The Easiest Instant Pot Yogurt Recipe
This instant pot yogurt recipe transforms fresh milk into thick, creamy homemade yogurt with just two ingredients. Simple steps, incredible results!
Your New Favorite Homemade Instant Pot Yogurt
This instant pot yogurt recipe turns one gallon of whole milk and a quarter cup of active-culture yogurt into sixteen servings of thick, creamy, tangy homemade yogurt with the perfect spoonable consistency and probiotic richness you’d pay premium prices for at the store.
You know that moment when you open a container of really good yogurt and it’s so thick and creamy you almost want to dive in? That’s exactly what you’ll get with this recipe, except better—because you made it yourself, you control the tanginess, and honestly, there’s something magical about transforming plain milk into luxurious yogurt right in your kitchen.
I stumbled into yogurt-making almost by accident when I discovered my Instant Pot had a yogurt button I’d never used, and now I’m that person who always has homemade yogurt in the fridge.
Table of Contents
Why You’ll Love This Easy Instant Pot Yogurt
This instant pot yogurt how to guide makes the whole process completely foolproof. You’ll love it because it costs a fraction of store-bought yogurt (we’re talking pennies per serving), tastes infinitely better with that fresh, tangy flavor that just sings, and you control exactly what goes into it—no weird stabilizers or added sugars unless you want them there.
The Instant Pot does most of the heavy lifting while you go about your day. I remember my first batch—I was so nervous I’d mess it up, but the yogurt button literally walked me through each step with its preset programs. According to King Arthur Baking, using fresh milk and quality starter cultures ensures the best probiotic development and texture in homemade yogurt.
Instant Pot Yogurt
Equipment
- Instant Pot
- Instant-read thermometer
- Ladle
- Glass storage containers
Ingredients
Yogurt
- 1 gallon Whole milk regular pasteurized preferred
- ¼ cup Plain yogurt with active cultures used as starter
Instructions
- Sterilize the Instant Pot by washing well or running 3 minutes on high pressure with water.
- Heat the milk in the Instant Pot on the BOIL setting until it reaches 180–200°F.
- Check the milk temperature and reheat if needed to reach 180°F.
- Cool the milk to 110–115°F naturally or using an ice bath.
- Whisk the yogurt starter with a ladleful of warm milk, then stir it back into the pot.
- Set the Instant Pot to YOGURT mode and ferment for 8–12 hours.
- Check for a gently set consistency when the timer ends.
- Chill the yogurt for at least 4 hours to fully set before serving.
Notes
Nutrition
Nutritional Peek
| Per Serving (1 cup) | Amount |
|---|---|
| Calories | 149 |
| Protein | 8g |
| Carbohydrates | 11g |
| Fat | 8g |
Values based on whole milk yogurt without additional sweeteners
Ingredients
Making homemade instant pot yogurt requires just two simple ingredients—yes, really just two! Here’s everything you need for thick, creamy, probiotic-rich yogurt.
| Amount | Ingredient |
|---|---|
| 1 gallon | Whole milk* (ultra-pasteurized works, but regular pasteurized gives better texture) |
| 1/4 cup | Plain yogurt with active cultures OR yogurt starter* (I love using Fage or a spoonful from my last batch) |
Pro tip: Check your yogurt starter label for “live and active cultures”—this is what transforms your milk into tangy, thick yogurt. The milk fat content matters too; whole milk creates the creamiest result, but 2% works if you prefer lighter yogurt.
Equipment
Essential:
- 6 or 8 Quart Instant Pot with yogurt function
- Instant-read thermometer (this is your best friend here!)
- Whisk
- Ladle
- Glass storage containers with lids
Optional but handy:
- Large bowl for ice bath (speeds up cooling significantly)
- Fine-mesh strainer (if you want ultra-thick Greek-style yogurt)
- Cheesecloth (for straining)
Step-by-Step Instructions
This instant pot yogurt recipe walks you through each stage with clear cues so you’ll know exactly what to look for. Trust me, after your first successful batch, you’ll wonder why you ever bought yogurt at the store.
1. Sterilize Your Instant Pot (Optional but Recommended) Before starting, give your 6 or 8 quart Instant Pot a thorough wash with hot soapy water, or sterilize it by adding 2 cups of cold water, closing the lid with the vent sealed, and setting it to high pressure for 3 minutes with natural release.
This eliminates any competing bacteria that might interfere with your yogurt cultures—think of it as giving your good bacteria a clean workspace.
2. Heat the Milk to 180-200°F Pour the gallon of milk into the clean Instant Pot insert and secure the lid (the vent position doesn’t matter here). Press the “Yogurt” button, then tap “Adjust” until the display reads “BOIL.” This heating step denatures the milk proteins, which helps create that thick, spoonable texture we’re after instead of thin, runny yogurt.
3. Check the Temperature When your Instant Pot beeps (usually after 25-40 minutes), remove the lid carefully—steam will billow out—and insert your thermometer to verify the milk reached 180-200°F. If it’s below 180°F, just hit “Boil” again for a few more minutes.
4. Cool to 110-115°F This is where patience pays off. Let the milk cool naturally for 1-2 hours, or speed things up by placing the inner pot into a large bowl filled with ice water for 10-15 minutes, checking frequently with your thermometer.
Once it hits that sweet spot of 110-115°F, gently spoon off any milk skin that formed on top (it won’t hurt anything, but removing it gives smoother yogurt). This temperature range is crucial—too hot kills your cultures, too cool and they won’t activate properly.
5. Add Your Yogurt Starter Scoop out one ladleful of the warm milk into a separate bowl and whisk in the 1/4 cup yogurt starter until it’s completely smooth with no lumps. Pour this mixture back into the pot and whisk everything together gently but thoroughly—you’re distributing billions of helpful bacteria throughout the milk.
According to Serious Eats, this tempering method prevents temperature shock to the live cultures, ensuring even fermentation and consistent texture.
6. Set the Yogurt Timer Place the inner pot back into the Instant Pot base and secure the lid (again, vent position doesn’t matter). Press “Yogurt” and adjust the time to anywhere from 8 to 12 hours—I usually go with 10 hours for nicely tangy yogurt with great body. Shorter times yield milder, looser yogurt; longer times create tangier, thicker yogurt with more pronounced sourness.
7. Check for Doneness When the timer beeps, carefully open the lid and give the pot a gentle jiggle. The yogurt should wobble slightly like set gelatin, not slosh around like liquid milk. It’ll look softer than you expect, but don’t worry—it firms up beautifully during the chilling process.
8. Refrigerate and Set Transfer the yogurt to storage containers or simply cover the inner pot and refrigerate for at least 4 hours or overnight before serving. This chilling period allows the yogurt to thicken and develop its final creamy texture. Give it a good stir before serving to redistribute any whey that may have separated on top.
Pro Tips & Guidance
Learning how to make easy instant pot yogurt gets even better when you know these insider tricks. After making dozens of batches, here’s what I’ve learned the hard way so you don’t have to.
Temperature is everything. Invest in a reliable instant-read thermometer rather than guessing—a difference of just 10-15 degrees can mean the difference between thick, dreamy yogurt and a milky disappointment. The 110-115°F sweet spot ensures optimal bacterial activity without killing your cultures.
Save a starter from each batch. Once you make your first successful batch, reserve 1/4 cup in a clean jar to start your next batch. I’ve kept the same yogurt culture going for months this way, though after 5-6 generations, you might notice the tanginess becoming more intense or texture changing slightly—that’s when I refresh with store-bought starter.
Don’t skip the cooling step. I know it’s tempting to rush, but adding starter to milk that’s too hot kills those precious live cultures. Room-temperature ingredients incorporate more evenly, creating a stable emulsion—this is why professional bakers temper eggs and butter, as a temperature difference greater than 10°C can cause batters to break, resulting in grainy texture. The same principle applies to yogurt-making.
Longer fermentation means more tang and thickness. My personal sweet spot is 10 hours, but experiment to find yours. My friend likes hers at 8 hours for mild breakfast yogurt, while my husband prefers 12 hours for that sharp, Greek-style tang.
For Greek yogurt thickness, strain your finished yogurt through cheesecloth set in a fine-mesh strainer for 2-4 hours in the fridge. You’ll collect whey (save it for smoothies or baking!) and end up with ultra-thick, concentrated yogurt.
Troubleshooting Guide
Why is my yogurt too thin or runny? This usually happens when the starter was added to milk that was too hot (killing the cultures) or the fermentation time was too short. Next time, double-check that temperature is truly 110-115°F before adding starter, and let it ferment for at least 10 hours for better thickness.
What if my yogurt tastes too sour or tangy? You’ve over-fermented it! The longer yogurt sits in the Instant Pot, the more lactic acid the bacteria produce, creating that sharp sourness. Next batch, reduce your fermentation time to 8 hours and taste-test—you can always ferment longer, but you can’t undo tanginess.
My yogurt separated into liquid and solids—did I ruin it? Not at all! That liquid is whey, and it’s completely normal, especially with longer fermentation times. Just stir it back in before serving, or strain it off if you prefer thicker yogurt. Some separation is natural and doesn’t indicate a failed batch.
Can I use ultra-pasteurized milk? Yes, though regular pasteurized milk generally creates better texture. Ultra-pasteurized milk has been heated to such high temperatures that some proteins are altered, which can result in slightly thinner yogurt. It absolutely works, just know it might not be quite as thick.
What if I don’t have a thermometer? Honestly? Get one—they’re inexpensive and make consistent yogurt so much easier. But in a pinch, 180°F milk will steam heavily and form a skin, while 110°F feels warm but not hot when you dip a clean finger in (like a comfortable bath temperature).
Variations & Twists
Once you’ve mastered this basic instant pot yogurt recipe, the flavor possibilities are absolutely endless. Here’s where the real fun begins.
Vanilla Bean Dream: After chilling, stir in 2 tablespoons of pure vanilla extract and 1/4 cup of honey or maple syrup for naturally sweetened yogurt that tastes like dessert. Split a vanilla bean and scrape in those gorgeous seeds for extra wow factor.
Berry Bliss: Gently fold in 2 cups of our homemade mixed berry compote after the yogurt has fully chilled—the contrast of cold, tangy yogurt with sweet, jammy berries is absolutely divine.
Chocolate Yogurt: Whisk together 1/3 cup of cocoa powder, 1/4 cup of honey, and a splash of vanilla, then swirl it through your finished yogurt for a healthier chocolate pudding alternative that kids devour.
Savory Yogurt Cheese: Strain your yogurt for 12-24 hours until it’s as thick as cream cheese, then mix with minced garlic, fresh herbs, salt, and olive oil for an incredible Mediterranean-style spread.
How Do I Store and Serve This Homemade Yogurt?
Your beautiful homemade instant pot yogurt deserves proper treatment to stay fresh and delicious. Here’s how to keep it at its best.
Serving: Enjoy it plain with a drizzle of honey, swirled into smoothie bowls, dolloped over granola, or as a tangy base for both sweet and savory dishes.
Storage: Transfer to clean glass containers with tight-fitting lids and store in the refrigerator for up to 10 days, though honestly, mine rarely lasts that long. The yogurt will continue to develop a slightly tangier flavor as it ages, which I actually love. Always use clean spoons when scooping to prevent introducing bacteria that could spoil your batch.
Freezing: While you can freeze yogurt for up to 2 months, the texture becomes grainy and separated when thawed—it’s fine for smoothies but not great for eating plain. I prefer to just make smaller batches more frequently.
If you love creamy, protein-rich breakfasts, our blueberry pie smoothie protein blends Greek yogurt, oats, and blueberries into a drinkable dessert that pairs perfectly with a jar of this homemade yogurt.
No-Waste Kitchen Magic
Don’t toss that whey! If you strain your yogurt to make it thicker, you’ll have leftover whey that’s too valuable to waste.
- Smoothie booster: Add 1/4 cup to fruit smoothies for extra protein and a tangy kick that balances sweetness beautifully.
- Bread and pizza dough: Substitute whey for water in bread recipes for subtle tang and improved texture—it’s like adding buttermilk’s cousin.
- Garden gold: Dilute whey with water and use it to fertilize acid-loving plants like tomatoes and blueberries.
- Marinate magic: The acidity in whey makes it perfect for tenderizing chicken or pork—just marinate for 2-4 hours before cooking.
For a grab-and-go bite to serve alongside your yogurt, our healthy oatmeal cookies with applesauce use just three ingredients for a naturally sweet, wholesome snack.
Got extra yogurt? Our fluffy cloud cake uses Greek yogurt for a light, custardy crumb that tastes like a cross between cheesecake and chiffon cake.
FAQs About Making Instant Pot Yogurt
Can I make this instant pot yogurt recipe with 2% or skim milk?
Absolutely! Lower-fat milks work perfectly fine, though your yogurt will be thinner and less creamy than whole milk versions. To compensate, you can add 2-3 tablespoons of powdered milk to your gallon before heating, which boosts the protein content and creates thicker yogurt without adding fat.
What’s the best yogurt starter to use for homemade yogurt?
Any plain yogurt with “live and active cultures” listed on the label works beautifully—I personally love Fage, Siggi’s, or plain store-brand Greek yogurt. Avoid yogurts with added thickeners, stabilizers, or gelatin, as they can interfere with your culture development. You can also purchase freeze-dried yogurt starter packets online for very consistent results.
Can I freeze this instant pot yogurt for later?
You can freeze it for up to 2 months, but be warned—the texture becomes grainy and separated when thawed as the proteins break down during freezing. It’s still perfectly safe and tastes fine in smoothies, but it won’t have that smooth, creamy consistency for eating plain. I prefer making fresh batches every week or so instead.
How long does homemade instant pot yogurt last in the refrigerator?
Your yogurt will stay fresh for up to 10 days when stored in clean, airtight containers in the fridge. It’ll gradually develop a more tangy flavor as it ages, which some people love. If you notice any pink, blue, or fuzzy mold growth, discard the entire batch—don’t try to scoop around it.
Celebrate Your Homemade Yogurt Success!
There’s something incredibly satisfying about making your own creamy, tangy instant pot yogurt from scratch with just two simple ingredients and your trusty Instant Pot. I hope this recipe becomes a weekly ritual in your kitchen like it has in mine—there’s nothing quite like opening your fridge to jars of fresh, homemade yogurt you created yourself.
I’d absolutely love to see your yogurt-making adventures! Drop a comment below with your favorite ways to enjoy homemade yogurt, or share photos of your beautiful batches. And if you’re looking for the perfect breakfast companion, don’t miss our cinnamon roll recipe that pairs heavenly with a dollop of this tangy yogurt.
Baked with love by Rebeccah Ellene.
