Instant Pot Vanilla Yogurt Recipe

Sharing Options

Making yogurt in the instant pot is so easy & cost effective.  Both the boil & cold start methods are easy, you just need to decide which works best for you.

This page contains affiliate links, which means I make a small commission at no extra cost to you. See full disclosure here.

How to make yogurt in the instant pot?

The instant pot has a yogurt button that you probably haven’t noticed before.  It is a godsend when it comes to making creamy, delicious yogurt!  There are two ways to make yogurt: the boil method or the cold start.  Both have their pros, so you just need to decide which one works best for you.

I personally use the boil method because it doesn’t require expensive milk.  You can use any dairy milk you have on hand & it only has two extra steps compared to the cold start method. There are a few extra tools required, but in the long run, you save so much more money.

The cold start method is a “set & forget” method.  You literally dump the ultra-pasteurized milk & yogurt starter into the instant pot & press a button.  That’s it.  You don’t even need to strain it at the end.

Regardless of the method you use, you’ll always have creamy & delicious yogurt!

Benefits of Making Instant Pot Yogurt at Home

1. Save Money

If you choose to make yogurt with the boil method, you will save tons of money on groceries.  The first batch of yogurt you make will require you to purchase a greek yogurt with live cultures at the store, but after that you’ll be able to make another handful of batches without purchasing yogurt.

You can save your own yogurt as the starter for the next 5-6 batches.  You just need to buy a ½ gallon of milk for a few dollars each time you make yogurt.  You will cut your yogurt costs in half since greek yogurt costs around $4-$6 for a container. 

2. Healthier

Store bought yogurts often include additives that are not so healthy.  You think you’re getting a simple and healthy yogurt, but in reality there are starches and flavorings to enhance the yogurt.

When you make yogurt at home, it will always be simple and healthy yogurt because you know what is going into it.

3. Self Sufficient

You won’t have to rely on the yogurt inventory at the grocery store!  Once you make your first batch of yogurt, you’ll never have to buy yogurt at the store again.  

You’ll just need milk and a little leftover from your previous batch of yogurt to make more.  It is one less food item to rely on from the grocery store.

How to Make Cold Start Yogurt?

Tools Needed

• Instant Pot

To make cold start yogurt, you just need ½ gallon of ultra pasteurized milk & 2 tablespoons of a live culture yogurt starter with no additives.

Combine the milk and the 2 tablespoons of yogurt starter in the instant pot.  Place the lid on the instant pot (the seal ring is not necessary).  Then, press the yogurt button until the screen reads “08:00.”  

You’ll let the yogurt incubate for the 8 hours.  When the instant pot beeps at the 8 hour mark, you can move the yogurt into the fridge to chill & settle.  Then you’re ready to sweeten and eat your yogurt! 

This method is so simple!  The only negative side is that it requires ultra-pasteurized milk which is more expensive.  You aren’t saving much money with this method, but at least you know there are no additives in your yogurt.

How to Make Yogurt With the Boil Method?

Tools Needed

• Instant Pot
• Colander Strainer
• Large Bowl
• Cheese cloth
• Food Thermometer

The boil method seems more complicated, but it really isn’t.  It requires a few extra tools, but the process is still very simple.  You just heat the milk up first and then strain at the end.  It takes a few extra minutes of your time, but you save a ton of money!

Step 1: Boil

First, pour your milk into the instant pot and close the lid (the seal ring is not necessary).  Press the “Yogurt” button until the screen reads “boil.”  The instant pot will beep and start to heat up the milk until it reaches 180 degrees. 

When the milk reaches 180 degrees (it takes about 30-45 minutes) it’ll beep and the screen will say “yogt.”  I like to open the lid and check the temperature of the yogurt to make sure it is at 180 degrees.  If it is not, I use the Saute function to continue heating the milk for a few minutes.

Step 2: Cool

Next, let the milk cool down to 115 degrees.  This will take about 30-45 minutes on the counter.  Make sure to stir it occasionally. 

If you are in a hurry, you can place the instant pot insert into an ice bath and stir constantly for 5 minutes. 

When the temperature reaches 115 degrees, then it is time to stir in the 2 tablespoons of yogurt starter. 

Step 3: Incubate

Return the insert to the instant pot & place the lid back on.  Then, press the “Yogurt” button until the screen reads “08:00.”

The yogurt will incubate for 8 hours.  After the 8 hours are finished, the instant pot will beep.

Step 4: Strain

Lastly, you need to strain the yogurt.  I use a colander & cheesecloth to strain the yogurt.  If you like thinner yogurt, you’ll strain for 2-4 hours.  For thicker, greek-style yogurt, strain for 4-6 hours.  I usually just stick mine in the fridge to strain overnight because I love super thick yogurt!

When you’ve finished straining the yogurt to your preferred consistency, sweeten with the honey & vanilla.  Now it’s time to enjoy your yogurt!

Extra Tips For Making Yogurt

• You don’t have to sweeten the yogurt, you can enjoy it plain as well.
• Your yogurt starter can be any yogurt that has live cultures.  Make sure you don’t choose a yogurt with additives.  Most plain greek yogurts will be good to use.
• You can use any dairy milk you’d like for the boil method as long as it is not “ultra-pasteurized.”
• If you want to make Cold Start NO BOIL yogurt in the instant pot, you just must use ultra pasteurized milk.
• If you strain your yogurt for too long, you can add a few tablespoons at a time of whey back in to make it less thick.
• Make sure to freeze 2 TBSP for your next batch from your yogurt! You can do this for another 5-6 batches. Then, start with a fresh yogurt starter from the store again.
• I freeze milk that is about to go bad and then thaw it to use for yogurt when I’m ready.  Never let milk go to waste!
• If your yogurt comes out grainy, you might have used too much yogurt starter.  2 TBSP is plenty, you don’t need to over do it.
• If you like tangy yogurt, you can process for 1-2 extra hours in the instant pot before straining.  Change the 08:00 timer to 10:00.
• I like my yogurt mild in sweetness, so add more honey and vanilla to your liking.
• I double the yogurt recipe & make extra yogurt to last us for 2 weeks.

Make It Your Own!

Now that you know how to make yogurt, you can sweeten and top it in many ways! Make it the way you like it!

I personally top mine with my crumbled peanut butter oatmeal ball recipe in place of granola. It has simple ingredients that pair perfectly with this simple yogurt!

You could also eat it with a spoonful of fruit jam. Try this Peach Jam No Pectin Recipe (With Canning Instructions) for a delicious topping!

Looking For Other Recipes?

• Cast Iron Skillet Shepherd’s Pie
• Pumpkin Yogurt Recipe
• Simple Homemade Hummus
• Egg Bites With Bacon & Cheese
• Sourdough Discard Pancakes
• Peanut Butter Oatmeal Balls

Sharing Options