Instant Pot Yogurt Recipe

5 from 1 vote

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

Prep Time5

Cook Time8

Total Time8 5

Course: Breakfast

Cuisine: American

Keyword: Easy Instant Pot Recipe, homemade recipe, homemade yogurt, yogurt

Servings: cups

Calories: 142kcal

52 ounces ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk ½ gallon or 1 carton
2 Tablespoons plain yogurt or vanilla yogurt

14 ounces sweetened condensed milk 1 can
16 ounces Natural Bliss Creamer
2 cups heavy cream or half and half milk
1 teaspoon vanilla extract and choice of sweetener after yogurt has chilled/strained

Pour milk into clean Instant Pot liner.
Stir in your optional ingredient (sweetened condensed milk, creamer, etc.) if desired. Whisk well.
Whisk 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: 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.
Do not stir your yogurt until fully chilled or strained.
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.
strain yogurt if desired.
Add vanilla extract and/or choice of sweetener if desired.
Store yogurt in the fridge for up to 2-3 weeks.