Instant Pot® Yogurt

This Instant Pot yogurt is easy to make at home, and all you need is milk and a yogurt starter. Plus, strain your yogurt to make Greek yogurt!

I've been making my own homemade yogurt for quite a while.

I am that person.

I own a yogurt maker. (The one I use and love isn't available anymore, but this Bear yogurt maker is similar and gets good reviews!)

And so, when I bought an Instant Pot, I did notice the yogurt button. I promptly ignored that button, because I already had a yogurt-making system in place.

I didn't need a new way to make yogurt.

Then one day, on a whim, I tried making Instant Pot yogurt. And whoa-- it's amazing!

The Instant Pot yogurt setting works just as well as my other yogurt maker, but makes fewer dirty dishes, because you can boil the milk in the same container that you ferment the yogurt. Win!

Plus, you can make larger batches of yogurt because the Instant Pot basin is so big, making it a perfect way to use up large quantities of milk that's about to expire. Double win!

What Equipment Do I Need for Instant Pot Yogurt?

First, you need an Instant Pot with a yogurt function. I use a 6-quart Instant Pot Duo 60 7-in-1.

Not all Instant Pots have a yogurt setting, so double-check yours before you get started.

Next, you need a glass lid for your Instant Pot. You can buy the Instant Pot brand lid, but I recommend checking to see if any of the lids you already own fit before buying a new lid.

Finally, if you plan on straining your yogurt (and you probably will), you'll need an ultra-fine mesh strainer (like these strainer bags) OR a regular mesh sieve and cheesecloth.

What Kind of Milk Do I Need?

This recipe uses pasteurized dairy milk. I prefer to use whole milk, because it makes the thickest, creamiest yogurt, but 2% will work too.

If you've got ultra-pasteurized milk, try making cold start yogurt instead.

Not sure if your milk is ultra-pasteurized? Check the label. Most organic milk is ultra-pasteurized.

Do I Really Need a Yogurt Starter?

Yes, you do.

If you forget to add the starter, you won't end up with yogurt, you'll just have spoiled milk.

Before I moved to Kentucky, I always used freeze-dried yogurt starter. I still like that option, but it's harder to find locally.

The other option is to use plain yogurt with live cultures. Make sure to use a yogurt you like, because it will affect the flavor of the finished yogurt.

The starter yogurt will also affect the consistency (or thickness) of the finished unstrained yogurt.

Can I Use Flavored Yogurt As a Starter?

No.

If you don't have plain yogurt, wait until you can find some to make your own yogurt.

Do I Need to Strain My Yogurt?

Nope!

But keep in mind that homemade yogurt is often thinner than store-bought yogurt. Store-bought yogurt (even organic yogurt) usually contains thickening additives.

If you can find a store-bought yogurt that's made without thickening agents (like Fage Greek yogurt), your yogurt will be thicker. But you might still want to strain it a little bit.

When I can, I use Fage's 5% whole milk Greek yogurt as my starter.

What Happens If I Over-Strain My Yogurt?

When you strain your yogurt, you'll leave it in the fridge for anywhere from 30 minutes to around 2 hours, depending on how thick you like your yogurt.

If you're forgetful (like me), you might abandon your yogurt in the fridge until the next day. Oops.

If so, you'll find that the yogurt now looks more like whipped butter.

Congratulations, you've made labneh (a Middle Eastern ultra-strained yogurt) by accident.

You can either stir some of the liquid (whey) back into the labneh to re-liquify your yogurt, or you can leave it as is.

Labneh is (in my opinion) one of the most delicious foods on the planet, and is perfect drizzled with honey and jam. Labneh can also go savory, and is delicious served with a little olive oil and fresh herbs.

How to Make Instant Pot Yogurt

Add milk to the Instant Pot and cover the pot with a glass lid.

The next step might be different depending on which Instant Pot model you have, so here are two different options.

Use the Yogurt Boil Cycle

Press the yogurt button until the display reads "boil."

When the Instant Pot beeps and the display reads "end," check to see if the milk is simmering. If it's not, repeat the boil function until your milk is at a slow simmer.

Use the Sauté Feature

Some Instant Pots with a yogurt function do not have the boil option.

If you tap the yogurt button a few times and all you see is the timer, hit cancel, and then press "sauté," and adjust the temperature to low. When your milk starts to simmer, press "cancel."

Let the milk sit uncovered until it reaches room temperature.

Make sure you wait until the milk is no longer warm, because the heat can ruin the bacteria in your yogurt starter.

If the milk has formed a skin on top, discard the skin.

Next, whisk together plain yogurt and a little bit of the milk until it's smooth. Whisk the yogurt and milk mixture into the larger batch of milk.

Cover the milk with the glass lid.

Press the "yogurt" button until a time shows on the display. Use the - and + buttons to adjust the time to anywhere from four to ten hours.

A four-hour ferment will give you a sweeter yogurt; a ten-hour ferment will make a tart yogurt. The fermentation time will not affect the yogurt thickness.

When the yogurt cycle ends, stir your yogurt.

If you'd like it to be thicker, strain it for about thirty minutes, and then check on it. If it's still too thin, leave it to strain for another hour or two.

If you plan on making homemade yogurt again soon, scoop out about a half-cup of the yogurt and set it aside as a starter for your next batch.

How to Make Flavored Yogurt

I usually make plain yogurt, and use as a creamy base in sauces, smoothies, or as a sour cream replacement.

If you prefer sweeter or flavored yogurt, try stirring in a little honey or jam, and then enjoy it as a healthy-ish homemade treat.