↓ ↓ Jump to Recipe ↓ ↓ Thick and creamy yogurt can be made at home with the help of an instant pot.

It's actually pretty easy to make.

And although it takes quite a bit of time, the majority of the work is done by the pressure cooker allowing you to go about your day as usual.

My first experience with pressure cooker yogurt happened when my sister brought me some. I graciously accepted, but inside I was cringing. "Homemade yogurt?" I thought, "That can't be good." 

Later that day I decided to try it.

She had brought a bit of freezer jam and homemade granola to stir into it and I could. not. believe. how good it was!

I was hooked and honestly it was one of the reasons that I bought an instant pot. I just had to make my own yogurt!

Update 3-17-25: This was originally published 8-28-18

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Yogurt is one of the first things I made in my instant pot. I've now made it several times and worked out all the kinks, so it's time to share it with you.

Following is a very detailed step-by-step with pictures of the process of how to make yogurt in a pressure cooker. 

If you'd rather just print off the recipe and instructions scroll down to the bottom of the page.

HOW TO MAKE HOMEMADE YOGURT IN THE INSTANT POT

SUPPLIES NEEDED TO MAKE INSTANT POT YOGURT

• Instant Pot with a yogurt function  
• Thermometer 
• Nut Milk Bags

IINGREDIENTS FOR HOMEMADE YOGURT 

• 1 gallon of milk (2% or Whole)
• 1/4 cup plain yogurt with active live cultures
• 1/2 - 1 cup sweetener, optional and adjusted to your liking (you can use sugar, honey or other sweeteners) 
•  2 tsp Mexican vanilla extract, optional (regular is fine too)
  

To make yogurt you need to start with a yogurt culture, or starter. This is simply yogurt with live active cultures.

Plain yogurt is best, but I have found good results using vanilla yogurt. Since I always flavor my yogurt with vanilla this works just fine.
Once you've made yogurt, you can skip the store-bought yogurt and just use your homemade yogurt for your yogurt starter. 

HOW TO MAKE INSTANT POT YOGURT

Yogurt is a long, but mostly hands-off process.

There is one step that you need to stick around for (yes, I learned this the hard way - and I'll make sure you don't make the same mistake). 

But mostly you can go about your day and get other things accomplished while the pressure cooker does the work.


I like to start the process first thing in the morning.

During the first few hours, you need to be home.

But once the yogurt begins the incubation process, feel free to head to the grocery store or your kids football game, whatever you need to do. 

STEP 1 - POUR THE MILK IN THE INSTANT POT

I have always used 2% milk. But whole milk will also work.

STEP 2 - ADD LID AND PRESS THE YOGURT SETTING BUTTON UTNIL IT SAYS BOIL 

I flip the valve to seal, but I don't think it really matters. This step will take about an hour.

When it's done, it will display yogt on the screen.

STEP 3 - WARM THE MILK TO 185 DEGREES

Remove the lid from the instant pot.

Place your thermometer in the milk.

Press the saute function and warm the milk to 185 degrees.

TIP:  DO NOT WALK AWAY.

This step will only take 4-5 minutes and if you're not there the milk will boil over and make a huge mess. Ask me how I know!!  


I'm a big fan of using what you have when you can. This is my thermometer set up. I use a meat thermometer, set in the grooves of a noodle server. Works great.

TIP: Make what you have work.

STEP 4 - COOL MILK TO  110 DEGREES

This step will take at least another hour. I remove the inner pot and let it sit on the counter. You can see below, that it's almost ready.

STEP 5 - MIX IN THE YOGURT STARTER

Yogurt starter is yogurt. 

To begin with, you buy a small container of yogurt. 

Be sure to check that in contains "live & active cultures" or "active cultures". 

Once you have made yogurt you can save 1/4 c. of that yogurt for your next batch of yogurt.

I buy greek yogurt, either plain or vanilla flavored for my start if I haven't made homemade for awhile.

Stir 1/4 cup of yogurt into the milk.

STEP 6 - INCUBATE YOGURT FOR 8 HOURS

Place the pot back into the pressure cooker, lock the instant pot lid in place and press yogurt until the screen says 8:00. This is the incubation time.

Go about your business for the next 8 hours.

STEP 7 - CHILL YOGURT 6 HOURS OR OVERNIGHT

At this point the milk has become thick and creamy, but there will be spots of liquid. This is normal.

Remove the pot from the pressure cooker and place in the fridge. I generally chill it overnight because by that point it is the end of the day.

STEP 8 - DRAIN THE LIQUICK FROM THE YOGURT

Drain anywhere from 1/2 hour to overnight to create the consistency you like.

The longer it drains, the thicker it will be.

I bought some nut milk bags to help with this process.

You could also use a double layer of cheesecloth and a strainer, but the nut bags are so easy and are large enough to drain it all at the same time.

Plus they're reusable. I felt it was worth it to purchase them.

Basically I set the bag inside a large bowl. Then I scoop the yogurt into the bag.

TIP: I find that often the bottom of the pot has a layer of yogurt that has curdled a bit. Because of this I don't scrape out all of the yogurt from the pot. I leave that little layer so that my yogurt is not lumpy.

I hang the bag from the handles of a cupboard and place the bowl beneath to catch the drips. I like to let it hang for 2 hours.

 I feel that creates a thick creamy texture without getting "too greek" which I don't care for.

The liquid that is strained from the yogurt is called whey.

Whey is full of protein can be added into smoothies, used in place of milk or water in baking for a nutritional boost.

TIP: Ideas for using whey.

• 18 Ways to Use Whey
• 16 Uses for Whey
• 36 Ways to Use Whey

STEP 9 - ADD SWEETENER AND FLAVORING TO THE YOGURT

Sweetener and flavoring are not necessary. If you like to use yogurt in baking, then you don't need to add any sweetener.

If you are eating it plain or with fruit you may want to add some sweetener. Begin with 1/2 cup and continue to add to your liking.

I have found that I like the yogurt with a full cup of sugar added. But then again, I have a big sweet tooth.

Flavoring is also optional.

I love a couple teaspoons of a good Mexican vanilla added to the yogurt.

You could also add vanilla bean, or regular vanilla. 

Once you've mixed in your sugar/flavorings, store the yogurt in whatever containers you have available.

I always have mason jars, so that's my go to. 

Glass jars are nice because you can see how much is left and when it's time to make another batch.

My favorite way to eat this yogurt is to stir in a bit of raspberry or strawberry freezer jam and sprinkle it with granola.

I also like to use this delicious yogurt to make strawberry stuffed french toast!

Or top with fresh berries for a refreshing and healthy treat.

I hope you try this and make your own homemade yogurt.

Don't forget to PIN IT!