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How to Make Yogurt in an Instant Pot
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5 from 1 vote

Instant Pot Yogurt Recipe

Makes: 2 quarts Prep time: Approximately 13 hours
Prep Time4 hrs
Cook Time13 hrs
Course: Dessert/Snack
Cuisine: American
Keyword: milk, yogurt
Servings: 8
Calories: 27kcal


  • Instant Pot
  • Candy thermometer
  • Whisk
  • Canning jars or other containers for refrigerator storage


  • 1 1⁄2 gallon whole milk
  • 3 Tbsp quality yogurt with live cultures


  • Pour the whole milk into the instant pot insert.
  • Set the instant pot to “yogurt” to boil milk. Set the steam release handle to “venting”.
  • When the cycle finishes, the milk needs to reach 180°. Repeat the cycle if the milk does not reach this temperature.
  • Remove the insert from the instant pot and set aside to cool down. Watch the temperature until it cools to 110°. A skim should appear on the top of the milk, this can be discarded.
  • Spoon out one cup of the cooled milk and add to the yogurt in a separate bowl. Whisk to combine and add the mixture back to the milk in the instant pot insert. Whisk again.
  • Place the insert back in the instant pot. Lock the lid and press the “yogurt” setting for “normal” at 12 hours.
  • Place insert full of yogurt in the refrigerator, covered with a dish towel for 4 hours to set.
  • Scoop yogurt into clean canning jars or other containers.
  • Eat with your favorite fruit and granola or enjoy plain.



Calories: 27kcal | Carbohydrates: 2g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 17mg | Potassium: 63mg | Sugar: 2g | Calcium: 50mg