There’s something deeply satisfying about mastering the art of homemade yogurt, and with this Instant Pot yogurt recipe, it’s not only possible, it’s practically foolproof. Whether you’re a busy parent, a health enthusiast, or just someone curious about elevating your breakfast game, this method will quickly become your go-to.
Using your Instant Pot to make yogurt takes the guesswork out of the traditional process. Gone are the days of fiddling with thermometers, double boilers, and wondering if your yogurt will even set. Instead, you’ll enjoy thick, creamy, and tangy yogurt with minimal effort. Perfect for everything from morning parfaits to savory sauces, this yogurt is as versatile as it is delicious.
The flavor? Think clean, fresh dairy goodness with just the right tang. You can customize the texture to be Greek-style thick or soft and spoonable, plus, you control the ingredients. That means no added sugars or preservatives. This recipe is a perfect fit for anyone looking for a nutritious, budget-friendly, and endlessly customizable staple in their kitchen.
Table of contents
Why This Instant Pot Yogurt Recipe Works
Let’s face it, there are tons of yogurt recipes out there, but none are as reliable and hands-off as this Instant Pot yogurt recipe. So what sets it apart?
Precision Control = Perfect Texture
The Instant Pot’s built-in yogurt function ensures consistent incubation temperature, which is the key to a creamy, smooth finish. No overheating or uneven culturing. Whether you’re going for a luxuriously thick Greek yogurt or a pourable version for smoothies, this recipe lets you dial it in with confidence.
Simplified Steps
Traditionally, yogurt-making can be intimidating. With this method, you’ll only need two core ingredients: milk and a small amount of yogurt with live active cultures. The Instant Pot streamlines the entire process from pasteurization to incubation, cutting down on both equipment and effort.
Easy to Customize
This Instant Pot yogurt recipe is incredibly adaptable. Want it dairy-free? Use high-quality soy or coconut milk and a compatible probiotic starter. Prefer it tangier? Let it ferment longer. You can also strain it further to create ultra-thick yogurt for cooking or snacking.
Clean Eating and Budget Friendly
Store-bought yogurt can be full of hidden sugars and additives. Making your own means complete ingredient control and significant savings, especially if your household goes through yogurt like mine does!
Recipe Card
Instant Pot Yogurt
Difficulty: Easy8
servings10
minutes10
hours150
kcalThis creamy homemade yogurt made in the Instant Pot is topped with fresh blueberries, raspberries, and crunchy oats, adding a burst of flavor and texture to every bite. It’s a perfect healthy breakfast or snack that’s easy to prepare and enjoy!
Ingredients
- Yogurt ingredients
1 gallon of whole milk (or your choice of milk)
2 tablespoons of plain yogurt with active cultures (starter yogurt)
- Toppings
1 cup fresh blueberries
1 cup fresh raspberries
½ cup rolled oats
Honey (optional)
Directions
- Sterilize the Instant Pot: Pour water into the pot, select the “Steam” function for 3 minutes. Discard water.
- Boil the Milk: Add milk to the Instant Pot, select “Yogurt” and then “Boil.” This heats the milk to 180°F (82°C), taking about 30-45 minutes.
- Cool the Milk: Let the milk cool down to 110°F (43°C) before adding the yogurt starter.
- Add the Yogurt Starter: Mix some of the cooled milk with the yogurt starter, then stir this mixture back into the pot.
- Incubate the Yogurt: Set the “Yogurt” function for 8-10 hours. The longer the incubation, the tangier the yogurt.
- Chill the Yogurt: Refrigerate the yogurt for at least 4 hours. It will thicken as it cools.
- To Serve: Top each serving with a handful of blueberries, raspberries, and a sprinkle of oats. Drizzle with honey if desired.
Notes
- Fresh or frozen berries can be used.
- Rolled oats add a crunchy texture, but you can toast them for extra flavor.
- For a sweeter option, drizzle honey or maple syrup over the yogurt and toppings.
Tips for a Successful Instant Pot Yogurt Recipe
- Consistency is key: Make sure to use a yogurt starter with live cultures to get the right texture and flavor for your Instant Pot yogurt recipe.
- Sterilization matters: Cleaning the pot thoroughly before starting helps prevent bad bacteria from affecting your yogurt.
- Cool correctly: After boiling the milk, make sure it cools down to the right temperature (110°F/43°C) before adding the starter. Adding the starter too soon may kill the cultures.
- For thicker yogurt: Strain the yogurt using a cheesecloth or a fine sieve to remove excess whey. This will give you a creamy, Greek-style yogurt.
- Flavoring options: For vanilla yogurt, stir in vanilla extract and a sweetener of your choice after incubation.
How to Store
Transfer the yogurt into an airtight container and refrigerate for up to 7 days. If you’ve made Greek yogurt, it might thicken over time. Stir it before serving, or add a splash of milk to return it to your desired consistency.
How to Serve
Enjoy this yogurt plain, topped with fresh fruits, granola, and a drizzle of honey for breakfast or snacks. You can also use it in smoothies, salad dressings, or even as a substitute for sour cream in savory dishes.
Instant Pot Yogurt Recipe Variants
- Vanilla Yogurt: Stir in vanilla extract after incubation for a sweet, aromatic touch.
- Greek Yogurt: Strain the yogurt for a thicker, creamier version.
- Coconut Milk Yogurt: Use full-fat coconut milk for a dairy-free alternative.
- Sweetened Yogurt: Add honey, maple syrup, or agave nectar for a naturally sweet flavor.
- Fruit-Flavored Yogurt: Stir in fruit puree (like strawberry or blueberry) before serving.
Frequently Asked Questions
Yes, you can use coconut milk or almond milk, but make sure the yogurt starter is non-dairy as well.
If your yogurt is thin, you may need to strain it for a thicker consistency. Also, ensure you’ve incubated it long enough.
Typically, 8 hours for a mild flavor and up to 10 hours for a tangier taste.
Yes, save a few tablespoons of your homemade yogurt to use as a starter for the next batch.
Boiling helps kill any bacteria in the milk and changes its proteins to create a better yogurt texture.
Final Thoughts
This Instant Pot yogurt recipe isn’t just easy, it’s a game-changer. With just two ingredients and a set-it-and-forget-it approach, you get thick, creamy, and probiotic-rich yogurt that beats store-bought every time. Whether you enjoy it plain, sweetened with fruit and Easy Brown Sugar Syrup, or in savory dishes like Chicken Gloria, this homemade version is endlessly versatile.
It’s also budget-friendly, customizable, and gut-healthy, thanks to the active cultures that support digestion. Use it to replace mayo in salads like our Cauliflower Broccoli Salad, stir into Easy Baked Rice Pudding, or top off a warm bowl of Crock Pot Celery and Carrot Soup.
Once you try it, you’ll never go back to store-bought. So grab that Instant Pot and let this recipe become a staple in your kitchen routine.
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