Instant Pot Yogurt Recipe

If you've been in the dairy aisle at the grocery store lately, surely you've noticed the huge array of options now available. Yogurts alone take up half the aisle, with so many choices like low-fat, full-fat, low-sugar, plant-based, and Greek yogurt. Whatever type you buy, yogurt has become a staple in most households, and that may be because it's such a versatile food. You can have yogurt for breakfast or dessert, plus you can top it with nuts, fruit, cereal, or seeds, or even blend it in a smoothie. 

Wellness coach and recipe developer Miriam Hahn brings us this recipe for homemade yogurt made in an Instant Pot, and says, "I love the convenience of making basic food staples at home. Yogurt has many health benefits, and is known for containing bacteria cultures that are extremely good for the gut. Whether you prefer dairy or non-dairy versions, yogurt is a good thing to include in your diet."

Gather the ingredients for Instant Pot yogurt

The ingredients are very simple for this recipe. You'll need some whole milk, and plain yogurt that contains live cultures. "This method of using store-bought, plain yogurt as a starter is a simple way to supply your homemade yogurt with active cultures. If you do it this way and want to continue to make batches, you'll just need to save 2 tablespoons of the yogurt made [in order to make] the next batch. This will work fine for up to 3 batches. After that time, you'll need to start over with store-bought yogurt [in order to make] another 3 batches. If you decide to purchase yogurt starter, this will allow you to make unlimited batches," Hahn shares. "You can also make a dairy-free option, but that recipe varies slightly with temperatures and timing," Hahn goes on to say. If you want to grab some toppings for your yogurt, fresh fruit is a great addition, as it will naturally add some sweetness.

Boil the milk in the Instant Pot

To start the process, pour the milk into the Instant Pot, put the lid on, and click the yogurt button 2 or 3 times until is says "boil." With this setting, you don't need to have the nozzle set to seal, as it will not be pressure cooking. In about 30 to 45 minutes, the Instant Pot should start beeping. Open the lid, and test the milk with a food thermometer to make sure it's around 180 F. With this step, we are bringing the yogurt to a boil to kill any competing bacteria before adding the new cultures.

Cool the milk, and add the yogurt

To cool the milk, remove the inner pot, cover it with plastic wrap, and set it on the counter to cool until it reaches a temperature between 105 F and 115 F, about 45 minutes. After this, skim off the skin that has formed on the surface of the milk, and discard. Add the prepared yogurt, and whisk it into the milk to combine.

Ferment the yogurt, refrigerate, and serve

After you have added the plain yogurt, place the inner pot back into the Instant Pot, and secure the lid. Press the yogurt button a few times until it reads 8 hours. When the time is up, remove the inner pot, cover with saran wrap, and refrigerate for 8 hours. Now, your homemade yogurt is ready to distribute into jars or a large container. You may find that the homemade yogurt is thinner than many store-bought versions. This is because those types usually contain thickeners and stabilizers. When you're ready to serve the yogurt, pair it with fresh fruit, nuts, maple syrup, or granola.

Instant Pot Yogurt Recipe
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Ditch the store-bought yogurt, and break out the pressure cooker with this easy Instant Pot yogurt recipe.
Prep Time
Cook Time
yogurt with strawberries in bowl
Total time: 17 hours, 15 minutes
  • ½ gallon whole milk
  • 2 tablespoons plain yogurt with cultures
  1. Pour the milk into the Instant Pot, and push the yogurt button 2 or 3 times, until it says "boil." When the Instant Pot beeps after 30 to 45 minutes, open the lid, and test the milk with a food thermometer. It should be around 180 F.
  2. Remove the inner pot, and set it on the counter. Cover lightly with plastic wrap, and check the temperature in 45 minutes. Once the milk is between 105 and 115 F, skim off the skin that has formed on the milk's surface, and discard. Then, add in the yogurt and whisk to combine.
  3. Place the inner pot back into the Instant Pot, secure the lid, and press the yogurt button a few times until it reads 8 hours.
  4. After 8 hours, remove the inner pot, cover with saran wrap, refrigerate the yogurt for 8 hours, then serve as desired.
Calories per Serving 121
Total Fat 6.4 g
Saturated Fat 3.7 g
Trans Fat 0.0
Cholesterol 19.9 mg
Total Carbohydrates 9.5 g
Dietary Fiber 0.0 g
Total Sugars 10.0 g
Sodium 85.3 mg
Protein 6.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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