This Instant Pot yogurt recipe is super easy to make!

Now you can have fresh, healthy yogurt made with whole milk or fat-free milk! Create thick Greek yogurt or French-style yogurt! Most varieties of Instant Pots like the Lux or Duo have Instant Pot yogurt buttons. These make it so easy to set it and forget it.

Instant Pot Yogurt in containers with a spoonful

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Even if your Instant Pot comes without a yogurt button, it’s still possible to make this easy recipe! All you need is milk of your choice and the live cultures! We love serving instant pot yogurt with blueberry banana baked oatmeal or a homemade granola bar for a healthy breakfast!  Or serve it with fruit alongside a delicious breakfast bake

ingredients to make Instant Pot Yogurt


MILK: Use ultra-filtered or ultra-pasteurized milk. We really like the Fairlife brand! Always fresh and creamy, Fairlife makes for the very best yogurt! And with this no boil recipe, there’s no need to worry about scorched milk. Use whatever you prefer, from fat free to full fat milk. Higher fat milk will produce a thicker yogurt.

YOGURT STARTER: Yogurt starter is simply yogurt with active cultures. The yogurt can be flavored if that is all that you have, but there is a chance that it may slightly change the texture. Save a Tablespoon of yogurt for your next batch. I recommend using the same starter only 2-3 times and then buying a new starter to keep the yogurt thick and the best texture. You’ll find that batch 4 and 5 will start to be more watery.

With a yogurt starter, an Instant Pot, and whatever additions you want to personalize it with, anyone can make homemade yogurt!

top view of Instant Pot Yogurt in the pot and cups

How to Make Yogurt in an Instant Pot / Making Yogurt in an Instant Pot

This cold start recipe simply couldn’t be easier, especially with the Instant Pot Yogurt Setting. We know you’ll love it!

Before starting, while not required, I recommend sterilizing your Instant Pot for best results. Add 1 cup of water and manually set the timer for 1 minute. Once complete, quick release the pressure valve, and dump water (be very careful, it’s hot). Run cool water on the outside of the pot to cool. Dry and get started!

  1. Whisk together the milk and starter in the Instant Pot.
  2. Cover and set to yogurt setting on normal for 8 hours. No need to lock the lid down for this recipe, any lid will do, even a glass one (have I mentioned my adoration for my Instant Pot glass lid?)! If you prefer a more tart or sour yogurt, leave it up to 10 hours.
  3. Then place the inner pot in the refrigerator and chill overnight.
  4. Once it’s ready, scoop it into jars, or food-saver containers and take to work, or school, or anywhere and anytime you need a healthy snack!

whisking Instant Pot Yogurt

Instant Pot Yogurt Without Yogurt Button

  • In an Instant Pot without a yogurt button, add milk and yogurt starter, close and lock the pressure lid, and set pressure release valve to venting.
  • Press saute and heat up milk to 180°F or higher. Meanwhile, fill up sink with cold water enough to reach almost the top of the Instant Pot insert.
  • Once the cooking process is complete, submerge inner pot in the cold water, carefully remove the lid, stir, and allow to cool.

taking a spoonful of Instant Pot Yogurt


Homemade yogurt can’t be beat, especially if you have a flavor preference! Add these to your yogurt when serving it up!

  • We love vanilla, strawberry, coconut, or almond!
  • Any variety of berries will add a pop of color and a burst of nutrition to homemade yogurt!
  • Maple syrup
  • Applesauce (or even rhubarb applesauce!)
  • Jams, jellies, fruit curd, or honey, of any flavor!
  • Powdered drink flavors like PB2, instant coffee, chocolate milk, protein powder, or any other drink flavor
  • A handful of granola, chia seeds, sunflower seeds, or even mini chocolate chips are fun toppers, too!

Flavoring Cold Start Yogurt

These flavorings can be added to the pot and whisked in along with the milk and yogurt starter. I’d suggest trying the yogurt without flavoring first, then give some of these a whirl!

  • Up to one full can of sweetened condensed milk (regular or coconut) (14 ounces)
  • Coconut cream
  • Flavored coffee creamer (coconut or almond based also work) (16 ounce bottle)

I prefer to leave my yogurt plain so that I can use it in savory recipes or in place of sour cream, but this is so easy, you can make another batch with the flavors too!

Instant Pot Yogurt in a closed container

Greek Yogurt Anyone?

As seen in the obligatory “spoon standing in thick yogurt” picture, the yogurt is thick and is a lovely consistency. To make an even thicker greek style yogurt, simply strain the yogurt. I recommend allowing it to fully cool and set up overnight in the fridge before straining, but you can do it as it is finished cooking if you prefer. Use a few layers of cheesecloth, a nut bag, or coffee filters to strain the yogurt for 2-3 hours, and voila, greek yogurt (straining the whey is what makes it greek yogurt)!


Once the yogurt is made and fully cooled, store in the refrigerator. Homemade yogurt will last up to two weeks in the refrigerator as long as it stays tightly covered. 

putting Instant Pot Yogurt into containers

I love using mason jars with my favorite mason jar caps, but any storage vessel will work! An inexpensive canning funnel makes spooning the yogurt into the jars effortless and no-mess.

Mason jars are great for an on-the-go breakfast or snack!

Instant Pot Yogurt in containers with a spoonful
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Instant Pot Yogurt

Instant Pot Yogurt is creamy, rich, and oh-so-delicious!
Prep Time 5 minutes
Cook Time 8 hours
Chilling Time 8 hours
Total Time 16 hours 5 minutes
Servings 13 servings
Author Candace


  • 52 ounces ultra filtered milk or ultra pasteurized milk
  • 1 Tablespoon yogurt active culture


  • In the Instant Pot cooking pot, whisk together cold milk and yogurt.
  • Cover*, push yogurt button and set time to 8 hours**. Setting should be Normal setting (not low or high).
  • After 8 hours, carefully place cooking pot in fridge and refrigerate overnight. Serve!


*Can use any cover, doesn’t need to be pressurized so the locking lid isn't necessary (but can be used).
**For a more tart or sour yogurt, set time for up to 10 hours.
Recipe can be doubled
Will keep a few weeks in the fridge.
Save a Tablespoon or two for your next batch! I recommend using the same starter only 2-3 times and then buying a new starter to keep the yogurt thick and the best texture.
Strain using cheesecloth for 2-3 hours for a greek style yogurt.
5 from 3 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 39 | Carbohydrates: 6g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 48mg | Potassium: 177mg | Sugar: 6g | Vitamin A: 231IU | Calcium: 140mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Breakfast, Dessert, Snack
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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    1. I have only made the recipe as written, but do think it would work as long as it contains live active cultures. A packaged starter may require more incubation time, so if the yogurt isn’t set after the time listed, leave it to cook longer. Let us know if you try it Amanda!