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–+ servings
Bowl of creamy Instant Pot yogurt

Instant Pot Yogurt Recipe

Creamy, homemade yogurt made effortlessly in the Instant Pot. No additives, no fuss—just pure, tangy goodness perfect for breakfast, snacks, or meal prep. This Instant Pot Yogurt Recipe is beginner-friendly, budget-wise, and deeply satisfying.
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Course: Breakfast, Snack
Cuisine: American, Mediterranean
Prep Time: 5 minutes
Cook Time: 30 minutes
Incubation Time: 8 hours
Total Time: 8 hours 35 minutes
Servings: 8 cups
Calories: 140kcal
Cost: $4.00 (based on a gallon of milk)

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 140kcal | Carbohydrates: 11g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 350mg | Sugar: 10g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 300mg | Iron: 0.1mg