Instant Pot Yogurt | Easy, no-boil method

Homemade Yogurt is a really popular thing to cook in the Instant Pot! 

We first started making homemade yogurt over a decade ago. Through the years, we’ve tried several different methods, but we never found one we wanted to make consistently.

However, after a lot of testing, we’ve finally settled on a yogurt-making method that we make regularly.

There were several boxes we needed to check with this recipe:

• really easy ✅
• individual servings ✅
• customizable sweetness ✅
• thick Greek-style yogurt ✅
• able to be made in a 6-quart or 8-quart ✅

Since this yogurt relies on the toppings for the sweetness, you can use a drizzle of honey, fresh fruit, granola, or one of these easy Instant Pot sauces and compotes: Instant Pot Cherry Compote, Fresh Berry Compote, Lemon Curd, Berry Rhubarb Sauce, or Strawberry Topping. 

INGREDIENTS FOR INSTANT POT YOGURT

There are only two things you’ll need to make this pressure cooker yogurt recipe:

Ultra-pasturized whole milk

In order to make this recipe as easy as possible, we’ve chosen to make it with ultra-pasturized whole milk. This lets us skip the boiling step and having to wait for the milk to cool to the exact right temperature. Instead, we get to skip right to the low-temperature incubation process.

In our testing, we used Fairlife brand, which has more protein and less sugar than traditional whole milk. (Not sponsored, we’re just fans.)

We have not tested this method with any other brand of milk.

Greek yogurt starter

You just need a really small amount of yogurt to make this recipe. However, the kind of yogurt you choose is really important to the finished product.

Choose a Greek yogurt that you already really like. Your homemade yogurt will come out really similar to the one you choose—both in taste and texture. 

(For example, Barbara tried it with the Oui brand, which was too tart for my preference. We tried it with a generic store brand and it was quite tart and a little grainy—just like the original yogurt.)

Jenn’s family prefers Chobani yogurt, and we used it in this recipe. With the Chobani, it feels like our homemade yogurt turned out really smooth and less tart. (Again, not sponsored.)

If I couldn’t find a plain yogurt in the brand I like, I’d look for a vanilla or other mild flavored yogurt in my favorite brand instead of subbing a brand I was less familiar with.

REMEMBER: The amount of starter needed changes based on the size of your pressure cooker. That very small amount of yogurt makes a huge difference in the finished product. (Trust us—we tested it and the results with 1-teaspoon-too-much starter were lumpy and sad.)

EQUIPMENT YOU’LL NEED TO MAKE HOMEMADE YOGURT

There are really only two must-have items for making this recipe:

Pressure Cooker with a Yogurt Button

This recipe is written for Instant Pot models that have the Yogurt button. If you don’t have a Yogurt button, there are lots of other ways you can make yogurt (see the resources at the bottom of the post). 

Also, before you start this recipe, get familiar with how your Yogurt button works. (Because they can vary by model, which can cause problems.)

Some Instant Pots have Low, Normal, and High settings. Others (like the Pro) have only a Low, High, and Custom setting (which can vary between 77 and 185F). If your model has a Normal setting, you’ll need to make sure you’re incubating your yogurt on Normal. If your model has Low, High, or Custom, choose the Low setting. 

Glass Canning Jars with Lids

You’ll also need half-pint (8oz) glass canning jars to make this recipe. 

If you’re making it in a 6-quart Instant Pot, you’ll need 6 jars. If you’re making it in an 8-quart, you’ll need 8 jars. 

It is convenient to make this recipe in an 8-quart because it uses the entire bottle of Fairlife whole milk. 

How to Make Yogurt in an Instant Pot

✅ We tested this recipe in an Instant Pot Pro (8-quart and 6-quart) and in an Instant Pot Duo Nova (6-quart). 

However, this recipe is designed to work in any brand of electric pressure cooker.

Before you begin, make sure your canning jars and lids are clean. I prefer to use the Sterilize or Steam preset to clean my jars because I like to be cautious about bacteria. I let my jars air dry. 

Next, mix your yogurt starter with a little bit of milk until smooth. This helps your starter mix evenly when you combine it with the remaining milk. Divide the mixture into each of your canning jars. Screw the lids on loosely (just less than finger tight).

Add a trivet to the bottom of the cooking pot, then add 2 cups of water. (You need a good amount of water in there to gently cook the yogurt and not dry out.) Balance the canning jars on top of the trivet.

Use the Yogurt button and adjust to Normal (if your pot has only Low, Normal, or High) or to Low (if your pot has Low, High, or Custom.) Set the cook time for 10 to 12 hours. 

If you choose a shorter cook time, your yogurt will be softer with a more traditional yogurt texture. 

If you choose a longer cook time, your yogurt will be thicker with a more Greek yogurt texture. 

After the cook time ends, remove the jars from the pressure cooker. (I like to use silicone mini mitts or canning jar lifters.) Wipe any condensation off the jars, then refrigerate for 8+ hours. 

When you’re ready to eat, open the jar and stir the contents to ensure the yogurt has an even consistency. Remember, this yogurt is tart and unsweetened, so serve it with your favorite sweet compote, jam, or fresh fruit. 

Frequently Asked Questions about Instant Pot Yogurt