Instant Pot Yogurt

Being able to make homemade yogurt is the all the rage in the Instant Pot world. If you're wondering how to put that "Yogurt button" to use, this Instant Pot Yogurt is the simple, easy-to-follow recipe you need.

Cold Start or No Boil Yogurt

The traditional way of making yogurt requires you to heat your milk to a temperature  of 160 – 180 degrees and then to cool it before adding your yogurt starter.  This “scalding” of the milk kills bacteria in the milk before making yogurt.

This step is not necessary with the cold start method, because we use a ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk.  These milks have already been heated to a very high temperature before being packaged and sold.


What Kind of Milk do I need?

You need a ultra pasteurized, ultra high temp, or shelf stable milk.  Fairlife milk is the most popular brand.

Do not use regular, pasteurized milk for this recipe.  These milks may contain bacteria that will grow along with your yogurt cultures if the milk is not heated prior to making the yogurt.

Milks that are higher fat and protein will yield a thicker yogurt.  Low fat milks may need additional straining to reach the thicker consistency you may desire.

What is a yogurt Starter?

To make yogurt, you need to add live yogurt cultures! This is easier than it sounds.

For our yogurt starter, we use 1-2 Tablespoons of a plain yogurt with live cultures. Check the ingredient list to see if it has live/active cultures– this is a must!

The brand doesn’t matter, but we recommend one low in sugar and additional ingredients.

What Kind of instant Pot do i need?

You will need an Instant Pot with the “Yogurt” button.  As long as you have that, you can do this in a 3 quart, 6 quart, or 8 quart Instant Pot.

You can double this recipe, using up to one gallon of milk, in the 6 quart or 8 quart.   We started with a small batch while we figured it out, but it’s been a large batch ever since because we like it so much.

How to Make Yogurt in the instant pot

Start with a clean liner.  Pour in your milk and add sweetened condensed milk, creamer, half and half, or heavy cream (if desired). Whisk well.

By the way, every good yogurt maker needs a good whisk in her back pocket.  Once you’ve ordered yours on Amazon, you can continue by whisking in 1-2 Tablespoons of yogurt.

Lock the lid on the Instant Pot and turn the valve to sealing, not venting.  Press the Yogurt button (for the ULTRA model, set it to Medium or any temp in the 100°F-110°F range).

Set the incubation time for 8 hours. Increasing the incubation time (up to 24 hours) by pushing the + button will result in a more tangy yogurt.

The Instant Pot will beep, and then count up. When finished, the Instant Pot will beep and display YOGT.  Remove the Instant Pot liner, cover, and chill in the fridge for 4-6 hours.

Remember!! Do not stir your yogurt until fully chilled or strained.  If you do, it will not remain as thick as you may like.

After chilling for 4-6 hours, stir 1 spoonful of your homemade yogurt into a bowl. It will thin out. If a thicker yogurt is desired, you will need to strain.

If you’d like a thicker yogurt, strain it and then add vanilla extract and/or your choice of sweetener.

You made yogurt!!  You can store it in the fridge for up to 2-3 weeks.


What to add into your Instant Pot Yogurt

Now that you’ve mastered making yogurt in your Instant Pot, what are you going to do with it?  Here are some of our ideas:

  • Top with granola.
  • Add fresh fruit for a parfait.
  • Dip apples or graham crackers in it.
  • Layer yogurt with fruit compote in containers for a quick breakfast on the go!
  • Freeze into popsicles for the kids.

Watch how to make Our instant Pot Yogurt

Check out our Youtube Channel.  We will show you how to make Instant Pot Yogurt.

Each recipe on our channel and blog is tried and true, so you know they will be tasty.

We take you through each recipe, step by step, and show you exactly how to make it. Watch how to make these simple and delicious recipes, here.
<Looking for more Instant Pot Recipes?

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Instant Pot Mac and Cheese

Serves: 6.5 cups

Instant Pot Yogurt

Making your own yogurt is simple and easy with this cold start Instant Pot Yogurt. You will love it!

5 minPrep Time

8 hrCook Time

8 hr, 5 Total Time

Save RecipeSave Recipe

Ingredients

  • 1/2 gallon or 1 carton (52oz) ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk
  • 1-2 Tablespoons plain or vanilla yogurt
  • Optional (choose ONE of the following):
  • 14 oz sweetened condensed milk (canned)
  • 16 oz Natural Bliss creamer
  • 1-2 cups heavy cream or half & half milk
  • 1 teaspoon vanilla extract and choice of sweetener after yogurt has chilled/strained

Instructions

  1. Pour milk into clean Instant Pot liner.
  2. Stir in your optional ingredient (sweetened condensed milk, creamer, etc.) if desired. Whisk well.
  3. Whisk in 1-2 Tablespoons of yogurt.
  4. Lock the lid on the Instant Pot and turn the valve to sealing, not venting.
  5. Press the Yogurt button (for the ULTRA model: Medium or any temp in the 100°F-110°F range).
  6. Set the incubation time for 8 hours. Increasing the incubation time (up to 24 hours) by pushing the + button will result in a more tangy yogurt.
  7. The Instant Pot will beep, and then count up. When finished, the Instant Pot will beep and display YOGT.
  8. Remove the Instant Pot liner, cover, and chill in the fridge for 4-6 hours.
  9. Do not stir your yogurt until fully chilled or strained.
  10. After chilling for 4-6 hours, stir 1 spoonful of yogurt into a bowl. It will thin out. If a thicker yogurt is desired, you will need to strain.
  11. strain yogurt if desired.
  12. Add vanilla extract and/or choice of sweetener if desired.
  13. Store yogurt in the fridge for up to 2-3 weeks.

Tags

Courses
Breakfast
Cooking
Instant Pot
Allergy
gluten free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free
sulfite free

Nutrition

Calories

2672 cal

Fat

120 g

Carbs

261 g

Protein

85 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
4743
https://www.sixsistersstuff.com/recipe/instant-pot-yogurt/

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Comment on this Recipe

12 Responses to “Instant Pot Yogurt”

  1. Laura Lauber
    Hi! Thanks for this recipe. My question is how to tell what the calories, etc are in this recipe. Using Fairlife, sweetened condensed milk. Also using heavy whipping cream. I am doing keto and this will help me. Thanks.
  2. In the video you use a plate to cover the yogurt while cooking and in the written recipe it says to put instant pot on sealing. Can you do it either way or does one way work better than the other? Thank you! I really enjoy your instant pot recipes. (:
  3. David j Taylor
    Hello. I made the 3 Ingredient Instant Pot "No Boil" Yogurt in my 6qt IP and loved it. I tried again in my Ultra 3 qt mini and I think I failed, after the 8 hours it was still runny and cool to the touch, [stuck my finger in] it's late too late to try again or continue so I threw it out...just in case. Will try again. My question(s) is, In the 3 qt do I need to boil first? OR What temp. do I manually set IP for during the 8 hrs? AND instead of buying the 32oz plain starter for just 2Tbs can I use a 5oz serving cup of Greek Yogurt? Couldn't find 5oz plain yogurt in Krogers. Please and Thank You.
  4. I see that heavy whipping cream or half and half can be added. Does this change the consistency of the yogurt? Also does the condensed milk make this a sweeter yogurt? I am going to be trying this for the first time next week when I get my **First** ever instant pot. I saw this recipe video and just had to get one to try it out. My family goes through a lot of yogurt and if I can make my own and just add toppings to each, then it will save me loads of money and it will be more healthy.

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