Creamy, versatile and absolutely delicious, this Instant Pot Yogurt is super easy and a great breakfast or dessert option.
If you love yogurt, but don’t want to keep buying it from the store, then you need to try my recipe for Instant Pot Yogurt.
With minimal ingredients and process, this is super easy to whip up and it uses an instant pot. The hardest part is the length of time it takes.
Trust me when I say that the length of time really is a non-issue because you can start it at night and finish the next day, making it a great make ahead recipe!
This Instant Pot Yogurt is a great breakfast option, but you can also turn it into a dessert as well.
It is all around a recipe that I like to keep in my recipe box because we love yogurt around here and this recipe saves us a trip to the store.
If you’ve been wanting to make your own homemade yogurt, then you have to add this Instant Pot Yogurt to your menu.
Some of our other favorite instant pot recipes we have on our site include: Instant Pot Italian Chicken, Instant Pot Rice Pudding and Instant Pot Beef and Broccoli.
WHY THIS RECIPE WORKS:
- You only need 4 ingredients for this.
- Add other extracts to change the flavor.
- This can be started at night and finished the next day.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Whole milk
Plain greek yogurt with active cultures
Sweetened condensed milk
Vanilla extract
HOW TO MAKE INSTANT POT YOGURT, STEP BY STEP:
- Pour the milk into the instant pot insert. Close the lid, you do not need to shut the valve. Place the instant pot on the yogurt setting and then press the same button so it says “boil”. The instant pot will cycle on this setting until it beeps, about 30 minutes.
- Temp the milk, it should be 180 degrees F. If it is not to this temperature, put the lid on again and place it back on the same setting. It won’t take as long this time, when the instant pot beeps again, check the temp.
- Take the insert out of the instant pot and place it on the counter until it cools to 110 degrees F. This will take about 1 hour.
- During this cool-down process, the milk will form a skin on top, take the skin off with a fork and discard.
- Whisk in the Greek yogurt, sweetened condensed milk, and vanilla.
- Place the insert back into the instant pot. Hit the yogurt button again, making sure it is on the yogurt setting and not boil this time. Adjust the time to 8 hours. Close the lid, you do not need to shut the valve. Let the instant pot sit and cycle for 8 hours.
- Remove the lid, the yogurt should be ready and thick. A spoon should be able to stand on its own in the yogurt.
- Give it a good whisk to make sure it is smooth. Cover with plastic wrap and let chill overnight or for 8 hours.
- Ladle into jars or whatever dish you are going to use to keep your yogurt and enjoy.
WHAT KIND OF YOGURT DO I NEED TO ADD TO THIS?
You must use yogurt that has active cultures. You will be able to read on the ingredient label if it has an active culture or not.
If it doesn’t have the active cultures then it will not turn out.
CAN I MAKE THIS THICKER?
This makes a thin yogurt, like regular yogurt consistency. If you want the yogurt thicker you can place a fine mesh strainer over a large bowl and place 4 layers of cheesecloth on top.
Place the yogurt into the strainer and place it in the refrigerator overnight. This will let any excess liquid drip out and the yogurt will be thicker inside the strainer.
CAN I MAKE THIS OTHER FLAVORS?
Absolutely, we made basic vanilla for this recipe. You just need to add another extract alongside the vanilla. Some other flavors that would be great include:
- Strawberry
- Lemon
- Almond
- Raspberry
- Banana
There are so many different extracts out there, so you can really play around and find one that you like best.
DOES RECIPE THIS ABSORB SMELLS/FLAVORS?
Yes! The most important thing is you HAVE to make sure the inner plastic ring on the instant pot does not smell.
If there is any smell whatsoever coming from the instant pot, the yogurt will absorb those flavors.
Very very important, I suggest getting a separate plastic ring for making yogurt or more delicate foods like this to swap them out.
HOW TO STORE:
This can be stored in an airtight container in the refrigerator where it will keep for up to 2 week. You can also keep 2 Tablespoons of this to make another batch of yogurt.
You can also freeze this recipe in freezer bag or container where it will keep for up to 2 months.
To defrost, place in the refrigerator overnight or until thawed.
TIPS AND TRICKS:
- Make sure you are using a yogurt that has active cultures in it, read the label.
- This can be frozen, see above on how to do that.
- You can add different extracts to make the yogurt a different flavor, see some ideas above.
- This can be thickened, see above on how we do that.
- Serve this as is or top with some granola and fruit.
- This yogurt is lightly sweetened with a subtle vanilla flavor, with the tanginess of yogurt you expect. Extremely smooth.
Are you looking for a delish breakfast recipe that is versatile and tasty? Then this Instant Pot Yogurt needs to be added to your recipe box.
If you like this recipe you might also like:
If you’ve tried this INSTANT POT YOGURT or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Instant Pot Yogurt
Ingredients
- ½ gallon whole milk
- 2 Tablespoons plain greek yogurt with active cultures heaping
- ⅓ cup sweetened condensed milk
- 1 ½ teaspoon vanilla extract
Instructions
- Pour the milk into the instant pot insert. Close the lid, you do not need to shut the valve. Place the instant pot on the yogurt setting and then press the same button so it says “boil”. The instant pot will cycle on this setting until it beeps, about 30 minutes.
- Temp the milk, it should be 180 degrees F. If it is not to this temperature, put the lid on again and place it back on the same setting. It won’t take as long this time, when the instant pot beeps again, check the temp.
- Take the insert out of the instant pot and place it on the counter until it cools to 110 degrees F. This will take about 1 hour.
- During this cool-down process, the milk will form a skin on top, take the skin off with a fork and discard.
- Whisk in the Greek yogurt, sweetened condensed milk, and vanilla.
- Place the insert back into the instant pot. Hit the yogurt button again, making sure it is on the yogurt setting and not boil this time. Adjust the time to 8 hours. Close the lid, you do not need to shut the valve. Let the instant pot sit and cycle for 8 hours.
- Remove the lid, the yogurt should be ready and thick. A spoon should be able to stand on its own in the yogurt.
- Give it a good whisk to make sure it is smooth. Cover with plastic wrap and let chill overnight or for 8 hours.
- Ladle into jars or whatever dish you are going to use to keep your yogurt and enjoy.
Notes
- Make sure you are using a yogurt that has active cultures in it, read the label.
- This can be frozen, see above on how to do that.
- You can add different extracts to make the yogurt a different flavor, see some ideas above.
- This can be thickened, see above on how we do that.
- Serve this as is or top with some granola and fruit.
- This yogurt is lightly sweetened with a subtle vanilla flavor, with the tanginess of yogurt you expect. Extremely smooth.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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