Yes, the Instant Pot makes yogurt! Learn how to make homemade Instant Pot yogurt in jars or individual cups using the Pot in Pot (PIP) method. This Instant Pot yogurt recipe is free of additives and preservatives and is full of healthy probiotics, vitamins and minerals.

Introduction

A favorite food of mine as a kid was just plain rice and yogurt – I just loved it! When I had an upset stomach, I was given yogurt. While growing up, I remember every Indian household made homemade yogurt every day, and that’s the case even today. My dad once told me that the yogurt active culture (starter) used in his childhood home was handed down through the generations!

So, I’ve pretty much felt like a failure (as far as yogurt goes!) my whole adult life because I bought my yogurt in the grocery store and I didn’t have much luck making homemade yogurt.

I was very intrigued when I learned that the Instant Pot makes yogurt and that was one reason I purchased my first Instant Pot. Almost all Instant Pot models make yogurt. The only Instant Pot without the yogurt function is the Instant Pot Lux.

If you own an Instant Pot Lux, you can try to make Instant Pot yogurt without the yogurt button. It’s a bit more work but this is how it can be done.

Instant Pot yogurt is smooth, creamy, all-natural and better than what I buy in the store. Another great thing is that I can use my own yogurt as a starter and keep it going for a few generations.

Homemade fresh yogurt is much better for you than yogurt that’s been on the shelves of the grocery store. You’ve probably heard about all the health benefits of yogurt. But in case you haven’t, here are some of yogurt’s health benefits:

contains helpful bacteria (probiotics) for your gut

aids your digestion

helps to replace your gut bacteria after you’ve taken antibiotics

is a good source of protein, vitamins (including B-12), potassium, calcium and more

My Instant Pot Yogurt recipe uses the pot-in-pot (PIP) method i.e. the yogurt is not made directly in the inner pot, but rather this Instant Pot yogurt recipe uses glass jars placed on a trivet in the inner pot.

[Read more: Instant Pot Pot in Pot (PIP) Cooking Method]

I like to use the PIP method because it frees up my Instant Pot inner pot/liner. If you make the yogurt directly in the inner pot, then while the yogurt cools in the fridge for 8 hours or more, you can’t use your Instant Pot.

Plus, I prefer to make my yogurt frequently, rather than make a big batch and keep it in the fridge for too long. The potency of the active cultures diminishes the longer you keep the yogurt. So the quantity of yogurt I can make using the PIP method in individual cups is just right for me.

Here are some other some of my recipes that use yogurt:

– Instant Pot Chicken Tikka Masala

– Instant Pot Cashew Butter Chicken

– Instant Pot Chicken Shawarma

– Instant Pot Lamb Biryani

Tips and Substitutions Yogurt Starter For the yogurt starter/culture, I use my own yogurt. If I am starting from scratch, I use Fage brand of Greek yogurt. Fage has a mild taste, but if you like your yogurt tangy, try and experiment with other brands. I use full-fat yogurt. Always remember to set aside a couple of tablespoons of yogurt so you can use it as a starter for the next batch. I bring the starter yogurt to room temperature to allow the live and active cultures to flourish. If the yogurt starter loses its potency over multiple batches, just add a tiny bit of lime juice to the starter and allow it to sit at room temperature for a while before adding the starter to the milk For even better results, smear the yogurt around the edges of the inside of the jar. Individual Cups vs Larger Bowl For this Instant Pot yogurt recipe, I use separate jars, but you can just as easily use a larger oven-safe bowl that fits in the Instant Pot. If you’re using the larger bowl, use about 2 teaspoons to 1 tablespoon of starter for 32 ounces (1 quart) of milk. Make sure your canning jars or bowls are oven-safe. If you use something too thin, your milk can overflow or the container can crack. The Instant Pot company offers yogurt maker cups as an accessory. These are convenient because they come in their own tray. Temperature You’ll need a simple kitchen thermometer to measure the temperature of the milk. Milk I use whole milk to make my Instant Pot yogurt recipe, and it comes out thick and creamy. You should be able to substitute 2% milk, but if you want to try out 1% or skim milk, make a smaller quantity (so you don’t waste milk) and see how it goes. You might need to add some nonfat dried milk. Sealing Ring If your sealing ring has a lingering odor, just remove the sealing ring during the Yogurt cycle. The Instant Pot doesn’t come to pressure in the Yogurt setting, so you don’t need it. Greek Yogurt I don’t normally make Greek yogurt because I like regular yogurt better. But if you want to make Greek yogurt, once the yogurt has completely chilled and set, strain it through a double-layered cheesecloth or coffee filter. Accessories Required Here’s the accessories you’ll need for this Instant Pot yogurt recipe: Mason jars or yogurt maker cups with tray

Digital thermometer

Steam rack or trivet

Optional: Yogurt maker cups with tray Common Problems PROBLEM REASON Yogurt is runny – You didn’t use whole milk

– Yogurt needs to ferment longer

– Yogurt needs to be cooled completely after setting

– Yogurt starter isn’t potent enough; get new started

Yogurt is sour – Yogurt was fermented for too long

– Yogurt starter is too sour

– Milk was too hot when the starter was added

Yogurt never sets – Yogurt starter doesn’t have enough bacteria

– Jars or container wasn’t clean to begin with

– Milk temperature wasn’t in the correct range when yogurt was added

Milk overflows – Instant Pot runs hotter than recipe test model (known to happen in 8 quart). Try to steam for zero minutes.





If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.

– Instant Pot DUO Beginner’s Manual

– Instant Pot ULTRA Beginner’s Manual

– Instant Pot DUO EVO PLUS Beginner’s Manual

– Instant Pot DUO NOVA Beginner’s Manual

Instant Pot Yogurt Recipe – Ingredients

Yogurt Whole milk

How to Make Yogurt in the Instant Pot (Step by Step Instructions)

Fill jars with milk and place in Instant Pot Steam for 1 minute Quick release of pressure Remove jars and add starter Return jars to Instant Pot Yogurt setting for 8 hours

Fill Jars with Milk and Place in the Instant Pot

Fill four 8 oz. canning jars with milk up to 1/2-inch below the rim.

Pour 2 cups of water into the Instant Pot inner pot and place trivet in the inner pot.

Carefully place jars on the trivet and close the Instant Pot. You can choose to cover the jars loosely with aluminum foil.

Close the lid.

Steam for 1 minute

Press Steam and ‘+’ or ‘-‘ until display reads 1 (1 minute).

Instant Pot display will change to On .

. Once the Instant Pot is pressurized, the float valve will go up.

The display will count down from 1 to 0 and it will switch to Keep Warm mode and display L00:00.

Quick Release of Pressure

Do a Quick Release: move the steam release handle to Venting .

. When your Instant Pot is depressurized, the float valve will be in the down position.

Press Cancel and open the Instant Pot.

Remove Jars and Add Starter

Carefully remove jars from Instant Pot. I just use the trivet to lift the jars. If you have trouble with this, use a mitt or towel to remove the jars from the Instant Pot. Or alternately, let the jars cool in the Instant Pot for a bit before removing.

Let milk cool to a temperature of 110 degrees F.

Remove skin or creamy layer (if present) from the top of the milk and discard.

Add 1/2 tsp of starter yogurt to each jar and stir well.

Return Jars to Instant Pot

Place trivet back in Instant Pot and carefully place jars back on trivet. The inner pot should already have water in it from the previous run.

Place lids over jars ( but don’t screw in the covers.) This will prevent condensation from dripping into the jars. You can also use aluminum foil.

Close the Lid. Steam release can be in Sealing or Venting position. It doesn’t matter because the Instant Pot is not coming to pressure in the Yogurt setting.

Yogurt Setting for 8 Hours

Press Yogurt and ‘+’ or ‘-‘ until display reads 8:00 (8 hours).

and or until display reads (8 hours). When the 8 hours are up, the display will read yogt. Open the Instant Pot and move the jars to the fridge for a few hours.

Add in Fruits or Toppings

Add fruit, honey, cinnamon and brown sugar or any add-in of your choice. Remember to save a few teaspoons of your plain yogurt for the next batch.

Instant Pot Yogurt This homemade Instant Pot yogurt is free from additives and preservatives, and is full of probiotics, vitamins, calcium, protein and more. 4.81 from 21 votes Print Pin Prep Time: 20 minutes Cook Time: 8 hours 10 minutes Total Time: 8 hours 30 minutes Servings: 4 Calories: 151 kcal Author: Paint the Kitchen Red Ingredients 2 tsp to 1 Tbsp starter yogurt – (leftover yogurt from previous batch, or store-bought full fat Greek yogurt)

– 32 oz. whole milk Equipment Instant Pot

8 oz. canning jars

Steam rack / trivet

Digital thermometer Instructions Fill four 8-oz. canning jars with milk up to 1/2-inch below the rim.

Pour 2 cups of water into the Instant Pot inner pot and place steam rack/trivet in inner pot.

Carefully place jars on the trivet and close the Instant Pot. You can choose to cover the jars loosely (with aluminum foil or jar lids without screwing them on).

Set Instant Pot to Steam for 1 minute. If you don't have the Steam function, use the Pressure Cook function (High Pressure).

Do a Quick Release to de-pressurize the Instant Pot.

Open the Instant Pot and remove jars when cool enough to handle. Using a digital thermometer to measure the milk's temperature, let milk cool to 110 degrees F.

Remove skin (if present) from the top of the milk.

Add 1/2 tsp of starter yogurt to each jar and stir well.

Place jars back on trivet.

Place lids over jars ( but don’t screw in the covers.) This will prevent condensation from dripping into the jars. You can also use aluminum foil.

Close the Instant Pot lid and set to Yogurt mode for 8 hours.

Press Cancel and open the Instant Pot and move the jars to the fridge for a few hours to chill. Notes It’s best (but not absolutely necessary) to take your starter out of fridge and bring it to room temperature.

I used the full fat variety of Fage brand of yogurt.

I have not found a need to sanitize the pot before making yogurt. If you wish to do so, just run a water test like you did the first time you used your Instant Pot.

It is important to use canning jars or an oven safe dish.

Remember to save a few teaspoons of your plain yogurt for the next batch.

See the blog post for more detailed recipe tips. Nutrition Serving: 8 oz. | Calories: 151 kcal | Carbohydrates: 12 g | Protein: 8 g | Fat: 8 g | Saturated Fat: 5 g | Polyunsaturated Fat: 3 g | Cholesterol: 35 mg | Sodium: 120 mg | Sugar: 11 g Have you made this recipe? I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed hashtag #paintthekitchenred

I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use. If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much! BACK TO TOP

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