It’s EASY to Make Homemade Yogurt in the Instant Pot (Only 3 Ingredients Needed!)
As an Amazon Associate, Hip2Save earns a small commission from qualifying purchases in this post. Read our full disclosure policy here.
This fool-proof method of making Instant Pot yogurt starts with just 3 ingredients and results in rich & creamy homemade yogurt!
Have you tried making homemade yogurt in the Instant Pot yet?
I admit that I was slow to try this Instant Pot idea initially because I assumed it would take a bunch of time and effort. Then one day my mom called to rave about the yogurt she’s been making that only calls for a few ingredients and how easy it is.
I’m so glad I tried it because we now LOVE this yogurt recipe. In fact, I have been using this method for years now each week to make delicious homemade yogurt each week for my family. It’s a great way to make-ahead breakfast to keep in the fridge.
Instant Pot yogurt is a cinch using this easy cold start method, and the result is rich, thick, and creamy yogurt that tastes amazing!
This no-boil yogurt is an easy fool-proof process!
I love that there is no heating and then cooling milk to certain temperatures as you’d do in most traditional yogurt recipes. Instead, we’ll start with an ultra-filtered milk such as Fairlife. Then you just need a sweetener of choice and a little bit of prepared yogurt as a starter.
The process couldn’t be any easier. All you’ll do is pour those three ingredients into the Instant Pot and set it on the yogurt setting for 8 hours. After the yogurt is chilled in the fridge for a few hours, you’ll be ready to dig into some thick and creamy yogurt.
You can store it in a large container in the fridge, or transfer it to small jars with berries and/or jam or preserves. YUM!
Prefer Greek-style yogurt instead? This strainer rocks!
This yogurt does set up pretty thick so there’s no absolute need to strain it. However, if you are looking for a thicker yogurt result, I love using this Euro Cuisine strainer with this recipe! It’s an easy extra step that will result in very thick Greek-style yogurt.
Tips for making the best cold start Instant Pot yogurt:
- Use ultra-filtered milk like Fairlife for this method. You can use the skim version (blue bottle) or whole fat (red bottle) and anything in between. The amount of fat will slightly affect the yogurt’s creaminess and thickness. I have made this recipe using the skim and whole milk versions of Fairlife milk and enjoyed them both.
- You can customize the sweetener. I am using vanilla coffee creamer as my sweetener and love the flavor! I have also used alternative sweeteners, like 1/3 cup of granulated monk fruit, and that works well too! Some people like to use a can of sweetened condensed milk for much sweeter-style yogurt.
- You won’t actually need your heavy Instant Pot cooker lid, because it’s not going to be pressure cooked. I use my glass Instant Pot lid, or you may have one from a pot you could use. Also, I like to place a paper towel underneath the lid as a way to catch some of the water condensation.
Homemade Instant Pot Yogurt
yield: 12 SERVINGS
prep time: 5 MINUTES
cook time: 8 HOURS
total time: 8 HOURS 5 MINUTES
This dump and go recipe for homemade yogurt is a breeze to make and so delicious and creamy.
Add all three ingredients to the Instant Pot and whisk together until smooth. Place the glass lid on top. Optional: Place a paper towel under the lid to catch condensation.
Set the Instant Pot to the Yogurt setting and cook for 8 hours.
Once done, remove the inner pot, cover with plastic wrap, and place it in the fridge for 3-4 hours. Enjoy as-is or with fruit and granola toppings.
Homemade yogurt should keep for up to 2 weeks in the fridge.
Recipe adapted from ThisOldGal.com.
If your family is yogurt obsessed, try making it at home!
Everyone likes to customize their yogurt with various fruit and jam combos, and this is a delicious and frugal way to make the yogurt base. Instead of buying the pricey gourmet individual-sized yogurts, you can make a large batch to have on hand in the fridge for breakfast or snacks and know exactly what’s in it!
Check out what my teammate Jenna had to say about this Instant Pot yogurt recipe:
“I first bought my Instant Pot years ago with the sole intention of making my own yogurt, and somehow I never have lol! Well, now I know it’s so easy to do and not at all as intimidating as I thought! I loved the flavor and consistency of this, and enjoyed it with some strawberry jam and granola – and seriously loved every bite. This really was so easy to make, and I am absolutely fascinated that there is no boiling or straining required. Also, I think the best part is that there are only 3 ingredients needed!”
I usually make yogurt in my slow cooker, but a couple of years ago I borrowed a friend’s IP to try. The yogurt I made in that IP was the most delicious, creamiest ever. So good! I wasn’t all that impressed with the IP in general, and decided against getting my own, but I still think about that yogurt. In case anyone is wondering, you can use regular milk to make yogurt in the IP with just one (two if you count cooling as separate) additional step. It’s still really easy.
My instant pot doesn’t have a yogurt setting, interested in knowing details to make it with reg milk. We only buy raw milk.
Rachel, you can do boiling on cooktop, cool it down and put it in oven for 6 hrs
I am from Bulgaria and yogurt originated from there. We often make our own yogurt. It’s very easy. I usually use whole milk but you can use any milk. The secret is in the yogurt – I buy yogurt that says live cultures on it (meaning it has live bacteria that makes the yogurt). You don’t have to boil the milk, it takes too long to cool down. Plus it has been already pasteurized so, really, there is no reason to boil it. You warm up the milk without making it hot (otherwise you will kill the bacteria). My mom, grandma, and now I always do the pinky test – if it’s too hot for your pinky, it’s too hot for the bacteria. If you bake – it’s the same with the yeast. The warm milk makes the bacteria grow faster. That’s the whole philosophy behind it. Again, no need to boil it. When the milk is warm – you add yogurt. You don’t have to be precise but about 2-3 table spoons. Then stir the milk good and if you want you can wait but it it necessary. We usually pour the milk directly into the jars and close them but you can leave it in the pot, strain it with a cheesecloth when done to make it thicker or (Greek style). You wrap your jars/pot in old blankets/towels, or anything to keep it warm and leave it in your room for about 9-12 hours. You can check if it’s ready. That’s it! To strain the yogurt – wrap it in cheesecloth and hang it to drain. If you strain it and make it super thick you can make tzazziki sauce or nice salad with cucumbers – it’s similar. Chop cucumbers, garlic, add salt and that’s it! I hope all this makes sense. When you are ready for next batch – use your yogurt for the starter – no need to buy new one.
Thank you for sharing this, MrsGarfield! I’m from India and we do it the same way but I had forgotten the simple art of yoghurt making and kept purchasing it from stores 🙂 Now I’m motivated to prepare my very own home-made yoghurt!
Thanks for sharing Scarlet!
Lina, you’ve done it again! This is awesome! I’ve been so intimidated to try the yogurt option, I’ve never tried it! So excited to try this! (Always amazes me how you pull off such lovely nails in your posts!😂)
YOU WILL LOVE THIS!! And thanks so much, I do feel better with pretty nails <3 LOL
I also bought 2 strainers for the yogurt (it takes 2 for a full batch). They work excellent. Pour it in, put it in the fridge and let it strain.
Thanks for sharing!
I make yogurt every week in bulk in my 3 qt instant pot. I bought extra inner pot and plastic lid to store it in refrigerator once yogurt is done. Here are the steps: Fill inner pot with milk (1/2 or 3/4) and press yogurt until it display boil. Once done it will display boil, remove inner pot and let it cool down to room temperature. Test milk temperature with your finger Now add 2 tbspoon yogurt from last tym Press yogurt button again until you see 4 hrs Close the lid and done Yogurt is so dense, you can cut it with knife.
Thanks for sharing your method!
Lina do I need to add the vanilla creamer?? I’d like to just have the milk and the yogurt starter in my yogurt. Does it change the amounts of milk and yogurt starter used if I don’t use the creamer.
No actually just the milk and starter is fine. My mom actually sweetens hers using granulated monkfruit afterwards, so you essentially only need 2 ingredients! No changes needed.
How about dairy free yogurt?
Yes I’ve made it with coconut milk and it turned out great. I used a probiotic starter that I ordered online and added agar agar flakes to thicken it.
I use Trader Joe’s or WestSoy soy milk (only soybeans and water ingredients) plus 1/3 cup starter (Non dairy yogurt with active culture) for 15hrs. I strain to thicken it. If you use clean soy milk, no thickeners are needed. Works great! You can save the strained whey to use as your starter for the next batch
Can you make this if you dont have the glass lid? If so, how would that change the recipe? TIA
I never use glass lid. Just regular ip lid and lock it. Doesn’t matter vent on or off
Yep, you can use your lid! Just maybe make sure the ring is super clean so yogurt won’t taste like pot roast lol 🙂
Or take the ring out since you won’t need the seal 😉
Oh good one!
Fairlife milk isn’t available in our area, so I do the heat and cool method in my pressure cooker. I can’t say enough about the euro cuisine strainer. It makes wonderful Greek yogurt. I just save some starter from each batch for next time. The whey can be used in lots of recipes also. Homemade is the best.
Yay thanks for sharing!! My mom loves hers and I’m about to break down and buy one. She makes incredible bread from her whey!
I think the yogurt tastes great without any sweetener. I like to add a little jam or lemon curd on top before eating instead.
Since you don’t need to strain, you can pour the mixture straight into jars like these. Easy, peasy!
How long does the yogurt last in the refrigerator?
Around 2 weeks.
Why can’t you use regular milk?
You can! In this post I’m sharing the “cold start method” directions I use.
There’s a couple extra steps involved when using regular milk.
Here’s the step by step boil method yogurt I found online using milk —https://www.thekitchn.com/instant-pot-yogurt-267450
I’ve been wondering how to do this. Thanks for sharing, Lina!
Sure! Enjoy Mel!
I have an IP, but no yogurt button. Is there a way to do yogurt without the yogurt button?
You can, it would be a slightly different process to research. Here is a helpful post I found.
Would ultra-filtered be the same as ultra-pasteurized (like Organic Valley)? Wondering which other milk would work for the cold start method if I can’t get Fairlife?
here’s the Organic Valley variety to look for. https://www.organicvalley.coop/ultra-filtered-milk/
Thanks a bunch, Lina, appreciate it!!
Reading through, I realized, ultra-filtered is lactose free. I assume any ultra-pasteurized (but not lactose free) wouldn’t work well for the cold method?
Yes correct. Thanks! Enjoy- you’ll love this!
I’m still confused as to which Organic Valley I should use to make yogurt. Help!
I have made three batches of this using sweeten condensed milk, but this time I am going to use monk fruit sweetner. what is the time to add the sweetner, after it is cooled or before it goes in the frig. thanks it is very good and even better when strained!
Oh ya monk fruit is a great swetener for yogurt. My mom makes hers and then adds it at the end after its chilled or strained. 👍Hope that helps!
For such a simple recipe it has become way over complicated with all the changes and variations in the comments I’m so confused now, I was going to try it but now I’m left with these questions: does it really matter if the milk is ultra pasteurized because Fairlife is supper expensive here almost $8, is it Greek yogurt your using, is there a method for lighter version, do I have to strain it with a cheesecloth? I should have just not even looked at the comments lol! 😂
Nope you don’t have to strain it. I happen to have one and love using it but optional. I would just try it as written then do tweaks moving forward.
If you don’t use ultra pasturized theres a couple more steps to start you’d need to research. Hope that helps. This was meant to share how I make easy 3 ingredient yogurt but everyone has diff methods 😂
Regular milk is fine. I do mine in a crock pot. Heat the milk to 170 degreees F, let cool to 110-115 degrees f (any hotter and it will kill the probitics in the yogurt). Add 1/4 -1/2 cup plain yogurt with active cultures for a gallon milk. Turn crock pot off, cover with a blanket and let sit overnight. I just put some paper towels in my regular collander to strain. I don’t make it quite a thick as a greek yogurt. I don’t add sweetener until I eat it. Usually jam or lemon curd. Im sure the instant pot helps you skip some of those steps but it is mostly hands off and the yogurt is so creamy and mild. Good luck!
I make it this way also using the coffee creamer. It’s so good.
Yay! It is so good! Thanks for your feedback Sandy!
Don’t have one but it sounds interesting. Thanks for sharing. I love love my crockpot.
I use the cold milk method with our Organic Valley whole milk that we get from whole foods. It is ultra- pasteurized. It works great and we have awesome tasty yogurt. I have doing this for the last 6 months and no complaints so far.
Thanks for sharing!! That’s great!
I use the cold milk method using Organic Valley milk that we get from whole foods. It is ultra- pasteurized. It makes awesome tasty yogurt. I have been this way since the last 6 months and no complaints so far.
Is the cold milk method the one described here?
Yep! Cold start. You can use whichever brand of ultra pasteurized milk you would like.
Is that the Organic Valley Whole milk with the red? Doesn’t say ultra-filtered or anything so I’m confused.
Ok n reply to Amy. It doesn’t have to be ultra filtered. As far as I know ultra-pasturized milk works equally good. Yes it is red bottle.
Total yogurt newbie here-how does this homemade version compare nutritionally to an organic, whole milk yogurt at the grocery store? Does it have all of the good gut bacteria? Is Fair-life yogurt organic or the healthiest choice? I’d love to make my own but also want to make sure it’s the healthiest yogurt I could put in my body.
For this idea you can pick a brand of ultra-pasturized milk that fits your liking. All brands and types of prepared yogurt vary quite a lot nutritionally
and in sugar so that research would be up to you, but in general I would imagine homemade yogurt to be healthier. Definately not an expert though.
I also place a couple of paper towels over the top of the yogurt when I place it in the fridge to cool. It absorbs enough excess whey to not need to strain for me.
I have also stirred in some vanilla extract after it cools for more flavor.
Such great tips! Thank you!
I do this all the time for a keto friendlier yogurt. I use the Fairlife milk (which has reduced sugar in addition to the other benefits), heavy cream, and a couple tablespoons from my last batch. I strain out a lot of the whey, and it creates a beautiful thick yogurt.
That’s great news! Thanks for sharing. 🙌
I’ve been making my own Greek IP yogurt (strain overnight in a eurocuisine strainer). I consider it to be much tastier than store bought Greek yogurt. I use about 3/4 of a gallon, strain in the refigerator for a number of hours, and then add the final amount that needs straining for over night. I like to restart a new batch with a new top quality yogurt periodically. I love coffee yogurt and I was searching to see if I can add instant expresso to the milk before I boil it, cool it, brew it, and strain it. Tomorrow we will see how that works out. Wish me luck.