Name: Instant Pot Yogurt Recipe
Prep time: 10 min
Total time: 14 h 10 min
Yield: 6
Cuisine: American
Ingredients: ½ gal pasteurized milk; 2 tbsp yogurt culture

Making yogurt at home with an instant pot is easier than you might think. With just a few simple steps and a bit of patience, you can enjoy creamy, delicious, and fresh yogurt made exactly to your taste.

Photos of Instant Pot Yogurt Recipe

One of the main ingredients you’ll need for this recipe is yogurt culture. This can be found in various forms, such as plain yogurt with active cultures. If you don’t have any at home, it’s readily available at most supermarkets. Make sure to check the label to ensure it contains live, active cultures.

Ingredients For Instant Pot Yogurt Recipe

Pasteurized milk: The base of your yogurt, it provides the necessary nutrients for the cultures to grow.

Yogurt culture: This is the essential ingredient that contains live, active cultures needed to ferment the milk into yogurt.

One reader, Beitris Tremblay says:

This instant pot yogurt recipe is a game-changer! It's incredibly easy to follow, and the yogurt turns out creamy and delicious every time. I love how I can control the ingredients and sweetness. Perfect for breakfast or a healthy snack!

Beitris Tremblay

Key Techniques for Perfect Instant Pot Yogurt

How to use the Instant Pot for yogurt: Explanation on how to set the Instant Pot to boil the milk, adjust settings, and incubate the yogurt. How to cool milk quickly: Explanation on using an ice water bath to bring the milk temperature down to 116 degrees F. How to remove milk film: Explanation on lifting off the coagulated milk film from the surface. How to mix starter with milk: Explanation on whisking the starter with warm milk before combining it with the rest of the milk. How to check yogurt set: Explanation on how to determine if the yogurt has set by checking its jiggle and the presence of whey. How to cool yogurt: Explanation on cooling the yogurt insert on a rack and then refrigerating it to avoid making the yogurt runny.

How To Make Instant Pot Yogurt

Take two ingredients and a few minutes to prep this Instant Pot yogurt, then come back with a fresh jar of rich and creamy dairy.

Preparation: 10 minutes

Cooking:

Incubate and Chill Time: 14 hours

Total: 14 hours 10 minutes

Serves:

Ingredients

½galpasteurized milk
2tbspyogurt culture

Instructions

Pour the milk into the Instant Pot’s insert. Lock on the lid. It does not matter if the steam vent is open or closed. Press the “Yogurt” button, then press “Adjust” so the digital readout says “Boil” or “High.” (The readout will depend on the model. Refer to the yogurt section of the Instant Pot manual.)
After this, depending on the Instant Pot model, press the “start” button. Eventually, it will bring the milk to 180 degrees F (this kills off undesirable microorganisms). It usually takes about 30 minutes.
When it’s done*, the Instant Pot will beep and its readout will say “Yogt.”
Right after the Instant Pot beeps, turn it off and lift out the insert of hot milk. Put the thermometer in the milk and wait until it’s 116 degrees F. This can take as long as 1 hour.
To speed down the cooling, set the insert of hot milk in a bath of ice water and stir the milk. The temperature will drop in about 5 minutes. (If it dips below 110 degrees F, pop the insert back in the cooker, press “Yogurt,” then “Adjust” and monitor the thermometer until it’s back in the right zone. Remove the insert from the cooker.)
Remove the thermometer. There will be a film of coagulated milk on the surface of the milk; carefully lift this off with a spoon and discard.
Put the starter in a medium bowl and add about ½ cup of warm milk. Whisk until smooth, then pour into the insert of milk and whisk to combine.
Set the insert of milk back in the Instant Pot, lock on the lid (once again, the steam vent may be open or closed), and press YOGURT. On some models, such as the Ultra, press “adjust” and change the setting from “HIGH” to “MEDIUM.” After that, if the readout does not say “8:00,” add time using the + button until it does.
The Instant Pot will incubate the yogurt for 8 hours before switching itself off (the display will read “Yogt” once the 8-hour default programming is complete). Use the +/- button to adjust the incubation time*.
Start checking on the yogurt after 4 hours. As the yogurt incubates, don’t; jostle the Instant Pot too much—it can keep the yogurt from setting well.
It can take anywhere from under 4 to over 12 hours for the yogurt to set depending on the yogurt starter.
Open the lid carefully when checking to minimize the condensation from dripping back onto the yogurt.
The yogurt is set when it jiggles all as one unit if the insert is nudged, and it does not run if the pot is tipped. There may be some clear liquid (the whey) floating on the surface and at the edges.
Once the yogurt is set, gently lift the insert from the cooker. Pouring it out or stirring at this point can make the yogurt runny.
Set the insert on a rack to help it cool faster, but don’t pop it right in the fridge, since rapid temperature changes can also thin the yogurt. Once it’s at room temp (about 2 hours), set it in the refrigerator.
Chill for at least 6 hours. The yogurt might seem lumpy after it’s been chilled, but vigorous whisking will smooth it out. At this point, strain it or transfer it to sterile containers.
The yogurt should be good for up to 2 weeks. As it sits in the refrigerator, it will get tangier and lose some of its body.

Recipe Notes

Optional: For thicker yogurt, keep the lid on, press YOGURT, then press ADJUST so the digital readout again says “boil” or “HIGH.” Start a timer for 5 minutes; once the time is up, proceed with the recipe below. This cooks the milk a little longer and leads to thicker yogurt
Note that when incubating yogurt, the timer counts up (when pressure cooking with the Instant Pot, the readout counts down). So, when the readout says “2:45,” it’s been incubating for 2 hours and 45 minutes.

Nutrition

Calories: 7861.11kcal
Fat: 418.83g
Saturated Fat: 240.80g
Monounsaturated Fat: 104.80g
Polyunsaturated Fat: 24.92g
Carbohydrates: 618.30g
Sugar: 650.02g
Protein: 406.58g
Cholesterol: 1294.68mg
Sodium: 5547.41mg
Calcium: 14578.31mg
Potassium: 17056.71mg
Iron: 3.91mg
Vitamin A: 5890.23µg
Vitamin C: 1.00mg

Pro Tip for Achieving the Perfect Consistency in Instant Pot Yogurt

To achieve a thicker consistency for your yogurt, consider straining it through a cheesecloth or a fine mesh strainer after it has chilled for at least 6 hours. This will remove excess whey and result in a creamier texture.

Time-Saving Tips for Making Yogurt in the Instant Pot

Use a thermometer: Monitoring the temperature with a digital thermometer ensures precise heating and cooling, saving you from guesswork.

Ice bath cooling: Quickly cool the milk by placing the insert in an ice bath, reducing waiting time to around 5 minutes.

Pre-measure ingredients: Have your milk and yogurt culture ready to go, minimizing prep time.

Set a timer: Use a timer to remind you when to check the yogurt during incubation, ensuring you don't overdo it.

Batch preparation: Make a larger batch to reduce the frequency of preparation, saving time in the long run.

Substitute Ingredients For Instant Pot Yogurt Recipe

pasteurized milk - Substitute with ultra-pasteurized milk: Ultra-pasteurized milk can be used if pasteurized milk is not available, but it may result in a slightly different texture due to the higher heat treatment it undergoes.
pasteurized milk - Substitute with goat milk: Goat milk can be used for a tangier flavor and is a good option for those who are sensitive to cow's milk.
yogurt culture - Substitute with store-bought plain yogurt: Store-bought plain yogurt with live active cultures can be used as a starter culture for making yogurt at home.
yogurt culture - Substitute with probiotic capsules: Probiotic capsules containing live cultures can be used as a substitute for yogurt culture to introduce beneficial bacteria into the milk.

Creative Ways to Serve Instant Pot Yogurt

Use high-quality milk: Start with pasteurized milk to ensure a smooth and creamy texture for your yogurt.
Sterilize your equipment: Make sure all utensils and the Instant Pot insert are thoroughly cleaned to avoid contamination.
Heat the milk properly: Pour the milk into the Instant Pot’s insert and use the yogurt function to bring it to 180 degrees F, which kills off undesirable microorganisms.
Cool the milk efficiently: After heating, cool the milk to 116 degrees F. Use an ice water bath to speed up this process, ensuring the milk doesn’t dip below 110 degrees F.
Prepare the starter: Mix yogurt culture with a small amount of warm milk until smooth, then combine with the rest of the milk in the Instant Pot.
Incubate with precision: Set the Instant Pot to incubate the yogurt for 8 hours. Adjust the time as needed, checking the yogurt after 4 hours to ensure it sets properly.
Handle with care: Avoid jostling the Instant Pot during incubation to ensure the yogurt sets well. Open the lid carefully to minimize condensation dripping back onto the yogurt.
Check for proper set: The yogurt is ready when it jiggles as one unit and does not run when the pot is tipped. Look for clear liquid (whey) on the surface and edges.
Cool gradually: Once set, let the yogurt cool to room temperature on a rack before refrigerating. Rapid temperature changes can thin the yogurt.
Chill thoroughly: Refrigerate the yogurt for at least 6 hours. If it appears lumpy, whisk vigorously to smooth it out.
Store properly: Transfer the yogurt to sterile containers. It should be good for up to 2 weeks, becoming tangier and losing some body over time.

Essential Equipment for Making Yogurt in the Instant Pot

Instant Pot: This is the main appliance used to heat, boil, and incubate the milk to make yogurt.
Instant Pot lid: Used to cover the Instant Pot during the boiling and incubation processes.
Thermometer: Essential for checking the temperature of the milk to ensure it reaches 180 degrees F and then cools down to 116 degrees F.
Medium bowl: Used to mix the starter yogurt with a small amount of warm milk before combining it with the rest of the milk.
Whisk: Used to mix the starter yogurt with the warm milk and to ensure a smooth consistency.
Spoon: Used to remove the film of coagulated milk from the surface of the milk after it has cooled.
Ice water bath: Used to quickly cool down the milk to the desired temperature.
Rack: Used to help cool the yogurt insert faster after it has set.
Sterile containers: Used to store the finished yogurt in the refrigerator.
Measuring cup: Used to measure out the starter yogurt and the milk.
Timer: Used to keep track of the incubation time for the yogurt.

Storing and Freezing Homemade Instant Pot Yogurt

Once the yogurt has been strained or transferred to sterile containers, it can be stored in the refrigerator for up to 2 weeks
As the yogurt sits in the refrigerator, it will continue to develop a tangy flavor and may lose some of its thickness
To maintain the best texture and flavor, consume the yogurt within 1-2 weeks of preparation
If you have made a large batch of yogurt and want to store it for longer, you can freeze it for up to 2 months
To freeze yogurt, transfer it to freezer-safe containers, leaving about 1/2 inch of headspace at the top to allow for expansion
Label the containers with the date and amount of yogurt inside
When you're ready to use the frozen yogurt, transfer it to the refrigerator and allow it to thaw overnight
Once thawed, the yogurt may have a slightly grainy texture and some separation of liquid (whey) from the solids
To restore the creamy texture, whisk the thawed yogurt vigorously or blend it using a food processor or blender
Thawed yogurt is best used within a week and should not be refrozen

How to Reheat Instant Pot Yogurt

The best way to reheat leftover instant pot yogurt is to scoop out the desired amount into a microwave-safe bowl and heat it in the microwave for 30-60 seconds, stirring every 15 seconds, until it reaches your desired temperature. This method ensures even heating and prevents the yogurt from becoming grainy or separated.
Another option is to place the desired amount of yogurt in a small saucepan and heat it over low heat on the stovetop, stirring constantly to prevent scorching. This method takes a bit longer but allows for more control over the heating process.
If you prefer a cold yogurt, you can simply let the refrigerated yogurt sit at room temperature for 10-15 minutes to take the chill off before consuming. This is especially helpful if you find the yogurt too thick straight out of the fridge.
For a creamier texture, you can whisk the reheated yogurt until smooth or even blend it in a food processor or blender for a few seconds. This helps to redistribute any separated liquid and creates a more homogeneous consistency.
If you find that your reheated yogurt has become a bit watery, you can strain it through a cheesecloth-lined sieve for a few minutes to remove the excess liquid and restore its original thickness.
To add some variety to your reheated yogurt, consider stirring in some fresh fruit, nuts, honey, or granola just before serving. This will not only enhance the flavor but also provide some additional texture and nutritional benefits.

Surprising Facts About Instant Pot Yogurt

A random fact about this recipe is that using an Instant Pot to make yogurt can significantly reduce the risk of contamination compared to traditional methods. The Instant Pot maintains a consistent temperature, which is crucial for the yogurt cultures to thrive and produce a thick, creamy texture.

Is Making Yogurt in the Instant Pot Cost-Effective?

Creating yogurt using an instant pot is highly cost-effective. A half-gallon of pasteurized milk costs around $2.50, and a small amount of yogurt culture is about $0.50. This yields approximately 8 cups of yogurt, enough for a household of 4 for several days. Compared to store-bought yogurt, which can cost $4 per quart, this method saves money while providing fresh, homemade dairy goodness. Overall Verdict: 9/10. Approximate cost: $3.00 USD.

Is Homemade Yogurt in the Instant Pot Healthy?

The instant pot yogurt recipe is relatively healthy, as it primarily consists of pasteurized milk and yogurt culture. Yogurt is known for its probiotic benefits, which can improve gut health and boost the immune system. Additionally, milk provides essential nutrients such as calcium, protein, and vitamins.

However, there are a few aspects of this recipe that could be improved to make it even healthier:

Consider using low-fat or non-fat milk to reduce the overall calorie and saturated fat content
Opt for a yogurt culture that contains a variety of beneficial probiotic strains to maximize the health benefits
Avoid adding any sugary toppings or mix-ins to the yogurt, as this can significantly increase the sugar content

To further enhance the nutritional value of this yogurt recipe, you could:

Add fresh fruits, such as berries or diced apples, to the yogurt for added fiber, vitamins, and natural sweetness
Stir in a tablespoon of chia seeds or ground flaxseed to boost the omega-3 fatty acid content and provide a source of healthy fats
Experiment with using plant-based milk alternatives, such as almond or coconut milk, for a dairy-free option that may be easier to digest for some individuals
Serve the yogurt with a sprinkle of nuts or granola for added crunch and a dose of healthy fats and complex carbohydrates

Editor's Opinion: Is Instant Pot Yogurt Worth the Effort?

This instant pot yogurt recipe is a straightforward and efficient method for making homemade yogurt. The detailed steps ensure precision, from boiling the milk to the perfect incubation temperature. The flexibility in incubation time allows for customization based on personal preference for tanginess and texture. However, it requires patience and attention to detail, especially during the cooling and incubation phases. The end result promises a creamy, tangy yogurt that can be tailored to individual tastes. Overall, it's a reliable recipe for those looking to make yogurt at home with the convenience of an instant pot.

Enhance Your Instant Pot Yogurt Recipe with These Unique Side Dishes:

Fresh Fruit Salad: Elevate the Yogurt Experience: Pair your creamy homemade yogurt with a vibrant fresh fruit salad. Imagine a medley of berries, mango, and kiwi, drizzled with a hint of honey and a sprinkle of mint. The burst of flavors and textures will complement the tangy yogurt perfectly, creating a refreshing and delightful treat.

Granola Parfait: Layered Perfection: Create a stunning granola parfait by layering your yogurt with crunchy granola and a swirl of fruit compote. The contrast between the creamy yogurt, the crunchy granola, and the sweet-tart compote will make each bite an adventure. Top it off with a handful of nuts or seeds for an extra crunch.

Savory Breakfast Bowl: A Savory Twist: Transform your yogurt into a savory delight by crafting a savory breakfast bowl. Combine the yogurt with a dollop of hummus, a sprinkle of za'atar, and a drizzle of olive oil. Add some cucumber slices, cherry tomatoes, and a handful of olives for a Mediterranean-inspired breakfast that’s both nourishing and satisfying.

Smoothie Bowl: Blend and Top: Whip up a vibrant smoothie bowl using your homemade yogurt as the base. Blend it with frozen berries, banana, and a splash of almond milk. Pour it into a bowl and top with an array of colorful toppings like chia seeds, coconut flakes, and fresh fruit. This bowl is not only visually stunning but also packed with nutrients.

Yogurt Popsicles: Frozen Delight: Turn your yogurt into refreshing yogurt popsicles. Mix the yogurt with a bit of honey and pureed fruit, then pour into popsicle molds and freeze. These popsicles are a perfect treat for hot days, offering a creamy and fruity escape that’s both healthy and delicious.

Delicious Alternatives to Instant Pot Yogurt

Greek Yogurt Parfait: Layer creamy Greek yogurt with fresh berries, a drizzle of honey, and a sprinkle of granola for a delightful breakfast or snack. The combination of textures and flavors will make your taste buds dance.

Homemade Ricotta Cheese: Transform simple ingredients like milk and lemon juice into rich, creamy ricotta cheese. Perfect for spreading on toast, adding to pasta dishes, or using in desserts.

Kefir Smoothie: Blend tangy kefir with your favorite fruits like bananas and berries for a probiotic-rich smoothie that's both refreshing and nutritious. Add a handful of spinach for an extra health boost.

Labneh Cheese Spread: Strain yogurt to create a thick, creamy labneh cheese. Season with olive oil, herbs, and a pinch of salt. Serve with warm pita bread or vegetable sticks for a delicious appetizer.

Mango Lassi: Blend yogurt with ripe mango chunks, a touch of sugar, and a dash of cardamom for a refreshing and exotic Indian drink. Perfect for cooling down on a hot day.

Why trust this Instant Pot Yogurt Recipe:

This instant pot yogurt recipe is a tried-and-true method that ensures consistent results every time. By using pasteurized milk and a reliable yogurt culture, you can create creamy, delicious yogurt at home. The step-by-step instructions are designed to be easy to follow, even for beginners. Plus, making your own yogurt allows you to control the ingredients, ensuring a healthier and more natural product. Trust this recipe for its simplicity, effectiveness, and the satisfaction of homemade yogurt.

Want to share your experience making Instant Pot Yogurt or have any tips to perfect the recipe? Join the discussion in the Recipe Sharing forum!

FAQ:

How long does it take to make yogurt in an Instant Pot?

The whole process can take anywhere from 8 to 12 hours, including the time to heat, cool, and incubate the yogurt. The actual incubation time can vary depending on your yogurt starter, but it usually takes around 8 hours.

Can I use any type of milk for this recipe?

You can use any pasteurized milk for this recipe, but whole milk tends to give the creamiest results. You can also use 2% or skim milk, but the yogurt might be a bit thinner.

What kind of yogurt should I use as a starter?

Use plain yogurt with live active cultures. You can use store-bought yogurt or some of your previous batch if you’ve made yogurt before. Just make sure it’s plain and has live cultures.

How do I know when the yogurt is set?

The yogurt is set when it jiggles as one unit if you nudge the insert, and it doesn’t run if you tip the pot. There might be some clear liquid (whey) on the surface, which is normal.

How do I make my yogurt thicker?

For thicker yogurt, you can strain it through a cheesecloth or a fine mesh strainer to remove some of the whey. You can also add a bit of powdered milk to the milk before you start the process to help thicken it.