METHOD, the milk carton shouldn’t be labeled ULTRA PASTEURIZED. This will result in thin and watery yogurt.
Some tips for timing it out: Option 1 – Boil and cool the milk before bed and let it process for the 8 hours while you sleep. Option 2 – Boil and cool the milk first thing in the morning and let it process all day. Option 3 – Start in the middle of the day and let the yogurt strain overnight in the refrigerator. It will be extremely thick when you wake up, but you can always add some of the drained whey or milk in to thin it out.
If you like your yogurt tangier, let it process for about 10 hours.
How to know when your yogurt is done: It will look gelatinous and some of the whey will separate and be settled on top. If it doesn’t look like this, process for 1-2 more hours.
Whisk or beat yogurt after straining to make it extremely creamy and smooth.
Less is more when adding the starter. Add 2 tablespoons yogurt starter to a 1/2 gallon of milk. Extra starter can inhibit the growth of live cultures and might make your yogurt grainy.
Trust me, you will forget about your yogurt straining in the refrigerator. Not a biggie, but it might end up thicker than desired. Adding the drained whey works for thinning it out. Alternatively, adding a little milk, coconut milk, half and half, or cream will make it even smoother and creamier tasting.
Intimidated by using an Instant Pot? Learn in minutes with this Easy Start Instant Pot Guide full of tips, hacks, and tricks.
How to Make THE BEST Instant Pot Yogurt recipe is an ULTIMATE GUIDE with all the tips and tricks for achieving the most mind-blowing homemade yogurt you'll ever taste. Incredibly easy-to-make Instant Pot yogurt tastes smooth, creamy, and decadent, like eating a bowl of whipped cream without the calories!
2tablespoonsplain yogurt(for best yogurt starters see recipe notes or post above)
Instructions
Pour milk into Instant Pot and make sure valve is sealed. Press "yogurt" button until it reads "boil." It takes about 30-45 minutes for milk to come to correct temperature, 180ºF (82ºC). Once it's reached 180ºF, the Instant Pot will start beeping.
Remove the lid and carefully remove insert. Set insert with milk on the counter for about 45 minutes to come to 110-115ºF (43ºC-46ºC), stirring occasionally. Alternatively, set insert in an ice bath and stir for 5 minutes, or until milk reaches 115ºF.
Whisk yogurt starter into the 115ºF milk. Place insert back into Instant Pot and press "yogurt" button again until time reads 08:00. The Instant Pot will then change to 0:00 and count up until it reaches 8 hours.
Line a strainer with one layer of cheesecloth and set over a bowl to catch the whey. Pour yogurt into the lined strainer. Place everything in the refrigerator to continue to strain for 2-3 hours for regular yogurt and 4-5 hours for "Greek" style.
If you want to make sure you have a starter for next time, freeze 2 tablespoons of homemade yogurt for next time. Store yogurt in a glass jars or plastic containers. Makes 1 quart (32 ounces)
❉DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!❉
TIP: If you accidentally left the yogurt straining too long and it becomes thicker than desired, simply stir some of the liquid whey drained out or additional milk back into the yogurt.
TIP: While yogurt is straining, you may want to use a silicone spoon to scrape cheesecloth and stir yogurt to make sure whey can still pass through.
Recipe Video
Recipe Notes
Yogurt will last 10-14 days in refrigerator.
WHAT IS THE BEST YOGURT STARTER TO USE?
When additives are in your commercial yogurt starters, such as pectin, inulin, cornstarch, and gelatin, it can yield a grainy yogurt.
To avoid this do one of two things:
Read the labels when using a commercial yogurt as a starter. Only use one without additives, such as Fage (even some organic brands have additives).
Or, use your own starter from a previously made batch of Instant Pot Yogurt.
Nutrition Facts
Instant Pot Yogurt
Amount Per Serving
Calories 121Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 19mg6%
Sodium 113mg5%
Potassium 338mg10%
Carbohydrates 11g4%
Sugar 12g13%
Protein 7g14%
Vitamin A 240IU5%
Vitamin C 0.5mg1%
Calcium 290mg29%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you – which helps justify to my family all the time I spend on the computer. Read full disclosure policy here.
Just tried for the first time making yogourt in my instant pot. I changed the rim and have a new inner pot just for these kind of recipe so the smell won’t tranfert. Your recipe was super easy. I have a glass lid Would that work for making yogourt.? I didn’t take any chance and used the big lid. Anyway just like you said i forgot it while straining the whey. Way too thick so added back some whey. My hubby was impressed. Taste really good. Thank you for the detailed recipe. Bonjour from Montreal
Hello!
Thank you so much for taking the time to write! The glass lid would work fine as long as it holds the temperature. It’s not pressure cooking, just maintaining that temp to activate and grow the cultures. I often just strain my yogurt overnight because I can’t squeeze it in all in one day. Then I add whey or milk to make the yogurt even creamier and mild tasting if you want to decrease the tanginess. Or I “cook” the yogurt overnight and strain in the morning. Glad you enjoyed it!
Best,
Melissa
Flechere says
Just tried for the first time making yogourt in my instant pot. I changed the rim and have a new inner pot just for these kind of recipe so the smell won’t tranfert. Your recipe was super easy. I have a glass lid Would that work for making yogourt.? I didn’t take any chance and used the big lid. Anyway just like you said i forgot it while straining the whey. Way too thick so added back some whey. My hubby was impressed. Taste really good. Thank you for the detailed recipe. Bonjour from Montreal
Melissa says
Hello!
Thank you so much for taking the time to write! The glass lid would work fine as long as it holds the temperature. It’s not pressure cooking, just maintaining that temp to activate and grow the cultures. I often just strain my yogurt overnight because I can’t squeeze it in all in one day. Then I add whey or milk to make the yogurt even creamier and mild tasting if you want to decrease the tanginess. Or I “cook” the yogurt overnight and strain in the morning. Glad you enjoyed it!
Best,
Melissa