Instant Pot Yogurt Recipe (Easy Step-by-Step Guide)

Yogurt in a bowl topped with granola and berries. Sitting next to a bowl of berries, bowl of granola and a cup of orange juice.

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Instant Pot Yogurt Recipe (Easy Step-by-Step Guide)

This Instant Pot yogurt recipe is one of the easiest ways to make homemade yogurt right in your own kitchen! The Instant Pot does all the work of holding a steady temperature, making the process simple and hands-off. All you need is milk and a small amount of plain yogurt to use as your starter—either from the store or from a previous batch. With just those two simple ingredients, you can make thick, creamy yogurt that tastes fresher and better than anything you’ll find at the store.

Prep Time5

Cook Time8 30

Chill Time4

Total Time12 35

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 144kcal

Author: Rachel Kochlin

Equipment

Ingredients

1 gallon whole milk
¼ cup plain full fat yogurt with active cultures

Instructions

Heat the milk. Pour the milk into the Instant Pot. Press the "yogurt" button until the display reads "boil." Place the lid on (it can be set to sealing or venting) and allow the milk to heat until the cycle is complete - the Instant Pot will beep. Using an instant-read thermometer, check that the milk has reached 180-200°F. If not, repeat the cycle, checking occasionally, until the milk reaches the desired temperature.
Cool the milk. Remove the inner pot from the Instant Pot and let the milk cool to about 110°F - if it's too hot, it can kill the beneficial bacteria. This can take up to 2 hours. To speed up the process, place the pot in an ice water bath. Stir the milk occasionally and use an instant-read thermometer to check the temperature.
Add the starter. Add the yogurt starter directly to the cooled milk and whisk to fully combine.
Incubate. Place the inner pot back into the Instant Pot and cover with the lid (it can be set to sealing or venting). Press the "yogurt" button and set timer for 8 hours. You can adjust the time up to 12 hours for a thicker, tangier yogurt. Let the yogurt ferment undisturbed until the time is up. Once finished, the yogurt should be set, holding together as one mass with a slight jiggle.
Chill. Once the yogurt is done fermenting, remove the inner pot, cover with a lid or plastic wrap, then transfer to the fridge. Let chill for a few hours or overnight to fully set and thicken.
Note: Homemade yogurt can be slightly lumpy. After it has chilled in the fridge, you can give it a good whisk to smooth it out.
Strain (optional). For thicker, Greek-style yogurt, strain the yogurt. Place a fine mesh strainer lined with cheesecloth over a large bowl. Transfer to the fridge and let it strain for 3-6 hours, depending on how thick you'd like it.
Note: Don't discard the whey - use it to make my easy fermented whey soda, a naturally fizzy, probiotic drink.
Store. Transfer the yogurt to glass mason jars (or another airtight container) and store in the fridge for up to 2 weeks. If any liquid (whey) separates on top, simply stir it back in before serving.
Note: Set aside a ¼ cup of yogurt to use as a starter for your next batch. Store it in the fridge - I like to keep mine in a small mason jar.

Notes

Why didn't my yogurt set?

This is usually due to inactive starter cultures or incorrect temperatures. Make sure you're using a plain yogurt without any additives and that contains live cultures, and that the milk is heated to 180°F then cooled to 110°F before adding the starter.

Tips for success:

Clean your Instant Pot. If your instant pot smells like something you previously cooked (like a savory dish such as Instant Pot Pork Roast), it's a good idea to give it a thorough cleaning. You can wash it well with soap, or add 1 cup of water and 1 cup of white vinegar to the pot. Seal and set to high pressure for 2 minutes. Rinse well and you're ready to go. You can also leave the sealing ring off when making the yogurt to prevent any lingering odors from affecting the flavor.
Use fresh starter. For best results, use yogurt with active cultures that’s fresh and hasn’t been sitting open in the fridge too long.
Heat the milk to 180°F. Heating the milk to 180°F helps change the structure of the proteins so the yogurt thickens properly and has a smoother, creamier texture.
Cool to 110°F before adding starter. If the milk is too hot, it can kill the beneficial bacteria.
Leave it undisturbed. Once the yogurt is fermenting, avoid moving, jostling or mixing the yogurt so it can set properly.

How to store:

Store your homemade yogurt in an airtight container in the fridge for up to 2 weeks. I like to use glass mason jars.
As the yogurt sits, liquid (whey) may separate on top. Simply stir it back in before serving.
Set aside a ¼ cup of yogurt to use as a starter for your next batch. Store it in the fridge - I like to keep mine in a small mason jar.

Nutrition