Instant Pot Yogurt Recipe

(Optional) Sterilize the Instant Pot (Takes 15 minutes)Pressure cook 1 cup of water on HIGH for 1 minute. Release the pressure, discard the water, and cool the inner pot.

Heat the milk (Takes 30-60 minutes)Add MILK to the Instant Pot. Use the Instant Pot lid (valve set to Venting) or any well-fitting lid. Press Yogurt, then select Adjust until the display reads Boil. This heats the milk to 180°F, an essential temperature for yogurt success. When the display reads Yogt, check the temperature with a thermometer. If it didn’t reach 180°F, repeat the Boil cycle in 5-minute intervals until it does.

Cool the milk (Takes up to 60 minutes)Use oven mitts to transfer the inner pot of MILK out of the Instant Pot base. Cool the MILK to 110°F–115°F at room temp (50–60 min) or in an ice bath (about 15 min). Check with a thermometer—this temperature range is essential for yogurt success.

Temper the yogurt culture (Takes 5 minutes)Remove any surface skin from the milk. Whisk 1/2 cup warm MILK with the YOGURT in a small bowl, then whisk this mixture back into the Instant Pot.

Incubate the yogurt (Takes minimum 6 hours up to 24 hours)Place the inner pot in the Instant Pot with the same lid. Press Yogurt, then Adjust to select a preset time: 8 hours for less tangy yogurt or 24 hours for more tangy yogurt. Use the + and – buttons to adjust the time. I prefer to only incubate for 6 hours as it yields a mild, less tart yogurt. When the cycle finishes, the pot will beep and the display will read Yogt.

Test the yogurt (Takes 5 minutes)When the timer ends and the display reads YOGT, open the lid and check the thickness. If you can stand a long spoon upright in the yogurt, it's ready. If not, continue incubating in 1-hour intervals until it reaches your desired texture and tang.

StorageTransfer the yogurt to an airtight container and refrigerate for up to 7 days.

(Optional) Strain for Greek-style yogurtFor thicker Greek yogurt, strain it for 2 hours (or overnight) using your preferred straining method. If it becomes too thick, whisk in a bit of whey to loosen.