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Instant Pot Yogurt
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Easy Instant Pot Yogurt Recipe

Follow these steps to make your own delicious homemade yogurt with minimal effort and mess.
Course Side Dish
Cuisine American
Prep Time 1 hour
Cook Time 0 minutes
Incubation Time 8 hours
Total Time 9 hours
Servings 6
Calories 196kcal
Author Jill Nystul

Equipment

  • Instant Pot
  • Metal rack or trivet
  • Heat-safe glass measuring cup
  • Tablespoon
  • Silicone spatula

Ingredients

  • 1/2 gallon whole milk organic
  • 2 Tbsp plain yogurt

Instructions

Step 1 - Sterilize Your Tools

  • Place the metal trivet in your Instant Pot, set the glass measuring cup, tablespoon, and spatula on the trivet, and add 2 cups of water. and pressure cook on high pressure for 3 minutes, then allow the pressure to release naturally for 5 minutes before turning the quick release handle.
  • Pressure cook on high pressure for 3 minutes, then let the pressure release naturally for 5 minutes before using Quick Release to release the remaining pressure.

Step 2 - Heat The Milk

  • Pour the milk into your Instant Pot, select the Yogurt program, and press Adjust until the display reads “boil.”
  • Let the milk warm in the pot until the Instant Pot beeps and the display changes from “boil” to “yogt” (about 40 minutes). The temperature of the milk should be 180°F.
  • If it isn’t hot enough, replace the lid and turn on Slow Cook. Continue checking the temperature every 5-10 minutes until it reaches 180°F.

Step 3 - Cool The Milk

  • Cool the milk to 110°F, either at room temperature or by placing the bottom of the steel pot in an ice bath.

Step 4 - Add The Cultures

  • Scoop 1/2 cup of the warm milk into the glass measuring cup and the plain yogurt. Stir well, then pour the mixture back into the milk.

Step 5 - Incubate & Finish

  • Replace the lid on your Instant Pot, select Yogurt, then set the timer for 8 hours.
  • After 8 hours, taste the yogurt. If it’s not quite as tangy as you’d like, incubate it for a few more hours (up to 12 hours total).
  • Strain some of the liquid off using a fine mesh seive lined with cheesecloth, if desired, then transfer your finished yogurt to an airtight container and refrigerate.

Video

Nutrition

Calories: 196kcal | Carbohydrates: 15g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 138mg | Potassium: 426mg | Sugar: 16g | Vitamin A: 510IU | Calcium: 365mg | Iron: 0.1mg