Homemade Instant Pot yogurt has become our everyday rhythm. I like starting the day with something simple and familiar, and a yogurt bowl is that everyday kind of breakfast for me. Sticking to the same morning routine helps us ease into the day without overthinking it.
And since we go through a lot of yogurt, I started making my own in the Instant Pot. There’s just something about homemade Instant Pot yogurt. It’s creamier, fresher, and my kids actually finish it. Unlike the store-bought ones often just sitting there, even under a pile of honey.
I like to top my yogurt bowl with hemp seeds, nuts, cacao nibs, goji berries, a drizzle of honey, and whatever fruit we have on hand. It’s such a satisfying and filling way to start the day.
For the kids, I prep little yogurt jars with homemade preserve so they can grab one easily in the morning.
Want to give it a go yourself? It’s easier than you’d think!
Homemade Instant Pot Yogurt
There’s just something about homemade Instant Pot yogurt. It’s creamier, fresher, and my kids actually finish it.
Ingredients
- ½ gallon milk Whole milk works best for creamy results. Pasteurized or ultra-pasteurized is fine.
- ½ cup milk powder optional, adds creaminess and extra protein
- 3 tbsp plain yogurt with live active cultures e.g., FAGE, Chobani, Siggi’s, or a previous homemade batch
Instructions
A. Pour the milk into the Instant Pot insert.
B. Heat to 180°F (optional but recommended)
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Press the “Yogurt button” until it says “boil” or use “Sauté” mode and stir frequently. Once it beeps or your thermometer reads 180°F, turn off the Instant Pot.
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If using ultra-pasteurized milk, you can skip this step; the milk has already been heat-treated. However, heating to 180°F helps improve texture by denaturing whey proteins, which allows the yogurt to set with a thicker, creamier consistency.
C. Cool to 110°F
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Let the milk cool to 110°F (43°C)—the ideal temp for adding starter without killing the cultures.
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To speed this up, you can set the insert in a cold water bath in the sink. Stir occasionally for even cooling.
D. Add milk powder and starter yogurt into the pot.
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Whisk vigorously until completely smooth and well combined.
E. Incubate
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Place the insert back into the Instant Pot base.
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Press the “Yogurt button” and set the timer for 9–12 hours, depending on your preferred texture and tang.
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For a mild flavor, 9–10 hours works. For thicker or tangier yogurt, go 11-12 hours.
F. Chill to set
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Once incubation ends, do not stir. Cover the insert and refrigerate for at least 8 hours, undisturbed. This helps the yogurt firm up and develop its final texture.
G. Storage
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Transfer chilled yogurt into glass jars or containers. Store in the fridge for up to 2 weeks.
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Save 3 tbsp of this batch as the starter for your next one. You can use it for up to 2–3 generations before refreshing with a new starter.
