Ultra-Creamy Instant Pot Yogurt
Olivia Patel
Instant Pot Yogurt
Thick, velvety, and naturally sweet homemade yogurt made easily in your pressure cooker with just two ingredients.
Nutrition (per serving)
There is something incredibly satisfying about making your own yogurt from scratch. If you’ve never tried it, you’ll be amazed at how much creamier and milder it tastes compared to the store-bought versions. By using the 'Yogurt' function on your Instant Pot, you take all the guesswork out of temperature regulation, allowing the beneficial cultures to thrive and create a thick, luscious texture that feels like a real treat.
The beauty of this recipe lies in its simplicity. With just high-quality whole milk and a couple of tablespoons of yogurt as a starter, you can produce a large batch of probiotic-rich goodness for a fraction of the cost. Whether you enjoy it plain, layered with fresh fruit and granola, or strained further to make thick Greek yogurt, this will quickly become a weekly staple in your kitchen.
Ingredients
- Whole milk:½ gallon
- Plain yogurt with live active cultures:2 tbsp
Instructions
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Pour the whole milk into the Instant Pot stainless steel inner pot.
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Secure the lid and press the 'Yogurt' button. Adjust the setting until the display reads 'Boil'. This process will heat the milk to approximately 180°F to kill any competing bacteria.
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Once the Instant Pot beeps that the boil cycle is complete, remove the lid and use an instant-read thermometer to ensure the milk has reached at least 180°F.
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Remove the inner pot from the Instant Pot base and let it sit on a wire rack to cool. You want the temperature to drop to between 110°F and 115°F. To speed this up, you can place the pot in an ice bath.
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Once the milk has cooled to the 110°F-115°F range, whisk in the 2 tablespoons of yogurt starter until well combined. Do not whisk too vigorously; just ensure it is incorporated.
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Place the inner pot back into the Instant Pot base. Secure the lid and select the 'Yogurt' function again, ensuring the time is set for 8 to 10 hours (the longer it sits, the tangier it becomes).
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When the time is up, remove the lid. The yogurt will be soft and set. Do not stir it yet! Place the inner pot (covered with plastic wrap or a silicone lid) in the refrigerator for at least 6 hours to fully set and firm up.
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After chilling, your yogurt is ready to serve. If you prefer a thicker Greek-style yogurt, strain it through a cheesecloth or a fine-mesh yogurt strainer for 2-4 hours.
Tips & Notes
- Always ensure your Instant Pot sealing ring is clean or use a separate ring for yogurt, as it can absorb savory odors from previous meals.
- For the thickest yogurt, always use whole milk. Lower fat milks will result in a thinner consistency.
- Make sure your starter yogurt is fresh and clearly states 'Live Active Cultures' on the label.
- If you want to save some for your next batch, freeze 2 tablespoons of this yogurt in an ice cube tray to use as a starter later.
