by Texas Homesteader ~
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Instant Pot Yogurt – so easy! I’m sharing step-by-step instructions with photos to make it easy to make your own creamy yogurt.
And (as there always is) I share a shortcut I use in the timing of making it too!
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Homemade Yogurt Efforts In The Past
I’ve made yogurt for years, neigh decades. It was actually the very first self-sufficient step I ever took.
Back then looking at those non-recyclable (in my area) plastic yogurt tubs that I was forced to throw away, I just figured there had to be a better way.
And there WAS.
I started making 1/2 gallon of Stove-Top Homemade Yogurt every week or so since then. I’ve never looked back!
But now there’s this Instant Pot craze. So I finally took the plunge. And there’s a yogurt setting on mine too. Hummmm…
Abbreviated Yogurt-Making Directions:
Now for you folks who want to see the abbreviated instructions for Instant Pot Yogurt just to decide if you’re interested in pursuing making Instant Pot yogurt, here ya go:
- Heat milk to about 180 degrees
- Cool milk to about 100 degrees
- Stir in yogurt starter
- Incubate yogurt in warm environment for about 8 hrs
- Refrigerate finished yogurt
Yep, it’s really just that easy. And those instructions are the same whether you’re using your electric pressure cooker’s ‘Yogurt’ button or making it in a pan on your stove top. Easy/Peasy!
Which Electric Pressure Cooker?
After researching I decided on the actual *Instant Pot Brand electric pressure cooker. It got the best reviews for customer satisfaction and longevity.
I first experimented with the for a while by borrowing my sister’s larger 8-quart Instant Pot. But I decided it was just too much for our household of two. And storage space was an issue too.
So we purchased the *6-Quart Instant Pot Duo. Partially because it had the yogurt feature included. But I’ve already been able to make many things in this IP. So far I’ve been very pleased with it!
Making Instant Pot Yogurt
Now it’s time to make my first batch of yogurt using this Instant-Pot beauty. I first made sure the Instant Pot was clean and well aired. This will assure my finished yogurt doesn’t have the slight remnant flavor of the Savory Instant Pot Roast I last made in it. LOL!
Then I poured in 1/2 gallon of whole milk. In the past I’ve used either whole milk, 2% and even skim milk when making yogurt.
I wouldn’t recommend skim-milk yogurt, I could never quite get it to turn out right. The 2% option is my favorite. It’s still nice & thick but lower fat.
But RancherMan prefers whole milk. He feels the resulting yogurt is just a touch richer & thicker.
And if I can get that handsome man of mine to have yogurt for breakfast as opposed to all the less-healthy options out there, I’m certainly going to placate him!
Heating Up The Milk
When the cold milk was poured into the pot I placed the lid on top & secured it.
I’ve read that it doesn’t matter if your vent is on sealing or venting, so I left it on sealing. I figured it’s probably less heat & humidity being poured into my kitchen that way if nothing else.
Then I pressed the “Yogurt’ button until it displayed ‘BOIL’.
Now all that’s left to do is walk away and wait for it to do its thaaaang. It took about 25 minutes for the milk to come to the correct temperature. I was alerted by a tone from the IP.
To assure my milk had actually attained the correct temperature I checked it with my *Instant Read Thermometer. This is the same thermometer I use when I’m making stove-top yogurt too. A quick check tells me I’m good to go.
Cooling Down The Milk
But we can’t add the starter yet! The milk is hot & will kill the starter, keeping it from turning your warmed milk into yogurt.
First we have to cool the milk down. Some say to around 110 degrees Fahrenheit, but I strive to cool it down to between 105 – 100.
If you remove your Instant Pot container & place it on the counter, this cooling-down step takes about an hour. But you can speed it up by setting the container into a large bowl of ice water.
Adding Your Starter
During the cooling down period a skin has probably formed over your milk. Some people stir it back in but I find it never fully disappears. So I like to remove it at this time.
It’s easy, I just slide a spoon along the skin to gather it up & remove it.
Now that your milk is a safe temperature it’s time to add your starter, which is simply yogurt with live active cultures. I’ll stir in around 1/4 cup until it’s fully incorporated.
Once you make your own yogurt you can set some back to use as starter next time. But if this is your first time you’ll need to purchase yogurt with active live cultures.
I typically buy Braum’s or Dannon unflavored yogurt with active cultures.
Some say your yogurt will not make correctly if you use a sweetened or flavored yogurt even if it has active cultures.
But due to lack of availability, I’ve improvised in the past by using Dannon with active cultures in vanilla flavor for my starter. The yogurt turned out fine, albeit slightly vanilla flavored. It actually added a nice subtle hint of vanilla.
Incubating The Yogurt
Now all that’s left is to incubate the yogurt. So I press the ‘Yogurt‘ button until it shows 08:00 (which is 8 hrs I’m after).
Most folks like 8 hours incubation for their yogurt. But those who like it more tangy might opt for 10 hours, which you can do by pressing the ‘+’ button until it shows 10:00.
Now your hands-on part is over until your yogurt is finished. Oh boy, those cultures will get right to work for you.
Presto/CHANGEO it will turn your warm milk into homemade yogurt. Filled with probiotic goodness. Once its incubation time is done the IP will beep signaling it’s done.
SHORTCUT: Make Yogurt While You Sleep
I now time my homemade yogurt procedure to look like this:
- Pour milk in IP at 8:30 pm, press yogurt-BOIL button. Snuggle on the couch with RancherMan & watch TV.
- 25 minutes later during commercials, check that milk reached desired temp and place pot on counter to cool. Snuggle on the couch with RancherMan & watch TV.
- 1 hr later check to see that milk has cooled, add starter & place pot in IP, press Yogurt-0800 button and go to bed.
The next morning I place the finished yogurt into reusable canning jars. Then into the fridge they go.
Yogurt making has never really been this easy before! LOL
Homemade Yogurt Texture
Homemade yogurt isn’t quite as hard & rubbery as what you may be accustomed to with commercial yogurts. The commercial guys add thickeners & additives to their yogurt.
But Homemade yogurt is more silky. It comes out of the Instant Pot thin enough to pour into jars. But it thickens as it cools.
Some people jar their yogurt in big quart jars for their fridge. But my preference is single-serve convenience. So I’ll spoon it into 1/2-pint glass jelly canning jars and store it in the fridge.
I always have an ample supply single-piece screw-top lids since I’ve learned where to Find FREE Canning Jar Storage Lids.
It’s grab-n-go convenient. Oh, and no trash! Those glass jars can be washed & reused for years.
I make my homemade Instant Pot yogurt unsweetened so that if need be I can use it as an ingredient in my Buttermilk Biscuits that RancherMan loves. And I often also use it as a low-fat sour cream substitute too.
But if I want yogurt for breakfast I’ll sweeten it with some Harvested Honey from our apiary and maybe a handful of granola & fresh blueberries.
He always tops his yogurt with a handful of Pumpkin Granola that I adjust specially for him by not adding dried fruit. (because dried fruit in cold yogurt gets kinda tough & chewy)
Adding Flavors To Your Yogurt
And how about this nifty trick? A dear Homesteader Facebook follower even suggested that she jars up about half of the unsweetened yogurt for her hubs and then stirs a box of sugar-free jello into the remainder for the grandkids before jarring up their sweetened version.
OMGosh RancherMan *totally* loves it this way! But, you know, then again – RancherMan’s a big kid himself.
So go ahead & take the leap. However you like it, be proud of yourself. You’ve just taken a step to eco-friendly (and BUDGET friendly) self sufficiency.
Way to go!
Instant Pot Yogurt Recipe - 1/2-Gallon
- 1/2 gallon 2% or whole milk
- 1 8-oz container unflavored yogurt with active cultures (such as Braum's or Dannon brands)
(If making sweetened yogurt you also need)
- 1 cup sugar or your choice of sweetener
- 1 Tablespoon vanilla
Place 1/2 gallon of milk in Instant Pot and add lid. The venting lever can be open or closed, it doesn't matter.
Press 'Yogurt" button until the display shows "BOIL" The IP will bring milk to proper temperature (This step takes about 25 minutes.)
IP will beep when the milk has reached approximately 180 degrees. Test with instant-read thermometer. (If making sweet yogurt, add sugar now and stir well to dissolve.)
When 180 degrees has been reached, remove pot & place on counter to allow milk to cool to approximately 100 - 105 degrees Fahrenheit. This step takes about an hour.
To speed cooling, fill sink or large bowl with ice water. Then place the pot with milk in the cold water.
When milk is at a safe 100 - 105 degrees, add yogurt starter and stir well to incorporate. (if making sweet yogurt, add vanilla now).
Place IP pot back into pressure cooker and replace lid. Press 'YOGURT' button until the display shows "08:00". This will keep yogurt at incubation temperature for 8 hours.
After 8 hours your IP will beep, signaling the incubation time is through. Pour slightly-thickened yogurt into jars and store in the refrigerator.
Yogurt will firm a little more upon cooling, although it's a more silky yogurt than the ones in the store since they add gelatin & thickeners to the commercial stuff
Links In This Post:
- Homemade Yogurt – Stove-Top Method
- *Instant Pot Brand Pressure Cookers
- *8-Quart Instant Pot
- *6-Quart Instant Pot Duo
- Savory Instant Pot Roast
- *Instant Read Thermometer
- Find FREE Canning Jar Storage Lids
- Country Style Buttermilk Biscuit Recipe
- Harvested Honey In Jars
- Pear Preserves Recipe
- Wild-Plum Jelly Recipe – No Added Pectin
Other Instant Pot Recipes:
- Instant Pot Bone Broth Is Push-Button Easy!
- IP Pot Roast And Gravy – Comfort Food FAST
- Pepperoncini Pot Roast – Only 3 Ingredients
- Homemade Yogurt: Instant Pot Method
- Cheesecake Can Be Made In An Instant Pot
- Homemade Tamales – Faster In An Instant Pot
- Instant Pot Boiled Eggs WITHOUT The Shell!
- Cooking Dry Pinto Beans in An Instant Pot
- Black-eyed Peas w/Spicy Rotel in And Instant Pot
- Instant Pot Goulash – Comfort Food FAST!
Our Favorite Breakfast Posts
- Biscuit Sandwich Breakfast
- Farmer’s Breakfast-Bake Casserole
- All-In-One Ham/Egg/Cheese Breakfast Muffin
- Homemade Country-Style Buttermilk Biscuits
- Leftover Biscuit Dough To Cinnamon Rolls
- Fluffy Homemade Pancakes
- Homemade Maple-Flavored Pancake Syrup
- Honey-Sweetened Pumpkin Granola
- Blueberry Cream Cheese Stuffed French Toast
- MYO Instant Microwavable Oatmeal
- Blueberry Muffin Recipe
- Sugar-Free Oatmeal & Berry Muffins
- Homemade Hash Browns
- MYO Chai Tea Mix
- Favorite Homemade Jelly Recipes
- Simple Cottage Cheese Recipe
- Homemade Yogurt: Stovetop Method
- Homemade Yogurt: Instant Pot Method
- Easiest Homemade Breakfast Sausage
- Breakfast Quesadillas
- Cooking Breakfast Should Include HAZARDOUS DUTY PAY!
…and MANY MORE!
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