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Instant Pot Yogurt Recipe It’s Easier than You Think!

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Yogurt goes fast at my house. This Instant Pot Yogurt Recipe is delicious and has become my weekly ritual. I make one batch and it lasts (almost) a full week.

I love that I control what goes into it.

We can change up the flavorings. So far my family loves mixed berry and key lime best, but they don’t turn down lemon, blueberry, strawberry or peach.

You can opt for traditional yogurt, or strain it for Greek Yogurt. It’s up to you.

It’s easy, though it does take some time (but the Instant Pot does it all so you can do your own thing.

instant pot yogurt

Here’s how it’s done.

Instant Pot Yogurt Recipe Ingredients:

  • 1-gallon whole milk
  • 2 Tablespoons Yogurt (choose the kind that only has live cultures)

Instant Pot Yogurt Recipe Directions:

  • Pour Milk into cold Instant Pot. Cover with Lid. It’s not under pressure so you can use any lid
  • Press the YOGURT button
  • Press ADJUST until the Instant Pot reads BOIL
  • You’ll want to stir or whisk the milk a few times during this cycle to heat it throughout
  • When Instant Pot Beeps, open lid, whisk and us a candy thermometer to test the temperature. You want it to read 180-degrees. If it isn’t quite there, use the SAUTE function and whisk continuously until milk reaches 180-185-degrees

instant pot yogurt

  • Once you get the 180-185 degrees reading, remove the cooking pot and place in a sink filled with cold water to reduce milk to 95-110 degrees–remember to whisk often.

instant pot yogurt place in cold water

  • Add your live culture yogurt to a small bowl and add some of the warm milk from the Instant and whisk together.

instant pot yogurt add starter

  • Pour milk/yogurt mixture to rest of milk in Instant Pot
  • Cover with Instant Pot lid or another lid of choice and press YOGURT
  • The display screen will read 8:00 (adjust if necessary)–on an IP Plus you will need to press the YOGURT button until it reads 8:00 NORMAL. The longer the time, the more tart the yogurt.
  • When the cycle ends, remove the pot, keep cover, and place in refrigerator for 6-8 hours. Don’t disturb it, just let it rest.
  • It should now be thick enough to hold a spoon straight up.

To Make Greek Yogurt, use cheesecloth and a colander to strain the yogurt. The longer you strain it, the thicker it will become. You can use the liquid (whey) that strains from it to make bread!

I divide my yogurt into small mason jars and top with a topping. Try my Instant Pot Mixed Berry Compote Recipe for delicious results.

Mommy's Memorandum
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