Active Time
20 Mins
Total Time
15 Hours 30 Mins
Yield
Makes 2 qt. (serving size: about 1 cup)

Making your own batch of versatile, nutritious, probiotic-rich yogurt has never been easier. We all know the Instant Pot is awesome acting as both a slow cooker and a pressure cooker, but if you’ve ever wondered about the other claim on the box—Wait, can I really make yogurt in my Instant Pot?—trust us, we tried it out and it’s actually super simple using the Instant Pot’s “Yogurt” setting. All you need is whole milk and a few tablespoons of plain yogurt (you need just a little bit that’s already made to act as a “starter” for your yogurt). Once you’ve made your first batch, be sure to save a few tablespoons of yogurt to start your next batch when your supply is low. Use your homemade yogurt for nutrient-rich smoothies, as a tangy topper for soups and tacos, to make rich sauces and dips, and more. If you want to simply enjoy a bowl for breakfast, top your yogurt as desired with fresh fruit, honey, granola, chopped nuts, etc. You can also stir in a little vanilla extract to taste in order to make vanilla yogurt. 

How to Make It

Step 1

Pour milk into Instant Pot. Cover with lid, and secure the vent to the “Sealing” position. Press “Yogurt” setting, and press “More” to set pot to “Boil.” Instant Pot will start cooking within 10 seconds of the beep.

Step 2

When boiling stage is over and Instant Pot beeps, let stand 5 minutes. Turn Instant Pot off, and remove lid. Carefully remove the inner stainless steel bowl, and transfer to a wire rack. Let stand, stirring occasionally, until milk reaches 115°F, about 30 minutes. (You can also place the bowl in a larger bowl of ice and water about 15 minutes, stirring occasionally.)

Step 3

Place yogurt in a medium bowl, and stir in 2/3 cup of the warm milk. Return mixture to the stainless steel bowl, and place in Instant Pot. Cover with lid, and secure the vent to the “Sealing” position. Press “Yogurt” setting. (Time should say 8 hours. If it doesn’t, adjust the time to read 8:00.)

Step 4

When yogurt stage is complete, turn Instant Pot off, and remove lid. Transfer yogurt to a clean glass or plastic container, and chill at least 6 hours before serving.

Ratings & Reviews

kellyadams62@hotmail.com

BallardWahoo
November 04, 2017
2/3 cup is not equivalent to 3 tablespoons.  I'm going with the larger amount but someone should check this recipe. 

oliveoil
November 19, 2017
 Hi, Kelly.I wanted to point out that the instructions call for you to put 3 tablespoons of yogurt (of your choice) in a medium bowl, and then stir in 2/3 cup of the prepared 115°F milk from the instant pot container, before returning the combined liquid back to the instant pot container. It does not call for 2/3 cup of unprepared milk, or 2/3 cup of yogurt. This 3tbsp yogurt is what's known as a 'starter' and can either be a purchased starter, a retained starter from previous batches of instant pot yogurt, or any yogurt you like the flavor of from the store. I personally use Oikos, and then strain through a cheese cloth after cooling to make it greek style. Letting it cure for longer will sharpen the flavor. For less time will make it less tart.

xkd
November 24, 2017
It looks like the 3T of yogurt is added to the 2/3c of warm milk to temper it, then it's added back into the rest of the milk. That's how I read it, and how I've always done it. I don't want to risk killing the bacteria, even though it should be safe at 115°.

I wonder.. can this be done with "Almond Milk "or" Cashew or Coconut Milk?"

JAdams81
January 11, 2018
does anyone know if this can be done with nut milk? I know you can buy Yogurt culture starter on Amazon... should work, but don't know "the chemistry behind making yogurt--I guess I should "wiki -it" but OMG this would rock over the tiny 2cup "yogurt maker I have!!!...did you know this 5 star rating = Average? Hmmmmm....