There’s something truly special about making yogurt from scratch—like a little kitchen magic happening right before your eyes. The first time I made it, I was amazed that something as simple as milk could turn into thick, creamy goodness with just a bit of patience and the right method. This Instant Pot Yogurt Recipe has become a staple in my home, and I’m so excited to share it with you.
I’ve tested this method countless times in my own kitchen, and it consistently delivers yogurt that’s smoother, fresher, and more flavorful than anything I’ve found at the store. The best part? No fancy equipment or complicated techniques—just your Instant Pot and a few simple ingredients. If you’re trying to cut back on plastic tubs or save money on store-bought yogurt, this is a game changer.
This Instant Pot Yogurt Recipe guides you step-by-step through the entire process, so even if it’s your first time making yogurt, you’ll feel confident. Whether you're making it for your family’s breakfast routine or just craving a wholesome snack, this Instant Pot Yogurt Recipe gives you that cozy satisfaction of something homemade.
Once you try this Instant Pot Yogurt Recipe, you might never go back to buying yogurt again—and honestly, I don’t think you’ll want to.
Why Make Yogurt in Your Instant Pot?
I still remember the first time I made yogurt in my Instant Pot—it felt like unlocking a secret that home cooks have passed down for generations. What once seemed intimidating, with all the careful temperature checks and specialized gear, instantly became one of the easiest things I make from scratch. This Instant Pot Yogurt Recipe completely takes the guesswork out of yogurt making.
Thanks to the yogurt setting on the Instant Pot, there’s no hovering over the stove or wondering if your milk is “just right.” The Instant Pot holds a steady temperature so the good bacteria can do their thing—quietly transforming simple milk into thick, tangy, creamy yogurt while you sleep. It’s like a quiet little miracle happening overnight in your kitchen.
But what I love most about this Instant Pot Yogurt Recipe is how much control it gives you. You get to decide what goes in and what stays out—no unnecessary sweeteners, thickeners, or mystery ingredients. Just real food, made simply. And let’s talk savings—a gallon of milk turns into a full gallon of yogurt, for way less than buying those little cups at the store every week.
If you’ve ever wanted to try homemade yogurt but felt overwhelmed, this Instant Pot Yogurt Recipe is where you begin. It’s reliable, beginner-friendly, and deeply satisfying. Once you try it, I think you’ll be hooked—just like I was.
Jump to:
Ingredients
- 1 gallon milk (whole milk creates the creamiest yogurt, but 2% works too)
- 2-3 tablespoons plain yogurt with active cultures (as your starter)
- Optional sweeteners: honey, maple syrup, or sugar to taste
- Optional flavorings: vanilla extract, fruit purees, or jam
About your starter: You need a yogurt starter with live active cultures. You can use store-bought plain yogurt (check the label for "live active cultures") or a previous batch of homemade yogurt. Brands like Fage, Chobani, or Siggi's work great as starters.
See recipe card for quantities.
Instructions
Step 1: Prepare and Heat the Milk
- Take your starter yogurt out of the refrigerator about 30 minutes before you begin to let it come to room temperature.
- Make sure your Instant Pot inner pot is thoroughly clean. Rinse it with hot water (don't use soap as it can leave residue that affects the yogurt cultures).
- Pour the milk into the Instant Pot inner pot.
- Place the lid on the Instant Pot (you can use either the pressure cooking lid or a glass lid if you have one).
- Press the "Yogurt" button and then press "Adjust" until the display shows "Boil" (on some models, you'll need to press "Yogurt" and then use the "+" button until it says "boil").
- The Instant Pot will heat the milk to about 180-185°F (82-85°C). This process takes about 25-30 minutes.
- When the Instant Pot beeps and displays "Yogt," remove the lid carefully to avoid condensation dripping back into the milk.
Step 2: Cool the Milk and Add Starter
- Remove the inner pot and place it on a heat-resistant surface.
- Let the milk cool to 110-115°F (43-46°C). This typically takes 30-45 minutes.
- To speed up cooling, you can place the inner pot in an ice bath or cool water bath, stirring occasionally. Just be careful not to cool it below 110°F.
- Use a thermometer to check the temperature if you have one.
- Once the milk has cooled to 110-115°F, scoop out about 1 cup of the warm milk into a small bowl.
- Add your 2-3 tablespoons of starter yogurt to this milk and whisk until smooth.
- Pour this mixture back into the Instant Pot and gently stir to combine.
Step 3: Incubate the Yogurt
- Return the inner pot to the Instant Pot base.
- Close the lid (again, either the pressure cooker lid or a glass lid works).
- Press the "Yogurt" button and adjust the time to 8 hours. Some models may default to 8:00 hours.
- The longer you incubate, the tangier your yogurt will be. For milder yogurt, try 6-7 hours; for tangier yogurt, go up to 10 hours.
- Do not disturb the Instant Pot during this incubation period – the bacteria need consistent temperature to work their magic.
Step 4: Chill and Store Your Yogurt
- When incubation is complete, the Instant Pot will beep and display "Yogt."
- Remove the lid and check your yogurt - it should be set and smell like yogurt.
- You'll notice some yellowish liquid (whey) on top - this is normal.
- Transfer the yogurt to storage containers and refrigerate for at least 4 hours before eating.
- The yogurt will continue to thicken as it chills in the refrigerator.
- Step 1: Prepare and Heat the Milk
Heat milk to 180–185°F using the yogurt boil function.
- Step 2: Cool the Milk and Add Starter
Cool milk to 110–115°F and stir in starter yogurt.
- Step 3: Incubate the Yogurt
Incubate yogurt in the Instant Pot for 8 hours.
- Step 4: Chill and Store Your Yogurt
Transfer set yogurt to jars and refrigerate 4+ hours.
The Cold Start Method Alternative
If you want to skip the boiling step, you can use the "cold start" method with ultra-pasteurized milk:
- Pour ultra-pasteurized milk (like Fairlife) directly into the clean Instant Pot.
- Whisk in 2 tablespoons of starter yogurt.
- Press the "Yogurt" button and set for 8 hours.
- When done, refrigerate as directed above.
This method works because ultra-pasteurized milk has already been heated to a high temperature during processing, eliminating the need for the boiling step.
How to Make Greek Yogurt
To make Greek yogurt, simply strain your finished yogurt:
- Line a colander with cheesecloth or coffee filters.
- Place the colander over a large bowl.
- Pour in your finished yogurt.
- Cover and refrigerate for 2-4 hours (or overnight for extra-thick yogurt).
- The liquid that strains out is whey - you can save it for smoothies or baking.
Helpful Hints and Tips
- Consistency matters: The thickness of your yogurt depends on the fat content of your milk, incubation time, and whether you strain it. Whole milk makes thicker yogurt than skim.
- Don't disturb: Try not to move the Instant Pot during incubation, as this can affect the setting process.
- Temperature is key: The milk needs to cool to 110-115°F before adding the starter. Too hot will kill the bacteria; too cool and they won't activate properly.
- Save your starter: Remember to save a few tablespoons of your homemade yogurt to use as starter for your next batch!
Dietary Benefits of Homemade Yogurt
Homemade yogurt in the Instant Pot is packed with:
- Probiotics: Live cultures support gut health and digestion.
- Protein: A cup of yogurt provides about 8-10 grams of protein.
- Calcium: Essential for bone health.
- Versatility: Can be made dairy-free using coconut milk (though you'll need a dairy-based yogurt starter at first).
This yogurt makes a great base for a healthy breakfast or snack. It's also suitable for low-carb and keto diets when made with whole milk and left unsweetened.
Serving Suggestions
- Top with fresh berries, banana slices, or peaches
- Add a drizzle of honey or maple syrup
- Mix in homemade granola for crunch
- Use as a base for overnight oats
- Blend into smoothies
- Substitute for sour cream in recipes
- Use in marinades for tenderizing meat
Recipe Variations & Substitutions
Flavored Yogurt Ideas:
- Vanilla: After cooling, stir in 1-2 teaspoons vanilla extract and 2-3 tablespoons honey.
- Fruit-on-the-bottom: Place 2 tablespoons of jam or fruit puree in the bottom of each jar before adding yogurt.
- Honey-sweetened: Stir in ¼ cup honey after the yogurt has set.
Milk Substitutions:
- Lactose-free milk: Works just like regular milk.
- Non-dairy milks: Coconut milk works best for dairy-free yogurt but requires a special starter.
- Goat's milk: Makes a tangy yogurt with different probiotic benefits.
Storage
Store your homemade Instant Pot Yogurt Recipe in airtight containers in the refrigerator for up to 2 weeks. Glass jars work particularly well. The yogurt may continue to get slightly tangier over time as the cultures remain active.
If you see any pink or unusual mold growing on your Instant Pot Yogurt Recipe, discard it immediately.
The Secret That Changed My Instant Pot Yogurt Recipe Forever
I’ll never forget the moment I learned this simple, game-changing trick—one that took my Instant Pot Yogurt Recipe from just good to unbelievably creamy. After a few batches that turned out thinner than I hoped, I reached out to an older neighbor who’s been making yogurt from scratch long before Instant Pots were even a thing. She smiled and said, “Sweetheart, stop stirring it right away.” That advice stuck with me.
Now, I always let the yogurt cool completely in the fridge before I touch it. No stirring, no rushing. It sets up thick and velvety, just the way I love it. When I finally scoop it into bowls, it holds its texture beautifully. This quiet little tip—shared over a cup of tea—became the secret to the creamiest Instant Pot Yogurt Recipe I’ve ever made. Trust me, it makes all the difference. Let your Instant Pot Yogurt Recipe rest, and it will reward you.
FAQ
Is it worth making yogurt in an Instant Pot?
Absolutely! Making Instant Pot Yogurt Recipe is not only cost-effective but also incredibly rewarding. You control the ingredients, skip preservatives, and end up with a creamy, homemade yogurt that tastes better than store-bought. Once you try it, you’ll see why so many home cooks say this Instant Pot yogurt recipe is a total game-changer.
How to make yogurt in an Instant Pot?
To make Instant Pot Yogurt Recipe, heat milk using the "Yogurt" or "Boil" function, then cool it to around 110°F. Stir in a starter culture or plain yogurt, then incubate using the “Yogurt” setting for 8–10 hours. That’s it! This Instant Pot yogurt recipe makes it easy and nearly hands-off from start to finish.
Do you seal or vent the Instant Pot when making yogurt?
You don’t need to seal the Instant Pot when making yogurt. Just place the lid on—sealed or vented both work since the yogurt function doesn’t use pressure. Many people use a glass lid or loosely rest the original lid in place. This makes your Instant Pot yogurt recipe simple, safe, and stress-free during incubation.
How long can I leave yogurt in Instant Pot?
After the incubation cycle finishes, your yogurt can sit in the Instant Pot for up to 4 additional hours without issue. The longer it rests, the tangier it becomes. However, for best results, transfer it to containers and refrigerate soon after. This keeps your Instant Pot yogurt recipe creamy, fresh, and full of good bacteria.
What to Serve with Your Instant Pot Yogurt Recipe (+ Final Thoughts)
Making Instant Pot Yogurt Recipe at home truly feels like a small act of magic—especially once you taste that first spoonful of cool, tangy, homemade goodness. This Instant Pot Yogurt Recipe isn't just about saving money or cutting additives; it's about reconnecting with simple, nourishing food made with love in your own kitchen. And the best part? Once you’ve mastered it, you’ll always have a creamy, wholesome base ready for breakfasts, snacks, or even dessert.
If you're wondering how to enjoy your freshly made Instant Pot Yogurt Recipe, try layering it with fruit and one of my favorite Granola Bowls for a wholesome morning treat—or swirl it into a dreamy Chia Pudding for an afternoon pick-me-up that feels indulgent but is totally nourishing.
Have you given this Instant Pot Yogurt Recipe a try yet? I’d love to hear how it turned out for you—share your experience in the comments below, or ask any questions you might have. We’re all learning together, one delicious spoonful at a time.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Instant Pot Yogurt Recipe:
Instant Pot Yogurt Recipe
Equipment
- 1 Instant Pot (with yogurt function) Required for this recipe
- 1 Whisk For mixing starter
- 1 Measuring spoons For accurate starter measuring
- 1 Digital thermometer Optional but helpful
- 4-5 Storage containers For storing finished yogurt
Ingredients
Main Ingredients
- 1 gallon Whole milk For creamiest results (2% works too)
- 2–3 tablespoons Plain yogurt Must have live active cultures
Optional Add-ins
- Honey, maple syrup, or sugar Sweeteners (optional)
- Vanilla, fruit puree, or jam Flavorings (optional)
Instructions
- Bring starter to room temperature and clean Instant Pot thoroughly.
- Use “Yogurt > Boil” function to heat milk to 180–185°F.
- Cool milk to 110–115°F; use ice bath if needed.
- Mix starter with 1 cup milk, then stir into the rest in the pot.
- Incubate using “Yogurt” mode for 8 hours.
- Transfer to containers and refrigerate for at least 4 hours before serving.
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