Once you’ve tried this easy Instant Pot yogurt recipe, you’ll never buy store-bought again.
If you’re new to Instant Pot cooking, making homemade yogurt is a great recipe for beginners. Use whole or fat-free milk to make smooth and creamy yogurt or a thick Greek-style variety.
Yogurt in the Instant Pot is perfect for yogurt bowls, smoothies, overnight oats, and custom-made frozen treats all with the press of a button.
What Is an Instant Pot?
The Instant Pot is a pressure cooker with enhanced safety features (no need to worry about the lid popping off mid-cook!). It’s energy efficient and produces delicious meals that save tons of time. It also doubles as a slow cooker, so what’s not to love? Many Instant Pots have a yogurt setting where you can just set it and forget it, but if yours doesn’t, well…I got you!
Fresh and Flavorful Instant Pot Yogurt
- Make healthy, affordable batches of yogurt without additives, preservatives, or sugar.
- Double up the recipe and enjoy all week long.
- Create new flavor favorites by adding extracts and mix-ins for every occasion.
- Make a DIY yogurt bar with all the fixings for a family brunch.
Only 2 Ingredients!
Milk: Any milk can be used, even almond, coconut, soy, hemp, or oat milk, feel free to experiment. In this recipe, for the best results, I used organic whole milk.
Yogurt Culture: Look for plain yogurt that says “live cultures” on the label. You can use ‘starter’ from the yogurt made in this recipe up to 3 times before the quality starts to fade.
How to Make Instant Pot Yogurt
- Whisk milk and starter in the Instant Pot. (Full recipe below.)
- Cover and cook on the yogurt setting for 8 hours.
- Transfer the inner pot to the refrigerator to chill overnight.
Serve or store as desired.
No Yogurt Button?
- Whisk the milk and starter, lock the lid on, and set the valve to venting.
- Press sauté and heat milk to 180°F minimum (this can take up to 25 minutes).
- Fill the sink with cold water, remove the lid, and submerge the inner pot (use oven mitts since it will be very hot) into the water. Stir and allow to cool before transferring to the refrigerator.
Favorite Flavors and Add-Ins
- This is where the magic happens! Stir in honey or maple syrup for a natural sweetener, or mix in jam, granola, chia seeds, or toasted coconut.
- Make a flavor base by stirring in a few drops of extract like orange, lemon, lime, coconut, banana, or almond.
- Top with fresh berries, sliced bananas, walnuts, almonds, or pecans.
Storing Homemade Yogurt
Keep fully cooled homemade yogurt in a covered container in the refrigerator for up to two weeks (if it lasts that long).
More Instant Pot Ideas
Did you enjoy this Instant Pot Yogurt Recipe? Leave a comment and rating below.
Instant Pot Yogurt
Equipment
Ingredients
- 52 ounces ultra filtered milk or ultra pasteurized milk
- 1 Tablespoon yogurt active culture
Instructions
- 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!
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Can packaged yogurt starter be used for this?
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!
This is the BEST creamy yogurt!! Thanks for the step by step info, so helpful for a beginner. Candace’s sister
So easy! And you’re welcome Holly! Enjoy!