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Instant Pot Yogurt

Make your own batch of yogurt at home with this easy Instant Pot recipe. Perfectly rich and creamy, this is so much better than store bought, just let your pressure cooker do all of the hard work.

Prep Time
30 mins
Cook Time
9 hrs 30 mins
Total Time
10 hrs
Servings: 10 servings
Calories: 117 kcal
Course: Breakfast , Condiments
Cuisine: American

Ingredients

  • ½ gallon whole milk
  • 32 grams Plain Greek Yogurt with Active Bacterial Cultures or yogurt starter , 2 tablespoons & 1 teaspoon yogurt

Instructions

    Cup of Yum
  1. Heat milk to 180 F – 200 F. Pour the milk into the Instant Pot’s insert and close the lid. Press the “Yogurt” button and then press “Adjust” until the display says “BOIL”. It will take about 30 minutes to bring the milk to 180 F. (this will kill all undesirable microorganisms) When done, the Instant Pot will beep and the display will say “YOGT”.
  2. Note: If you want a little bit thicker yogurt, you can keep the lid closed for another 5 minutes.
  3. Remove the lid, and check that the temperature is between 180 – 200 F.
  4. Cool milk to 112 F – 115 F. Lift out the Instant Pot insert with the hot milk and place aside. Put a food thermometer in the milk and wait until it reaches 112 – 115 F. This can take about an hour.
  5. Alternatively, you can place the insert with the hot milk in a bath of ice water and don’t forget to stir the milk as the bottom will cool quicker than the milk on top. Be careful to watch the thermometer closely because the temperature will drop in about 5 minutes. And again, make sure you stir the milk.
  6. Note: If the temperature drops below 110 F, you will have to warm up the milk again in the Instant Pot. Press “Yogurt”, then “Adjust” and monitor until temperature is in the right range.
  7. Temper the yogurt starter. Place the yogurt starter in a medium bowl, add about ½ cup of the warm milk. Whisk until smooth, then pour into the insert with warm milk and whisk until well combined.
  8. Incubate the yogurt. Set the insert with yogurt milk mixture back in the Instant Pot and close the lid. Press the “Yogurt” button and adjust the time to 8:00 hours. Once the incubation time is over, the display will read “Yogt”.
  9. Don’t move the Instant Pot too much, don’t open the lid to check the yogurt until at least 6 hours have passed.
  10. Note: You can increase the time up to 12 hours if your like your yogurt tangier. (longer incubation time = tangier yogurt)
  11. Check the yogurt. Open the lid carefully and check if the yogurt is set. (It is set if it doesn’t run if you tip the pot a little bit)
  12. Chill the yogurt at room temperature. Remove the insert with the yogurt and place on a cooling rack on the counter to cool for a couple of hours.
  13. Note: Placing it immediately in the refrigerator can thin your yogurt because of the drastic temperature change. 
  14. Chill the yogurt in the fridge. You can now place it in the refrigerator and chill it for at least 6 hours. 
  15. Store it in the refrigerator. Once the yogurt is chilled, you can transfer it to little jars and store it for up to 2 weeks in the refrigerator. 

Notes

  • You can cut this recipe in half if you would like. If you have an 8-quart pressure cooker, you can also double this recipe for homemade yogurt.
  • If you want thicker yogurt, you can strain it through a cheesecloth overnight.
  • Let the yogurt cool at room temperature before refrigerating it. Placing it immediately in the refrigerator can thin your yogurt because of the drastic temperature change. 

Nutrition Information

Calories 117kcal (6%) Carbohydrates 9g (3%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 19mg (6%) Sodium 83mg (3%) Potassium 254mg (7%) Sugar 10g (20%) Vitamin A 307IU (6%) Calcium 217mg (22%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 117

% Daily Value*

Calories 117kcal 6%
Carbohydrates 9g 3%
Protein 6g 12%
Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 19mg 6%
Sodium 83mg 3%
Potassium 254mg 5%
Sugar 10g 20%
Vitamin A 307IU 6%
Calcium 217mg 22%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.