Instant Pot Yogurt is a creamy homemade yogurt made with just whole milk and a yogurt starter with live active cultures. The Instant Pot keeps it at the right temperature while it incubates, giving you a simple homemade yogurt you can enjoy plain or flavor any way you like.

Why I Love Instant Pot Yogurt

Just 2 ingredients – All you need is milk and cultured yogurt.
Creamy and delicious – Whole milk gives it a rich, smooth texture.
Easy to customize – Keep it plain or add your favorite flavors after chilling.
Makes a big batch – Perfect for keeping homemade yogurt in the fridge.

About the Ingredients ⭐

Whole Milk: Gives the yogurt a rich, creamy texture.
Cultured Yogurt: Use plain yogurt with live active cultures to start the yogurt-making process.

Be sure to check out the full recipe and ingredient list below

How to Make Instant Pot Yogurt

Heat the Milk: Add the milk to the Instant Pot and use the Yogurt/Boil setting. Heat to 180°F, then let it sit for 5 minutes.

Cool: Remove the inner pot and let the milk cool to 105–115°F. Remove any skin that forms on top.

Add the Starter: Stir the cultured yogurt into the cooled milk.

Incubate: Return the pot to the Instant Pot and use the Yogurt setting for 8 hours. For tangier yogurt, incubate longer.

Chill: Transfer the finished yogurt to containers and refrigerate until cold.

Ways to Flavor Instant Pot Yogurt

Once the yogurt has chilled, enjoy it plain or add your favorite flavors. Try honey and vanilla, fruit and granola, maple syrup and pecans, peaches and cinnamon, or apples and cinnamon.

For a full gallon, you can start with up to ½ cup of your favorite sweetener, adding more to taste. For extracts or other concentrated flavorings, start with about 1 teaspoon per quart and adjust to taste.

Questions Readers Ask Most

Use plain, unsweetened yogurt that contains live active cultures.

Make sure the milk reaches 180°F, cools to 105–115°F before adding the starter, and has enough time to incubate.

Start with 8 hours. For a tangier yogurt, you can let it incubate longer.

Store the yogurt covered in the refrigerator and use it within about 1–2 weeks.

More Instant Pot Recipes I Love

Yield: 16 Cups

Instant Pot Yogurt

Name: Instant Pot Yogurt
Prep time: 5 min
Cook time: 9 h
Total time: 9 h 5 min
Yield: 16
Cuisine: American
Ingredients: 1 gallon whole milk; 4 Tablespoons cultured yogurt

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Instant Pot Yogurt is creamy homemade yogurt made with just whole milk and a yogurt starter with live active cultures.

Prep Time 5 minutes

Cook Time 9 hours

Total Time 9 hours 5 minutes

Ingredients

1 gallon whole milk
4 Tablespoons cultured yogurt

Instructions

Make sure the Instant Pot inner pot is thoroughly clean. Rinse with boiling water and carefully drain.
Pour the milk into the Instant Pot. Select the Yogurt/Boil setting and heat until the milk reaches 180°F. Let it sit for 5 minutes.
Remove the inner pot and cool the milk to 105–115°F. To speed up cooling, carefully place the inner pot in an ice-water bath. Do not let the milk cool below 105°F.
Remove any skin from the surface of the milk, then stir in the cultured yogurt.
Return the inner pot to the Instant Pot. Select the Yogurt setting and incubate for 8 hours, or longer for a tangier yogurt.
Transfer the yogurt to containers and refrigerate until chilled.

Notes

Make sure the milk cools to 105–115°F before stirring in the yogurt starter.

Instant Pot Yogurt