Instant Pot Homemade Yogurt

Homemade Yogurt in the Electric Pressure Cooker

This Instant Pot electric pressure cooker recipe is a great way to make fresh, homemade yogurt in just a few easy steps! Let me take you step by step through the process… #instantpot #homemadeyogurt #yogurtrecipe

Instant Pot Electric Pressure Cooker Homemade Yogurt

**Please note: When making yogurt in the Instant Pot (IP), you are not creating any pressure, but rather using the IP as a burner to bring the yogurt up to boiling.

Homemade Yogurt in the Electric Pressure Cooker

1 gallon 2% milk, I love to use Hildebrand Farms Dairy milk whenever I can (their flavored milks make delicious yogurt, as well….chocolate, strawberry, or even root beer)
2 Tbs. “starter yogurt”  (Your first “starter yogurt” is simply a high quality container of yogurt containing milk and live active cultures purchased at the grocery store.)
1 Tbs. pure vanilla extract, If desired, I love to use Vain Vanilla when I make homemade yogurt


Step 1 – Bringing the Milk Up to Temperature

Pour the milk into the Instant Pot’s cold stainless steel pressure cooking pot; set the lid on top of the pot. (Don’t lock the lid into place, just set it on top.)

Press the “Yogurt” button on the display panel, and then the “Adjust” button until the display reads “boil”.

Once the boiling cycle is done, a beep will sound and the Instant Pot display will read  “Yogt.”

Stir the milk well, then check the temperature, using an instant-read thermometer, making sure the milk is 181-185 degrees F. (This is very important when making yogurt. If the milk doesn’t reach this temperature, the yogurt won’t set up, which is very discouraging!)

If the milk doesn’t temp out between 181-185 degrees F, perform a second boil with the Instant Pot, repeating the steps as above.

If you can’t reach 181-185 degrees F after two “boil” cycles, hit “Sauté” on the Instant Pot display, then adjust to low and whisk continuously until yogurt reaches 181-185 degrees F.

Step 2 – Cooling the Yogurt and Adding the “Starter Yogurt”

Remove the cooking pot from the Instant Pot pressure cooker and place onto a wire cooling rack, allowing the milk to cool down to 110 F°. At this point, remove 1 cup of the warm milk; add both tablespoons of the “starter yogurt”, whisking until smooth. Return this mixture to the milk in the cooking pot, along with the vanilla, if desired, and whisk until well blended.

Step 3 – Incubating the Yogurt (so easy to do over night as you sleep!)

Push the “Yogurt” button on the display panel; the display should show 8:00, meaning  8 hours of incubation time. Shortly, you will see the display switch to 0:00, and then it will begin to count up, a minute st a time until it reaches 8 hours (8:00). Also, at this point,  be sure the Instant Pot is also set on the “Normal” function, not the “Less” function on the front panel.

Step 4 – Strain the Yogurt

This is where you decide if you want thick yogurt (aka Greek yogurt) or just regular yogurt

Pour the yogurt into a large fine-mesh strainer, a nut milk bag, or a colander that has been lined with large coffee filters. Whichever one you use, place a big bowl beneath to catch the whey that will drip out.

Straining Homemade Yogurt

These images are the two different ways to strain homemade yogurt. One way is using a hanging nut bag or similar product. This is the best way to strain your yogurt. But if you don’t have a nut bag, several coffee filters in a fine mesh strainer will work just fine.

**Save the whey and use it in smoothies, salad dressings, etc for added probiotic nutrition. If storing whey in a jar in your fridge, be sure you label the jar. Whey looks very much like lemonade in appearance, but it sure doesn’t taste like lemonade!

Step 5 – Portion and Serve the Yogurt

Place the yogurt into pint jars (2 cups) and cover with lids; chill. To serve the yogurt, top with your favorite berries and granola and enjoy!

Homemade Yogurt in the Instant PotHomemade Yogurt in the Instant Pot

***Now you can WATCH this whole yogurt-making process on Facebook. Click here to watch and follow Chef Alli!

Let’s Get You Cookin’, 
Chef Alli

Your new yogurt would be perfect in my Mason Jar Breakfast Parfaits or as a low-fat option for this Walnut-Grape Chicken Salad.

**This post contains affiliate links, but I only recommend products that I know you’ll love!**

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

Chef Alli, I have heard people adding sweetened condensed milk to their yogurt. Any thoughts on this and when you would add it?


Leave a Comment