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Instant Pot Yogurt

Instant pot yogurt can be a little scary to attempt at first. Once you get the hang of it, it is super easy. I have made yogurt so many different ways and instant yogurt is my favorite. It is thr easiest way I have ever made yogurt.

If this is your first tune, i suggest starting simple until you get the hang of it. I have used whole milk ans 2%. I haven’t ventured into skim milk yet, but will try that this month. I love having non-fat Greek yogurt in the fridge. It is such a versatile trim healthy mama food item.

To start with you need 1/2 gallon of milk and 2 tablespoons of your plain yogurt. Make sure the package says live and active cultures on it. Make sure your instant pot is clean. In my Facebook live I mentioned that mine smelled like savory foods so I scrubbed it out until it smelled clean. You don’t want your yogurt picking up flavors from your instant pot that might give it a bad taste.

You can watch my video compilation I did. I did a series of Facebook live videos on a busy Saturday. I break it down step by step and show you how easy it is.

Instant Pot Yogurt


  • Instant Pot


  • 1/2 Gallon Milk
  • 2 Tbl Yogurt with Live and Active Cultures


  • Make sure your instant pot is clean
  • Pour your milk into the ip and close the lid. Lock into place. Press the yogurt button then adjust. Hold the adjust button until it says boil. Basically your ip is going to heat your milk to 180 degrees.
  • Optional step: Press the adjust button again (the one that will pop up boil) and let it cook for another 5 minutes
  • When it beeps and lets you know that it is done, carefully removed your ip inner pot and allow the milk to cool to between 115-120 degrees.
  • When cooled to the proper temp, take 1/2 c of the milk and mix it with the yogurt. This helps temper the yogurt. Stir the yogurt/milk mixture into the milk in the pot. Place the inner pot back into the base.
  • Place the lid on top and lock into place. Press the yogurt button and adjust until you get to 8 hours. Be careful to not bump the yogurt as it is incubating. You can carefully start checking if you have yogurt at around 4 hours.
  • Before stirring the yogurt, remove the film that has developed on top of the yogurt.
  • If you want to make Greek yogurt, carefully scoop the yogurt into your straining container. I have a nut milk bag. Strain between 1-3 hours. Store in the fridge.
  • Serve your favorite way.

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