Make creamy and delicious yogurt in your Instant Pot. It’s super easy to do too with this how to guide!
Have you ever made yogurt right at home? It’s absolutely delicious and so creamy! And the best part the Instant Pot makes it super easy! Here’s everything you need to know how to make yogurt in an instant pot.
I love making my own greek yogurt because you have control over what’s in it. This yogurt recipe has no additional sugars or sweeteners, everything comes naturally right from the milk. If you’d like to make your yogurt with a hint of vanilla, it’s super easy to do that!
How to Make Yogurt in an Instant Pot
At first glance, this recipe may seem a bit complicated, but it’s actually very easy once you get the steps down.
Once you’ve made a couple batches of this delicious, creamy, and smooth yogurt, you’ll never want to buy the store-bought varieties again.
Be sure to save a quarter cup or so of your yogurt to use as a starter for next time.
Prep time: 5 minutes
Active cook time: 45-55 minutes
Incubation time: 8-10 hours
Serves: 4-6
Special Equipment Needed:
- Pressure cooker with ‘Yogurt’ function
- Instant Read Digital thermometer
- Cheesecloth
Ingredients:
- 8 cups whole milk*
- 1/4 cup plain whole milk yogurt or yogurt starter
Optional, To Serve: (as pictured)
Fresh strawberries and bananas, sliced
Granola
honey
vanilla extract
Let’s make the yogurt!
Add your milk to your Instant Pot, select the Yogurt function. Select ‘Adjust’ until the screen says ‘boiL.”
Add lid and wait until the unit beeps to indicate it is finished boiling. The screen will say “YoGt” when done. Insert instant read thermometer into the milk to ensure it has reached at least 180°F.
Turn unit off and remove pot to allow milk to cool. For quicker results, place pot in a tub of cold water or leave on the counter to cool naturally.
When an instant read thermometer reads 110°F, the milk is cool enough, remove about a cup of the milk from the pot and stir the yogurt starter or 1/4 cup plain whole milk yogurt together before pouring into the rest of milk in the pot.
Return pot to unit and cover with the lid (no need to seal for this function). Select the ‘Yogurt’ function again and make sure the setting is on “Normal’ (NOT “Low” – very important!) and adjust time for 8-10 hours. The longer the incubation period, the tangier the yogurt will be.
When the yogurt is done incubating, remove the lid and turn unit off. Line a strainer with some cheesecloth and place over a large bowl.
Pour yogurt into the strainer and place in the refrigerator to strain for several hours to overnight. The longer the yogurt is allowed to strain, the thicker the yogurt will be.
Once yogurt is strained, discard the liquid whey (or save to use in smoothies) and transfer the yogurt to a bowl.
If the yogurt texture is lumpy, process with an immersion blender or hand mixer until creamy and smooth.
Serve immediately topped with fresh fruit, granola, and a drizzle of honey, if desired, or store in an airtight container in the refrigerator for several days.
If you like fruit flavored yogurt, you can mix in your favorite jam or fresh fruit to your individual servings.
How to Make Yogurt in an Instant Pot
Here's how to make yogurt in an Instant Pot. Yogurt in an Instant Pot is creamy and delicious. Plus, it's super easy to do too with this how to guide!
Ingredients
- 8 cups whole milk
- 1/4 cup plain whole milk yogurt or yogurt starter
Instructions
Add your milk to your Instant Pot, select the Yogurt function. Select ‘Adjust’ until the screen says ‘boiL.”
Add lid and wait until the unit beeps to indicate it is finished boiling. The screen will say “YoGt” when done. Insert instant read thermometer into the milk to ensure it has reached at least 180°F.
Turn unit off and remove pot to allow milk to cool. For quicker results, place pot in a tub of cold water or leave on the counter to cool naturally.
When an instant read thermometer reads 110°F, the milk is cool enough, remove about a cup of the milk from the pot and stir the yogurt starter or 1/4 cup plain whole milk yogurt together before pouring into the rest of milk in the pot.
Return pot to unit and cover with the lid (no need to seal for this function). Select the ‘Yogurt’ function again and make sure the setting is on “Normal’ (NOT “Low” – very important!) and adjust time for 8-10 hours. The longer the incubation period, the tangier the yogurt will be.
When the yogurt is done incubating, remove the lid and turn unit off. Line a strainer with some cheesecloth and place over a large bowl.
Pour yogurt into the strainer and place in the refrigerator to strain for several hours to overnight. The longer the yogurt is allowed to strain, the thicker the yogurt will be.
Once yogurt is strained, discard the liquid whey (or save to use in smoothies) and transfer the yogurt to a bowl.
If the yogurt texture is lumpy, process with an immersion blender or hand mixer until creamy and smooth.
Serve immediately topped with fresh fruit, granola, and a drizzle of honey, if desired, or store in an airtight container in the refrigerator for several days.
Notes
Additional ingredients:
Fresh strawberries and bananas, sliced
Granola
honey
vanilla extract
If you like fruit flavored yogurt, you can mix in your favorite jam or fresh fruit to your individual servings.
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