Instant Pot Yogurt – Thick and Creamy Yogurt is so simple to make in 8 easy steps. Add one more step to make it Instant Pot Greek Yogurt. Keto and Low Carb yogurt instructions too!
Instant Pot Greek Yogurt
For the very best and most popular Instant Pot Yogurt recipe, look no more.
After reading about yogurt failures, I did extensive experimentation to recreate and figure out all the issues, so that you will will make the best yogurt in your Instant Pot or GoWISE USA on the very first try. This method and all these tips and findings are my unprecedented and original work from February 2016.
Jump to Section
Can Lactose Free Milk be Used for Instant Pot Yogurt?
- Yes. Yogurt bacteria converts lactose into lactic acid, which makes yogurt tangy.
- Use regular milk and incubate 19-24 hours… voila, lactose free! And tangy !!
Cast of Ingredients for Instant Pot Greek Yogurt
Ingredients for Instant Pot Yogurt
- Milk – Whole Milk yields the thickest yogurt.
- Yogurt Starter – any brand of yogurt with just milk and live cultures. I prefer to use Fage.
- Instant Pot DUO Plus – all models, but the LUX, have the Yogurt Feature. Ninja Foodi works in exactly the same way at the Instant Pot DUO Plus.
Only a few steps and some patience and knowledge, will get you there fast.
Ultra Pasteurized Milk for Instant Pot Yogurt
- Type of Milk and or Starter (culture) plays a role. Ultra Pasteurized Milk is heated to 280 degrees, which kills about 99.9 percent of the bacteria needed to properly culture yogurt, so therefore, it doesn’t generally set up well. Milk labeled “Organic” is most likely Ultra Pasteurized.
- The “Starter” you use for the yogurt is very important too. The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more, nothing less.
Pro Tip: For a quick “Cold Start” or “No Boil” method, use my Instant Pot Cold Start Yogurt [No Boiling] where you WILL use the ultra pasteurized milk.
Pour the Milk into the Instant Pot
Do I have to make a Whole Gallon of Milk for Instant Pot Yogurt?
- No. If you want to make Half a Gallon of Milk for your homemade yogurt, just cut the entire recipe in half.
- The Milk will heat through quicker too!
Is Instant Pot Yogurt made under Pressure?
- No, the Yogurt Function is not under pressure.
- The lid can be removed at any time.
Boil the Milk
How long does it take to make Instant Pot Yogurt?
- Whisking the milk every 10 minutes during the boil cycle will help the milk come up to temperature quicker.
- Getting milk to 183-185 degrees and holding there for a few minutes, will yield a thicker yogurt.
- Boil Cycle will take about 45 minutes.
- Cool Down will take about 10 minutes.
- Incubation Time for Instant Pot Yogurt – From 5 hours to 10 hours.
- Most people incubate for 9 hours.
How to Freeze Yogurt for Starter
- After the first time making homemade yogurt, you will have your own “Starter,” so make sure you save a little bit from each batch.
- These King Size Ice Cube Trays (for starter) are the perfect size to hold 2 Tablespoons of starter yogurt. They are perfect for Scotch on the Rocks! 😉
Prepare the Starter
Can Whey Be Used for Starter?
- Yes, you can use whey for the starter yogurt.
- You can even freeze the whey to use as your starter for homemade yogurt.
Do I have to thaw my Yogurt Starter?
- Yes, the yogurt you use for your starter must be thawed!
- It should be defrosted enough to temper into the warm milk.
The Temperature Should Read 180 Degrees
Do I Need a Thermometer for Instant Pot Yogurt?
- Yes. If you just rely on the functions of the Instant Pot, Ninja Foodi, you won’t know if the temperature of the milk reached the optimal number. Therefore, using a thermometer, will let you know and if you want to continue to heat the milk more, you have the knowledge.
- There will be hot spots, so stir the milk first and then use your Digital Thermometer to check the temperature of the milk.
The Sauté function can be used if needed to get the milk up to temp. Just make sure to use a whisk continuously, until the Digital Thermometer reads at least 180 degrees; it’s important. (I like to get to 182-185 degrees.)
Pro Tip: Make sure to have a good working digital thermometer.
Whisk Milk for a Quicker Cool Down
The best way to cool down the milk for yogurt is to place the cooking pot into the kitchen sink full of cold water.
Why Cool Down Milk in Sink?
- While an ice bath will cool the milk quicker, you will have a better overall yogurt result using cold water and not shocking the milk. Using a whisk will aerate the milk and help it to cook down quicker.
If you sense a metallic taste try using this silicone whisk instead. Another way to cool down the milk is to let the cooking pot sit on a cooling rack, but that will take about 30 minutes.
Temperature of Milk Reads 110 Degrees
When the temperature reaches 95-110 degrees, you are ready to add your yogurt starter.
To purchase this cheap digital thermometer, please click here.
Remove a Little Milk from Instant Pot and Mix in Starter
The yogurt that you use as the “Starter,” needs to contain live cultures and milk; nothing more.
Flavoring Instant Pot Yogurt
- If you want to flavor your homemade yogurt with Vanilla Extract or Vanilla Beans, it can be added when the yogurt starter is added.
- Sugar and sweeteners are best added after the yogurt has chilled.
Pro Tip: The bacteria in the yogurt needs to work without fighting with any sugar.
Cooled Down Milk with Starter
The milk will look bubbly, which is fine. The milk is ready to incubate to become yogurt in the Instant Pot.
Push the Yogurt Button, then Adjust to the Time You Prefer
This glass lid is nice to use since the yogurt is not under pressure. The regular lid works well too!
Incubating Instant Pot Yogurt
- Incubating the yogurt for 8-10 hours will give you a tart, but not overly sour yogurt.
- For a milder tasting yogurt, try incubating for 6-8 hours. For a more tart yogurt, incubate longer.
- The longer incubation time, the more beneficial bacteria in the yogurt is produced.
It is a good idea to start the yogurt process in the evening. While you are sleeping, the yogurt can incubate.
Pro Tip: For yogurt that is lower in carbohydrates, incubate for 12-14 hours and then strain the yogurt for 4-12 hours. This will greatly reduce the sugar from the milk.
Normal and Less Settings on the Instant Pot?
- The “Normal” function is for incubating yogurt. The timer will start at 8:00 and can be adjusted up or down.
- After adjusting, the time will count up. Make sure the Instant Pot says “Normal.”
- The “Less” function on the Instant Pot is used by many people to retard their bread quicker, as it provides a warm environment. When the adjust button is pressed the Instant Pot will display 24:00.
- Don’t just use the “-” to get it back down to 8:00 or 10:00 hours. The Display Screen must say “Normal.”
My Instant Pot Yogurt Whey Dutch Oven Crusty Bread recipe uses the “Less” function and is a great way to use your whey, after straining the yogurt.
Cover Yogurt and Place into the Refrigerator
After incubation, the yogurt should be covered with saran wrap or a glass lid and place it in the refrigerator for at least 6-8 hours to chill and firm up.
Tips and Tricks for Instant Pot Yogurt.
- Sterilize the Instant Pot. This helps to remove any odors from prior Instant Pot meals. You don’t want your yogurt tasting like my Competition Chili con Carne recipe, would you?
- Placing the cooking pot in fridge after sterilizing will help to prevent the milk from scorching during the boil cycle.
- During the boil cycle, stir the milk before taking the temperature, to avoid hot spots and insure an inaccurate reading.
- You will get thicker yogurt when the milk reaches 182-185 degrees.
- Cooling down the milk in a sink full of cool water is preferred over an ice bath.
- Check that your Instant Pot is on the Normal “setting” during incubation not “Less.”
- Yogurt needs several hours in the fridge to set up, so don’t be tempted to stir.
The starter can be frozen. Only freeze enough for a couple of weeks. You should never need to purchase “Starter” again so long as the frozen starter is used within a few weeks.
Yogurt is great in place of sour cream. Greek yogurt is higher in protein and lower in sugar because of the straining.
After Chilling in the Fridge, the Spoon will Stand Upright
The Instant Pot Yogurt will be thick at this point and ready to eat.
Grab and Go Breakfast Fresh Fruit Yogurt Parfait
A wonderful Grab and Go breakfast!
Fruit Toppings for Instant Pot Yogurt
- Instant Pot Fresh Berry Compote, Instant Pot Strawberry Compote
- Instant Pot Lemon Curd or Instant Pot Key Lime Curd
- Instant Pot Peach Crisp
- Instant Pot Dannon Dutch Apple – My favorite as a kid!
Non-Fruit Toppings for Instant Pot Yogurt
Fresh fruit, Agave and a sprinkle of Orange Ginger Pecan Granola makes a delicious Parfait.
Straining Yogurt Makes it Greek Style
Yogurt that has not been strained is just regular yogurt. Strained yogurt is called “Greek Yogurt.”
Make Greek Yogurt
The Euro Cuisine Greek Yogurt Maker makes Yogurt Straining so much easier and is my first choice for straining and making Greek style yogurt.
What constitutes Greek Yogurt is just using Milk and the Starter (no powdered milk is used) and then STRAINING the Yogurt to remove whey. That’s all it is…..strained Regular Yogurt = Greek Yogurt!!
If you use a Strainer instead, you may need several layers of cheesecloth, butter muslin or coffee filters in order to achieve translucent/clear whey. If your whey is coming out cloudy, add another layer of cheesecloth, butter muslin or coffee filters to your straining device.
When to Strain Yogurt for Greek Yogurt
- It is best to first chill the Instant Pot Greek Yogurt, so that it sets up, undisturbed.
- However, you can strain the Yogurt and chill it at the same time right after incubation, but, you will end up with more Whey.
If you first chill the Yogurt, your yield will be much greater.
A Long Strain Time Will Make Super Thick Yogurt
The above photo shows Yogurt that was strained overnight. All you need is two to three hours is fine to achieve a nice, thick Greek Yogurt.
Ideas for Leftover Whey
- Instant Pot Yogurt Whey Dutch Oven Crusty Bread in less than 5 hours!
- Yogurt Whey Indian Chapati a/k/a Roti (Flatbread)
- Pressure Cooker Chocolate Chip Bread Pudding
- Instant Pot Mexican Hot Chocolate Frozen Yogurt Bars – Delicious summer treat
For a delicious Noosa like recipe, try my Instant Pot Homemade Noosa Honey Yoghurt Copycat recipe.
Instant Pot DUO Greek Yogurt
How to Store Instant Pot Yogurt
- For individual servings, add a couple of Tablespoons of Fresh Berry Compote and/or Lemon Curd to the bottom of 15-16 Kerr Half Pint (8 oz) Mason Jars and then fill up the jars with yogurt.
- Use larger Reditainers Extreme Freezer Containers to store yogurt in bulk.
More Uses for Instant Pot Yogurt.
- Add dollop on top of my Pressure Cooker Competition Chili Con Carne
- Use on Instant Pot Drive Thru Tacos in place of sour cream.
- Top Pressure Cooker Chicken Enchiladas with yogurt.
- Make Homemade Naan!
- Make Homemade Greek Tzatziki
Now that you are a pro at yogurt making, make sure to check out the most delicious Instant Pot New York Cheesecake recipe ever!
Kitchen Equipment and Essentials
- Instant Pot
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Salbree Steamer Basket
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Kerr Half Pint (8 oz) Mason Jars
- Euro Cuisine Greek Yogurt Maker
- Digital Thermometer
- King Size Ice Cube Trays (for starter)
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue bringing you more wonderful recipes!
If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Here is the handy printable recipe:
Ingredients
- 1 Gallon Whole Milk
- 2 Tablespoons Yogurt "Starter" (Yogurt made w/milk & live/active cultures only)
Lower Fat Recipe
- 1 Gallon 2% Milk, Low Fat or Fat Free Milk
- 2 Tablespoons Yogurt Starter
Recommended Products
Instructions
Sterilize (Optional)
- Add three cups of water to the Instant Pot cooking pot, lock on lid and close Pressure Valve. Push the Steam button and adjust time to 5 minutes.
- When Beep is heard, open Pressure Valve (Quick Release). When all pressure has been released, remove lid and dump out the water. Dry and cool off cooking pot.
Make Yogurt (Not Under Pressure)
- Pour Milk into cold/cool Pressure Cooker cooking pot. Cover with IP Lid or Glass Lid. Close the Pressure Valve, if desired.
- Push Yogurt button and then the Adjust button, until it says "boil." {For IP Plus, push Yogurt button until it says "boil"} A few times during boil cycle, remove lid and whisk Milk.
- When Beep sounds, open lid, whisk and take temperature. If the temperature is not 180 degrees, repeat last step or use the Sauté/Low function to get it up to temp, whisking continuously.
- When 180 degrees is reached, remove cooking pot and place in kitchen sink full of cold water. Cool Milk down to 95-110 degrees, whisking often.
- Temper starter - scoop out some Milk and whisk in the Starter. Pour Milk (w/the Starter) back into cooking pot, whisk thoroughly.
- Place cooking pot back into the Instant Pot and cover with IP Lid or Glass Lid. Press Yogurt button.
- The display screen will say 8:00 (hit again or Adjust, if necessary). {For IP Plus, press Yogurt button repeatedly until the display says 8:00 Normal} Make sure display says "Normal." Use the +/- button to adjust time to your desired level of tartness. The program will end after whatever time you have set to incubate.
- When Cycle ends, remove cooking pot (covered) to refrigerator, until cool, 6-8 hours (undisturbed).
How to Make it Greek Yogurt
- Use a Yogurt Strainer and strain the yogurt in the refrigerator for at least two hours. Your whey should be translucent/clear.
- If the whey is cloudy, add another layer of cheesecloth/butter muslin to your straining device. The Euro Strainer should produce clear whey.
Keto/Low Carb Yogurt
- Adjust time to 14 hours and then strain yogurt overnight in the refrigerator.
Notes
- Whisking the milk every 10 minutes during the boil cycle will help the milk come up to temperature quicker.
- Getting milk to 183-185 degrees and holding there for a few minutes, will yield a thicker yogurt.
- Boil Cycle will take about 45 minutes.
- Cool Down will take about 10 minutes.
- Greek Yogurt is simply yogurt made from milk and a live culture starter and then strained for at least two hours.
- Don't forget to save some of the strained yogurt in ice cube trays to use as your future starter.
- Whole Milk works best and give the most creamy and thick consistency, but 2% or low fat can be used as well.
How to Make Low Carb Yogurt
- Incubating the yogurt for longer periods of time will rid the yogurt of more sugars, so that the yogurt will be lower in carbs. The longer you strain the yogurt, the more whey is released, which means more carbs are also strained.
- You can also use heavy cream instead of milk.
How To Make Instant Pot Yogurt in Instant Pot Ultra
- Turn Dial to the Yogurt Setting and press to select.
- Press Dial and set the time to 6-10 hours (depending on tart preference) and then press again to confirm.
- Turn Dial to Temp, select "Medium," and press Dial to start.
- Display will say "Yogt," when complete.
How to Sweeten Instant Pot Yogurt
Nutrition
PIN this Instant Pot Greek Yogurt Recipe {Pressure Cooker Yogurt}!
Instant Pot Greek Yogurt
Hi Jill! I have been making Greek yogurt according to this recipe for months now. I make it once a week, and have never had a failure, it is perfect every time. I’ve paid careful attention to your details like swishing around to avoid hot spots in the cool down from boil, and extending time to 10 hrs, etc. I only have one question, that has perplexed me since I began making yogurt: Why do we need the pasteurize stage if the milk is already pasteurized? Why not just bring the milk to 110-115 and begin the yogurt stage?
Where do you find milk that isn’t ultrapasturized? I live in southern NM and that’s all I can find in the stores. Does that mean I won’t be able to make it? Even the Horizen organic milk is ultrapasturized.
It’s ok if it’s pasteurized, it just can’t say ultra pasteurized.
Where are you seeing that it can’t be ultra pasteurized? Is this truly important or should I give it a go (seeing how I already bought a gallon of milk that is ultra pasteurized)?
Pasteurization means milk is heated to 161 degrees F for a minimu of 15 seconds, or 145 degrees F for 30 minutes. In Ultra Pasteurization, milk is heated to 280 degrees F for a minimum of 2 seconds. UP is done because it kills basically all bacteria in the milk. It gives milk a longer shelf life, such as organic milk, which may not sell as quickly as traditional milk. UP alters the protein in milk more due to the high heat and you may have a difficult time getting the proteins to denature correctly for yogurt. UP milk also tends to have a more cooked milk flavor.
Can’t get to the 2nd page due to all the freaking ads!
Hi Miriam~
The ads help pay for my site, so that I can continue to provide you with free recipes.
Jill
I can’t read the rest of page two either 🙁
Hi Renee~
What has happened?
Jill
I have been making yogurt for a year but I have never strained. It was always good & I enjoyed but when I found your recipe I decided to try it. Not only the recipe but 2 very good tips (to me), 1 tip was starting with a cold liner to eliminate the scorching, which I always had a problem with. The other tip is whisking while boiling to get the milk up to temp quicker. Following your recipe I am straining for 6 hours. The yogurt is so creamy. One of my favorite add in’s is the apples cooked in the IP.
Hi Jan~
Thank you so much. I am glad you are enjoying your yogurt.
Jill
I have never strained my yogurt and always end up with super thick greek like yogurt. I think the secret is to keep it at 185 for 10 minutes before letting it cool down. I’ve even had it go over 185 and it made it even thicker. To keep it simmering, I put the IP on saute medium after it has come to temp using the yogurt/boil setting.
Hi Rita. Yes, that is what I do. Jill
Thanks for your post. How long does the Greek yogurt last in the fridge? 5 days? Longer? Great post and am trying this tonight!
I, too, am curious how long the yogurt lasts in the fridge. I go thru two – 24 oz. cartons of Greek Yogurt in 2 weeks (sometimes takes even longer) and I use maybe 16 oz. of Sour Cream a month or so. Could I halve the recipe? (1/2 gallon milk + 1 T starter..??)
Two questions: 1/ can you use almond milk? 2/ can you adapt to using instant pot that does not have the yogurt setting?
I would like to know as well.. I got so excited when Instant pots went on sale, I grabbed the first one… which is a lux.. Im a bit distraught because I was really really looking forward to making yogurt in it. :/
same here. Bought a LUX on Black Friday thinking I would never want to make yogurt. Well…
Thanks so much for this awesome recipe! I’m on my third batch and I love the taste of homemade.
Troubleshooting question though: I saved the yogurt from the first batch to use as starter for subsequent batches. But each subsequent batch seems to get a little thinner such that I have to strain longer to get the desired consistency. The starter has been frozen for probably 4-5 weeks. Any thoughts? Should I be using fresh yogurt for started each time? Thanks!
For a low sugar yogurt, how much sugar would you add and vanilla?
Sue~
That is a personal choice. I don’t add sugar to my milk when making yogurt.
Jill
I have a question when you say “I prefer using a lesser amount of starter, for a longer period of time. It yields a much thicker and creamier yogurt, without being overly sour.”…is the 2 Tbl the ‘lesser’ amount you are referring to or do you use even less?
I have to tell you that I love Greek yogurt and learning about straining it to make it thicker was really amazing! I had no idea! Great article! I am so glad I came across your article via Pinterest.
Thanks for sharing!
Tania, the two Tablespoons is the lesser amount. Some people use more.
Jill
Hello,
I made yogurt for the first time using your recipe in my instant pot. For some reason, it turned out a bit lumpy. Any idea what I could have done wrong? Maybe too much whisking?
Thanks
Hi Jill,
Last night I started a batch of yogurt using 1/2 gallon of pasteurized goat milk. I went through 2 boil cycles plus sauté to achieve 180 degrees; reduced to 110 then incubation for 10 hours overnight. This morning it is very thin liquid. I placed a top and put in fridge. Do you think there is a chance it will set? Perhaps I have used the wrong type of milk? Thank you In advance for your time and feedback.
Why do you chill it and then strain it? If I strain it right after it’s done, it only takes 30-40 min on the countertop vs. your hours in the fridge. (I’m honestly asking if I’m missing something.)
Sue, it is dairy. I would not leave it out on the counter. The yogurt is thicker if it sets up first.
Jill
I have made several batches of greek yogurt using Organic whole milk without any issues. I switched to Organic Valley – Grassmilk and after two boil cycles, I can’t seem to get the temperature past 120F. With the other types of milk, I was already very close to 180F. Any thoughts?
Hi again,
After 10 hours of incubation, I have just put my yogurt into the fridge for the day. It looks like it has set nicely. In reading some of the comments it appears as though the pressure should have been on “normal”. I see that mine was set to “less”. Please tell me which button to use to make the change for the next batch. In my haste last night, I threw in 2 whole vanilla beans (silly me) rather than scraping out the caviar. I hope this is not a problem. At what point should I remove them?
My first failed attempt was using a recipe from another site. Your instructions are spot on. Thank you! If I were to add anything, it would be a guideline as to the approximate time needed for the boil cycle as well as cool down. It took about 45 mins for 2 boil cycles plus sauté to bring 1 gallon to 183 degrees. Then another 30 mins for cool down to 110 degrees. I guess I didn’t realize it would rake this long.
Please forgive the lengthy comment and thank you again for your help.
Hi Jill, thank you so much for your detailed instructions. My first attempt failed so I am hopeful for positive results. I purchased Fage Total 0% Greek yogurt. Will this work or do I need a special starter? I will be using 1 gallon of non fat milk. Many tanks for your help. I love your recipes.
Hi Laura. I used Fage for my first time and now only use my own yogurt as a starter for the next time.
Jill
Perfect. Thanks for the quick response.
Hi Jill! This is the best yogurt ever!!! I have made it twice now. Your instructions are spot on. My hubby and I like it sweetened with sugar…about 3/4 cup per half gallon makes it similar tasting to the cups you buy premade (Oikos). I have some LorAnn Oils food grade oils that I’ve been playing with (usually use them for cakes n frosting). Have made wonderful coconut, tangerine, lemon, and key lime flavors so far. I used 4-5 drops from a 1 dram bottle. Awesomeness!!! Thank you again!
***4-5 drops per 6-8 oz jar of finished Greek yogurt.
Great recipe with detailed instructions! I followed the recipe but had some issues. The milk did not get to 180 after 2 boils and took quite some time to get to 180 on saute. I noticed that after the boil, the milk burned on the bottom. I whisked it as best I could. I did put less starter and incubated for 9 hrs. I also strained using the strainer but I did not use cheesecloth or filter. And I did it overnight. Ultimately, the yogurt was delicious plain but made better when I made the compote!
Hi, thanks for the wonderful recipe, I’m about to try it this week. When buying the starter am I getting an organic yogurt, is that how you only have milk and cultures? Also can you use home made Kiefer as a starter?
Hi Sarah~
Plain yogurt is just milk and active cultures. I don’t know about Kiefer.
Jill
My Yogurt turned out great.
Hi Marilyn~
I am so happy to hear this. 🙂 Enjoy.
Jill