The Easiest Instant Pot Yogurt Recipe-Creamy, Easy, and Foolproof!

Sharing is caring!

If you’ve never made homemade yogurt before, let me tell you—once you do, you won’t go back. This Instant Pot Yogurt recipe is so easy, I don’t know why I wasn’t making it before. Just two ingredients and you’ve got yourself the creamiest, dreamiest yogurt ever. Store-bought yogurt just doesn’t compare. Plus, when you make it yourself, you control the ingredients—no weird thickeners or additives, just pure goodness.

Disclaimer: Please note that this post may contain affiliate links. I only recommend products that I believe in fully. See privacy policy for more information.

PRINTABLE INSTANT POT YOGURT RECIPE CARD BELOW!
Please read full post for all the tips and tricks of the recipe.

Why Make Yogurt in the Instant Pot?

Because the Instant Pot basically does all the work for you! This recipe is seriously foolproof, when I made it I almost expected it not to work at first, because I thought it couldn’t be that easy- but it is! If you’ve been wondering how to make Instant Pot yogurt but thought it sounded complicated, trust me, it’s not. You’re going to love this!

What You’ll Need For This Yogurt Recipe In The Instant Pot:

• ½ gallon milk (I use raw milk, but pasteurized whole milk will work)
• ½ cup organic yogurt with live cultures

How to Make Instant Pot Yogurt

1. Pour the milk into the Instant Pot. Press the “Yogurt” button until it says “Boil.” Let it come up to a boil (about 180°F). The Instant Pot will beep when it’s ready. I usually cover with a glass lid from another pot. I find it helps keep the flavor better so my seal from my instant pot (that maybe had soup in it) doesn’t carry over any other flavor.
2. Cool the milk. Remove the inner pot and let the milk cool down to about 110°F. (If you don’t have a thermometer, it should feel warm but not hot to the touch.)
3. Remove the film. A thin layer will form on top—scoop that off so you don’t end up with weird chunky bits in your yogurt.
4. Mix in the yogurt starter. Take 1 cup of the warm milk and whisk in your yogurt starter until smooth. Then, pour it back into the Instant Pot and whisk everything together.
5. Incubate the yogurt. Put the inner pot back into the Instant Pot, press the “Yogurt” button, and set the timer for 12 hours. Now just let it do its thing! You can cover with the glass lid or use your instant pot lid. It does not have to be sealed because it is not pressure cooking. After 12 hours, you’ll have thick, creamy, homemade yogurt.
6. Chill. Let cool a bit then transfer your yogurt to the refrigerator in the instant pot inner pot so it can set fully. I like to use some plastic wrap to cover right on the top of the yogurt so it doesn’t get any little film or chunks on top, (like shown in picture below) Refrigerate until cold.
7. Enjoy. After it sets, I take a whisk and stir all together to get it nice and creamy. I don’t flavor mine until after it’s fully done and set. You can sweeten it with honey, agave, and vanilla for a sweet vanilla yogurt. You can also strain it for Greek yogurt or use it as a sour cream substitute, I use it to make sauces, tzatziki, ranch, all types of things without straining it. You only need to strain it if you want it extra thick.

Why Homemade Yogurt is Better for You

One of the best things about making yogurt at home is that you skip all the unnecessary (and sometimes sketchy) additives found in store-bought versions. Many commercial yogurts contain added sugars, artificial flavors, and preservatives that you just don’t need. Plus, some brands sneak in thickeners like gelatin, cornstarch, or even carrageenan to make up for a lack of real fermentation. When you make it yourself, you know exactly what’s going into it—just milk and live cultures, the way yogurt is supposed to be.

How to Store Homemade Instant Pot Yogurt

Once your yogurt is ready, transfer it to an airtight container and store it in the fridge. I like using glass jars, but any container with a good lid will work. Just make sure to use a clean spoon every time you scoop some out—this helps keep it fresh longer. This recipe makes about 1/2 gallon of yogurt.

PIN THIS FOR LATER!

How Long Does Homemade Yogurt Last?

Homemade yogurt will stay fresh in the fridge for about 1-2 weeks. It does get tangier as time goes on, which I personally love. But if you see any mold or it smells off, it’s time to toss it and start fresh. Ours gets eaten in my house way before that. My family loves homemade yogurt.

Can You Freeze Homemade Yogurt?

Yep! You can freeze it, but just know that the texture might change a little once it’s thawed—it can get a bit grainy. Still, it works great for smoothies, try my quick and easy smoothie recipes.

Don’t Forget to Save Some Yogurt for Next Time!

Before you dig in, set aside ½ cup of your fresh yogurt in a separate container. This will be your starter for the next batch—no need to buy more yogurt ever again!

Continue to Content

Yield: 1/2 Gallon

Instant Pot Yogurt Recipe

Print

This is the best instant pot yogurt recipe. Foolproof and creamy every time!

Cook Time 12 hours

Additional Time 30 minutes

Total Time 12 hours 30 minutes

Ingredients

• 1/2 Gallon Milk
• 1/2 cup organic yogurt with live cultures

Instructions

1. Pour the milk into the Instant Pot. Press the “Yogurt” button until it says “Boil.” Let it come up to a boil (about 180°F). The Instant Pot will beep when it’s ready. I usually cover with a glass lid from another pot. I find it helps keep the flavor better so my seal from my instant pot (that maybe had soup in it) doesn't carry over any other flavor.
2. Cool the milk. Remove the inner pot and let the milk cool down to about 110°F. (If you don’t have a thermometer, it should feel warm but not hot to the touch.)
3. Remove the film. A thin layer will form on top—scoop that off so you don’t end up with weird chunky bits in your yogurt.
4. Mix in the yogurt starter. Take 1 cup of the warm milk and whisk in your yogurt starter until smooth. Then, pour it back into the Instant Pot and whisk everything together.
5. Incubate the yogurt. Put the inner pot back into the Instant Pot, press the “Yogurt” button, and set the timer for 12 hours. Now just let it do its thing! You can cover with the glass lid or use your instant pot lid. It does not have to be sealed because it is not pressure cooking. After 12 hours, you’ll have thick, creamy, homemade yogurt.
6. Chill. Let cool a bit then transfer your yogurt to the refrigerator in the instant pot inner pot so it can set fully. I like to use some plastic wrap to cover right on the top of the yogurt so it doesn't get any little film or chunks on top, (like shown in picture below) Refrigerate until cold.
7. Enjoy. After it sets, I take a whisk and stir all together to get it nice and creamy. I don’t flavor mine until after it’s fully done and set. You can sweeten it with honey, agave, and vanilla for a sweet vanilla yogurt. You can also strain it for Greek yogurt or use it as a sour cream substitute, I use it to make sauces, tzatziki, ranch, all types of things without straining it. You only need to strain it if you want it extra thick.

Notes

See post for additional notes

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 65Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 62mgCarbohydrates: 6gFiber: 0gSugar: 7gProtein: 4g

Nutrition is calculated with products I use, therefore it is not always accurate. The recipe and directions posted here are property of CakestoKale and subject to copyright. You may not screenshot this recipe for sharing on social media.

Did you make this?

Please leave a comment and share on social media! *The recipe and directions posted here are property of Cakes to Kale and subject to copyright. You may not screenshot this recipe for sharing on social media.

Final Thoughts About Instant Pot Yogurt Recipe

Making yogurt in the Instant Pot is one of those “why didn’t I do this sooner?” kind of things. It’s easy, saves you money, and tastes way better than anything you can buy at the store. Plus, you can customize it however you like. Try it once, and I bet you’ll be hooked!

Let me know if you try this Instant Pot yogurt recipe—I’d love to hear how it turns out for you!